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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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.

Hummus Vegetable Wrap

Hummus Vegetable Wrap

If you’ve been following the Zero Food Waste Office Challenge, this lunch is very to assemble, you practically have everything ready made for you, you just need to get things out from the fridge and put them in a air tight box, simples.

If you haven’t already made the hummus or wraps, you can follow both recipes and come back to this meal. I really like this meal as a lunch when I am travelling, as it’s filling and easy to shove in your gob when you’re on a train.

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Roasted Vegetable Noodles

Roasted Vegetable Noodles

These noodles can be made as a quick mid week dinner, or an easy lunch on the go, which just needs 2 minutes in the microwave. As with any recipes on the blog, they’re easy to adapt to what you have in your cupboard. If your roast vegetables include mushrooms, you may want to omit the nuts, or you might want to switch the nuts to any seeds you have in, as the mushrooms may well be enough plant based protein for you.

You could also switch up the sauces based on your preferences and what you have in. I’ve made this with just soya sauce and also umami or miso paste mixed with water. Siracha would also be a great addition, but I am yet to find it in a non plastic container.

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