Welcome back to another week of food saving, a series where I show how I rescue fresh produce from the depths of my crisper drawer, saving it from ending up in landfill.
And if you’re unsure why food waste is such a big problem, here’s a quick explainer.
I started this series on Instagram to help inspire you to get creative in the kitchen by using what you already have – before shopping or ordering Ubereats – so we don’t waste any food.
This week I’m saving beetroot, half a head of purple cabbage, potatoes and red onion. You can find this week’s video here and keep scrolling for the full recipes.
Lunch prep soup bowls
For a single bowl, though I make a few at a time to keep in the fridge.
You’ll need
- 2 tsp of flavour – I use either the Spicy Mushroom Blend or Bonito Dashi Powder both are from Naked Asian Grocer
- 1/4 cup shredded cabbage
- 1/4 cup of shredded carrot
- 1/4 cup of baby spinach
- Noodles or precooked dumplings – I also get my noodles from NAG
Instructions
- In a bowl add the flavour, noodles or dumplings, and vegetables.
- Pop a lid on and store it in the fridge, it’s that easy!
I also have a discount code for Naked Asian Grocer, GREENHUB10 for 10% off
Vegan potato salad
Makes four servings as a side
You’ll need
- 4 large potatoes
- 1 red onion
- 1/4 cap fresh parsely
- 1/4 cup fresh dill
- 1/2 fresh lemon
- 2 tbsp vegan mayo
- 2 tbsp seeded mustard
- Salt and pepper
Instructions
- Dice the potatoes, leave the skin on that’s the best bit! Then boil til soft.
- Finely slice the red onion.
- Chop up your fresh herbs – I prefer parsley and dill, but you can use whatever you like.
- Once cooked drain the potatoes, pop in a large bowl and leave to cool.
- In the bowl with the potatoes, add in add in your onion, herbs, mayo, mustard, lemon juice, and salt and pepper to taste.
- Mix well and serve. This will keep in the fridge for 2-3 days in an airtight container.
Beetroot pasta
Makes four servings
You’ll need
- 4 cups of pasta
- 2 beetroots
- 2 cloves of garlic
- 1 tbsp olive oil
- 4 tbsp nutritional yeast
- 1/3 cup oat cream or any plant milk (if you are not vegan you can use feta in it’s place)
Instructions
- Peel and chop the beetroot, add to a baking tray with the garlic, drizzle with olive oil and roast for 30 minutes or until tender.
- In the meantime cook your pasta and reserve a little of the pasta water for the sauce.
- Blend beetroot, garlic and the rest of the ingredients until smooth. Add salt and pepper to taste and blend again.
- Pour the beetroot sauce over the pasta with the reserved pasta water.
- Top with extra nutritional yeast or feta or vegan feta and fresh parsley, add more salt to taste if needed.
The sauce also freezes well and will keep for up to six months.
