Food Waste

Cranberry Banana Coffee Cake

#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

Scraps: Leftover Cranberry

“I make this moist cake for Christmas morning every year. It tastes like banana bread but has a sweet golden topping with a nutty crunch.”

—Gloria Friesen, Casper, Wyoming

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 2 medium ripe bananas, mashed (about 3/4 cup)
  • 1 cup whole-berry cranberry sauce

Toppings

  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, melted

Cooking Instructions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients; add to the creamed mixture alternately with bananas, beating well after each addition. Spread into a greased 13×9-in. baking pan. Top with cranberry sauce.
  2. In a small bowl, combine the brown sugar, pecans and flour; stir in butter. Sprinkle over cranberries. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in a pan on a wire rack.

Nutrition

1 serving: 264 calories

11g fat (5g saturated fat)

49mg cholesterol

186mg sodium

39g carbohydrate (22g sugars, 2g fiber)

3g protein 


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

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

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Nutrition

Roasted Sweet Potato Salad with Orange Vinaigrette

“This salad has all of our favorite elements–crunchy bites, creamy goat cheese, fresh greens, and the rich sweetness of roasted sweet potato, all with a tangy citrus dressing.”

Serves: 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

  • 5 ounces Baby Spinach, about 3 cups
  • 5 ounces Baby Arugula, about 3 cups
  • 4 ounces goat cheese, crumbled
  • 1 apple, preferably sweet, cut into matchsticks
  • 3 cups Roasted Sweet Potatoes
  • 1½ cups Candied Pecans
  • ¾ cup Orange Vinaigrette

Cooking Instructions

  1. In a large serving bowl, toss the spinach, arugula, ¾ of the goat cheese, ¾ of the apple, 2 cups roasted sweet potato, and 1 cup candied pecans with ¾ of the orange vinaigrette until everything is coated.
  2. Top the salad with the remaining goat cheese, apples, sweet potatoes, and pecans. Drizzle with the remaining dressing and serve immediately.

Nutrition

  • Calories 386
  • Protein 6g
  • Carbohydrates 33g
  • Total Fat 27g
  • Dietary Fiber 5g
  • Cholesterol 0mg
  • Sodium 251mg
  • Total Sugars 17g

Roasted sweet potato salad with Orange Vinaigrette. The Modern Proper. (n.d.). Retrieved November 10, 2022.

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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Nutrition

Vegan French Toast

#MeatlessMonday

How to make the BEST Vegan French Toast! So easy to make in just 10 minutes, using everyday ingredients. You won’t miss the eggs at all in this delicious weekend morning breakfast. A secret ingredient makes these French toast incredibly crisp, thick and perfect!

How Can You Possibly Make French Toast Without Eggs?

The secret ingredient in this vegan French toast recipe is so common it’s probably in the pantry right now: Cornstarch. It’s perfect for getting that crisp exterior, and works like a charm as the bread cooks in the pan.

Without eggs, your batter for vegan French toast includes these ingredients: Soy milk (or any other non-dairy milk), cornstarch, ground flaxseeds (just a teaspoon, to help thicken the batter), 1/2 teaspoon baking powder, maple syrup, cinnamon and vanilla.

Prep: 5 mins

Cook: 5 mins

Total: 10 mins

Servings: 3 people

Ingredients

  • 1 cup unsweetened soy milk (or other non-dairy milk)
  • 1/4 cup cornstarch
  • 1 teaspoon ground flaxseeds
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pure maple syrup
  • 1 teaspoon vanilla
  • 6-8 slices thick sliced quality bread, such as ciabatta or French
  • 2-3 tablespoons vegan butter or coconut oil for frying
  • For serving: maple syrup, powdered sugar, or fresh fruit

Cooking Instructions

  1. In a shallow bowl, wide enough to hold a piece of bread, whisk together the soy milk, cornstarch, ground flaxseeds, baking powder, cinnamon, maple syrup and vanilla.
  2. Add a little bit of vegan butter/coconut oil to a pan over medium-high heat and melt. Whisk the batter again right before dipping bread, as the cornstarch will settle to the bottom of the bowl. 
  3. Dip each side of the bread in the batter and let soak for about 10 seconds, then add the bread to the pan and cook for 2-3 minutes on each side, until golden brown. Add more vegan butter/oil to the pan as needed in between pieces of bread. 
  4. Serve with maple syrup, powdered sugar and fresh fruit, if desired.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 69g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Sodium: 648mg | Potassium: 165mg | Fiber: 2g | Sugar: 3g | Vitamin A: 524IU | Calcium: 141mg | Iron: 1mg

Nora. (2021, August 9). Vegan French toast. Nora Cooks. Retrieved November 8, 2022.

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Food Waste

Tips and Ideas for using those Thanksgiving Scraps and Leftovers

#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

Scraps: seeds, butternut squash peels, apple peels, vegetable fat, turkey carcass, giblets, pie crust

Ideas for Leftovers

Thanksgiving leftovers are a huge part of the holiday. A celebration of harvest, many spend time with family, and indulge in large spreads of savory and sweet dishes. Read about ways to reduce your Thanksgiving food waste here: https://foodfinders.org/2022/11/16/tips-for-reducing-your-food-waste-this-thanksgiving/. Even with steps to be mindful and take action against food waste, leftovers on Thanksgiving are unavoidable, and often sought after. Here are a few quick tips to make something new out of your holiday scraps and leftovers:

  • Use seeds and butternut squash peels as a crispy garnish for any soup or salad
  • Use apple peels with cinnamon, sugar, and lemon juice for baked crisps
  • Any scraps can be used for vegetable broth (freeze scraps for future broth, or make and then freeze broth)
  • Rendered or strained fat can be refrigerated and saved for roasting vegetables or sautéing ingredients for hash made with other leftovers
  • Simmer turkey carcass with some aromatics for an outstanding soup stock 
  • Giblets included with our turkey can be used as part of dressing or gravy 
  • Leftover pie crusts can be brushed with butter, sprinkled with cinnamon sugar, twisted into any shape and baked for a quick, sweet treat

Check out all these and more in Food editor Joe Yonan’s piece on root-to-leaf and seed-to-stem cooking with fruits and vegetables.


Yonan, J. (2021, April 23). Perspective | cut waste and boost flavor with skin-to-seed recipes that use the whole vegetable. The Washington Post. Retrieved November 14, 2022.

