Food Waste

Making Use of Forgotten Vegetables

#WhyWasteWednesday

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!

“At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.”

UN Food & Agricultural

Forgotten Vegetable Stew

Note: This is #NationalFarmersMarketWeek. Use this recipe not only to make use of forgotten veggies in the house but also to support local farmers and visit your local farmers’ market. See our Farmer’s Market Resources

This tasteful vegetable stew recipe helps clean out your fridge every few weeks and gives you a sense of satisfaction about not being wasteful. The best part is that there are no rules—it’s totally freestyle since you will use whatever you have available, and every time you will enjoy a different flavor. Serve this versatile meal as lunch or dinner, or take it home. It’s a meal, but it is a great side dish if you don’t have enough vegetables to make ample portions. You can serve this meal and impress your guests with a little effort and creativity. No one will know that you are serving from the bottom of your fridge.

Ingredients

  • 6–8 cups (280–450 g) leftover or forgotten veggies such as eggplant, zucchini, carrots, potatoes, beans, squash, cabbage, cauliflower, broccoli, kale (whatever is available; the more bits the merrier) 
  • 1 bell pepper 
  • ½ pepper (chili or jalapeño for heat lovers) 
  • 1 medium fresh tomato, 2 tbsp (30 ml) tomato sauce, or 1 tbsp (15 ml) tomato paste 
  • ¼ cup (60 ml) vegetable oil
  • 1 medium onion, sliced lengthwise about ¼ inch (½ cm) 
  • 1 clove garlic, peeled and smashed 
  • 1 tsp (6 g) or salt and black pepper to taste 
  • ¼ cup (12 g) leftover herb stems with or without leaves, chopped

Directions

  1. Gather up forgotten, unused or half-used vegetables. If using eggplant or potatoes, cut into 1-inch (2½ cm) cubes and soak in salted water for about 20 to 30 minutes before using. Rinse and pat dry. If using zucchini or carrots, cut them the same size as the eggplant. If using cabbage, cauliflower, broccoli, or kale, blanch separately in salted boiling water and cool in cold water. Cut stems to about 1-inch (2 to 3 cm) pieces. If using a bell pepper (any color available), sliced lengthwise about ½-inch (1 cm) thick. If using a jalapeño or chili, add a very small amount or as much heat as you can handle. If using fresh tomato, peel and cut into about 1-inch (2½ cm) pieces. If using tomato paste, dilute 1 tbsp (15 ml) with ½ cup (125 ml) water. 
  2. Heat a big pot over medium-high heat. Add the vegetable oil and onion slices, and sweat for about 2 to 3 minutes. Add the garlic clove and sauté for two more minutes. Stir in all vegetables except the tomato. Place the tomato pieces, sauce, or diluted tomato paste on top of the vegetables. Season with about 1 tsp (6 g) or to taste of salt and black pepper. Cover the pot, lower the heat, and cook for about 30 minutes. 
  3. Check the vegetables for doneness with a fork. They should be soft but still holding their form. Add the herbs and stems.
  4. Remove and cool with the lid on until the stew reaches room temperature. It’s better to serve at room temperature with your favorite rice or slices of crusty bread to sop up the sauce. 

Notes

  • This aromatic, delicious meal tastes even better the next day.
  • Take it out of the fridge half an hour before serving.
  • Gluten-free, vegan-friendly.

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.If you would like to make an impact on reducing food waste and hunger, help us grow our food rescue operations: Donate

Ikea scrapsbook – zero-waste recipes & ideas. IKEA ScrapsBook – Zero-Waste Recipes & Ideas – IKEA CA. (n.d.). Retrieved July 19, 2022.

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Pesto Pasta SaladNutrition

Pesto Pasta Salad

#MeatlessMonday

Every other Monday we’ll be spotlighting a #meatlessmonday recipe. Quick and nutritious, these recipes and guides are perfect for on the go meals; good for you and the planet. 

Pesto Pasta Salad

For this #meatlessmonday we’re sharing a perfect summer-time treat. Pesto Pasta salad is a delicious room temperature, picnic-ready meal! 

