No Food Waste During the Holidays
This year I’ll be celebrating the holidays with my loved ones in the Netherlands and, of course, I’ll be serving up some of my tastiest dishes like ‘Mac ’n Sweet Potato’, roasted cauliflower with yummy tahini sauce and, my personal favorite, cinnamon ice cream. We already eat mostly plant-based and organic (more sustainable), but this year, I’m going to attempt to completely avoid food waste! My work with Rabo Food Forward has made me even more aware of the shocking amount of food that gets thrown away. It’s terrible. It’s going to be challenging; you have to be creative, but I really think it’s worth the effort. How am I going to do this? Preparation is key! Below are my tips on reducing food waste and a delicious, waste-free, holiday recipe that I developed especially for you.
1. Shop for groceries with a list
Before I go grocery shopping, I make a list of all of the dishes I plan to make. I add all the ingredients to the list and try to see if there are ingredients that I can use for more than one meal (this makes things cheaper, too!). Leftover vegetables and mushrooms can be used in soups or a stir-fry, for example.
2. Freeze your leftovers
Most meals can be frozen for up to three months. Find yourself with leftover raw or cooked food? Put it in the freezer.
3. Write down what you have in your fridge and freezer
I write little notes and stick them on the fridge or on the containers of leftovers so that I know what’s in them. If I don’t write it down, I sometimes forget what I have kept.
4. Use all of your vegetables and fruit
Most peels and leaves of vegetables and fruit are not only edible, but can also be incorporated into tasty recipes. For example, I make a tasty snack out of broccoli stems. I just toss them in oil and salt and roast them in the oven. Sometimes peels and leaves even contain the most nutrients. So don’t throw that stem, peel or leaf away! Add it to a soup, wok dish or dip instead. Need some inspo? Below is my very favorite waste-free recipe… It’s a party in your mouth! ; )
Up until last year, I always just tossed carrot tops in my compost container, but now I make pesto out of them! I discovered that the tops are actually full of vitamins and minerals. Did you know that? I use the pesto on pasta, in soup or spread it on a cracker or slice of bread. Delicious
Ingredients (makes 1 small jar)
75 g/2.6 oz. carrot tops (greens) (preferably organic)
60 g/2.1 oz. basil leaves
2 cloves garlic
1 tbsp lemon juice
50 g/1.8 oz. pine nuts, toasted
5 tbsp olive oil, extra virgin
1/2 tsp black pepper
2 tbsp nutritional yeast flakes or Vegan Parmesan Cheese
1/4 tsp celtic sea salt
pinch of lemon zest (optional)
Combine all the ingredients and puree them using an immersion blender or food processor. If your pesto seems a little dry, add a bit more olive oil. Taste and adjust the seasoning (salt and pepper) if necessary. Transfer the pesto to a jar and enjoy!
I challenge you to throw nothing away during the holidays! Will you take on this challenge?
Share your no-waste recipes online using the hashtag #NoFoodWasteRens