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

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

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Food Waste

Tips for Reducing Your Food Waste This Thanksgiving

#WhyWasteFoodWednesday

#WhyWasteFoodWednesday 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

How to Reduce Food Waste at Thanksgiving Dinner

Food waste is a year-round concern, and the large Thanksgiving meal can present a challenge. You’re buying many more ingredients, and you’re making large-scale recipes with lots of potential leftovers. You may be preoccupied with the business of the holiday season, so keeping your food waste in mind can become a small concern. But there are easy ways to reduce food waste and, therefore your environmental impact, even around the holidays. Here are a few tips geared toward Thanksgiving dinner.

Plan How Much Food to Make

Until you know how many people you’re cooking for, you’ll be unable to plan portions accurately. Press for answers and get people to commit. Not only will this ensure you’re not overcooking, it will also benefit party planning in general.

Make an Entire Thanksgiving with Fewer Ingredients 

The variety of dishes is a key part of Thanksgiving dinners. Part of the problem is that it can mean separate lists of ingredients for every recipe. But it’s ok if there’s some overlap between your courses; it’s smart, thrifty, and eco-friendly, because it means less packaging and less of a chance that you’re going to have lots of half-used bottles and cans hanging around your fridge or pantry waiting to go bad. Even better, synchronizing ingredients and flavors can make your meal seem like a well-thought-out package and make you look like a genius menu planner. 

Use Every Ingredient Wisely

After you’ve shopped and before you reach the leftovers phase, there are ways to make smart use of the extra bits of various ingredients. A great read is a piece by Food editor Joe Yonan’s; “root-to-leaf and seed-to-stem cooking.” He shows you how to use the more expected seeds and the less expected peels of butternut squash for a crispy garnish that would work on any soup or salad. When you have peels left from an apple pie, toss them with cinnamon, sugar, and lemon juice and then bake them to make crisps. At the very least, hang on to scraps for vegetable broth. Freeze the scraps, or make the broth and then freeze that.

The same line of thought applies to whatever meat you may be serving, as well. Rendered or strained fat can be refrigerated and saved for roasting vegetables or sautéing ingredients for hash made from leftovers. Get the most out of your turkey carcass by simmering them with some aromatics for an outstanding stock to be used in future soups. Giblets included with your turkey can become part of the dressing or gravy. Extra pie crust or crust trimmings can be brushed in butter, sprinkled with cinnamon sugar, twisted into any shape you want and baked for a quick sweet treat.

How to Use and Store Leftovers

Even if you’ve calculated the exact amount for the number of people at your Thanksgiving, you’re probably going to end up with at least some leftovers. And, to many, leftovers are an important part of Thanksgiving.

To prepare, have lots of containers for packing up food on hand. Your usual glass or plastic hard-sided options are perfect. If you’re planning to send guests home with food, consider asking them to bring their own storage containers. That way, no one is scrambling when it comes time to pack up.

And be mindful of how long food is put out for. Perishable food, including turkey and many sides, can be left at room temperature for 2 hours. Even less is better, so as soon as everyone is done eating, start cleaning up, as much of a drag as it can be. Eat your refrigerated leftovers within four days. If you need to buy yourself more time, go ahead and freeze them before the four days are out, though ideally sooner for the best quality. Hand out leftovers to guests when they leave.


Krystal, B. (2022, November 10). Advice | how to reduce food waste at Thanksgiving dinner. The Washington Post. Retrieved November 14, 2022.

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

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

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Nutrition

The Best Thanksgiving Cranberry Sauce

#MeatlessMonday

Look no further for the Best Ever Cranberry Sauce! This easy and delightful recipe takes only 15 minutes to make and a handful of ingredients! Spiced with cinnamon and sweetened with orange juice, it is the best combination of sweet and tart! The perfect complement to your holiday meal! 

One Thanksgiving recipe that often seems to be overlooked is the cranberry sauce. So many people go for the canned stuff, and while it’s great in a pinch, it doesn’t even come close to homemade.

Cranberry Sauce for the Holidays

Cranberry sauce is an essential part of every holiday meal for one simple reason – it cuts through the heaviness of all the other dishes. It’s light, it’s bright, and it’s actually pretty darn healthy. Adding orange and cinnamon to cranberry sauce really gives it more depth of flavor and sweetens it just slightly. It’s still lovely and tart, but not quite so tart that you’ll be puckering your lips.

Can I Make This in Advance

You betcha! In fact, this is a great make-ahead recipe. It’s served chilled so you need to make it at least one day in advance anyways. The flavor is even better after two or three days so if you have time beforehand, consider just getting this recipe out of the way at the beginning of the week. Another note: you might want to double the recipe for plenty of leftovers!

Ingredients

  • ¾ cup sugar
  • ½ cup orange juice
  • ½ cup water
  • 12 oz fresh cranberries rinsed and picked through
  • pinch of salt
  • 1 cinnamon stick
  • 1 piece of orange peel just use a potato peel or paring knife

Cranberry sauce is the perfect way to cut through the heaviness of a Thanksgiving or Christmas dinner and it adds a gorgeous pop of color and flavor to every bite. I hope you give this super easy recipe a try this holiday season!

Cooking Instructions

  1. Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
  2. Add cranberries, salt, cinnamon stick and orange peel.
  3. Bring to a simmer over medium heat, stirring frequently.
  4. Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole.
  5. Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
  6. Can be made up to 3 days in advance.

Nutrition

Calories: 100kcal 

Carbohydrates: 25g

Sodium: 2mg

Potassium: 67mg

Fiber: 2g

Sugar: 21g

Vitamin A: 55IU

Vitamin C: 13.4mg

Calcium: 9mg

Iron: 0.2mg


Timeout, T.- M. O. (2019, November 12). The best cranberry sauce: Ready in 15 minutes! Mom On Timeout. Retrieved November 14, 2022.

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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Nutrition

Creamy Goat Cheese Polenta with Ratatouille

#MeatlessMondays

Classic French ratatouille sounds fancy, but is actually a simple, lovely way of cooking vegetables that are all in season at the same time together in a single plan. Ratatouille together with creamy polenta make a dinner that’s at once hearty and warming, fresh and oh-so-flavorful.

“Ratatouille—a classic combination of late summer vegetables, cooked to tender perfection—is an ideal partner for creamy goat cheese polenta. Together, they’re the vegetarian dinner of your dreams!”

