zero waste

No need to buy vegetable broth from the store ever again! This step-by-step guide to making it at home is easy, cheap AND low-sodium!

Homemade Vegetable Broth - Easy, Cheap &amp; Low-Sodium!

saved vegetable scraps*

onion, roughly chopped with skin

carrots

garlic,

celery,

tomatoes, roughly chopped

greens, roughly chopped

mushrooms, roughly chopped

thyme

parsley,

peppercorns

sea salt (or as desired)

bay leaves

filtered water*

leek,

Add all of the ingredients into a large pot. Add more water as needed to reach about 1&#8243; above the vegetables.

Bring the water to a boil and then cover and lower to a simmer for 45 minutes to 1 hour. The longer the better as it will deepen the flavor!

Allow the broth to cool for about 20 minutes and then adjust salt to taste.

Strain through a fine-mesh strainer, being sure to press the vegetables up against the side of the strainer to squeeze out as much liquid as you can. The vegetables can then be used for compost!

Allow the broth to cool completely before transferring to storage containers. Store in the refrigerator up to 5 days or in the freezer up to 1 month (sometimes longer)*

I just leave out the salt and pepper when preparing it, then add what I  like upon serving (for me it’s kosher salt, fresh ground pepper, and a dash of chili powder. Hope that helps you out..

Made this for the first time today using did scraps we've been saving in the freezer. It is really good and I can't wait to start using it in recipes!

https://content.jwplatform.com/videos/YbyPcB7g.mp4

Learn how to make flavorful vegetable broth at home! This recipe will soon become a staple — it is easy to make, requires 1 pot and simple ingredients!

Homemade Vegetable Broth – Easy, Cheap & Low-Sodium!

Peeling some potatoes? Make some of these! These potato peel crisps are so tasty, you will never want to bin your leftover skins again.

Spicy Potato Peel Crisps

potato

vegetable oil

tsp salt

tsp spices ((see notes))

Preheat your oven to 200°C (400°F)

Wash and dry the potatoes well before you peel them

Spread the peels out in a single layer on a baking sheet and sprinkle with oil. Move them around so the peels are covered in oil.

Cook in the oven at 200ºC for 15 minutes until crisp and golden. Turn the peels over after 10 mins to help them crisp up evenly.

When they are done to your taste, remove from the oven

Put them in a large bowl, sprinkle over the salt and spices and mix through to coat them

https://embed.mediavine.com/videos/x4rda1h4bwesgzom6be2

Potato Peel Crisps

Homemade bone broth is the perfect easy addition to your meal prep game. Use up those kitchen scraps from other recipes (#ZeroWaste) while adding extra flavor and nutrition to your wellness routine.

Instant Pot Chicken Bone Broth Recipe by Tasty

½ lb roasted chicken carcass

carrots,

medium yellow onion, roughly chopped

rosemary

whole black peppercorn

apple cider vinegar

water

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

To a 6-quart (5.5 liter) instant pot, add the chicken bones, carrots, celery, onion, garlic, rosemary, thyme, peppercorns, apple cider vinegar, and water, and stir to combine. Set the instant pot to high sauté and bring to a boil. Cook until any impurities foam to the surface, then carefully skim off the top with a large spoon.

Place the lid on the pot and turn the venting valve to “sealing.” Set to pressure cooking for 60 minutes.

Release the pressure from the instant pot by switching the vent to “venting.” The hot steam will come out of the top, so make sure your hand is not over the release switch . Wait for the pressure to release and the instant pot to unlock before removing the lid.

Strain the broth through a fine-mesh sieve lined with cheesecloth. Let cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.

https://vid.tasty.co/output/122852/landscape_480/1547682362

A safe and effective way to make your own laundry detergent at home.

DIY Laundry Detergent

(4 oz.) Bars of Unscented Castile Soap (in recyclable paper)

lbs of Baking Soda (in recyclable cardboard

Finely grate your bars of Castile soap. Either...

Finely grate your bars of Castile soap. Either use a food processor or cheese grater.

