low waste

Middle Eastern lamb pizza pie (TM6)

g extra virgin olive oil

g water

tsp sugar

yeast

baker's flour

tsp sea salt

garlic

onion

250 g lamb mince

tomato paste

water

harissa paste

feta cheese

60 g fresh baby spinach leaves

pine nuts

olive oil spray

Lightly grease a large bowl with oil and set aside. 

Place water, sugar and yeast into mixing bowl, then heat 2 min/37°C/speed 2.

Add flour, oil and salt, then knead Dough /2 min. Place dough onto a silicone bread mat or lightly floured work surface and shape into a ball. Wrap dough in silicone bread mat or place into prepared bowl, cover and leave to prove in a warm place until doubled in size (approx. 1 hour). Clean and dry mixing bowl. Prepare lamb filling while dough proves.

Pizza dough

Preheat oven to 190°C. Grease a springform cake tin (23 cm), then place on a baking tray. Set aside.

Place garlic into mixing bowl and chop 3 sec/speed 7. Do not scrape down sides of mixing bowl.

Add onion and 20 g of the oil, then start High Temp. . Then chop 6 sec/speed 5.

Add lamb mince and remaining 20 g oil, then start High Temp. .

Add tomato paste, 40 g of the water and harissa paste, then cook 3 min/100°C//speed 1, without measuring cup. Leave in mixing bowl to cool slightly.

Place a bowl onto mixing bowl lid and weigh feta into it, then set aside. Place another bowl on mixing bowl lid and weigh spinach into it, then set aside. Place proved dough on a silicone bread mat or lightly floured work surface and divide into 2 equal portions. Place 1 dough portion into base of prepared tin and press out until it covers the base. Sprinkle dough with half of the feta, then cover with all of the mince mixture, spinach and half of the pine nuts. Roll out the remaining dough and place over the pie filling, tucking in the edges. Place egg and 1 tablespoon water in a small bowl and stir to combine. Brush pie with the egg wash, sprinkle with remaining feta and pine nuts, then spray with oil.

Bake for 25-30 minutes (190°C), until top is golden and crisp.  Remove pizza from the oven and set aside in tin for 10 minutes to cool slightly. Remove pizza from tin and place on a serving plate before slicing to serve.

Lamb filling

Homemade Apple Cider Vinegar

apple cores

apple skins

tbsp sugar

In a sterilized jar, add the sugar and apple cores. Give it a stir, add a lid with either cheesecloth or a coffee filter on top, and set in a warm place in your pantry for two weeks.

Compost the apple cores at this point, and allow the mixture to ferment for an additional two weeks. 

The vinegar is ready when it is tangy and tastes like vinegar to your liking.

A delicious vegan soup utilizing broccoli stems and a variety of aromatic green vegetables.

Green Goddess Soup

broccoli

green bell pepper (chopped)

zucchini (chopped)

broccoli (head,

salted vegetable broth

spinach

coconut milk

lemon juice

Preheat the oven to 375F.

On a parchment lined baking sheet or cast iron pan, add the broccoli stems, bell pepper, zucchini, onion and head of broccoli. Drizzle with olive oil and add the nutritional yeast and some freshly cracked sea salt and black pepper. Slice the top off your head of garlic and drizzle with olive oil. Cover in foil. Bake both for 35 minutes, until the vegetables are cooked through.

Transfer all ingredients listed to a pot or high speed blender, squeezing out the garlic into the pot or blender and discarding of the skin. Either using an immersion blender or your countertop blender, combine the ingredients until a smooth soup is formed. Taste and adjust salt as needed.

A great caffeine-free alternative to the traditional hot drink

Date Seed Coffee

date seeds (about 8 large seeds per cup)

Preheat the oven to 400F and line a baking sheet with parchment.

Remove the seeds from your dates. I used the seeds from Medjool dates. Clean thoroughly.

Roast on a parchment-lined baking sheet for around 40 minutes.

After removing from the oven, use a coffee grinder or food processor to create date coffee grinds.

Prepare how you would regular coffee.

Use up the dribs and drabs leftover in your peanut butter jar for this amazing peanut satay sauce. 

Easy Peanut Sauce Recipe

peanut butter (whatever is leftover in the jar)

soy sauce

1½ tbsp rice vinegar

lime (juiced)

maple syrup

tbsp ginger (grated)

tbsp sriracha

tbsp warm water (or more to taste)

Combine all ingredients in a jar until a sauce is formed. Enjoy over salads or as a dipping sauce. 