The Modern Proper

Serves: 6 minutes

Prep Time: 20 minutes

Cook Time: 45 minutes

Calories: 513

Ratatouille

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 garlic clove, halved
  • 1 small globe eggplant, cut into 1/4-inch-thick slices
  • 1 medium zucchini, cut into 1/4-inch-thick slices
  • 1 medium yellow squash, cut into 1/4-inch-thick slices
  • 1 yellow, red, or orange bell pepper cut into 1/4-inch-thick slices
  • 4 Roma tomatoes, cut into 1/4-inch-thick slices
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher sea salt
  • Freshly cracked black pepper
  • 5 sprigs fresh thyme, leaves removed

Polenta

Ingredients

  • 6 cups chicken or vegetable stock
  • 2 cups whole milk, plus more as needed
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 1/2 cups stone-ground polenta or yellow cornmeal
  • 8 ounces goat cheese
  • 1/4 cup toasted pine nuts
  • 10 to 12 fresh basil leaves, minced

Cooking Instructions

  1. Make the ratatouille. Preheat the oven to 375°F. Grease an 8 x 8-inch baking dish with 2 tablespoons of the olive oil and rub the cut sides of the garlic clove all over the bottom and sides. Discard the garlic clove.
  2. On a clean work surface, spread out the eggplant, zucchini, squash, bell pepper, tomato, and onion. Drizzle them with the remaining 2 tablespoons of olive oil and sprinkle with the garlic powder, salt, and black pepper to taste. Toss to coat well.
  3. Transfer the veggies to the prepared baking dish.. Scatter on the thyme leaves.
  4. Cover. and bake for 20 minutes, then uncover and continue baking until the vegetables are tender, about 25 more minutes.
  5. Meanwhile, make the polenta. In a medium pan, combine the stock, milk, salt and pepper. Bring to a boil over high heat, then reduce the heat to medium and slowly whisk in the polenta.
  6. Cook, stirring often, until the polenta begins to pull away from the sides of the pan, about 30 minutes.
  7. Remove the pan from the heat and stir in 6 ounces of the goat cheese. If you’d like the polenta a bit thinner, stir in a bit more milk.
  8. To serve, divide the polenta evenly among six bowls and spoon on a generous serving of the ratatouille. Top with additional goat cheese, toasted pine nuts, and basil. Serve immediately.

Nutrition

  • Protein: 18g
  • Carbohydrates: 56g
  • Total Fat: 25g
  • Dietary Fiber: 8g
  • Cholesterol: 45mg
  • Sodium: 1213mg
  • Total Sugars: 12g

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

Creamy goat cheese polenta with ratatouille. The Modern Proper. (n.d.). Retrieved November 1, 2022.

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

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Food Waste

Corn Husk Smocked Chicken

#WhyWasteFoodWednesday

#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 & Agriculture

Scraps: Corn Cobs, Corn Husks, Corn Silks

Corn Husk Smoked Chicken

Corn is delicious, but creates more waste than what ends up on the plate. That’s the inspiration behind this dish. This is a delicious dinner that uses all the parts that typically end up in the compost. 

Creamy Polenta

Ingredients

  • 5 corn cobs
  • 1½ tsp (9g) kosher salt
  • ⅓ cup (90g) coarse ground cornmeal 
  • 2 tbsp (30g) freshly grated Grana Padano or Parmigiano-Reggiano 
  • 1 tbsp (14g) unsalted butter

Directions

  1. In a heavy-based saucepan, combine the corn cobs with enough water to cover them. Heat over medium-high heat just until it begins to boil. Reduce the heat to medium low and simmer for 1 hour, covered. 
  2. Strain and discard the corn cobs. Return the corn stock to the stove and simmer over medium-high heat. Add the kosher salt. Add the cornmeal and whisk the mixture as it comes to a boil. Continue whisking for an additional 3 minutes. 3 4 
  3. Reduce the heat to very low, cover the pan, and cook the polenta, stirring every  5 minutes or so (switch to a wooden spoon from this point forward), until the cornmeal is completely cooked and quite tender,  2½ to 3½ hours. It may seem too thin initially, but it will gradually thicken.  As the polenta cooks, a skin will form on the bottom and sides of the pan (if you are not using a non-stick pan), which is proper and gives the polenta a slightly toasty flavor. 
  4. Fold in the cheese and butter until fully incorporated.

Corn Silk

Ingredients 

  • 2 cobs of corn worth of corn silk 
  • 4 cups (1 L) canola oil 
  • ½ tsp (3 g) kosher salt 
  • ¼ tsp (1 g) smoked paprika

Directions

  1. Preheat the oven to 165F(75C)
  2. discard any dark brown/black silk. Transfer the remaining silk to a parchment lined baking sheet and dehydrate in the oven overnight. 
  3. Fill a heavy-bottomed pot with oil and bring to 400°F (205°C) over medium heat and fry the silk for 15 seconds, or until crispy and golden. 
  4. Transfer to a paper towel to drain, and season with kosher salt and smoked paprika.

Chicken

Ingredients

  • 2 whole corn husks 
  • 2 boneless chicken breasts, skin on 
  • 2 tbsp (30 ml) canola oil 
  • 1½ tsp (9 g) kosher salt 
  • 2 tsp (2 g) rosemary, finely chopped 
  • 3 cloves garlic, finely minced 
  • 1 cup (125 g) chanterelle mushrooms, cleaned and torn

Directions

  1. Submerge the corn husks in cold water and soak for 1 hour. 
  2. Preheat the oven to 325°F (163°C). 
  3. In a mixing bowl, combine the chicken with 1 tbsp (15 ml) of the canola oil, 1 tsp (3 g)  of kosher salt, 1 tsp (1 g) of rosemary, and 2 cloves of garlic. 
  4. Drain the corn husks and place in an ovenproof pan. Warm the husks over medium-high heat until they begin  to smoke. immediately transfer to the bottom of the oven. 
  5. In a different ovenproof pan, warm the remaining canola oil over medium-high heat until it shimmers and runs easily across the pan. Add the chicken breasts, skin side down, and cook until the skin turns a medium golden brown. Flip the chicken breasts over and transfer to the oven. Be sure to turn on your hood fan as the smoke from the corn husks will billow from the oven and potentially irritate your eyes. roast for 15 to 20 minutes, until the chicken is cooked completely. 
  6. Transfer the chicken to a plate to rest. return the pan to the stovetop over medium-high heat and add the chanterelle mushrooms. Once they begin to sizzle in the rendered chicken fat and juices, add the remaining rosemary and garlic. Cook for another minute and remove the pan from heat.

