Zero Waste Office Food Waste Challenge. The Preparation Days

Zero Waste Office Food Waste Challenge. The Preparation Days

These guidelines are to help you prepare for the Zero Waste Office Food Waste Challenge. The challenge begins on a Monday, with preparation happening on Sunday and Wednesday, though you are welcome to adapt this set up to meet your schedule.

Here is the shopping list and the starter guidelines, incase you missed them.

Sunday Perpetration

By making the vast majority of your prep on Sunday, you minimise the amount of time you actually need to use in the week. This allows you to easily integrate these changes into your everyday life. The prep will take a few hours, but most of it is oven roasting or things that can be done on the hob and checked on

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Roasted Vegetables

If you are participating in the weeklong Zero Waste food challenge, these are prepared on the SUNDAY and eaten on various days throughout the week.

I love to roast a load of veggies to add to meals and keep the roasted veg in wither the fridge or freezer.

A Zero Waste Life. Roasted Vegetables

Roasted Vegetables

Equipment

-Roasting tray (I use a cast iron pan as I don’t own a roasting tray)

Ingredients

-Mixed vegetables. If you are using a vegetable box delivery scheme, roast any vegetable you’d rather not eat raw and the potatoes. If you are buying your own, root vegetables are a good choice for this recipe. These things include potatoes, carrots, beetroots etc.

-Olive oil

-Salt

-Pepper

Instructions

  1. Wash and chop your vegetables.

  2. Place your vegetables onto a roasting tray and drizzle with approximately a tablespoon of olive oil.

  3. Toss vegetables in the oil, with wither a spoon, or by shaking the tray. Season with salt, pepper and mixed herbs or cumin, if you desire.

  4. Roast for 20 minutes at 200°C

  5. Check vegetables, roast for another 10 minutes, if they are not yet at your desired tenderness

A Zero Waste Life. Roast Vegetables

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #azerowastelife!

This article links in with a weeklong Zero Waste food challenge, which aims to produce Zero Food Waste, which you can partake in whenever you like.

Zero Waste Flat Breads

Zero Waste Flat Breads

These are unbelievably simple to make, taste epic and freeze easily.

I have referred to them as flat breads, as if you are taking part in the weeklong Zero Waste food challenge, they are used as wraps, ‘crisps’, croutons and for dipping into a curry

If you are participating in the weeklong Zero Waste food challenge, these are prepared on the SUNDAY and eaten on various days throughout the week.

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Jam Jar Noodle Soup

Jam Jar Noodle Soup

This warm noodle soup is an excellent winter warmer for in the office. You have the option to leave out the stock and use water from the kettle at your workplace to heat these noodles, but i prefer the more intense flavour which comes from the noodles being in the stock. You can add fresh herbs like coriander, if you wish.

This article links in with a weeklong Zero Waste food challenge, which aims to produce Zero Food Waste. This is the lunch for FRIDAY which is prepared on WEDNESDAY.

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Soup with Flat Bread Croutons

If you’ve been participating in the weeklong Zero Waste food challenge, this meal and the jar noodle soup are two excellent ways to use up any leftovers you have hanging around in the fridge. If you’re not doing the challenge, you can still make this soup easily, but do roast or boil the vegetables before you use them in this recipe.

For the challenge, this meal is prepared on the WEDNESDAY and eaten on the THURSDAY.

A Zero Waste Life. Roast Vegetables

Equipment

-Blender

-Spatula

Ingredients

-Any left over roasted vegetables, including root vegetables, like potatoes

-Vegetable scrap stock (or stock cube dissolved in 500ml water)

-Homemade flatbread or croutons made from slightly stale bread, lightly fried in a little oil

 Instructions:

1.    Add all the vegetables to the blender, with a splash of water or stock

2.    Blend. Check consistency

3.    Add more water as needed to create the desired consistency

4.    Chop wrap into small squares

5.    Store the soup in one box or a vacuum flask and the croutons in another. Heat the soup at work and tip the croutons onto the soup when hot

 

If you like soup of a thinner consistency, you may create more than one portion. This freezes very well, in either a box or jam jar.

A Zero Waste Life. Blender

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #azerowastelife!

This article links in with a weeklong Zero Waste food challenge, which aims to produce Zero Food Waste, which you can partake in whenever you like.