Recipe Index

Food Recipes

Appetizers and snacks

Apple rings, dried
Hummus
Kale chips
Popcorn
Potato skins, fried
Pumpkin skin
Sourdough crackers

Beverages

Almond milk
Beet kvass
Bloody Mary, fermented
Ginger beer
Ginger bug
Hibiscus soda, naturally carbonated
Kombucha
Kombucha, cold-brew
Kombucha, flavored
Lemonade, naturally carbonated
Mead
Rice milk, cooked rice
Rice milk, no-cook

Bread and sourdough

Breadcrumbs
Pizza dough
Soft pretzels
Soft sourdough pretzels
Sourdough bread
Sourdough crackers
Sourdough pancakes
Sourdough starter, detailed instructions
Sourdough starter, stick drawings
Sourdough starter, with video
Sourdough waffles

Candy

Candied citrus peels

Cheesemaking

Buttermilk, cultured
Crème fraîche
Sour cream
Yogurt, plain

Condiments and dressings

Aioli
Ketchup
Olive and preserved lemon spread
Preserved lemons
Salsa, fermented
Sauerkraut
Sauerkraut, garlic-dill
Vinaigrette, balsamic

Cookies and cakes

Chocolate chip cookie mix
Chocolate coconut cake, flourless

Ferments, vegetables

Dill pickles
Hot peppers, fermented
Salsa, fermented
Sauerkraut
Sauerkraut, garlic-dill
Tomatoes, fermented

Fruit

Apple rings, dried
Cherries, how to pit
Lemonade, naturally carbonated
Pomegranates, how to remove seeds
Preserved lemons
Vinegar, fruit scrap
Watermelon rind pickles, fermented

Grains

Granola
Irish oatmeal (steel-cut oats)
Sprouted beans, grains, and seeds

Main and side dishes

Black beans, not-too-spicy
Cauliflower couscous
Chana masala (chickpeas in tomato-onion sauce)
Chili, vegetarian
Dal, lentil
Frittata
Fritters, vegetable
Pesto, vegan
Pizza
Potato skins, fried
Roasted vegetables
Soup, vegetable, two ways
Vodka pasta sauce

Stocks and soups

Broth, bone
Broth, vegetable
Minestrone soup
Soup, vegetable, two ways

Vegetables

Cauliflower couscous
Dill pickles
Fritters, vegetable
Hot peppers, fermented
Kale chips
Potato skins, fried
Pumpkin puree
Pumpkin puree, pressure cooker
Pumpkin seeds
Pumpkin skin
Roasted vegetables
Salsa, fermented
Sauerkraut
Sauerkraut, garlic-dill
Soup, vegetable, two ways
Sprouted beans, grains, and seeds
Tomatoes, fermented
Tomatoes, ketchup
Tomatoes, pasta sauce
Tomatoes, pizza sauce
Tomatoes, roasted
Tomatoes, vodka pasta sauce

You can make that?

Almond milk
Buttermilk, cultured
Chai tea, looseleaf
Chocolate syrup
Crème fraîche
Dill pickles
Ginger beer
Ginger bug
Hot peppers, fermented
Ketchup
Kombucha
Lard
Lemonade, naturally carbonated
Mead
Pumpkin puree
Pumpkin puree, pressure cooker
Rice milk, cooked rice
Rice milk, no cook
Ricotta cheese
Soda, naturally carbonated
Sour cream
Sprouted beans, grains and seeds
Vanilla extract
Vinegar, scrap
Watermelon rind pickles
Yogurt, plain


Other Recipes

All-purpose citrus cleaner
Bathroom cleaner
Deodorant
Dish soap
Eggshell calcium powder
Laundry soap, chestnut
Mouthwash
Toothpaste
Tooth powder

10 Comment

  1. Hi there. I love all your tips and tricks – inspired! I just saw your post on freezing fruit and i wondered if you have any tips for freezing or otherwise preserving fresh herbs? Like mint, parsley, coriander – and perhaps even chopped garlic and ginger?
    Thanks!

    1. Hi Robin. Thanks for that. Last week on social media someone told me they freeze large pieces of ginger and then grate them with a microplane. I haven’t tried it yet but it sounds life-changing to me 😉 You can also freeze chopped herbs in olive oil: http://www.thekitchn.com/freeze-herbs-in-olive-oil-173648 I used to mince lots of garlic at the beginning of the week and then put it in a jar with enough olive oil to cover it. That made my life easier. I imagine you could freeze that too. Also, you can always dry the herbs: http://www.thekitchn.com/tips-three-ways-to-preserve-fr-88889

  2. I just found your site, and I am in heaven! I have been drinking kombucha and kefir for a while now, you have me itching to spread my wings. I can’t wait to get a ginger bug going so I can create some ginger beer and lemonade. The first thing I will make though is the simple mead, since we have a healthy stock of raw honey, from our own hives.

    1. Hi Donna. Thanks for checking out my site. I think you’ll love the ginger beer and lemonade. As for the mead, that’s my dream–to one day use honey from my own hives! That’s going to be so delicious. Enjoy!

  3. Alice Reed says: Reply

    Please add the candied ginger recipe.

    1. Hi Alice. I only have recipes listed here that I have written posts on and candied ginger isn’t one of them. But here’s the Alton Brown recipe I use for mine: http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe.html

  4. Fantastic! So many things I want to try! Ca you come organise my life too?

    1. The Zero-Waste Chef says: Reply

      Hahaha. Thanks Annie 🙂 When should I come?

  5. Hello I love what you do!!! I recently got in contact with a local fruit and veg store owner and explained to him that I am a student trying to live a whole food lifestyle on a budget. I asked him whether I can buy his “old” products for cheaper. He agreed but I need to tell him what product in general would I like to use. What segmentation do you have, products that I can use in most dishes and freeze as well.
    Thank you

    1. The Zero-Waste Chef says: Reply

      Thank you so much. My daughter is in the same boat. She wants to eat well on a student budget. She eats lots of squash (I do too actually…). It keeps for a long time and you can make soup, curries or pot pies. That might not be one of the “old” products your store will sell you, since they keep for so long… Carrots, celery and onions go into just about everything when chopped finely. You can saute them for sauces, soups, stews. We eat lots of tomatoes. If he would let you have tomatoes cheap, that would be great. You could use them as a basis for chili, make pizza sauce, chana masala (I have a recipe for that on here: https://zerowastechef.com/2016/08/13/chana-masala/ We eat lots of beans and legumes. All of those tomato dishes freeze well and if you get a pile of tomatoes, you can make a vat of food. I hope those ideas help 🙂

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