Plating

Place half the polenta in the center of a plate and garnish with mushroom-rosemary-garlic mixture. Top with 1 chicken breast and finish with a nest of silk. Repeat with the remaining polenta and chicken breast.


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

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

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Food Waste

Flotsam Filo Pie

#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 & Agriculture

Scraps: leftover meat or fish, leftover vegetables, leftover herb stems

Serves: 6

Prep: 40-45 minutes

Cook: 35-40 minutes

Vardagen: Baking Pan

Flotsam Filo Pie

Filo pie is known as börek in Turkish. It’s a quintessential dish you can eat almost every day, with there being countless varieties that offer different shapes and fillings that will satisfy every taste. This recipe is perfect to change and make the best use of leftover food and still enjoy a tasty, pleasant meal. Serve it with tomato cucumber salad in summer and with mixed salad greens in winter.

Ingredients

  • 1 cup (150 g) leftover cooked protein such as fish, beef, lamb
  • 1 cup (90 g) leftover vegetable bits (raw or cooked); can be a mixture, finely chopped
  • 1 cup (200 g) leftover herb stems such as parsley, dill, cilantro, tarragon, chives, or chervil, finely chopped
  • Salt to taste
  • Black pepper to taste
  • 1 cup (250 ml) milk
  • ½ cup (125 ml) vegetable oil
  • 1 package filo sheets
  • 1 egg yolk
  • 1 tbsp (9 g) nigella, sesame, caraway, or fennel seeds (optional)

Directions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix all chopped ingredients, and depending on their original seasoning, add the salt and black pepper.
  3. Combine the milk and vegetable oil in a small bowl.
  4. Lay the filo sheets on the kitchen counter or a table and cover them with a slightly damp cloth to prevent them from drying and cracking.
  5. Use 2 filo sheets per pie, brushing them with the milk and oil mixture. Spread 2 to 3 tbsp (30 to 45 ml) of filling on 1 long edge, about 1-inch (2½ cm) thick. Roll the filled portion of the sheet loosely to the other end, and then swirl it to create a snail shape. Repeat until all of the filling has been used.
  6. Place them on the parchment-lined baking sheet.
  7. In a small bowl, beat the egg yolk with a ½ tsp (2 ml) of water. Brush the mixture onto each pie and sprinkle them with the seeds.
  8. Bake for 35 to 40 minutes. Let cool for 10 minutes, and enjoy!

Note

Nigella and sesame seeds pair with any filling, while caraway seeds pair well with a meat filling. Fennel seeds complement any fish or seafood filling.


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

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

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Two plates of pesto pasta taken from above place on a wooden table on top of green placemats with a glass of water and a wooden cutting board with pesto and a spoon on it.Climate

Save those Halloween Pumpkin Seeds for this Crispier Pesto Pasta

#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

Scraps: Wilted Greens, Pumpkin Seeds


This pesto recipe is a wonderful compliment to leafy greens-especially those on the edge of being composted. It can be used in any recipe where you would normally use pesto. Also make delicious use of those leftover pumpkin seeds from your holiday carving. Freshen it up with herbs and your friends won’t even know they are eating salad that has been saved from the compost!

Ingredients

Pesto

  • 2 cups (60g) packed mixed greens, slightly wilted
  • 2 cups (60g) packed basil/herb stems
  • 1 cups (118g) pumpkin seeds
  • ½ cup (125ml) olive oil 
  • 1 clove garlic 
  • Salt to taste 

Pasta

  • 7 oz (200g) penne or any dried pasta
  • ¼ cup (60ml) olive oil
  • 2 cloves garlic, minced
  • 1 cup (150g) cherry tomatoes 
  • 1 pinch salt
  • 1 tbsp (15ml) pesto (recipe above)
  • ¼ (7½ g) arugula leaves
  • 2 tsbp (30ml) fresh lemon juice
  • ¼ cup (60g) parmesan cheese, grated

Directions

Pesto

  1. Place all Ingredients in a blender and let it rip. Set aside for pasta. 

Pasta

  1. In a large pot, boil water and cook the pasta according to package directions. Strain and set aside. 
  2. In the same pot, over medium heat, ass the olive oil and sweat the garlic and cherry tomatoes with a generous pinch of salt 
  3. Add the cooked pasta and toss, then add a large tablespoon of pesto and toss
  4. Season with salt, and stir in arugula leaves 
  5. Transfer to a bowl and sprinkle with the lemon juice and grated parmesan

Notes

To prevent the color of the pesto from browning, blanch the greens and herbs in boiling water for 45 seconds. Cool over an ice bath before using. 

The 3 P’s

Pickle, preserve, and pesto. Think of this as a kitchen mantra (or a delightful tongue twister). For just about every fruit, vegetable, or herb you can think of, there’s at least one pickle, preserve, or pesto you can turn it into. Turn your wilting greens into pesto. Save up your bruised fruit in the freezer and turn it into jam. Pickle your wrinkling veggies and enjoy them later.

You can also use herbs, garlic, chilies, and lemons to infuse cooking oil. Your taste buds will be most grateful. Use a simple jar or bottle like Korken and watch the magic happen. 


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

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

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Nutrition

Vegan Walnut and Lentil Bolgnese

#MeatlessMondays

A store-bought jar of marinara is such a beautiful thing—it’s a shortcut that doesn’t short. Tomatoes are an ideal food for preserving and jarred marinara sauce is no exception—loaded with wonderful, slow cooked tomatoes and herbs, it’s a time-saver that really delivers. And in this case, it pairs up with lentils and walnuts to make a flavorful, rich vegan bolognese sauce that packs a huge nutritional punch, too! Healthy, hearty, vegan, rich, quick, easy, yummy—this walnut and lentil bolognese is an update on childhood favorite and a weeknight superstar.

“Boldly flavored, super hearty and incredibly easy, this vegan walnut and lentil bolognese recipe takes your plant-based eating goals to new heights.”

