Always on the path to zero waste, I am constantly looking for new solutions to avoid wasting the food sitting on the shelves of my fridge.
So I asked David, Bonnie, and Julie to pass on some tips, and here I am sharing them with you.
The kibble!
The ultimate fridge-emptying treat, croquettes only require a base of cooked grains of your choice (rice, millet, quinoa, etc.), which you can rehydrate a bit (to make them stickier) with a little boiling water. The trick to forming balls that hold together is to "knead" them well to bring out the starch.
Add to these cereals whatever you have left in the fridge: curry, nuts, herbs, chopped vegetables. Mix well, season to taste (smoked paprika, chili, curry, Mediterranean herbs... whatever you like) and form small patties (be careful to wet your fingers so that the mixture doesn't stick together). The important thing is that they hold together. If you see that they lack texture, add a tiny bit of gluten-free flour of your choice.
Bake at 350, 10 minutes on one side then 10 minutes on the other.
The sauce for croquettes
Continuing the fridge-cleaning initiative, create a sauce from herbs, spinach, carrot leaves, etc. that are lying around. Blend them with a little water and a protein to thicken (tahini, almond butter, peanut butter, etc.). Your sauce is ready.
Ice cubes for smoothies
David suggests using leftover fruit and vegetables to create smoothie ice cubes. You can either blend them with a little water to retain the fiber, or turn them into juice by juicing them. Then pour them into ice cube trays and freeze. Then take the desired number of ice cubes to add to your plant-based milk. Blend them and enjoy : )
Soups
Watch this video of cooking with Bonnie, the soup queen!
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