This classic version of pesto pasta features a yummy homemade basil-and-pine nut pesto, a generous amount of parmesan cheese, and ripe grape tomatoes. Any short pasta will do as long as it has good texture to snag the sauce. Fusilli or penne are the most classic, but feel free to use your own favorite shape. Finish it off with your best olive oil to really bring out the flavor. 

Ingredients

  • 1 lb. short pasta, such as fusilli or penne
  • 1/4 c. pine nuts
  • 3 cloves garlic, minced
  • 1 c. basil leaves
  • 1/4 c. finely grated Parmesan, plus more for serving
  • 1/4 c. extra-virgin olive oil
  • 2 tsp. lemon juice
  • 1 tsp. kosher salt
  • 1 pt. grape or cherry tomatoes, halved lengthwise

Yields: 4 

Prep Time: 15 minutes

Total Time: 30 minutes

Directions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ¼ cup pasta water, then drain pasta in a colander. Rinse and transfer pasta to a large bowl to cool.
  2. Meanwhile, in a small skillet over medium-low heat, cook pine nuts until just beginning to brown, 6 to 8 minutes. Add garlic and cook until softened and fragrant, about 1 minute. Let cool.
  3. In the bowl of a food processor, combine pine nut-garlic mixture, basil, Parmesan, oil, lemon juice, and salt. Pulse five or six times until mostly smooth. Add reserved pasta water, 1 tablespoon at a time, and pulse to reach desired texture.
  4. Add pesto and cherry tomatoes to the pasta and toss to combine. Serve topped with additional Parmesan.

Tip

You can make the pesto up to 3 days ahead, just wait to add the water until the day of serving. Transfer to an airtight container and top with a glug of olive oil, which will help the pesto maintain its pretty, nearly emerald green color. Cover and refrigerate until ready to use.


If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

Matthias, A. K. (2022, May 16). Pesto pasta salad will be the first thing gone at every picnic. Delish. Retrieved July 19, 2022.

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Leftovers QuicheFood Waste

Managing Extra Leftovers

#WhyWasteFoodWednesday

We’ve all bought more than we have had a use for. Maybe we had different intentions of how we would use it, or the vegetables and packages of meat or dairy were just too large. No matter the cause, what can we do to make use of this excess? Avoid wasting food, save money, increase sustainability, and maximize convenience; there are many reasons to plan meals around the food on hand and make use of items you may otherwise have thrown out. There are many ‘go to’ lunches and dinners that are a perfect way to use this surplus. 

A great plan is to cook food today so it lasts longer for future meals. Wilting spinach today can be cooked and saved for meals up to three or four days longer than if left raw. 

Use the food you have on hand in a delicious and super easy Quiche recipe. Extend food life and avoid wasting food by using the vegetables, dairy, and meat you have in your home right now; true home cooking idea. This recipe helps you make a delicious, nutritious, and now sustainable, healthy quiche.


#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into a delicious meal!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.

UN Food & Agricultural

Leftovers Quiche

Ingredients

  • 4 large eggs
  • 2 large egg yokes use whites to brush the pastry for golden brown color
  • 2 cup dairy or dairy substitute: cream, milk, sour cream, ricotta, creme fraiche, plain yogurt, cottage cheese use up what you have; 2 cups / 300 grams
  • 1 tsp salt to taste
  • ¼ tsp pepper and spice to taste
  • 1 cup cubed, cooked meat use up what you have; 1 cup / 150 grams
  • 1 ½ cups vegetables (uncooked or cooked) use what you have, or one package of frozen; 1.5 cups / 200-250 grams
  • ½ cup cheese use what you have; 0.5 cup / 75 grams
  • 1 sheet shop-bought pastry – puff pastry or pie crust or made a quick pastry from your pantry

Prep time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Directions

Prepare the Crust

  1. Preheat oven to 350 F / 180 C
  2. Line tart/pie dish with rolled out pastry (rolled out at 5 mm or thickness of a nickel thick)
  3. Put parchment paper over the dish and fill with ceramic baking beans/rice/lentils
  4. Bake for 5 minutes; remove from oven; remove parchment paper and baking beans/rice/lentils
  5. Brush pastry base, interior sides and top crust with egg white, OXO Good Grips from Amazon has excellent pastry brushes and more
  6. Bake again for 5 minutes until golden – your crust is now “Blind Baked” and ready to be filled