How to Buy and Store Walnuts

  • Buy them in sealed packaging. This will ensure that they’re as fresh as possible when you first get them.
  • Store them in the fridge or freezer. Once you’ve opened the package—or if you’ve bought walnuts from the bulk section—store the walnuts in the fridge. Or, if you want to store them for more than a month or so, store them in the freezer.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup grated carrots
  • 1 cup minced celery
  • 1 cup finely minced yellow onion
  • 6 garlic cloves, minced
  • 1 cup raw walnuts, finely chopped
  • 1 cup dried brown or green lentils, rinsed
  • 4 cups vegetable stock or broth
  • 1 (24-ounce) jar marinara sauce
  • 1 cup red wine, such as Pinot Noir
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon sea salt, plus more to taste
  • 1 pound cooked pappardelle or tagliatelle, for serving
  • Freshly grated Parmesan cheese or vegan Parmesan cheese, for serving (optional)

Cooking Instructions

  1. Heat the oil in a large saucepan or braiser over medium heat. Once the oil is glistening, add the carrots, celery, and onions and cook until softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more.
  2. Add the walnuts and lentils, stir to combine. Add the stock, marinara, wine, garlic powder, Italian seasoning, pepper, and salt. Stir to combine again, then increase the heat to high and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens and the lentils are cooked to your liking, about 35 minutes.
  3. Transfer 2 cups of the sauce to a blender or food processor and blend until mostly smooth. Return the blended sauce back to the pan and stir to combine. Taste and add more salt as needed.
  4. Serve the bolognese over your favorite pasta, topped with Parmesan if desired.

Nutrition

  • Calories 320
  • Protein 10g
  • Carbohydrates 23g
  • Total Fat 19g
  • Dietary Fiber 7g
  • Cholesterol 0mg
  • Sodium 344mg
  • Total Sugars 7g

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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MAc & Rinds from above on white marble tableFood Waste

Mac & Rinds

#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

Scraps: Cheese Rinds, Stale Bread

Enjoying a selection of cheese is always a treat, but often leaves leftovers with no set purpose. With such offerings, let’s make a béchamel with all those ends. Rich and delicious, it’s sure to be enjoyed!

Ingredients

  • 2 cups (500 ml) milk
  • 1 cup (225 g) cheese trimmings
  • ¼ cup (56 g) butter
  • ½ cup (65 g) flour
  • Salt to taste
  • 1¾ cups (250 g) macaroni
  • ½ cup (120 g) cheddar or mozzarella
  • ¼ cup (30 g) bread crumbs
  • ¼ cup (60 g) parmesan cheese, grated (optional)

Instructions

  1. Preheat the oven to 400°F (205°C).
  2. Gently simmer the milk over medium heat with the cheese trimmings in a medium-sized pot for about 15 minutes. Stir frequently to prevent the mixture from sticking to the bottom of the pot and burning. Strain and set aside.
  3. In a separate medium-sized pot, melt the butter and add the flour.
  4. Cook on low heat until the butter and flour comes together. Continue to cook for another 5 to 10 minutes until the raw flour taste disappears.
  5. Slowly drizzle the infused milk and cheese mixture into the flour, whisking continuously to prevent lumps from forming. Simmer gently until the mixture comes together and looks smooth. Season with salt.
  6. While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the macaroni, reduce heat, and gently boil until al dente, according to package directions.
  7. Drain the macaroni, add to the sauce, and stir. Once the macaroni is well coated, transfer to an ovenproof dish.
  8. Evenly sprinkle with cheddar or mozzarella, followed by the bread crumbs and Parmesan, if using.
  9. Bake in the oven for 15 to 20 minutes until golden brown.

Notes

I like to use Parmesan rinds, ends of brie, or any soft cheese. The stronger the cheese flavor, the stronger the sauce flavor. Avoid blue cheese and goat cheese if you don’t like the strong aroma.

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

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

The scrapsbook. IKEA. (n.d.). Retrieved October 18, 2022.

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Sweet Potato SaladFood Waste

Roasted Sweet Potato Salad with Cilantro-Cashew Dressing

#MeatlessMonday

Rich roasted sweet potatoes, toothsome raw kale, a squeeze of lime, a hint of jalapeño, and lots of creamy avocado—blended into the sweet potato salad dressing and cubed up in the salad, too—this health-bomb of a vegan salad is self-care in a bowl. Plenty of protein—from black beans in the salad and cashews in the dressing—and healthy fats like avocado, olive oil and nuts mean that it you’ll feel full and satisfied for hours. And we haven’t even talked about those glorious roasted sweet potatoes yet—they’re a pretty magical food, so we figure they deserve their own little spotlight.

“A hearty mountain of roasted sweet potatoes, avocado, black beans and raw kale are tossed in a creamy lime-cashew-cilantro dressing in this brightly flavorful, vegan sweet potato salad recipe.”

Are Sweet Potatoes Good For You?

YES! Health-wise, sweet potato benefits are many and varied! Simple roasted sweet potatoes are as complete a snack or side dish as you could hope for—this colorful, sweet-and starchy root vegetable is an excellent source of fiber, vitamins and minerals including iron, calcium, selenium, many B vitamins, vitamin C, and beta-carotene. A drizzle of olive oil before roasting—at 400°F for 30 minutes—doesn’t just make the sweet potato taste good, it helps your body to absorb all that nutrition, too. A few more things to know about sweet potato nutrition:

  • How many carbs in sweet potatoes? With 27 grams of carbs per cup of cooked sweet potato (and about 17 grams of net carbs) they’re not a super duper low-carb food, but they are still a healthy choice and can be enjoyed as part of all but the most restrictive low-carb diets.
  • How many calories in a sweet potato? One whole sweet potato has about 100 calories—and considering how filling they are (thanks, fiber and complex carbs!), and how many nutrients they deliver, they represent a really great bang for your caloric buck.

Ingredients 

  • 3 sweet potatoes (about 2 lbs)
  • 2 tbsp olive oil
  • 2 tbsp taco seasoning
  • 2 bunches kale, stems removed, torn into 2 inch pieces (6 cups)
  • 1/2 cup cilantro leaves
  • 3 green onions, thinly sliced
  • 1 can black beans, drained and rinsed
  • 1 avocado, large sliced

Vegan Cilantro Cashew Dressing

  • 1/2 cup cilantro
  • 3 garlic cloves
  • 2 tbsp lime juice
  • 1/2 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 1/2 cup raw cashews
  • 3/4 cup water
  • 1/2 jalapeno, seeded
  • 1/2 avocado

Tools

  • A baking sheet for the roasted sweet potatoes.
  • A good blender for making the lime-cilantro-cashew dressing.
  • A sharp knife.
  • A large bowl for tossing and serving.
  • Salad tongs are nice to have, but not an absolute must.

