9 delicious recipes to reduce food waste
We’re all on our own journey when it comes to minimising food waste at home and a great place to start is cooking with sustainability in mind.
By making a conscious effort to cook low-waste recipes you’ll reduce what gets thrown away, as well as saving money on groceries.
To help get you started, we’ve shared some of our favourite recipes to use up leftover ingredients and focus on reducing waste in the kitchen.
Mirepoix
The vegetables can either be finely chopped by hand or diced using the dicing attachment for your stand mixer, to create small and uniform pieces. Then simply sauté the vegetables in butter, until soft.
Kale kimchi
Flavoured with gochugaru flakes, kimchi’s spicy, sour and umami notes are a delicious accompaniment to rice and noodle dishes, or to serve with dumplings.
Why not add additional vegetables to your kimchi, such as courgette, radish, red pepper or green beans - whatever you have to hand. Fermenting vegetables is not only a handy way to preserve them, but also creates a tasty side dish or condiment that’s good for your gut health.
Sweet potato tacos
The tortilla dough can be made using unused sweet or regular potatoes - a good way to avoid any food waste from another meal.
You can roast any other vegetables for the filling for extra flavour, such as cherry tomatoes, courgette etc. This recipe also includes a lot of store cupboard spices and ingredients that can be used time and time again with other dishes, too.
Vegetarische soep
Zelfgemaakte soep is een van de eenvoudigste manieren om groenten in je dieet te krijgen en overtollige groenten op te gebruiken.
Deze groentesoep kan als basis worden gebruikt en vervolgens creatief worden met het toevoegen van andere wortelgroenten, granen, kruiden, specerijen enz. om de gewenste smaak te krijgen.
Groenten zijn heel gemakkelijk te bereiden met de snijschijf van je keukenmachine. Als ze gaar zijn, kun je de soep in de blender doen om te pureren.
Je kunt ook croutons maken van overtollig brood of broodjes door kleine stukjes brood in de oven te bakken met een scheutje olijfolie - het geeft wat knapperigheid aan je soep.
Cabbage gratin
Using a food processor to make this gratin saves a lot of time and effort, helping you to chop the onion and cabbage, and grate the parmesan.
Topped with walnuts and parsley, it’s a versatile dish best served with meat and fish, or on the side of a delicious nut roast.
Beetroot brownies
Our beetroot brownies not only have a sweet and earthy flavour but count as 1 of your 5 a day. It’s a fantastic way to sneak in extra veg for children, too.
Still made with classic dark chocolate, these brownies are sweetened with dates and agave syrup. They’re made with buckwheat flour and ground almonds, so are gluten-free, too!
Juice pulp cake
Made using the Titanium Chef Patissier XL, the juice and pulp are used to create a deliciously moist cake. The PureJuice attachment separates out the pulp as it extracts the juice, giving you the option to make smooth, refreshing juices as you make the cake.
You can add any fruits you like - but this recipe uses carrots, apples, beetroot and ginger. Any leftover pulp can then be added to cookie mixtures or muffins.
Vegan meringues
These meringues are made in a similar way to traditional ones, the aquafaba is whisked with cream of tartar to form stiff peaks, and then sugar is added, whisking the mixture until it is white and glossy.
Meringue is such a versatile dessert and can be served with fresh fruit, and dairy-free cream, or used to make pavlova or to top a lemon meringue pie.
Fruit smoothies
Any soft or hard fruits and vegetables can be used for smoothies, juices or sorbets - the options are endless. From apples, pears, mango, banana, and berries, to spinach or kale.
A top tip is to freeze bananas to use in smoothies - it adds extra creaminess to the drink.
Try our mango and passionfruit smoothie to kickstart your day or for post-workout nourishment.
Follow more of our tips on how to reduce food waste at home, here.