Recipe Index

Legend: Veg = vegetarian; V-able = easily veganizable; V = vegan *

Appetizers and snacks


Bread and sourdough (see quickbreads also)



Condiments and dressings

Desserts and sweets


Fruit, fermented


Main and side dishes

Stocks and soups


Vegetables, fermented

You can make that?

Non-food recipes

* Legend

Veg = vegetarian

These recipes contain dairy, eggs or honey.

V-able = easily veganizable

By easily veganizable, I mean you can easily omit an ingredient like whey from a ferment or easily replace honey with something like maple syrup, without affecting the recipe.

V = vegan

Seems pretty self-explanatory.

You’ll find more recipes in my cookbook, including updated versions of some of my most popular recipes listed above.

19 Replies to “Recipe Index”

  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?

    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: 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:

  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:

  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: 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 🙂

  6. Thank you for this index. On the blog you mentioned cooking for your cat. Can you post your cat food recipes or blog about your process? I am considering doing this for our Mrs. Whiskers. Thanks!

    1. The Zero-Waste Chef says: Reply

      Hi Catherine, my pleasure! I will post the cat food recipe after I make it. I’m not sure if the cat food I used to make is very healthy. My one cat loved it so much she would gorge herself on it until she made herself sick (she had stomach problems though…she has since moved to the neighbors because she hates Bootsy…). I need to do a bit of research. The cat food post is at the top of my to-blog list. I hope Mrs. Whiskers will like it 🙂 ~ Anne Marie

  7. Thank you so much for this blog! I love how easy it is to follow and all the fun little quips you add. I’m in the process of making a starter and originally used M Pollan’s recipe from Cooked (I have a not-so-secret crush on him) and haven’t had as much luck as I did with yours. I’m looking forward to making some bread!
    Thank you again for all this info! 💕

    1. The Zero-Waste Chef says: Reply

      Hi Gretchen,
      Thanks for checking out my blog. I love Michael Pollan. He’s my idol! I based the starter on his recipe in Cooked but now make it much smaller. I also find rye flour works really well. The microbes seem to love it. Enjoy your sourdough adventures! ~ Anne Marie

  8. Hi,

    My Name is Chris I run Straight Outta My Kitchen. I really love your content So I added your page to section of my site.

    1. The Zero-Waste Chef says: Reply

      Thanks you, Chris. I love the name of your blog 🙂 ~ Anne Marie

  9. Joshua Ventura says: Reply

    Hello my name is Josh and I’ve been trying to find your recipe for the potato wedges but cannot seem to find it.

  10. Love the concept of no more plastics, do you have a cottage cheese recipe

    1. No sorry I don’t. I don’t think it’s that hard to make but you likely need rennet for it (you can buy it online). I do have ricotta though, which is really, really good. You can’t go back to store-bought after that. But it’s more dense than cottage cheese.

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