Make Filling

  1. Lightly beat eggs and egg yolks in a bowl
  2. Add dairy (cream; sour cream; ricotta; crème fraiche; plain yogurt; cottage cheese; milk) and salt, pepper, spices (to taste) and continue to beat until mixed together

Assemble the Quiche

  1. Place the cubed, cooked meat and vegetables inside the blind baked pastry crust
  2. Pour in the egg mixture
  3. Bake for 30-45 minutes until golden brown and fully set

Serve slices warm or cold. Keeps well refrigerated for up to 4 days.

Notes

Great Combinations Include:

  • ham and cheese
  • spinach, cauliflower or broccoli and cheese (cauliflower & broccoli and other tougher vegetables are best cooked first)
  • roasted vegetables
  • asparagus and salmon
  • roasted potatoes, cubed or sliced thinly
  • fresh tomato and cheese
  • mushroom and onion, with cubed steak/pork if you like

Be inspired to bake your own creative combinations from your favorite foods.  Perhaps taco meat and cheese.  Whatever you enjoy!

Nutrition

Serving: 1 slice

Sodium: 310 mg

Calcium: 16 mg

Vitamin A: 51 IU

Sugar: 1 g

Potassium: 9 mg 

Cholesterol: 25 mg

Calories: 16 kcal

Saturated Fat: 1 g

Fat: 1 g 

Protein: 1 g

Carbohydrates: 1 g

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger, help us grow our food rescue operations: Donate

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Meatless Monday Recipe-Cauliflower Food findersNutrition

Cauliflower is good for you and the planet!

Meatless Monday

Every other Monday, we’ll be spotlighting a #meatlessmonday recipe. Quick and nutritious, these recipes and guides are perfect for on-the-go meals; they are good for you and the planet. 

Tons of food is wasted every year. Good, nutritious food is thrown into the trash because it might not look right, wilted, or even if we just don’t know how to cook it! It’s estimated that approximately 20% of produce gets thrown out for cosmetic reasons–like weird shapes, odd colors, or blemishes on a peel you don’t even eat. That’s 1 in 5 fruits and vegetables getting tossed into landfill even though they’re just as nutritious and delicious to eat. Check out how to store Cauliflower so you don’t waste it (below)

https://savethefood.com/storage

Buffalo Cauliflower Kebabs

For this #meatlessmonday, we’re sharing a tangy, savory recipe for buffalo cauliflower kabobs. Kebobs are the best recipe to clean out the veggie drawer and prepare all your misc items in a delicious, family-pleasing way. Glaze the kebabs in zesty buffalo sauce, grill until the cauliflower is tender, then top with a drizzle of blue cheese and serve!

Ingredients

  • 1/2 c. (1 stick) butter, melted 
  • 1/2 c. vinegary hot sauce
  • One head cauliflower, florets only
  • Four stalks celery, cut into 1 ½” pieces
  • One large yellow bell pepper, cut into 1 ½” pieces
  • One large orange bell pepper, cut into 1 ½” pieces
  • Kosher salt
  • Freshly ground black pepper
  • Blue cheese dressing for serving

Directions

  1. In a large bowl, whisk together butter and hot sauce until combined. Add cauliflower, celery, and bell peppers, season with salt and pepper, then toss to coat.
  2. Preheat the grill to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. Thread the cauliflower, celery, and bell peppers onto the soaked skewers. Reserve the hot sauce left in the bowl.
  3. Transfer the kebabs to the grill and cook for 3 minutes, turning halfway. After the first 3 minutes, brush the skewers with the buffalo mixture. Cook for 3 to 4 minutes until the cauliflower is tender and slightly charred.
  4. Transfer kebabs to a platter, drizzle with blue cheese dressing, and serve.