Piccalilli

450 g mixed vegetables

tbsp sea salt

g sunflower oil

tsp yellow mustard seeds

coriander seeds

tsp turmeric

mustard powder

tbsp cornflour

220 g apple cider vinegar

sugar

Place Varoma dish into position and weigh vegetables into it, then sprinkle with 2 tablespoons of the salt. Mix well, then cover with Varoma lid and place Varoma dish on a plate. Leave in a cool place overnight to drain. The following day, rinse vegetables in cold water, drain thoroughly and pat dry.

Sterilise a glass jar (approx. 1 L) with lid and set aside.

Place oil, mustard seeds, coriander seeds and turmeric into mixing bowl, then roast 3 min/100°C/speed . Scrape down sides of mixing bowl with spatula.

Place mustard powder, cornflour and 2 tablespoons of the vinegar in a small bowl, then stir to make a smooth paste. Add paste to mixing bowl and mix 15 sec/speed 4. Scrape down sides and base of mixing bowl with spatula.

Add sugar, remaining 220 g vinegar and remaining 1 teaspoon salt, then cook 10 min/100°C/speed 2.

Add drained vegetables and stir with spatula until coated in the sauce. Cook 5 min/80°C//speed , to soften vegetables slightly. Pour into prepared jar and seal immediately with lid. Turn upside down to seal and cool completely. Set aside in a cool, dark place for a minimum of 4 weeks to allow flavours to develop, then serve as desired (see Tips).

Light, delicious, and nutrient-dense, this Roasted Red Cabbage Soup is filled with flavor! Top with a dollop of dairy-free yogurt, fresh dill, and a few roasted squash seeds.

Roasted Red Cabbage Soup

large-chopped tomatoes

red onion

red bell pepper, seeds and stem removed

green bell pepper, seeds and stem removed

pink or yellow apple

winter squash

coconut oil

Salt & pepper

vegetable broth

paprika

marjoram

red pepper

Fresh Dill sprigs, optional garnish

sour cream

high-temp cooking oil

dry squash seeds

garlic lemon salt

For the soup, preheat oven to 400F, and...

For the soup, preheat oven to 400F, and line a large baking sheet with parchment paper or a silicone mat. Place cabbage, tomatoes, red onion, bell peppers, apple, squash, and garlic onto baking sheet, drizzle with oil and toss to evenly coat.

Roast for 30 minutes, stirring veggies around halfway...

Roast for 30 minutes, stirring veggies around halfway through. Once tender, with lightly-browned edges, transfer baking sheet contents to a large soup pot. Add 4 cups of vegetable broth to pot, and bring to a boil over medium-high heat. Once boiling, adjust heat to medium-low, cover with lid and simmer for 15 minutes. 

Next, in a blender or food processor, carefully...

Next, in a blender or food processor, carefully puree roughly 1/2 of the fruits/veggies. You can also use an immersion blender, though it may take longer, and not be as smooth. 

Return pureed mixture to the pot, and stir...

Return pureed mixture to the pot, and stir in paprika, marjoram, and lemon juice. Simmer for 5 minutes, while prepping squash seeds. After 5 minutes, season with salt and pepper, to taste.

For the toasted squash seeds, warm oil in...

For the toasted squash seeds, warm oil in a small pan over medium heat. Once hot, add squash seeds to pan and toast them until golden brown, stirring occasionally, for 3-5 minutes. In the last minute, add garlic lemon salt, and stir to coat seeds evenly.

Once ready to serve soup, garnish each bowl...

Once ready to serve soup, garnish each bowl with a dollop of non-dairy sour cream or plain yogurt, fresh dill,  and 1 tablespoon toasted squash seeds.

Low waste chicken lasagne

brown onion

carrot

celery

olive oil

oregano

basil

tomato passata

Chicken stock paste

black pepper

chicken

cheddar cheese

g flour

unsalted butter

milk

Dijon mustard

sea salt

250 g dried lasagne sheets

Place onion, carrot, celery garlic and oil into mixing bowl and chop 5 sec/speed 5, then sauté 3 min/100°C/speed 1.

Add oregano, basil, passata, tomato paste, sugar, water, stock paste and pepper, then cook 20 min/100°C//speed . Add chicken and stir through, then set aside in a bowl. Clean and dry mixing bowl.

Place cheese into mixing bowl and grate 5 sec/speed 8. Set grated cheese aside in a separate bowl.

Place flour, butter, milk, mustard, salt and pepper into mixing bowl, then cook 7 min/90°C/speed 4.

Add 70 g of the grated cheese and mix 40 sec/speed 4.

Take a cast iron baking dish (32 x 24.5 x 7 cm) and build your lasagne layers, starting with chicken sauce, then pasta, cheese sauce and grated cheese. Finish with a layer of cheese sauce and a sprinkle of cheese.

