Savory meets Sustainability : Cooking Zero Waste
Reducing our household waste has changed our lives in more ways than one. As a Mom, personal chef to my tiny humans & husband I was afraid cooking zero waste would be restrictive and difficult.
I was happy to find that it really wasn’t, not at all!
Cooking zero waste is different, not difficult.
Some of the best recipes I have made are completely 100% zero waste. From the produce we grabbed at POWWOW and Market on the Move to bulk section goodies cooking in the kitchen has been as rewarding on the sustainable side as it has been delicious.
Here are some of my favorite recipes below.
Zucchini / yellow squash meat-less balls
Ingredients: Grated zucchini (3) , egg (1) , bread crumbs (1 1/2 cups) , hearty punch of salt, pepper, garlic salt, dried basil, Italian seasoning & coconut oil
Method: Grate zucchini & wring out excess water with a cheese cloth. Mix in remaining ingredients, blend, form into balls. Add coconut oil over medium heat, press down slightly on the veggie balls and fry to golden deliciousness. Sprinkle with Parmesan cheese (if you have it!) and ENJOY.
Ingredients: Egg noodles ( 3 cups) , portobello or cremini mushrooms (5 cups) , vegetable broth ( 2 cups), yellow onion ( entire – chopped) , garlic (2 cloves minced), ketchup (3 tbsp) , salt (pinch), pepper (pinch) , paprika (pinch) , parsley (chopped garnish)
Method: Can you believe this is a zero waste meal? Slow cooker … check, egg noodles … check, ketchup, herbs and savory mushrooms … check!
Sautee olive oil + mushroom until fragrant. Stir in the mushrooms and cook for ten minutes. While the mushrooms are cooking add the rest of the ingredients into the slow cooker. Combine and cook on high for 4 hours or low for 6. Cook the egg noodles , add together, garnish and enjoy!
Rice / Quinoa / Veggie tofu bowls
Ingredients: Tofu, assorted veggies, quinoa , cilantro and lime to garnish
Sauce: Soy sauce (1 cup) , honey ( 2 tbsp ) , garlic ( 2 cloves minced ) , salt , pepper , fresh grated ginger
Mix sauce and spread over tofu … I bought the tofu AND soy sauce in the salad bar in a compostable container at a fixed price (8.99 / lb) at Whole Foods. No waste, no stickers, all good!
I cooked the tofu in the oven with half the soy sauce mixture while I sauteed the veggies and cooked the quinoa. Once the tofu was done and the bowl is assembled, spread the remaining sauce on the entire bowl. Drown that beautiful protein packed bowl of goodness in the sweet / savory dinner.
These recipes and others are just a few of the yummy dinners I have cooked up in our (almost) zero waste kitchen. Please leave a comment below if you want to see more / have any questions or comments!