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Zero-Waste Chef

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Recent Posts

Online Sourdough Starter Workshop Lottery
Bake Sourdough Bread Without the Expensive Tools
How to Help with the N95 Mask Shortage
Lockdown Cooking: 7 Humble Dishes from Staples
Hunkered Down During COVID-19? Make Something.
I’m Quitting Plastic. What Do I Do With My Plastic Stuff?
Will the Coronavirus Kill the Zero-Waste Movement?
How Does Recycling Work and Should I Bother?
How to Keep Caring
Vegan Sourdough Pancakes

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It’s an online sourdough starter class lottery!

My recipe for simple dishes: combine one part dear

My recipe for simple dishes: combine one part dearth of kitchen tools with one part avoidance of grocery stores. Add what’s on hand, sprinkle with a dash of creativity and you’ll come up with some tasty meals.
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For yesterday’s cooking-in-place dinner, I made a large pot of bean and tomato soup with only a handful of ingredients my mom had in the cupboards. My mom says she can’t stop eating it and just now had a big cupful for breakfast. She added a bit of brown sugar to hers. Yummy!
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Here is the basic recipe:
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• 2 cups dried navy beans (or whatever white beans at this point), soaked overnight
• 3 tablespoons olive oil
• 1 large onion
• 5 cloves garlic
• 1 sixteen-ounce can of tomatoes (I used whole but crushed will work also)
• 1 teaspoon salt or to taste
• 2 teaspoons brown sugar or to taste (optional)
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1. Drain the beans and rinse well. Set aside.
2. Sauté the onions and garlic in olive oil over medium heat until softened.
3. Add the canned tomatoes, including the juice. Crush the tomatoes with the back of a spoon if whole.
4. Add the beans, salt, brown sugar if using, and enough water to cover by about half an inch.
5. Cook, covered, for about 45 minutes or until the beans are tender. Do the 5-bean test. Taste 5 beans. If all 5 are done, then the soup is ready.
6. Add salt to taste.
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If you have other vegetables, like celery, carrots or potatoes, chop them up and toss them in. We are down to onions and garlic here 😨
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I haven’t cooked with canned tomatoes for almost a decade. I’d prefer my frozen roasted tomatoes back in California or home-canned tomatoes or fresh tomatoes 🍅 I’d prefer a lot of things right now! But I’m not going to the grocery store until I absolutely have to. That means I’m using up whatever I find and making do as I #StayHome. We’re eating well!
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I had tomatoes left over from this (I opened a 28-ounce can) and so used them to make pizza sauce. I sautéed about 6 cloves of garlic in 1/4 cup olive oil, added the tomatoes, crushed them up a bit, cooked that down into thick sauce and added salt to taste. The sauce tastes very good. I started the sourdough pizza dough this morning for it.
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What use-it-up meals have you come up with?

More fermenting in place. . I brought a kombucha S

This may not be my most beautiful loaf I’ve made

How to help with the N-95 mask shortage. . The bes

A sourdough baby boom is underway! . The Instagram

I’d like to introduce you to my friend and truly

I’d like to introduce you to my friend and truly wonderful human being, Rob Greenfield.
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If you’re looking for a source of positivity in these difficult times, please follow @robjgreenfield.
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Rob is a voice of calm—and inspiration. He has dedicated his life not only to simple living but also to helping others, be it through raising awareness about food and other waste, donating 100% of his media income to grassroots nonprofits, teaching others in his local community how to grow their own food and much much more.
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Rob is always working on something inspiring and he recently wrapped up an ambitious project. For a year, ending in November 2019, he bought no food. He grew and foraged 100% of what he ate, all while living in a city in his tiny house—and not on a sprawling farm. Half of his food came from his garden—he produced 100 different kinds of food over the year!—and half came from foraging.
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Rob set out on this project not merely to sustain himself, but also to empower others to sustain themselves and build self-sufficiency and resilience. We can rely on ourselves—and our communities!—more and the industrialized food system less. That doesn't mean each of us must go all in and grow every morsel of food that we eat. But even thinking about growing a tomato plant can open up a whole new world and shift our mindset.
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So, if you’re looking for a source of light in your Instagram feed, please follow @robjgreenfield. He will inspire, empower and uplift you.

Enjoy a good book while you hunker down. . I start

Enjoy a good book while you hunker down.
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I started Johnathan Safran Foer’s latest book, “We Are the Weather,” last week and highly recommend it. In it, Foer asks, if we really do acknowledge the fact that the planet is heating, why don’t we change our lifestyles?
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One (of many) gems from the book: “When a radical change is needed, many argue that it is impossible for individual actions to incite it, so it’s futile for anyone to try. This is exactly the opposite of the truth: the impotence of individual action is a reason for everyone to try.”
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Every individual action matters as COVID-19 is showing us in real time. We can all help flatten the curve and reduce the speed of the pandemic’s spread. So please stay safe, stay home and read some good books. I know this is a very difficult and stressful time but we’re all in this together.
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What are you reading?

During COVID-19 many of us are coming to realize j

Many of us could use a cute cat pic right about no

Many of us could use a cute cat pic right about now.
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Resourceful Cleo doesn’t need an expensive, store-bought cat bed. She loves this makeshift one—a towel folded up on a warm radiator. She wishes you a relaxing and safe weekend.

Upcoming Events

San Mateo City Earth Day Event April 25, 2020 at 10:00 am – 12:00 pm San Mateo Public Library, 55 W 3rd Ave, San Mateo, CA 94402, USA
Sourdough Bread Boot Camp May 2, 2020 at 9:00 am – 1:00 pm
Zero Food Waste Workshop, Dublin May 3, 2020 at 2:00 pm – 3:30 pm
Sourdough Bread Boot Camp May 9, 2020 at 9:00 am – 1:00 pm
Rainbow Grocery Produce Bag Giveaway May 16, 2020 at 10:00 am – 2:00 pm Rainbow Grocery, 1745 Folsom St, San Francisco, CA 94103, USA

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