If you start a sourdough starter, you’ll want to find ways to use up the excess. These 5-ingredient vegan sourdough pancakes call for an entire cup of unfed sourdough starter.
vegetarian
How to Live Zero-Waste on a Budget
A zero-waste lifestyle is by nature a frugal one. These 16 tips will help you adjust to the program on a budget.
Okara Brown Sugar Biscotti
Homemade tofu renders an astonishing amount of soybean pulp, or okara. Better make biscotti to avoid food waste. All for the cause!
Homemade Tofu (and Soy Milk)
Homemade tofu requires just three ingredients—soybeans, water and a coagulant—and a bit of planning ahead.
Milking Nut Milks for All Their Worth
Feeling guilty about making almond milk? Use this trick to double the amount you render. Still feel guilty? Pumpkin seed milk will assuage your guilt.
A Zero-Waste Vegan Thanksgiving Menu
Like all things zero waste, this menu requires a bit of planning but not that much. A few weeks ago, I decided to schedule a weekly Instagram Live chat on Wednesdays at 4pm Pacific Time. Yesterday, I discussed tips for preventing waste at Thanksgiving—not just food waste but packaging waste also (read 18 waste-busting tips […]
Homemade Fresh Pumpkin Pasta
I had trouble coming up with a title for this post. If you google “pumpkin pasta” a pile of recipes will pop up for pumpkin sauces to toss with cooked pasta—and those do look delicious. But in this recipe, the pasta itself contains the pumpkin—and quite a bit of it. A Pumpkin by Any Other […]
Coconut Milk Made from Dried Coconut
I make my own coconut milk for several reasons: Store-bought coconut milk is packaged in either wasteful cans lined with plastic or hard-to-recycle and even more wasteful Tetra-Paks that contain plastic Many of these plastics contain BPA or a replacement that is just as harmful Store-bought often contains food-like and suspect ingredients Homemade contains only […]
Refried Beans
Homemade refried beans taste delicious, fill you up, cost little money to make and contain only a handful of ingredients. The taste of canned refried beans pales in comparison and I prefer that my food not come into contact with plastic. The epoxy that lines cans contains either BPA or a just-as-bad-if-not-worse replacement, such as […]
Why Cook Two Things at Once When You Can Cook Six?
I strive to run my kitchen as efficiently as possible—I use up absolutely every bit of food, do my best to dirty only one bowl instead of two or three or four and on an ideal day, cram as much as possible into my oven and cook a pile of food all at once. After working […]
Use-It-Up Vegan Apple Crumble
Writing this blog has forced me to figure out how to use up everything. In the old days, had I spied ugly apples at the grocery store—I rarely shopped at the farmers’ market—I likely wouldn’t have bought them. “Ewww, they have blemishes!” Not that the store would have provided the option. Only within the last […]
Charlotte’s Granola Bars
Click here to jump to the recipe I’ve filed these granola bars under cookies and cakes in my recipe index. From Merriam-Webster cookie noun cook·ie \ ˈku̇-kē \ cookie : a small flat or slightly raised cake These are cookies. Bar cookies to be more precise. Unlike Big Food I will not market these as energy bars, meal replacements, […]