Mix your grated soap together with baking soda,...

Mix your grated soap together with baking soda, washing soda, and essential oils. I recommend wearing a face mask to avoid inhaling any dust from the mixture.

Use 1-3 Tablespoons per load of laundry, depending...

Use 1-3 Tablespoons per load of laundry, depending on its size and soil level.

Fermented Brussel sprouts are salty, sour and tangy. Perfect as a side dish or diced up as a condiment. See the section above for 5 different flavour options.

Fermented Brussel Sprouts

salt (non-iodized)

chlorine-free water (enough

lb of Brussel sprouts.

Flavors (see the section above)

Mix the salt and water in the bottom of a 1-quart (1 L) jar. 

Decide if the Brussel sprouts are going to be fermented whole or in half. I don&#8217;t recommend doing a mix of both because they won&#8217;t ferment at the same rate. See the section above for more details.

Don&#8217;t use any sprouts with bad spots. Slice a little bit off the bottom of the sprouts. Peel off any loose leaves. Wash the sprouts and pack them into the jar.

Add more water if necessary to completely submerge the sprouts. Use a weight to keep the sprouts below the brine and leave 1-inch of headroom.

Cap with a loose-fitting lid that will allow gas to escape. See notes for more details.

Ferment in a cupboard for at least 2 weeks and up to 6 months (for whole sprouts).

These Italian-style fermented eggplant pickles are a simple version of the traditional pickle. It's up to you whether you serve them with the tanginess of fermentation or finish them in oil. Either way, they're delicious!

Italian-Style Fermented Eggplant Pickles

tsp red pepper flakes (optional,

fennel seeds

oregano

water (chlorine-free)

vegetable oil oil

Wash the eggplant and remove some of the peel in long strips, so that about half the peel is left. You want enough peel to provide some texture, without it being overwhelming. Cut the eggplant into 1 cm (1/4 inch) circles, then cut the rounds into thin strips.

Place the eggplant in a large bowl and toss it with the salt so that all the pieces are evenly covered. Loosely cover with a tea towel and leave the eggplant to sweat for at least 4 hours and up to 24 hours.

Place the garlic, red pepper flakes, fennel, and oregano into a 1.5-quart jar (or divide between two smaller jars) for fermenting.

Move the eggplant strips to a colander and lightly rinse. You want to remove some of the excess salt as it&#8217;s about twice as much as is needed for the ferment. Squeeze the eggplant to remove the bitter liquid and pack the eggplant strips into the jar.

Pour enough fresh water into the jar to completely submerge the eggplant. Use a weight to keep the eggplant below the brine. Leave at least 2 cm (1-inch) of headspace for bubbling. Cap the jar with a lid that will allow gas to escape. Place it in a dark cupboard for 3 to 7 days to ferment. Store in the fridge to stop the fermentation, and enjoy within 2 months.

Eggplant pickles finished in oil will last in the fridge for up to 6 months.

Drain the fermented eggplant in a colander. Remove the garlic, and press the eggplant with a dinner plate topped by weight (see notes). Leave them to press for 2 to 3 hours. The goal is to press out all the liquid. 

Once the eggplants are drained, move them to a bowl and toss with 1/2 cup of oil. Start with a clean 1-quart jar. Drizzle a little oil on the bottom of the jar and pack in the eggplant as tightly as possible. Top with another 1/4 cup of oil. Cap with a lid and let it sit for a few hours. The oil will slowly seep into the eggplant, so check if you need to add more oil, the cap with a tight lid, and store it in the fridge.

Alternatively, just remove some of the eggplant strips from the brine, and pack in a smaller amount of oil. Then once that eggplant is eaten, add more eggplant strips to the oil. The oil may end up with a bit of brine in it (since the brine isn&#8217;t being pressed out of the eggplant). However, it won&#8217;t affect the flavor of the eggplant pickles.

To finish the pickles with oil

I like these pickles, and they are so flavorful that I didn't need to have very many of them at all for flavor.

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)

onion

broccoli (head,

garlic

yeast

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.