Yield: 4

Prep Time: 5 minutes

Total Time: 25 minutes 

If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

Recipe Source:

Justin Sullivan , Assistant Food Editor. Justin Sullivan is the Assistant Food Editor for Delish. (2022, June 1). Grilled buffalo cauliflower kebabs will make your meatless Monday. Delish. Retrieved July 11, 2022.

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Street Style Elote CornHunger

Meatless Monday: Elote Corn

Meatless Monday, A Thoughtful Approach to Preventing Food Waste

Every other Monday we’ll be spotlighting a #meatlessmonday recipe. The Meatless Monday movement started several years ago to encourage people to reduce their meat consumption for their personal health and the health of our planet. We thought that starting each week by practicing Meatless Monday, the focus at home may also lead people to think more thoughtfully about the food they buy and eat–throwing less away which helps our planet even more!

Mexican Street Style Elote Corn

Digital Food Producer , Camille Lowder. “35 Vegetarian BBQ Recipes Perfect for Summer.” Delish, 17 May 2022.

For this #meatlessmonday we’re sharing a sweet and savory recipe. Elote corn is tangy and spicy, a popular antojito (little craving or street food) originating in Mexico. Often served on a stick, you can skip the skewer and put it right onto the grill. A perfect side to mix up any classic Fourth of July barbecue!  

Ingredients

  • 6 ears corn, shucked and cleaned
  • 1/2 c. mayonnaise
  • Chili powder
  • 1/3 c. Grated cotija cheese
  • Freshly chopped cilantro
  • Lime wedges, for serving

Directions

For the Grill

  1. Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes. 
  2. Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.

For the Air Fryer

  1. Cut corn to fit in air-fryer basket. (You may need to cut cobs in half.)
  2. Brush corn all over with olive oil. Working in batches, add corn to air fryer and cook at 400° for 10 to 12 minutes, flipping halfway through, until tender.
  3. Spread 1 tablespoon of mayonnaise onto each cob, then sprinkle with chili powder, Cotija, and cilantro.
  4. Serve warm or at room temperature with lime wedges.

Yields: 4

Prep time: 5 minutes

Total Time: 25 minutes

Nutrition (per serving): 240 calories, 5 g protein, 20 g carbohydrates, 2 g fiber, 7 g sugar, 17 g fat, 4 g saturated fat, 240 mg sodium

If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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chicken and broccoli with dill sauce served on plateNutrition

Budget Bite Monday Recipe

Budget Bite Monday, an Inexpensive Meal for the Whole Family.

Paychecks do not stretch as far as they once did, and grocery and produce prices only seem to be on a steady rise. For this series, Food Finders will share an easy, low budget meal every Monday, that will not only help you cut down on costs, but also keep your family fed with delicious, healthy foods.

Chicken and Broccoli with Dill Sauce

Chicken and broccoli with dill sauce. Taste of Home. (2022, April 28). Retrieved June 27, 2022, from https://www.tasteofhome.com/recipes/chicken-and-broccoli-with-dill-sauce/ 

For this #budgetbitemonday we’re sharing a #mealunder10. Juicy chicken and fresh broccoli, all topped with a perfectly bright dill sauce. This appetizing recipe is an inexpensive, savory dish for the whole family!

Ingredients

  • 4 boneless, skinless chicken breast halves, 6 ounces each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 cups fresh broccoli florets
  • 1 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon snipped fresh dill
  • 1 cup 2 % milk

Directions

  1. Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from the pan.
  2. Add broccoli and broth to the same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from the pan, reserving broth. Keep broccoli warm.
  3. In a small bowl, mix flour, dill and milk until smooth; stir into broth in a pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

Tips

  • If you’re buying whole broccoli stalks, don’t throw out the stems! Peel away the tough outer portion and chop the center to use in soups and stir-fries or add to salads and slaws.
  • Fresh sugar snap peas would also work well in this recipe; adjust the cooking time as needed.
  • Add sliced mushrooms and carrots on top for extra veggies and serve with a side of couscous or rice. 

If you have a recipe you would like to share with us for #budgetbitemonday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

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Food Waste

Can Wilted Spinach Be Saved?

#WhyWasteFoodWednesday

Is There Any Way to Use Wilted Spinach?

Sometimes the vegetable drawer can turn into a mystery box with groceries and produce forgotten at the bottom. When it comes time to clean it out, coming across a bag of wilted spinach lost at the bottom can be a big source of annoyance; a whole bag of spinach is forgotten and now its only destination seems to be the trash. What a waste!

Wilted spinach doesn’t need to be thrown out and is still safe to eat. The greens can even be used as an appetizing breakfast favorite.

According to The National Capital Poison Center; Lutein and its close relative, zeaxanthin, are pigments called carotenoids that are related to beta-carotene and lycopene. The name lutein comes from the Latin word, lutea, meaning yellow. At normal concentrations in food, it is a yellow pigment but can appear orange or red at high concentrations. Lutein and zeaxanthin are made only by plants, so animals normally get them by eating plants. The highest concentrations are found in dark green leafy vegetables such as kale, spinach, swiss chard, and mustard and turnip greens − although these nutrients are also found in a variety of other vegetables. Lutein added to chicken feed intensifies the yellow color of egg yolks. – 1 cup of spinach contains 20 mg of Lutein.

wilted spinach food finders

Scrappy Skillet

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into a delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.

UN Food & Agricultural

Let’s Start With This Simple Scraps Recipe

The scrappy skillet recipe can use that wilted spinach very nicely. No spinach wilting on the bottom of the fridge? Turnip greens can be used just like any sturdy greens and they might be sweeter than you’d expect.

Take wither wilted leaf and add it to a breakfast skillet that also makes use of wilting spinach you don’t know what to do with. Turnip greens and sautéed spinach make a delicious nest for baked eggs and feta. Feel free to make it your own too! You can add in any bell peppers or ham you may have, and mix in any other favorite veggies. (Go ahead–clean out that veggie drawer!)

This recipe works just as well for dinner and has such a nice protein boost. Don’t forget the toast! 

Here’s a tip: Baking the single slab of feta results in a texture that’s a little chewy on the outside, and soft and creamy on the inside. If you can only find crumbled feta, wait to add it until the very end of the baking time or right before serving.

Ingredients

  • 1 tbsp (15 ML)
  • 2 cloves garlic, minced
  • 2 tsp (2g) fresh thyme leaves, removed from stems
  • 1/2 cup (125g) turnip greens, leaves roughly chopped, stems finely chopped (about 1 bunch)
  • 91/2 cups (283g) wilted baby spinach
  • to taste fine salt
  • 1/2 cup (113g) feta (block, not crumbled, ideally around 1/2-inch (1cm) thick)
  • 4 eggs

Optional Garnishes

  • splash hot sauce
  • 1 small heirloom tomato, sliced
  • 1 small cucumber, sliced
  • 1/4 cup (45g) Kalamata olives

The Step-by-Step from Ikea Scraps Book

Step 1

Preheat the oven to 350°F (175°C). 

Step 2

Heat the olive oil in a large skillet (ideally one that fits in your oven) over medium heat. Add the garlic and thyme leaves, cooking until the garlic is fragrant and starting to soften, about 1 minute. 

Step 3

Add the turnip stems and leaves, stirring occasionally until the stems start to soften and greens begin to grow tender, about 2 minutes. Add the spinach in 2 to 3 batches, stirring occasionally until softened, about 5 minutes. Lightly season to taste with the sea salt. 

Step 4

Make 5 indentations in the greens to create nests for the feta and eggs. Place the feta in 1, and carefully crack an egg into each of the other 4. Bake until the egg whites are set and the yolks are cooked to your liking, 5 to 10 minutes. If your skillet is too large for your oven, or isn’t ovenproof, use a smaller skillet, split the ingredients between 2 skillets, or use another ovenproof dish. 

Step 5

To serve, divide the eggs, greens, and feta between 2 plates. If desired, sprinkle with hot sauce and garnish each plate with half of the tomato, cucumber, and olives.

Share any pictures you have of making this or other #WhyWasteFoodWednesday meals!


Who is Food Finders?