Cooking Instructions

  1. Preheat oven at 400°F.
  2. Cut sweet potatoes into 2” cubes. In a large bowl, toss the sweet potatoes with olive oil and taco seasoning. Arrange on a baking sheet, careful not to overcrowd. Roast on the center rack in oven for 30 minutes, flipping the sweet potatoes half way through. (If sweet potatoes aren’t tender enough, cook for an additional 5 minutes.)
  3. In a high-powered blender, blend all ingredients for the dressing. You should end up with about 1 ¼ cups of the vegan cilantro-lime dressing.
    *For a thinner dressing, add a little more lime juice.
  4. In a large bowl, toss the kale, cilantro, green onions, black beans, roasted sweet potatoes, avocado, with desired amount of dressing. Enjoy!

Nutrition

  • Calories 359
  • Protein 11g
  • Carbohydrates 41g
  • Total Fat 19g
  • Dietary Fiber 12g
  • Cholesterol 0mg
  • Sodium 303mg
  • Total Sugars 7g

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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Vegan Potato Soup

#WhyWasteWednesday

Thick, hearty and creamy Vegan Potato Soup. It’s really simple to make and very budget-friendly. You can enjoy it just as it is, or get crazy with toppings. I like to finish mine off with some crumbled tempeh bacon, crispy roasted potato chunks & a sprinkle of parsley for a pop of color!

Who’s up for a bowl of the best comforting, creamy, vegan potato soup?

If so you are in the right place! Soothing, Comforting, Full of veggies, Low in fat, and low budget, this soup is the perfect meal for any group!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 6

Ingredients

  • 2 tablespoons vegan butter , or olive oil, or to make oil-free omit and use a few tablespoons of water for sautéing instead
  • 2 medium onions , chopped finely
  • 2 ribs celery , diced
  • 2 large carrots , diced
  • 4 cloves garlic , chopped finely
  • 2 teaspoons salt , plus more to taste
  • ½ teaspoon ground black pepper , plus more to taste
  • 4 tablespoons all purpose flour , or gluten-free all purpose flour
  • 2 cups / 480 mls non dairy milk , cashew milk or soy milk are my milks of choice for savory recipes but any other unsweetened creamy non-dairy milk will work too
  • 2½ – 3 cups / 600 – 720 mls flavourful vegetable broth/stock , divided
  • 5 medium / about 700 g potatoes , cut into ½ inch cubes
  • ¼ teaspoon ground nutmeg , (optional)
  • 1 bay leaf

Cooking Instructions

  1. To a large saucepan, add the vegan butter/oil and warm over a medium heat before adding the onions, celery and carrots. Cook, stirring constantly, until the onions are just starting to get a little color, then add the garlic and cook for another 2 minutes. 
  2. Add the salt and pepper, then the flour to the pan and stir it all around for about a minute to cook the raw flour taste out, then slowly add the soy milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ a cup / 120 mls) , chopped potatoes, nutmeg and the bay leaf. 
  3. Stir really well then let it simmer for about 30 minutes, or until the potatoes are soft and just starting to break down. Add all of, or some of, the reserved ½ a cup / 120 mls of broth if you prefer a thinner consistency. Taste and adjust seasoning if necessary. 
  4. Serve as it is, or with toppings. See the post above for ideas.

Notes

It is normal for the soup to thicken as it cools. Soup reheats really well. Thin with more broth or water if it becomes a little thick. 

Nutrition

Serving: 1of 6 servings

Calories: 107kcal

Carbohydrates: 13gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 1264mgPotassium: 269mgFiber: 2gSugar: 4gVitamin A: 4627IUVitamin C: 5mgCalcium: 125mgIron: 1mg


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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CANstruction posterCommunity

CANstruction

CANstruction is going to be coming to a close soon! There’s still time, today and tomorrow, to head over to the Cove Hotel (200 E Willow St, Long Beach, CA 90806), and check out the three amazing pieces this year’s teams designed and put together. Centered around the theme “Yes She CAN!” the sculptures were made to honor pioneering women of the past and future.

The first sculpture you’re greeted with is made in honor of Amelia Earhart. Her trailblazing contributions to the field of aviation still have massive impacts today. This sculpture recreates the plane she used to perform many of her feats, the Lockheed Vega. The piece reminds the viewer of the many records she broke during her career, and the massive advancement of women in aviation. Tragically lost over the pacific ocean, in her attempt to fly around the world, her career was cut short. Her tremendous achievements are remembered even today, honored in many ways by men and women who she inspired and who look up to her. This team used some unique tools to achieve the amazing final product. A combination of wire and custom circular attachments at the end of cans allowed them to put together long poles of cans, necessary for their final stunning sculpture. 

The second sculpture is a re-CANstruction of the Hearst Castle. The castle itself was designed by Julia Morgan, a Civil Engineering graduate of UC Berkeley. In 1919, she was commissioned by William Randolph Hearst to design what would come to be known as the Hearst Castle. This CANstruction pays homage to not only the amazing engineering and design she achieved, but also her long lasting influence and legacy. A women engineer and architect at the turn of the 20th century, who pioneered the way for women in Engineering and Architecture. 

The final sculpture you’ll come across looks towards the future. It envisions the first female astronaut on the moon. The sculpture relied on the use of different platforms that allowed the designers to create unique shapes, wider in the middle and narrower down at the bottom. We were told the astronaut herself was particularly difficult to build, needing precise measurements and careful balance. The final completion is a beautiful look into the future, what could be and what we can hope and strive for. 

These sculptures will be up through tomorrow at the Cove Hotel. Come down with cans of your own to vote on your favorite creation, and check back at the end of the week to find out if your favorite won. In benefit of food finders, the cans used for the pieces and the cans donated by patrons will all be collected by Food Finders and redistributed to our partner agencies after the 26th.

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Food Waste

No Waste Carrot Gnudi

#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

A great way to reduce your food waste is trying as often as you can to cook meals using as many parts of the ingredients as possible. This Gnudi is a perfect example, making use of the entire carrot. Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. Pillow-y and lighter than gnocchi, this fresh Carrot Gnudi, as a delicious way to reduce your food waste. 

