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.

Vegan Cinnamon Crunch Cake

This Cinnamon Crunch Cake is a unique twist on classic desserts.

It tastes amazing, is simple to make, and 100% vegan!

Click here (https://youtu.be/PMekoPpC_qg) to watch my video

on how to make this cake.

Cake Ingredients:

- 2 cups flour

- 2 tsp baking powder

- pinch of salt

- 1 tsp cinnamon

- ½ cup vegan butter

- scant 1 cup sugar

- 2 tsp vanilla

- 2 vegan egg substitutes

- 1 ¼ cup almond milk

Vanilla Frosting Ingredients:

- 2 tbsp vegan butter

- 2 cups powdered sugar

- 1 tsp vanilla

- 3 tbsp almond milk

Cinnamon Crunch Ingredients:

- ½ cup flour

- ½ cup brown sugar

- 1 tsp cinnamon

- 3 tbsp vegan butter

Instructions:

1. Whisk together the flour, baking powder, salt, and cinnamon.

2. Cream together the vegan butter and sugar.

3. Mix in the egg substitutes and extracts.

4. Alternate adding in dry, wet, dry, wet, dry to the butter mixture.

5. Pour into 2 greased and floured 9” baking pans. Bake at 375 

degrees F for 22 minutes.

6. Mix together the frosting ingredients and the cinnamon 

crunch (each in a separate bowl).

8. Decorate cake once it has cooled completely and enjoy!

Zero-Waste Vegan Waffles

Breakfast foods are one of the hardest things to find vegan

alternatives, let alone zero waste. This recipe below is for

amazing waffles that are perfect for a weekend breakfast. The

recipes can easily be zero-waste by buying the dry ingredients

in bulk bins in your own containers from the grocery store.

Ingredients:

2 & 1/4 Cups of Flour

1 tbsp of Baking Powder

1 tbsp of Salt

1 tbsp of Sugar

1/4 Cup Vegan Butter **

1 & 2/3 Cups of Water

Instructions:

1. Whisk together the try ingredients.

2. Cut the butter into the dry until it resembles coarse cornmeal.

3. Add in the water to make it a batter.

4. Cook in a waffle iron and enjoy!

** link to make your own vegan butter:

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

Zero-Waste Refried Beans

Beans are a common dinner food that serves as a great side dish

to most meals. Many find them to also be a cheap and convenient

food found in the can aisle. But the amount of cans people go

through contributes to the harm on the environment.

This zero-waste version of refried beans is a great substitute

to the typical canned type. When shopping responsibly, it can

be just as affordable. Spices and beans can be bought in

bulk bins that helps eliminate the need for wasteful wrappers.

Ingredients:

2 cups dry pinto beans (about a pound)

1/4 cup vegan butter **

2 cloves garlic

1 cup chopped tomatoes

2 tsp cumin

1/2 tsp chili powder

1 tsp salt and pepper

Instructions:

1. Soak the beans in water overnight.

2. Cook beans on the stove top for one to two hours until the

skins begin to fall off.

3. Drain the cooked beans.

4. Mash the beans and tomatoes in the pot over medium heat.

5. Add the spices and water as needed to thin it.

6. Continue to heat, stir, and mash until the beans begin to bubble.

** link to make your own vegan butter:

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

Zero-Waste Bread

As mentioned on the previous post, zero-waste cooking and baking
has become increasingly popular and resulted in delicious recipes
that are also eco-friendly.

This bread recipe is a healthy staple that goes well with so many
things. In order to make the bread zero-waste, I bought the dry
ingredients in bulk bins which I transferred to my own containers.

Ingredients:

3 1/4 cups whole wheat bread flour

2 1/2 cups white flour

2 tsp active dry yeast

1 tbsp salt

2 3/4 cups warm water

Instructions:

1) Mix together the dry ingredients.

2) Slowly mix in the water.

3) Knead the dough on a floured surface until it is lightly bouncy.

4) Let the ball rise in a covered bowl for one hour.

5) Divide the dough into two pans. Dust them with flour and
make diagonal cuts on the top. Let rise for one hour.

6) Bake at 475 F for 30 minutes.

Zero-Waste Apple Crumble

Zero-waste cooking and baking is a new trend that has become
increasingly more popular. I’ve started making many recipes this
way and have to say-- they taste just as good, are not too difficult
to make, and the benefits for the earth are tremendous!

For this fruit crumble, I decided to buy apples at the local farmers’
market that were a little bruised and the not so gorgeous ones- we
don’t want any apples going to waste here. The night before I made
this recipe, I decided to make my own homemade almond milk
and saved the almond pulp for this recipe. For the dry ingredients,
you can buy them in bulk bins and put it into your own containers
to save on the paper wrappers.

Ingredients:

8 medium apples (sliced thin)

One lemon juice

⅛ tsp cinnamon

⅛ tsp nutmeg

½ cup flour

½ cup almond pulp

¼ cup oats

½ cup brown sugar

½ cup vegan butter**

Instructions:

1. Toss apples in lemon juice and spices.

   Place in bottom of greased 9 in pan.

2. Combine dry ingredients (except spices).

   Work in chunked vegan butter with your

    Hands or a fork until it is crumbly.

3. Spread topping on fruit.

4. Bake for 25 minutes and enjoy!

** link to make your own vegan butter:

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

Vegan Peppermint Cake

Vegan Peppermint Cake

The cake is super delicious and

perfect for the holidays!

It’s vegan and simple to make.

I definitely recommend it.

Click here to see my video on how to make it!

Cake Ingredients:

- 1 ¼ c almond milk

- 1 tbsp lemon juice

- 2 cups flour

- 2 tsp baking powder

- pinch of salt

- ½ cup vegan butter

- ¾ sugar

- 2 vegan egg substitutes (I used http

s://www.amazon.com/Bobs-Red-Mi

ll-Egg-Replacer/dp/B01LX2AOMH/

ref=sr_1_1_a_it?ie=UTF8&qid=154

5626311&sr=8-1&keywords=bob+eg

g+substitute )

- 1 tsp vanilla

- 2 tsp peppermint extract

Vanilla Frosting Ingredients:

- 2 tbsp vegan butter

- 2 cups powdered sugar

- 1 tsp vanilla

- 3 tbsp almond milk

Peppermint Frosting Ingredients:

- ½ tbsp vegan butter

- ½ cup powdered sugar

- 1 tsp peppermint extract

- 1 tbsp almond milk

- drop of red food coloring (optional)

Instructions:

1. Mix together the almond milk and lemon juice. Set aside for
15 minutes (to curdle).

2. Whisk together the flour, baking powder, and salt. Set aside.

3. Cream together the vegan butter and sugar.

4. Mix in the egg substitutes and extracts.

5. Alternate adding in dry, wet, dry, wet, dry to the butter mixture.

6. Pour into 2 greased and floured 9” baking pans. Bake at 350
degrees F for 20-25 minutes.

7. Mix together the frosting ingredients (each frosting in a
separate bowl).

8. Decorate cake once it has cooled completely and enjoy!