Put these recipes and hacks to the test using unlikely ingredients to make something oh so delicious. Plus, learn about reusing and reducing food waste - an exploration of surprising ways to use food scraps and leftovers.
- 1 cup quick cooking steel cut oats
- 1 1/2 cups coconut milk
- 1 tablespoon butter
- 1 medium zucchini, medium diced
- 1/2 teaspoon ginger, peeled and grated
- 1 garlic clove, grated
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamon
- 1/4 teaspoon cayenne pepper
- Salt & pepper to taste
- 1 tablespoon green onions, thinly sliced
- 1 tablespoon pine nuts, toasted
- 1 tablespoon golden raisins
- Melt butter in a medium pot on medium-high heat and sauté ginger, garlic, and spices, until it smells slightly nutty and fragrant.
- Add zucchini and stir occasionally. Cook for 2-3 minutes, or until tender.
- Remove half and set aside for the topping.
- Add coconut milk and water to the pot and bring to a boil.
- Stir in the oats and cook on medium-low for about 6-8 minutes, or until softened to your liking. Taste for salt and pepper.
- Serve in bowls and top with reserved zucchini, toasted pine nuts, golden raisins, and green onions.
- 1 1/2 cups black beans (that's one 15 ounces can), drained and rinsed
- 2 tablespoons cocoa powder
- 1/2 cup quick oats (or regular oats will work, too)
- 1/4 teaspoon salt
- 1/3 cup maple syrup
- 2 tablespoons sugar
- 1/4 cup coconut or vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 2/3 cup chocolate chips
- Preheat the oven to 350 degrees F. Combine all ingredients except chips in a food processor and blend until completely smooth. Stir in the chips, then pour into a greased pan.
- Feel free to sprinkle extra chocolate chips over the top (because who can ever get enough chocolate?).
- Cook the black bean brownies 15-20 minutes, then let cool.
- You can place them in the fridge overnight and they will firm up nicely.
- 1 1/4 cups flour
- 1 1/2 cups sugar
- 1 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup cornmeal
- 1 teaspoon fresh sage, finely chopped
- 1/4 teaspoon cardamom
- 1/8 teaspoon cinnamon
- 1 cup pumpkin puree
- 2 eggs
- 1 cup almond milk
- 3/4 cups butter, melted
- Preheat the oven to 350 degrees F.
- Mix together the flour, sugar, baking powder, salt, cornmeal, sage, cardamom and cinnamon in a large bowl. Then add in pumpkin puree, eggs, milk and butter. Mix until smooth.
- Pour mixture into muffin tins, 3/4 of the way full. Bake for 30 minutes until golden.
- 2 cups of shelled peanuts (if you can get them raw, that's best)
- 1/8 teaspoon cayenne pepper
- 2 tablespoon brown sugar
- 4 teaspoons oil
- Add the nuts, brown sugar, cayenne and oil to the blender or food processor. Blend away until it’s nice and smooth.
- 4 large ripe bananas (or 5 small)
- 2 tablespoons coconut oil, melted
- 1/3 cup honey
- Flax egg (2 tablespoons ground flaxseed mixed with 2 tablespoons water)
- 1/3 cup almond butter
- 1 cup coconut flour
- 1/4 cup chia seeds
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/2 tsp peppermint leaf powder (optional)
- 1/4 teaspoon vanilla extract
- 4 medium ripe avocados, scooped into bowl
- 1/3 cup honey
- 1/4 cup full-fat canned coconut milk
- 1/3 cup raw cacao
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Vegan whipped cream
- 1 banana, sliced
- 1/3 cup crushed walnuts
- Preheat the oven to 350 degrees F. Line a 10x10 baking pan with parchment paper.
- Mash the banana in a mixing bowl using a potato masher. Add coconut oil, honey, flax egg and almond butter; mix well. Add coconut flour, chia seeds, baking soda, nutmeg, peppermint leaf powder (optional), and vanilla extract, and mix until thoroughly combined.
- Use a spatula to spoon mixture into the prepared baking pan. Bake for 30 minutes, then remove and let cool for 10 minutes.