Ingredients

  • 1 bunch baby (Dutch) carrots, trimmed, leaves reserved
  • 500g carrots, cut into 2cm pieces
  • 1/3 cup (80ml) extra virgin olive oil
  • 60g unsalted butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g fresh ricotta
  • 1 egg, lightly beaten
  • 1/2 cup (40g) finely grated parmesan, plus extra to serve
  • 2 heaped tbsp plain flour, plus extra to dust
  • Finely grated zest and juice of 1 lemon, plus lemon wedges to serve

Cooking Instructions

  1. Preheat the oven to 180°C. Wash carrot leaves and set aside. Place chopped carrots and baby carrots on 2 baking trays and drizzle each tray with 2 tbsp oil. Season, then roast for 40-50 minutes until tender and lightly caramelized. Set the carrots aside to cool.
  2. Melt 20g butter in a frypan over medium-low heat. Add onion and garlic, and cook, stirring, for 5-6 minutes until soft. Transfer to a food processor with chopped carrots (don’t use baby carrots) and whiz until almost smooth.
  3. Transfer to a bowl with ricotta, egg, parmesan and flour, and stir to combine. Season. Using two dessert spoons, shape spoonful’s of mixture into ovals and place on a baking paper-lined baking tray dusted with extra flour. Bring a large saucepan of salted water to the boil over high heat.
  4. In 3 batches, cook gnudi for 2-3 minutes until they float. Remove with a slotted spoon and drain on a paper towel.
  5. Melt remaining 40g butter in a pan over medium-high heat. Cook gnudi, turning gently, for 3-4 minutes until golden. Remove and keep warm.
  6. Add baby carrots, leaves and lemon juice and zest to the pan. Season. Cook, tossing, for 2-3 minutes until wilted and warmed through.
  7. Serve gnudi with baby carrots, leaves, extra parmesan and lemon wedges.

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

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

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Nutrition

Vegan Stuffed Jumbo Shells with Spinach

#WhyWasteWednesday

These Vegan Stuffed Jumbo Shells are filled with the most amazing spinach ricotta, covered with marinara sauce and baked to perfection! Comfort food that is perfect for feeding a crowd

Tips for Success

  • Don’t overcook the pasta. We don’t want mushy shells, and they will continue to cook a little in the oven. Rinse the cooked shells in cold water as soon as they are done.
  • Try using a piping bag to stuff the shells. It makes filling the shells a breeze! You can also use a small spoon.
  • Frozen or fresh spinach – I use whatever I have on hand, and either is perfectly fine.
  • Make ahead – You can assemble the shells in the casserole dish ahead of time, such as in preparation of a holiday meal. Cover and refrigerate until ready to bake. I would not let them sit longer than 8-10 hours before baking. Give them a few extra minutes to cook since they will be cold going in.

Ingredients

(1) 12-ounce package jumbo shells

(1) 26-ounce jar marinara sauce (about 3 cups)

Spinach Ricotta

2 cups raw cashews

(1) 14-ounce firm tofu, drained from package

1/2 cup nutritional yeast

1/4 cup fresh lemon juice (about 1 large lemon)

1/4 cup water

1 1/2 teaspoons salt

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon garlic powder

(1) 10-ounce package chopped frozen spinach, thawed, or 2-3 cups fresh

Cooking Instructions

  1. Preheat oven to 350 degrees F. 
  2. Boil the Shells: Bring a large pot of water to a boil and add the jumbo shells. Cook for 8-10 minutes, until done. Drain and rinse with cold water. Set aside. Some will likely break, but you will only need about 3/4 of the package so that is okay.
  3. Make the Spinach Ricotta: Add the cashews to a food processor, and process until fine and crumbly. Now add the rest of the ricotta ingredients EXCEPT the spinach. Process until smooth and creamy, scraping the sides as needed. Now add the spinach, squeezing out excess water before adding. Pulse to combine.
  4. In a large casserole dish, evenly spread about 1 cup of the marinara sauce in the bottom.
  5. Stuff the Shells: Scoop about 2 tablespoons of the spinach ricotta into each shell and place open side up into the baking dish. Repeat until all the filling is used up. I love using a piping bag and large tip for this, it makes filling a breeze!
  6. Spoon remaining marinara sauce on top of the stuffed shells, and place in the oven. Cook, uncovered, for 25 minutes. Serve immediately and enjoy!

Nutrition

serving: 1serving, calories: 425kcal, carbohydrates: 51g, protein: 20g, fat: 18g, saturated fat: 3g, sodium: 954mg, potassium: 815mg, fiber: 6g, sugar: 8g, vitamin a: 4563iu, vitamin c: 12mg, calcium: 154mg, iron: 5mg


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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Nutrition

‘General Tso’s’ Cauliflower

#WhyWasteWednesday

General Tso’s Cauliflower is a delicious alternative to classic Chinese takeout General Tso’s Chicken. It’s crispy, super tasty, and might just be better than the chicken version!

CAULIFLOWER: A GREAT VEGETARIAN STAND-IN

Vegan, healthy, and even gluten free, if you use Tamari instead of soy sauce. Here you go for all of you vegans and vegetarians who want to get in on the General Tso action. Enjoy this one!

Prep Time: 20 minutes

Cook Time: 30 Minutes

Total Time: 50 minutes

Ingredients

Cauliflower

  • 1 small head cauliflower
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • 1/8 teaspoon white pepper
  • ¼ cup water
  • 1 cup rice flour
  • 2 teaspoons toasted sesame seeds
  • 2 to 3 cups peanut or canola oil (for frying)

Sauce

  • 1 tablespoon peanut or canola oil
  • 2 teaspoons ginger (finely minced)
  • 2 cloves garlic (finely minced)
  • 5 whole dried red chili peppers (optional)
  • ½ tablespoon Shaoxing wine
  • ½ teaspoon sesame oil
  • 1½ tablespoons light soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons sugar
  • 1 cup water (or chicken stock)
  • 1 tablespoon cornstarch (mixed with 1 tablespoon water)
  • 1 scallion (cut at an angle into half-inch pieces)