Bake for 25-30 minutes (180°C), until cooked and golden brown. Let sit for 5-10 minutes before serving.

A delicious Scrappy Cooking recipe with only 5 ingredients that anyone can make!

Oat Pulp Truffle Recipe

oat pulp (start with 1 cup, you can add more if needed)

peanut butter (drippy)

salt

cocoa powder (for coating)

Combine the oat pulp, peanut butter, maple syrup and salt until a smooth batter is formed. Place in the fridge for at least 1 hour until the mixture is more firm, and able to be rolled into balls. 

Using clean wet hands, roll the mixture into truffles. Add the cocoa powder to a plate, and roll the peanut butter truffles to coat. Alternatively, roll in shredded coconut or crushed walnuts, depending on preference. 

Enjoy immediately, or store in an air tight container for up to 3 days. 

Chicken and risoni bake

200 g dried risoni pasta

1000 g skinless, boneless chicken thighs

asparagus

cauliflower

dry white wine

thyme

½ tbsp Chicken stock paste

baby spinach

Place a bowl onto mixing bowl lid and weigh pasta into it. Set aside.

Preheat oven to 200°C. Place a casserole dish (approx. 28 cm) onto mixing bowl lid and weigh chicken pieces into it. Season with salt and pepper, then cover until ready to use.

Place garlic and asparagus stalks (tips reserved) into mixing bowl, then chop 3 sec/speed 7.

Add onion, broccoli and cauliflower stems, then chop 3 sec/speed 5.

Add wine and butter, then cook 12 min/100°C/speed 1.

Add water, mustard, thyme and stock paste, then cook 5 min/100°C/speed 1. Pour mixture over prepared chicken, then bake for 20 minutes (200°C). Meanwhile, place a bowl into mixing bowl lid and weigh spinach into it. Set bowl aside.

Remove baking dish from the oven and use tongs to carefully remove chicken pieces to a plate. Add pasta to casserole dish and stir through the sauce until coated. Return chicken to the baking dish, then bake for a further 20 minutes (200°C) or until chicken and pasta are cooked. Gently stir through the asparagus tips and reserved spinach. Stand for 5 minutes for asparagus and spinach to warm through before serving.

An easy, budget-friendly pumpkin seed snack

Cinnamon Toasted Pumpkin Seeds

pumpkin seeds (unshelled)

cinnamon

Remove the guts and pumpkin seeds from your pumpkin. Separate the seeds from the guts.

Rinse and then dry in a cloth. Not all pumpkin residue needs to be removed here. Just do your best.

Toss in a small amount of olive oil, maple syrup and cinnamon.

Roast at 375F for 12 minutes until toasty!

Great way to our pumpkin seeds after halloween! I cooked them a bit more for more of a crunch. 

Creamy, tangy, comforting and filling - this is the perfect way to start soup season with a bang!

Creamy Dill Pickle Soup

carrots (diced)

Yukon gold potatoes (medium, peeled and diced)

garlic (minced)

vegetable broth (homemade

(medium,

white beans (from the can, drained and rinsed)

pickle juice

tbsp tahini (¼ cup + 1 tbsp)

turmeric

dill (diced)

In a pot over medium heat, add the oil along with the onion, carrots and celery. Saute until softened, approximately 2 to 3 minutes.

Add the potatoes, garlic, thyme and paprika. Saute until the potatoes are slightly softened, approximately 5 minutes. 

Add the vegetable broth, pickles, white beans and pickle juice. Bring to a boil, then lower the heat to a simmer. Cover, and cook for 8 to 10 minutes until the potatoes are soft. 

Top 12 low waste recipes from across the web

The most viewed low waste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Middle Eastern lamb pizza pie (TM6)

Homemade Apple Cider Vinegar

Green Goddess Soup

Date Seed Coffee

Easy Peanut Sauce Recipe

Piccalilli

Roasted Red Cabbage Soup

Low waste chicken lasagne

Oat Pulp Truffle Recipe

Chicken and risoni bake

Cinnamon Toasted Pumpkin Seeds

Creamy Dill Pickle Soup

Top 12 low waste recipes from across the web

The most viewed low waste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Middle Eastern lamb pizza pie (TM6)

Homemade Apple Cider Vinegar

Green Goddess Soup

Date Seed Coffee

Easy Peanut Sauce Recipe

Piccalilli

Roasted Red Cabbage Soup

Low waste chicken lasagne

Oat Pulp Truffle Recipe

Chicken and risoni bake

Cinnamon Toasted Pumpkin Seeds

Creamy Dill Pickle Soup

The most viewed low waste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine