Climate

Flotsam Filo Pie

November 1, 2022By 0 comment

#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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Halloween Peppers

October 31, 2022By 0 comment

Happy Halloween!

#MeatlessMondays

Celebrate Halloween with these spooktacular healthy stuffed peppers. They’re perfect for a Halloween buffet or a family dinner ahead of trick-or-treating.

Prep:25 mins

Cook:35 mins

Ingredients

  • 4 small peppers (a mix of orange, red and yellow looks nice)
  • 25g pine nuts
  • 1 tbsp olive or rapeseed oil
  • 1 red onion , chopped
  • 2 fat garlic cloves , crushed
  • 1 small aubergine , chopped into small pieces
  • 200g pouch mixed grains (we used bulghur wheat and quinoa)
  • 2 tbsp sundried tomato paste
  • zest of 1 lemon
  • bunch basil , chopped

Cooking Instructions

  1. Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from inside. Use a small sharp knife to carve spooky Halloween faces into the sides. Chop any offcuts into small pieces and set aside.
  2. Toast the pine nuts in a dry pan for a few mins until golden, and set aside. Heat the oil in the pan, and heat the oven to 200C/180C fan/gas 6. Cook the onion in the oil for 8-10 mins until softened. Stir in the garlic, pepper offcuts and aubergine and cook for another 10 mins, until the veggies are soft. Add a splash of water if the pan looks dry. Season.
  3. Squeeze the pouch of grains to break them up, then tip into the pan with the tomato paste. Stir for a minute or two to warm through, then remove from the heat and add the lemon zest, basil and pine nuts.
  4. Fill each pepper with the grain mixture. Replace the lids, using cocktail sticks to secure them in place, and put the peppers in a deep roasting tin with the carved faces facing upwards. Cover with foil and bake for 35 mins, uncovered for the final 10. The peppers should be soft and the filling piping hot.

    Why Meatless Monday?

    • Meatless Monday is of utmost importance, especially in the United States, as we consume much more animal products than the rest of the world.
    • The meat industry uses vast amounts of our finite fossil fuels and water and lots of grain to feed livestock, which is extremely inefficient. Why not use those resources to feed people more directly?
    • About 1,850 gallons of water is needed to produce a singular pound of beef, comparable to only 39 gallons of water per pound of vegetables. A vegetarian diet alone could dramatically reduce water consumption by 58% per person!
    • Meat production also is a major contributor to greenhouse gas emissions, which has proven to correlate to the climate change crisis. 
    • Some benefits of eating plant-based once a week include:
      • Save 133 gallons of water with each meatless meal!
      • Reduce your carbon footprint by 8 pounds each Meatless Monday you participate in
      • If you commit to participating in Meatless Monday every Monday, that is equivalent to skipping one serving of beef for a year, would save the same amount of emissions as driving 348 miles in a car.

    ***

    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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    cauliflower taco headerNutrition

    Meatless Monday: Enjoy Cauliflower Tacos!

    August 15, 2022By 0 comment

    Spice up your summer with our #MeatlessMonday pick for this week…Cauliflower tacos! This meal is a great way to include a vegetable substitute instead of your usual fish taco. Plus, cauliflower is packed with Vitamin C, making it a healthy alternative!

    plated cauliflower tacos
    Cauliflower tacos plated, Delish

    Ingredient List

    For the Slaw:

    • 1 cup of red cabbage (thinly sliced)
    • 1/2 cup of diced red onion
    • 1 jalapeño (minced)
    • 1 clove of garlic (minced)
    • 1 lime (juiced)
    • 2 tbsp. of apple cider vinegar
    • Dash of salt

    For the Cauliflower Taco:

    • 1 1/2 cup of all-purpose flour
    • 1 tsp. of chili powder
    • 1 tsp. of cumin
    • 1/2 tsp. of garlic powder
    • 1/2 tsp. Cayenne pepper
    • Dash of black pepper and salt
    • 1 1/2 cup of almond milk
    • 1 1/2 cup of panko bread crumbs
    • 1 medium head cauliflower, cut into bite-size pieces (also known as florets)
    • 2-3 corn tortillas

    PRO TIP: Using an air fryer is the best way to get your cauliflower to be the right amount of crispy! You can also garnish your tacos with yummy toppings like cilantro, lime, avocado, sriracha, and spicy mayo.