Cooking Instructions

  1. Cut the cauliflower into 1- to 2-inch chunks. Mix the cornstarch, baking soda, salt, sesame oil, white pepper, water, and ¾ cup of rice flour in a large bowl until it forms a batter. Toss in the cauliflower and fold together until the cauliflower is well coated. Sprinkle the remaining ¼ cup of rice flour over the cauliflower, and stir until everything is sticking to the cauliflower. There should be no more batter at the bottom of the bowl. If there is, just add a little bit more rice flour. If the batter looks dry or crumbly add a teaspoon or two of water.
  2. Next, sprinkle the toasted sesame seeds evenly over the cauliflower. Heat the oil to 375 degrees in a cast iron pan or small pot. Fry the cauliflower in batches until light golden brown and crunchy (about 3 minutes), and transfer to a baking sheet lined with paper towels.
  3. Heat 1 tablespoon oil in your wok over medium heat. Add the minced ginger, and let fry for 15 seconds. Add the garlic and dried red pepper. Stir for 10 seconds. Add the Shaoxing wine, and immediately add the sesame oil, soy sauce, rice wine vinegar, sugar, and water (or chicken stock). Turn the heat down to low, letting the entire mixture simmer.
  4. If you fried the cauliflower in advance and want the pieces to be extra crispy, re-fry the cauliflower in batches for about 20 seconds or until golden brown, and drain on paper towels. Add the cornstarch slurry gradually to the sauce while stirring constantly, and let simmer for 20 seconds. The sauce should be thick enough to coat a spoon.
  5. Add the cauliflower and scallions, and toss the entire mixture until everything is well-coated in the sauce. Serve!

Nutrition

Calories: 350kcal (18%) Carbohydrates: 33g (11%) Protein: 4g (8%) Fat: 23g (35%) Saturated Fat: 2g (10%) Sodium: 660mg (28%) Potassium: 316mg (9%) Fiber: 3g (12%) Sugar: 6g (7%) Vitamin A: 20IU Vitamin C: 46.9mg (57%) Calcium: 32mg (3%) Iron: 0.7mg (4%)


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

General Tso’s Cauliflower. The Woks of Life. Retrieved August 9, 2022.

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Food Waste

No-Waste Stockpile Soup

#WhyWasteWednesday

This version of minestrone is basically a hearty lamb stew. It should use the best of what is around and can be made at any time of the year. It’s a great way to maximize roast leftovers, plus use up those quarter bags of pasta from the pantry. When it’s warmer, keep it fresher and serve with less broth. In the cooler months, add some bacon, serve it with bread and use it to warm your cockles.

Ingredients

  • 1/2 cup (125ml) olive oil, plus extra to drizzle
  • 50g unsalted butter, chopped
  • 2 onions, finely chopped
  • 100g pancetta, finely chopped
  • 3 garlic cloves, crushed
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 parmesan rind
  • 1 cup (250ml) tomato passata
  • 250g leftover cooked lamb, shredded
  • 150g uncooked dried pasta ‘ends’ (we used caserecci, risoni and fusilli)
  • 80g sugar snap peas
  • 4 zucchini flowers, stamens removed, stems thinly sliced, petals torn
  • Snow pea tendrils & watercress sprigs, to serve

Lamb Stock

  • 1 tbsp olive oil
  • 1 onion, carrot, celery stalk & tomato, chopped
  • 3 garlic cloves, chopped
  • 6 thyme sprigs
  • 1 tsp saffron threads
  • 2 tbsp tomato paste
  • 1/2 cup (125ml) white wine
  • 1kg leftover roast lamb bones (from leg or shoulder)

Cooking Instructions

  1. For the stock, heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, tomato, garlic, thyme and saffron. Cook, stirring occasionally, for 8 minutes or until onion has softened. Add tomato paste and cook, stirring, for 3 minutes or until darkened slightly. Add wine and cook, stirring, for 2 minutes or until reduced slightly.
  2. Add lamb bones and 3L (12 cups) water, and bring to the boil. Skim any foam from the surface with a spoon, reduce heat to low and simmer gently, stirring every 30 minutes, for 2 hours or until infused. Remove from heat and set aside for 20 minutes to cool slightly. Strain through a fine sieve into a bowl, discarding solids. Chill for 2 hours or until fat solidifies on surface. Skim off fat and discard.
  3. To make the soup, heat oil and butter in a large saucepan over medium-high heat. Add onion, pancetta, garlic, carrot and celery, and cook, stirring occasionally, for 8 minutes or until onion has softened. Add parmesan rind, passata, lamb stock and shredded lamb. Increase heat to high and bring to the boil. Cover, reduce heat to low and cook, stirring occasionally, for 20 minutes or until vegetables are tender.
  4. Meanwhile, cook pasta in a saucepan of boiling salted water according to packet instructions or until al dente. Drain and stir through soup.
  5. Blanch sugar snap peas in a saucepan of boiling water for 2 minutes or until just tender. Drain and refresh. Pod half sugar snaps, reserving pods. Thinly slice reserved pods and remaining sugar snaps.
  6. Divide minestrone among serving bowls. Scatter with sugar snap pea, zucchini flower, snow pea tendrils and watercress. Drizzle with extra oil to serve.

Serves: 6

Prep Time: 20 minutes

Cook Time: 3 hours

Ingredients: 22

Difficulty: Easy

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Nutrition

Vegan Broccoli Soup

#WhyWasteWednesday

You’d never guess that this creamy vegan broccoli soup is totally dairy-free! It’s made of a rich, savory blend of potatoes, veggies, and herbs.

Drumroll, please! This vegan broccoli soup recipe is super creamy, comforting, and brimming with cheesy flavor. This vegan broccoli soup recipe is not to be confused with cream of broccoli soup. It’s made with leeks, coconut milk, broccoli, lemon, and spinach. It’s light, healthy, and tastes perfect for any day.

This recipe – vegan broccoli cheddar soup – is thicker, richer, and more cheese-like. I think you’re going to love it.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serves: 4

Ingredients

  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 1 small yellow onion, diced
  • ½ cup chopped celery
  • ⅓ cup chopped carrots
  • 1 lb. broccoli, stems diced, florets chopped
  • 1 small Yukon gold potato, diced (1 cup)
  • 4 garlic cloves, minced
  • 4 cups vegetable broth
  • 3 cups cubed bread, for croutons
  • ½ cup raw cashews
  • 1½ teaspoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • ¼ cup fresh dill
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon sea salt
  • freshly ground black pepper

Cooking Instructions

  1. Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
  2. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
  3. Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
  4. Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
  5. Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it’s too thick, add 1/2 cup water to thin to your desired consistency.
  6. Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.

Notes

Note: many readers have had enjoyed blending a few tablespoons of nutritional yeast into the soup for an extra “cheese-like” flavor. You can find it at Whole Foods or other health food stores. If you can’t find it, no worries, it’s delicious without it too!

Vegan broccoli soup. Love and Lemons. Retrieved August 9, 2022.

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