In this zero-waste recipe, we use Swiss chard in its entirety, from stems to leaves!

Seared Tuna with Wilted Swiss Chard and Green Onion Broth

Swiss chard, about 1 lb (450 g)

lb (225 g) mini bell peppers, seeded and halved

garlic cloves, chopped

olive oil

tbsp Kalamata olives, pitted and halved

4 steaks

green onions, thinly sliced

(10 g) chives, finely chopped

chicken broth

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

Separate the Swiss chard stems from the leaves. Cut the stems into ½-inch (1 cm) pieces and set aside in a bowl. Coarsely chop the leaves and set aside in another bowl.

In a large non-stick skillet over high heat, soften the bell peppers and garlic in the oil for 2 minutes. Add the chard stems and cook for 4 minutes or until al dente. Add half of the chard leaves and cook until wilted. Add the remaining leaves and olives. Cook until all the leaves are tender. Season with salt and pepper. Keep warm.

Swiss Chard

In another skillet over medium-high heat, sear the tuna in 1 tbsp (15 ml) of the oil for 1 to 2 minutes on each side or until nicely browned on the outside but still raw at the centre. Season with salt and pepper. Set aside on a plate.

In the same skillet over medium-high heat, soften the green onions and chives in the remaining oil. Add the broth. Bring to a boil and let reduce by half.

On a work surface, slice the tuna steaks.

Divide the chard mixture among four shallow bowls. Top with the sliced tuna and green onion broth.

Tuna

Nous avons fait la recette telle quelle. Tout est parfait, mais il manque de saveur. Manque de zip! À refaire en trouvant les bonnes aromates.

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

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. 

This traditional recipe makes fermented pickles really easy. Just pack them in a jar and leave them in a dark, cool location for up to 6 months! Skip the work of canning and enjoy probiotic pickles all winter long. 

Grandma's Fermented Dill Pickles

cucumbers

salt

vinegar (5% acidity)

tbsp pickling salt

dill

tsp mustard seed

Mix the icing solution using cold water, and let the cucumbers soak in the icing solution overnight (for 8 to 18 hours). Keep the cucumbers submerged in the icing solution by weighing them down with a dinner plate or bags of ice. If it&#8217;s really warm in your house, stash them in the fridge for the icing.

Once you&#8217;ve set up the cucumbers for icing, mix the pickling brine ingredients (vinegar, salt, and water), bring them to a boil, and simmer until the salt dissolves.

Divide the hot brine between two sterilized 1-quart mason jars and allow it to cool overnight. 

The next morning, drain the cucumbers from the icing solution and pack them into the brine-filled mason jars, along with the dill, horseradish, and mustard. Use a weight to keep the pickles below the brine and leave at least 1 inch of headroom at the top of the jar.

Put a lid on the jar that will allow gas to escape while keeping out mold and other contaminants. (See the section above for different jar and lid options). Store the jar in a cool dark location.

The pickles will bubble and ferment for 4-5 days, but leave them undisturbed until you are ready to eat them. The flavor is best if they ferment for at least 1 month, however, they will last in a cool, dark location for up to a year.

Just put up 2 jars following this recipe. Looking forward to seeing how it goes (I gave it 5 stars already, just for the idea!). I normally ferment pickles just with the salt brine, not vinegar, but the family prefers the taste of the store-bought ones with vinegar, so maybe this will be the perfect compromise? Just wondering, the vinegar doesn't kill off the probiotic properties of the ferment? And the fermentation happens just overnight with the "icing" of the cucumbers? Or is there fermentation happening in the salt-vinegar-water solution as well? 
Also, just to check - I'm assuming the tsp of mustard is mustard powder, rather than prepared mustard?

Could I use Celtic Sea Salt Light Grey Celtic Coarse for pickling?  It does say pickling on the bag.

Make your own zero-waste vegetable stock powder from frozen scraps - my longtime fave recipe for the best vegan and gluten-free powdered veggie stock.

Homemade Vegetable Stock Powder from Scraps

Cut the vegetables into small pieces and place...

