Simple Zero-Waste Vegan Recipes

 

SUPER EASY VEGAN CHEESE

3 cups firm tofu

3/4 cup coconut oil

3 tbsp lemon juice

3 tbsp apple cider vinegar

1 tbsp onion powder

2 tbsp nutritional yeast

1 tbsp salt


 

GARLIC DILL

3 cups firm tofu

3/4 cup coconut oil

4 tbsp lemon juice

3 tbsp apple cider vinegar

1 tbsp onion powder

2 tbsp nutritional yeast

1 tbsp salt

2 tbsp garlic

5 tbsp dill


INSTRUCTIONS

1. Wrap tofu in cloth and press for 30 mins (placing a stack of heavy books on top).

2. Crumble tofu into small pieces and press into measuring cup.

3. Blend all ingredients in food processor until smooth (3-5 minutes).

4. Place cheese into container(s) and chill in the fridge for 24 hours before serving. Keeps fresh in fridge for 1 week.

To make both flavours in one batch: Make the plain vegan feta recipe first (steps 1-3), place half of the cheese into your container for overnight chilling, and add 1 tbsp garlic, 2.5 tbsp dill and 1/2 tbsp lemon juice to the remaining half).

All ingredients are available for purchase package-free in Vancouver at both The Soap Dispensary and NADA. The majority of ingredients can be found package-free at bulk and zero-waste shops in most cities. Let's do this!

ENJOY!

 
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TASTEY ZERO-WASTEY SOUP

This soup makes use of veggie scraps that you would normally compost (onion peels, garlic peels, carrot stems and leaves, cucumber ends, etc).

Save them in your freezer until you have about 3-5 cups & then make a large batch of #TasteyZeroWasteySoup!

This recipe is extra tastey because it extracts flavour (and nutrients) from veggie scraps. This recipe is extra zero-wastey because it upcycles otherwise discarded scraps, recycles water for plants & uses bulk ingredients that are easily found package-free.

For more visuals, you can follow along as I make this recipe on my instagram highlights - but don’t make the same mistake as me! Remember to filter out your veggie scraps from your broth before adding the beans :P

INSTRUCTIONS

1. Soak beans/peas/both overnight (1 : 4 beans : water).

2. In a large pot, boil veggie scraps in water for about 1 hour (1 : 5 scraps : water).

3. Strain veggie scraps out of veggie broth using a bowl below your strainer to catch the broth. Put your broth back in your large pot on medium heat.

4. Strain beans using a bowl under your strainer to collect soaking water (use this to water your plants!)

5. Add beans to your broth & heat on medium for 30 minutes.

6. Add fresh chopped veggies (pictured: organic celery, onions & tomato), lime juice and spices to taste (suggested: salt, garlic powder, cumin, turmeric) & heat for 30 minutes (or until beans are at your desired consistency).

7. Top with chopped herbs (suggested: chives, parsley & cilantro - ideally from your own garden!), black pepper (for turmeric absorption) & more lime (to taste).

Use this recipe as an inspirational soup-making guide, but as always, have fun playing with different ingredients & flavours!

TAG @PEACEPEOPLEPROJECT & #TASTEYZEROWASTEYSOUP IN YOUR FROZEN VEGGIE SCRAP SOUP CREATIONS :)