WiN-WiN: Roasted Beets and Beet Green Pesto
For the next installment of the WiN-WiN recipe series (Waste Not, Want Not) where we try to make use of every last bit of a vegetable, fruit, legume, we take on beets! Making a delicious combo of roast beets and beet green pesto.
WiN-WiN: Cauliflower Steaks with a Cold Sesame Salad
This is our first installment of the WiN-WiN recipe series (Waste Not, Want Not). In this series, we try to make use of every last bit of a vegetable, fruit, legume, etc. Doing this not only respects all of the time and energy that went into producing that beautiful food, but offers you a ton of extra use, a new world of flavors and textures, and a door to a new realm of creativity and experimentation.
Leftover-Herb Chimichurri
In the spirit of waste reduction, our #UseItUp challenge, and the endless quest for deliciousness, we present to you, the “leftover-herb chimichurri”. It’s really simple, if you have leftover leafy-herbs, you can mix them with some olive oil, garlic, onion/shallot, red wine vinegar, and salt, and you’ve got yourself a refrigerator stable flavor bomb to drizzle over any dish.
Vegan Aquafaba Meringues
One of the first things that people like to make when exploring aquafaba is meringues. There’s undoubtedly something extremely satisfying about whipping up some bean juice—it feels out-of-this-world cool. So, break out your fancy chef’s hat and make this amazing desert from just a few ingredients—one of which used to be food waste!
Veggie Scrap Broth
Check out this recipe to make something multi-faceted and delicious from bits of food that we would usually throw in the trash! How magical is that?