Cut the vegetables into small pieces and place them in a larger freezer bag *) in the freezer. Herb stalks are collected separately (and do not need to be cut very small).

If you have enough, that's about two to...

If you have enough, that's about two to three large freezer bags, then it's time to dry everything in the oven. To do this, you take a baking sheet, put baking paper on it, and turn on the oven to approx. 90 C (195 F) circulating air.

First, dry the vegetable pieces, as they take...

First, dry the vegetable pieces, as they take longer. It doesn't matter if the vegetables are a bit on top of each other. With the help of the handle of a wooden spoon, leave the oven door a tiny gap open. This is necessary so that the moisture can escape.

After an hour or two, when the vegetables...

After an hour or two, when the vegetables have already defrosted and some are a bit dry, stir them up and turn the heat down to 70 to 80 C (160 to 175 F).

Now you can dry the herb stalks. At...

Now you can dry the herb stalks. At best, you have a second baking sheet *) (those things don't cost a lot) or a large casserole dish. If necessary, the vegetables on the first tray already shriveled, and you have gained space for herbs.

From time to time, if you think about...

From time to time, if you think about it, every 1–2 hours, you turn and stir everything. The drying process takes a couple of hours, around six, but that's just a rough guide. It all depends on whether you use a lot of vegetables with a high water content and how small or large they are cut (mine are always too big...). The pieces also never dry out at the same time. While the carrot skins are already dry, the tomato pieces next to them are still moist. It doesn't matter, in the end, some are just very dry and others are dry.

Once everything is dry, blend it. Use a...

Once everything is dry, blend it. Use a blender *) with which you can mix or grind dry food.

If you have the feeling that the powder...

If you have the feeling that the powder is not 100% dry, then dry everything again briefly in the oven and then blend it again if necessary. What we definitely don't want is residual moisture, which means mold as a result.

Now you fill the powder in a mason...

Now you fill the powder in a mason jar, in which there is still enough space for salt. Namely, about 1/4 to 1/5 of the dried amount. So about 75% to 80% vegetables &amp; herbs, the rest salt.

Do you have extra whey? Use it to make a rustic, flavorful whey bread. This no-knead recipe is similar in flavor and texture to sourdough.

Top 20 zero waste recipes from across the web

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

Top Tags

Homemade Vegetable Broth - Easy, Ch...

Spicy Potato Peel Crisps

Instant Pot Chicken Bone Broth Reci...

DIY Laundry Detergent

Fermented Brussel Sprouts

Italian-Style Fermented Eggplant Pi...

Homemade Apple Cider Vinegar

Green Goddess Soup

Date Seed Coffee

Seared Tuna with Wilted Swiss Chard...

Easy Peanut Sauce Recipe

Grandma's Fermented Dill Pickles

Homemade Vegetable Stock Powder fro...

Rustic Whey Bread (No-Knead)

Oat Pulp Truffle Recipe

Cinnamon Toasted Pumpkin Seeds

Homemade Vegetable Broth - Easy, Ch...

How To Make Feta Cheese

Creamy Dill Pickle Soup

Lettuce Pancakes and Tzatziki

Top 20 zero waste recipes from across the web

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

Top Tags

Homemade Vegetable Broth - Easy, Ch...

Spicy Potato Peel Crisps

Instant Pot Chicken Bone Broth Reci...

DIY Laundry Detergent

Fermented Brussel Sprouts

Italian-Style Fermented Eggplant Pi...

Homemade Apple Cider Vinegar

Green Goddess Soup

Date Seed Coffee

Seared Tuna with Wilted Swiss Chard...

Easy Peanut Sauce Recipe

Grandma's Fermented Dill Pickles

Homemade Vegetable Stock Powder fro...

Rustic Whey Bread (No-Knead)

Oat Pulp Truffle Recipe

Cinnamon Toasted Pumpkin Seeds

Homemade Vegetable Broth - Easy, Ch...

How To Make Feta Cheese

Creamy Dill Pickle Soup

Lettuce Pancakes and Tzatziki

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