Zero-Waste, Healthy French Fries

People traditionally think of french fries as an unhealthy and wasteful

food (because traditional fries waste the potato skin). This vegan and

zero-waste recipe for french fries proves both these false. By buying 

the spices in bulk bins and keeping the skin on the potatoes, you are

able to eliminate waste. The limited amount of a healthy oil and the

fact that these are baked helps make them a much healthier 

alternative to traditional fries too. The spices this recipe uses help

give them a delicious flavor so you don’t even realize they are 

so much healthier!

Ingredients:

4 russet potatoes

1 tbsp olive oil

2 tsp salt

2 tsp pepper

2 tsp paprika

2 tsp garlic powder

Ingredients:

1. Cut the potatoes (skin-on) into traditionally sized fry strips.

2. Mix them in a bowl with the oil and spices.

3. Bake at 450 degrees F for 30 minutes, flipping halfway through.

Zero-Waste Pecan Muffins

Zero-Waste and Vegan Pecan Muffins! These taste great and are

such a versatile food to have in your pantry, whether for dessert,

a snack, or even breakfast. They are super fast to make, only 10 

minutes!

To make the recipe zero-waste, buy the dry ingredients in bulk bins

and use homemade almond milk (recipe in previous post).

Ingredients:

¼ cup sugar

2 tablespoons olive oil

1 cup almond milk

1 cup flour

2 teaspoons baking powder

1 tsp vanilla

1 cup pecans

Instructions:

1. Mix together the sugar and oil.

2. Combine with the almond milk and vanilla.

3. Sift in the dry ingredients and mix to combine.

4. Fold in the pecans and pour batter into muffin tins.

5. Bake at 350 degrees F for 20 minutes.

Zero-Waste Pea Soup

This Zero- Waste Pea Soup is personally one of my favorite recipes

because it requires so few ingredients that it is extremely simple to

make but the result is a delicious product. This recipe is also 100%

vegan and waste-free. I bought my peas from the vegetable

department of my local grocery store and put them in a reusable

bag, as to not waste plastic. The spices were from bulk bins.

Ingredients:

4 cups peas

2 cups water

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp pepper

Instructions:

1. Boil the peas in the water and spices for about 10 minutes.

2. Transfer both the peas and liquid to a blender. Blend until

it reaches the perfect soup consistency. Enjoy!

Zero-Waste Chocolate Chip Cookies

Zero-Waste and Vegan Chocolate Chip Cookies! These take less than

10 minutes to put together so are very fast and simple. They taste

delicious too.

To make the recipe zero-waste, buy the dry ingredients in bulk bins

and make your own dairy replacements (recipe linked below).

Ingredients:

1 cup vegan butter**

½ cup sugar

½ cup brown sugar

¼ cup almond milk

1 tbsp vanilla

½ tsp salt

2 ¼ cups flour

1 tsp baking soda

1 cup vegan chocolate chips

Instructions:

1. Cream the butter and sugar together.

2. Mix in the almond milk and vanilla.

3. Sift the dry ingredients on top and fold to combine.

4. Bake for 11 minutes at 350 F.

** link to make your own vegan butter:

https://nutritionrefined.com/vegan-butter/

Zero-Waste Chana Masala

Chana Masala is one of my favorite vegan dishes when I’m eating

Indian cuisine. It is a simple recipe to make but tastes amazing.

This version is a zero-waste recipe as well as being vegan.

Ingredients:

1 1/4 cups dried chickpeas

2 tablespoons olive oil

1 medium onion, diced

4 teaspoons ginger, peeled & minced

4 garlic cloves, minced

2 cups roasted tomatoes

2 teaspoons garam masala

1 teaspoon ground coriander

1/2 teaspoon turmeric

1 teaspoon salt or to taste

1/2 cup water

Instructions:

1. Soak chickpeas for at least six hours or overnight. 

2. In a large skillet, heat the oil over medium heat and add the onion,

 ginger, garlic, and salt. Cook, stirring occasionally, for about 5 minutes. 

4. Add the garam masala, coriander, and turmeric and stir to coat the

 onion mixture for about one minute.

5. Stir in the tomatoes while mashing them with a spoon.

6. Stir in the chickpeas and the water. Bring to a simmer. Lower the

 heat to medium low and simmer uncovered for about 20 minutes.