- Mash avocados in a medium bowl using a potato masher, then transfer to a blender. Add remaining ingredients and blend until smooth.
- Use the rim of a wide-mouth Mason jar to cut banana bread into rounds. Layer banana bread with spoonfuls of mousse, soy whipped cream, walnuts and banana slices. Top with whipped cream, more banana slices and walnut pieces.
- 1 stale loaf of bread
- 2 cloves garlic, minced
- 2-3 tablespoons olive oil
- Stems from 1-2 bunches of herbs (parsley, cilantro or basil)
- 1 1/2-2 cups olive oil
- 1 jar store-bought tomato sauce
- 1 Parmesan rind
Candied Citrus Peels
- About 4 oranges, lemons or grapefruit
- 1 1/2 cups granulated sugar, divided
- Carrot peels
- Onion skins
- Tops of garlic
- Fennel fronds
- Bottom and tips of celery stalks
- 1/2 gallon whole milk
- 1/3 cup lemon juice or white vinegar
- 1 teaspoon salt
- 1 3/4 cups cookie crumbs
- 6 tablespoons salted butter, melted
- Assorted vegetables for pickling (cauliflower florets, zucchini slices, etc.)
- Leftover juice from a jar of pickles
- Pearl onions, peeled
- 1 small bunch carrot greens
- Greens of 1 beet
- 1/2 cup packed basil
- 1/4 cup finely grated Parmesan
- 1 clove garlic
- 3 tablespoons pine nuts
- Zest of 1 lemon
- Sea salt and pepper, to taste
- Olive oil
- Preheat the oven to 350 degrees F. Slice remainder of stale loaf into 1-inch cubes. Place on a parchment-lined baking sheet and toss with garlic and olive oil.
- Bake about 15 minutes until golden, tossing about halfway through the cooking process. Let cool.
- Store in an airtight container.
- Place the herb stalks and oil in a high-speed blender and blend until fully incorporated. Let stand 15 to 30 minutes to infuse, then strain through a double layer of cheesecloth into a bottle.
- Store, covered, in fridge for up to 1 week.
- Add oil to soups, use for sautés or vinaigrettes.
- Simmer tomato sauce and Parmesan rind together for about 20 minutes. Discard rind to serve sauce. The rind will impart a cheesy, nutty flavor.
Candied Citrus Peels
- Using a vegetable peeler, peel the skins of the citrus into strips. Bring a small pot of water to a boil and blanch strips for 10 seconds. For a less bitter candy, rinse, then repeat the process one more time.
- Bring 1 cup of sugar and 1 cup of water to a boil along with the blanched skins. Simmer on low for 30 minutes, until the skins are soft and the syrup is thick and reduced.
- Toss candied strips in 1/2 cup of sugar to coat all sides.
- Let dry on a wire rack.
- Place vegetable scraps in a large heavy-bottomed pot and cover with water. Bring to a boil, cover, lower heat, and simmer on low for 45 minutes. Strain and discard vegetables.
- Extra stock can be frozen in ice cube trays for future use.
- Place milk in a medium pot over medium heat. Gradually bring to 200 degrees, monitoring the temperature with a kitchen thermometer, and stirring occasionally. Remove from heat and stir in lemon juice and salt.
- Let sit 10 minutes, then strain the mixture through a cheesecloth-lined strainer set over a large bowl.
- Let drain 10 to 30 minutes, until the cheese reaches your desired texture, squeezing out the excess liquid if necessary.
- Store up to 1 week in the fridge.
- Stir together cookie crumbs and butter in a large bowl until all the crumbs are moistened. Press into the bottom and sides of a tart pan or pie dish. Freeze before filling or, for a crispier crust, bake for 7 minutes at 350 degrees F.
- Heat pickle juice in a small pot set over medium heat until boiling. Place vegetables and onions in the cleaned jar and pour juice over. Let cool, then seal the jar with lid and store in the fridge overnight. Pickles will keep up to 1 week in the ridge.
- Place carrot and beet greens, basil, Parmesan, garlic, pine nuts, lemon zest, salt and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until combined and greens are finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the desired consistency is reached.
- Store covered in fridge for up to 5 days.
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