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Zero-Waste Chef

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Top Posts & Pages

Plastic-Free Glue (Wheat Paste) and How to Use It
Sourdough Bread
Thanksgiving Dinner for One (or Two)
Sourdough Measurements by the Cup (or Why I Use a Kitchen Scale...)
Book Excerpt! The Freshest Pumpkin Pie: Full Recipe
Bake Sourdough Bread Without the Expensive Tools
Sourdough Crackers 2.0
Sourdough Discard Pizza: How to Sourdough-ize a Recipe
Cultured Cashew Cheese
Apple Scrap Vinegar

Recent Posts

  • Unsure How to Eat Persimmons? Make Cultured Chutney
  • Thanksgiving Dinner for One (or Two)
  • Book Excerpt! The Freshest Pumpkin Pie: Full Recipe
  • Cultured Cashew Cheese
  • Free Sourdough Starter Zoom Class!
  • What I Learned Writing a Cookbook
  • Low-Waste Self-Care that Costs (Almost) Nothing
  • Avoid Shopping a Bit Longer During Covid
  • Lazy, Experimental, Give-It-a-Whirl Gardening
  • Shop-the-Fridge Soup

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I’ve been cooking what I can in advance for Than I’ve been cooking what I can in advance for Thanksgiving so I can relax a bit on Thursday. I had taken sourdough bread off of the menu and replaced it with focaccia but realized I need breadcrumbs for my nutloaf so I started two small loaves yesterday (and I’ll still make sourdough focaccia). The scrap vegetable broth is done (also for the nutloaf) and I have purée ready for my pie. I couldn’t find a pie pumpkin so I bought a kabocha squash instead. . In my stories today, I posted pictures of my chutney. I had planned on making fermented cranberry-pear chutney with dried cranberries and then had a 💡 moment—I can’t find loose cranberries but persimmons are all over the place and also seasonal. Why not make persimmon chutney???!!! 😮😋🤤 I’m working on writing up that recipe. (I cook faster than I can write.) . Link in profile for my Thanksgiving menu for one (or two).
My kids are gone and I don’t want to travel or m My kids are gone and I don’t want to travel or mix households so I’ll cook Thanksgiving dinner for one and Zoom friends and family when we eat. More than the thought of spending Thanksgiving alone, I dreaded the idea of shopping for my meal. I love our farmers’ market but so does everyone so it’s VERY busy. Yesterday I went early and missed the bigger crowds (and I do feel safer shopping outside). I also hit the one bulk store in town that hasn’t shut down it’s bins (it happens to be on the same street as the farmers’ market). . After many Canadians spent Thanksgiving—it fell on October 12th this year—with their families, the country saw a huge spike in Covid cases two weeks later. (Swipe to see a graph of that horrifying spike from the Canadian government.) My sister and kids stayed away from my elderly mother, which sounds depressing, but they helped increase the chances that she will be around next Thanksgiving. . Keep in mind that 1) Canadians don’t travel all over the country for Thanksgiving. As a Canadian living in the US, I can assure you that the holiday is big up there but not nearly as big as it is here. 2) Canada’s Covid numbers hadn’t been spiraling out of control before Thanksgiving like they are in the US now. So imagine what our ensuing spike will look like. . If you are on the fence about traveling this year, you might want to stay on your side of that fence. If you do travel, stay safe! . Link in profile for a new blog post “Thanksgiving Dinner for One (or Two).”
Sunflower seeds soaking for a variation of my cult Sunflower seeds soaking for a variation of my cultured cashew cheese . A few people asked me if sunflower seeds would work in place of cashews for my recipe. Yes, that works! . I meant to soak these for 4 or 5 hours but life happens and I didn’t get to them. So I put them in the refrigerator overnight and processed them this morning. My inexpensive secondhand blender took its time to transform the sunflower seeds into a smooth paste and they required a tiny bit more liquid than the cashews. This batch contains leftover kimchi brine to kickstart the fermentation. It smells heavenly. I’ll add some nutritional yeast later to adjust the flavor if it needs it. . To ferment food, you basically stuff food into a jar and wait. The process never fails to fascinate me. The good bacteria in the kimchi brine will work their magic and transform my purée into cultured cheese likely by the end of the day. I’ll let it sit for an extra day or two to develop more tang. While I wait for it to bubble to life, I’ll try not to stare at it all day like a kettle boiling. . Link in profile for the adaptable cultured cashew cheese recipe.
