Tag: Zero Waste Living

Posted on

Sweet and Spicy Aubergine and Mushrooms

This dish incorporates two of my favourite vegetables, aubergines and mushrooms. Heavily influenced from all the years I’ve spent in Asia, expect powerful, fresh and punchy flavours with that underlying sweetness that South-East Asian cuisine is known for.

SERVES 4

PREP TIME 10 MINS

COOK TIME 20 MINS

TOTAL TIME 30 MINS

INGREDIENTS

  • 2 small – medium sized aubergines (cut into 3/4 inch cubes) 
  • 175g oyster mushrooms
  • 1 and a half courgettes (I used up the 2 cores from my Easy Courgette Ribbon Salad and sliced them into squares)
  • 1 tbsp rapeseed oil
  • 1 tsp salt
  • 1 tbsp tamari / soya sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar / maple syrup
  • 1/2 lime (juiced)
  • 1/4 zest of lime
  • 1 large mild red chilli (adjust as per your taste)
  • 1 sq inch of ginger (minced)
  • 1 clove of garlic (minced)
  • 2 spring onions (sliced)
  • 1 tsp sesame seeds 
  • Large handful of coriander (chopped)

STEP 1

Prepare your 3/4 inch cubes of aubergines and sprinkle them with salt then set aside as you prepare the rest of your vegetables. 

STEP 2

Heat a pan until it’s very hot and add rapeseed oil. When the oil is hot, add the aubergines and reduce the heat to medium. Cook for 10 minutes turning regularly to ensure all sides are golden brown the centres are soft. 

STEP 3

Add chilli, garlic, ginger, mushrooms, tamari, apple cider vinegar, lime zest and a splash of water then cover and heat for another 3-4 minutes. 

STEP 4 

Add courgette cores (if you are cooking with whole courgettes and not just the cores then add these in with the mushrooms in step 3) and sugar then cover and cook for another 4 minutes.

STEP 5 

Turn off the heat and stir through lime juice, sesame seeds, spring onions and coriander and serve with rice or noodles.

Posted on

Zero Waste Aloo Gobi Recipe

Aloo Gobi is a traditional North Indian dish that is enjoyed widely around the world but most commonly in India and Pakistan. Made up of the main ingredients ‘aloo’ meaning ‘potato’ and ‘gobi’ meaning ‘cauliflower’, this dish is hearty and full of goodness. There are many variations that may include peas or other veggies but the name stays the same.

Authentic Aloo Gobi does not have a liquid gravy which means the flavour comes from the aromatic spices added including tumeric . It is found all over India because the ingredients are widely accessible and cheap, it fills your stomach and it’s also simply delicious!

This recipe gives a zero waste spin on this traditional dish making use of the whole cauliflower, including the stalk and stems for added crunch! Super easy, super tasty and always a crowd pleaser! Enjoy 🙂

SERVES 6

PREP TIME 10 MINS

COOK TIME 25 MINS

TOTAL TIME 35 MINS

INGREDIENTS

  • 2 large potatoes (cut into 3/4 inch cubes, skin on)
  • 1 medium cauliflower (cut into large florets and peel the outer layer of the stalk. Remove 1/2 inch off the bottom (and compost!) and cut the rest of the stem into 1/4 inch slices)
    1/2 cauliflower leaves (separate leaves from stems and cut stems into 1/2 inch slices (like you would with celery) – chop leaves roughly)
  • 3 shallots (diced)
  • 1/2 red onion (finely diced)
  • 3/4 green chilli (finely chopped) (optional)
  • 1 sq inch ginger (minced)
  • 3 garlic cloves (minced)
  • 2 tomatoes (finely diced)
  • 1/2 lemon (juiced)
  • 2 tbsp rapeseed oil
  • 1 tbsp garam masala
  • 1 tbsp coriander powder
  • 1 1/2 tsp salt
  • 1 tsp tumeric
  • 1 tsp cumin seeds
  • Handful of chopped coriander (including stalks)
  • Cup of water

GARNISH

  • Coriander

STEP 1

Heat your pot and add oil. Once the oil is hot, add the cumin seeds and cook for 30 seconds until fragrant.

STEP 2

Lower the heat (medium) and add your shallots, onions and cauliflower leaf stems sautéing them for about 5-6 minutes until soft.

STEP 3

Add ginger, chilli and garlic and cook for 2-3 minutes.

STEP 4

Add salt and spices, stir and cook for another 1-2 minutes over a low heat.

STEP 5

Pour in your diced tomatoes, stir and simmer for a few minutes before adding the potatoes. Increase the heat slightly, add a splash of water and cover for 5 minutes.

STEP 6

Add the cauliflower stalks and florets, cover and cook for another 10 minutes. Add a splash of water if necessary.

STEP 7

Squeeze half a lemon and mix in with a handful of roughly chopped coriander.

STEP 8

Serve with rice, chapati or other Indian bread with a sprinkling of extra coriander as garnish.

Posted on

Peppered Tomatoes and Leftover Greens on Toast – #VEGANBRUNCHRECIPE

This super easy brunch dish is guaranteed to please! It’s essentially, a posh tomatoes on toast 😂 (yum!) perfect during lockdown for those peckish elevensies and it uses up last night’s leftover veggies! 🌱

This recipe feeds between 2-4 people (depending on how hungry you are, how much bread you have and how much leftovers you have from the night before!) 🌱

PREP TIME 5-10 MINS | COOK TIME 10 MINS

INGREDIENTS

👉🏼 Thick sliced whole meal/seeded bread 🍞 (toasted)

👉🏼 Leftover greens/veggies

👉🏼 6 medium sized tomatoes 🍅 (cut into slices)

👉🏼 1 red onion 🧅 (cut into slices)

👉🏼 8 smashed garlic cloves 🧄 (no need to peel)

👉🏼 1/4 tsp black pepper

👉🏼 1/2 tsp white pepper

👉🏼 1/2 tsp salt

👉🏼 1/2 tsp dried oregano

👉🏼 1/4 cup of water

👉🏼 Choice of cooking oil (I use coconut)

👉🏼 Olive oil drizzle (optional)

👉🏼 Fresh Coriander (optional)

RECIPE

  1. Slice tomatoes and onions and set aside.
  2. Smash 8 garlic cloves with the flat side of your knife (so the garlic breaks through the skin, no need to peel).
  3. Heat your pan (medium) and add your oil of choice.
  4. Sauté onions and garlic for 2-3 minutes until starting to brown.
  5. Add tomatoes, pepper, salt and oregano, then mix.
  6. Add 1/4 cup of water, mix again and cover for 5 minutes.
  7. Remove the cover and allow to reduce until the excess liquid disappears.
  8. Transfer to a bowl and refry your greens in the same pan.
  9. Plate with toast and drizzle with olive oil and coriander to garnish.
  10. Gobble gobble 😋

ENJOY! ✌🏼