Food Finders is a food rescue nonprofit organization with a primary focus on reducing hunger while also reducing food waste. We coordinate the daily pick-up of donated excess food from grocers, restaurants, hospitals, schools, manufacturers, and more; food is then distributed directly and immediately to nonprofit recipients, such as pantries, shelters, youth programs, and senior centers, to be used for serving hot meals or as grocery distribution for people who are struggling and food insecure.
Our Food Rescue program ensures millions of pounds of wholesome food helps feed people, not landfills. Operating from a single headquarters in Orange County, California, we serve multiple counties within Southern California. By engaging a huge network of volunteers, we’re able to quickly scale and rescue enough food for 30,000 meals per day.

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MEATLESS MONDAY RECIPE BURRITOFood Waste

Meatless Monday Recipe

Meatless Monday, A Thoughtful Approach to Preventing Food Waste

Every other Monday we’ll be spotlighting a #meatlessmonday recipe. The Meatless Monday movement started several years ago to encourage people to reduce their meat consumption for their personal health and the health of our planet. We thought that starting each week by practicing Meatless Monday, the focus at home may also lead people to think more thoughtfully about the food they buy and eat–throwing less away which helps our planet even more!

Vegetarian Burrito Bowl

Vegetarian Burrito Bowl with avocado crema. The Modern Proper. (n.d.). Retrieved June 27, 2022, from https://themodernproper.com/vegetarian-burrito-bowl-with-avocado-crema

For this #meatlessmonday, we’re sharing a delicious recipe for Vegetarian Burrito Bowls. This easy, nutritious meal is packed with flavor. Ideal for meal preppers and vegetarians and anyone who has some veggies in the pantry that may begin to look like they will be thrown away!

According to the U.S. Department of Agriculture, Americans waste nearly 40 million tons — 80 billion pounds — of food every year. That’s estimated to be 30-40 percent of the entire US food supply and equates to 219 pounds of waste per person. Having a Meatless Monday menu can help us to treat our vegetables with more focus–since so many are thrown out because they go bad. This Vegetarian Burrito bowl can be made with any combination of vegetables. We hope you enjoy it!

Ingredients

  • Cauliflower (or any other vegetable in the pantry)
  • Bell Peppers, make this burrito bowl as colorful as possible with a combo of red and green peppers
  • Onions
  • Olive oil 
  • Limes for topping and the avocado crema
  • Taco seasoning – homemade or store-bought
  • Beans – Pinto or Black 
  • Jarred Salsa – or homemade 
  • Romaine lettuce
  • Cilantro-lime rice

Directions

Making a burrito bowl is mostly an effort of assemblage. Most of the ingredients can be prepped beforehand, and in doing so make the meal much easier to assemble. Here’s one way to approach this burrito bowl recipe:

  1. Make the cilantro-lime rice. Burrito bowls are always a great use for leftover rice—either from takeout or from a homemade meal—so you can also just season some leftover rice with a little cilantro and lime juice.
  1. Roast the veggies! Roast cauliflower florets, peppers, and onions—all seasoned with a little taco seasoning—for about 30 minutes. This can also be done at least 2-3 days ahead of time if you’re meal-prepping.
  1. Buckle up for one of our very best tips, ever! Season your beans by simmering them for a few minutes with some salsa. Voila! Instantly delicious beans! You could do this ahead, we supposed, but it takes only a couple of minutes, and the burrito bowl is best if the beans are freshly warmed, so this is a step we reserve for the day of.
  1. Avocado crema time! (easy to make, find the recipe below) Mix this up while the beans simmer.
  1. Assemble! Have everyone assemble their burrito bowls however they see fit, and ta da! A super-healthy dinner loaded with fiber, vitamins, and whole grains that everyone will love

DIY Avocado Crema

The burrito bowl itself is already flavorful and delicious. However, if you want to go that extra mile and spice it up a little, whip up this easy-at-home avocado crema and add on top. 

  • Avocado
  • Garlic
  • Sour cream (or, if you want to keep your burrito bowl vegan, just use a vegan sour cream—they’re easy to find at the store, usually close to the traditional dairy sour cream, or near the tofu.)
  • Lime juice
  • Cilantro

If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #FoodRescue #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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