I’ve been topping sourdough discard pizza with c I’ve been topping sourdough discard pizza with cultured cashew cheese this week. It’s very good! But now I’m almost out of cheese and completely out of cashews. Luckily I have sunflower seeds so I’ll start the next batch with those. . After spreading the cheese onto the sourdough pizza dough, I topped it with leftover ratatouille. Delicious! If you don’t have a cast-iron pan, bake the pizza on a cookie sheet sprinkled with cornmeal or on a baking stone if you have one. Link in profile for the pizza dough recipe, which includes the link to the cheese. Happy Friday, all!
Just in time for Thanksgiving! Reveal on my blog o Just in time for Thanksgiving! Reveal on my blog of the full recipe, “The Freshest Pumpkin Pie,” from my upcoming book. . You need to know a couple of things about this recipe before getting started: 1) Once you bake a pumpkin pie made with fresh pumpkin AND fresh ginger, you simply cannot go back to their shelf-stable counterparts and 2) Although I have revealed the recipe for you on my site, do not feel obligated to divulge the secret ingredients to your friends and family when they ask—and they will ask. . For my vegan followers, although this is not a vegan recipe, I have included the pastry recipe, which works extremely well with chilled coconut oil (let it soften a tiny bit before using it). Several people have asked me in the past for a vegan pastry recipe and this is pastry season! 🥧 . Happy almost Thanksgiving. Link in profile for the recipe. . Photo credit 📸: Ashley MacLaughlin @edible_perspective
“Our biggest moral debt is to the environment. T “Our biggest moral debt is to the environment. Take-take-take, nothing given back.” — Margaret Atwood . Happy birthday @therealmargaretatwood 😍
✨ Giveaway alert! ✨ . I’m giving away a copy ✨ Giveaway alert! ✨ . I’m giving away a copy of The Big Book of Cider Making: Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider, written by best-selling authors and fermentation gurus @kirstenkshockey and @christopher.shockey. Their new book is a gorgeous encyclopedia of everything you need to know about cidermaking, from choosing your apples, to gathering your equipment, to the master method to enjoying your finished drink. . To enter the book drawing, please: 🍎 Follow @kirstenkshockey and me 🍏 Like this post 🍎 Tag a friend who likes cider or fermenting or both . Open to US residents only. Enter as many times as you like before Saturday, 11/21 at 11:59pm Pacific Time. I’ll randomly draw the winner and DM them. . Per Instagram rules, this promotion is not sponsored, administered or associated with Instagram, Inc. By entering, entrants confirm that they are 13+ years of age, release Instagram of responsibility and agree to Instagram's terms of use.
I’m bubbling over with excitement! . My cultured I’m bubbling over with excitement! . My cultured cashew cheese recipe is now live on my blog. Like my sourdough crackers—which are also fermented)—it tastes cheesy but contains no cheese. (You’ll want to make the crackers to go with this.) . The basic method: Soak a couple of cups of raw cashews for 4 to 6 hours, drain and rinse, then purée the nuts along with a starter culture, a bit of water to render a creamy consistency and flavorings if desired. Pack the purée into a clean jar and let it sit at room temperature for a day or more until it bubbles up and you like the flavor. At that point, store it in the refrigerator, where it will thicken up a bit, or eat it immediately. . Like kimchi, kombucha and other cultured foods, the nuts will continue to ferment, changing the flavor over time. After about a week, the cashew cheese will taste more sour. After a couple of weeks, you may find it too sour. For that reason, I recommend you make small batches that you’ll eat quickly—a cup or two, depending on how many people will help you devour it. . Link in profile for the full recipe.
UPDATE: SOLD OUT! Thank you to everyone who regist UPDATE: SOLD OUT! Thank you to everyone who registered. The waitlist has also filled up. (I capped it at 50.) By the time you see this, all 250 tickets may have vanished as quickly as a loaf of sourdough bread straight out of the oven. BUT if you don’t get a spot, @rethinkwasteorg recorded last weekend’s sourdough starter workshop and I’ll post the link for that on here when I get it. (11/21: I’ve added the link to my blog post about this class, “Sourdough Starter Zoom Class!”) The class takes place on Zoom on December 3rd, 4pm Pacific Time. Link in profile for info.
This is an early draft of my cookbook manuscript. This is an early draft of my cookbook manuscript. . Many of the things I learned while working on this cookbook apply to life outside of the kitchen, such as: . 💫There is more than one way to do things 💫 At some point, you have to make a decision and get on with your life 💫 You don’t know how to do stuff until you do 💫 Plans make projects run smoother 💫 But you won’t want to plan everything either 💫 You can have too much of a good thing 💫 People want to help you . Link in profile for the new blog post.
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