    Cooking Directions:

    1. First, combine all the ingredients for your saw in a medium-sized bowl. You will need to let them sit while prepping the other ingredients for your tacos.
    2. You will need to mix the flour and spices next. Use a dash of salt and pepper to add some seasoning. Add in the almond milk and stir to combine. You want the mixture to be thick, but it should also be easy to dip the cauliflower into. (If needed, add more milk to secure texture.)
    3. Then place Panko breadcrumbs in a small bowl. These will be used to add that crisp texture to your cauliflower. Dip the chopped cauliflower (or florets) into the milk mixture and toss it into Panko breadcrumbs. It should be coated nicely so it will fry the entire vegetable.
    4. In batches, place coated cauliflower into an air fryer basket and spray with a cooking spray. Cook at 400° for 15 minutes, and check on them. About halfway through, you should flip and spray once more with cooking spray. (Note: If you use a convection oven, you will need to cook at a higher temperature and for longer. We recommend 425° for 20 minutes.)
    5. Now you can add toppings if you like! For maximum flavor, you can combine mayonnaise and Sriracha (and maybe a hint of maple syrup) into a small bowl.
    6. Time to assemble and enjoy! On a tortilla, place cooked cauliflower, avocado (optional), pickled slaw, and cilantro. You can top it with the Sriracha mayo and serve it with lime wedges for an added touch.

    Makinze Gore Food Editor Makinze is currently Food Editor for Delish. (2021, November 1). You would never believe these Air Fryer cauliflower tacos are vegan. Delish. Retrieved August 4, 2022, from https://www.delish.com/cooking/recipe-ideas/a35787681/air-fryer-cauliflower-tacos-recipe/

    If you have a recipe you would like to share with us for #meatlessmondays; please email us! Feel free to check out our other #meatlessmonday recipes on our blog if you haven’t already.

    You can also make an impact in reducing food waste and hunger by helping us grow our food rescue operations: Donate.

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    Nutrition Talks ProgramCommunity

    More Than Just A Meal: Food Finders Nutrition Talks Program

    June 24, 2022By 1 Comment

    Have you ever wondered what healthy eating looks like for the 38 million Americans currently facing food insecurity?

    Nutrition Talks Cooking Demo image 1
    Low Carb Burrito Bowl for Jamboree Residents

    In response to SB1383, food recovery and donation programs are in full swing, in an effort to reduce organic waste. As more and more grocery stores, schools, and other food generators scramble to establish their food donation programs, nonprofits gather to secure more resources to feed their communities. Food Finders is addressing food scarcity through programs that go beyond providing a meal for a moment or a day. Through our Nutrition Talks program, we are working directly with food insecure individuals to provide nutritional education and resources to promote healthy lifestyles and prevent further organic waste.

    More Than Reducing Hunger

    Recovery Community Cares Fridge

    Our Nutrition Talks Program, co-created and led by our Nutrition Education intern, Kelly Alarcon is available to any one of our nonprofit partners, free of cost. Kelly is in her third year at Cal State University Long Beach, studying Nutrition & Dietetics. Kelly has been leading Nutrition Talks since the start of 2022 and agrees that “securing food is crucial but the need does not end there.” Together, Kelly and I have presented our educational program to several nonprofit partners ranging from sober living residentials to affordable housing organizations. It is evident that more can and should be done in the fight to reduce hunger.

    Providing individuals who experience food scarcity with tools to better understand their health and eating habits, we have been able to better assess the impact rescued food has on nutrition, lifestyle, and sustainability practices. In addition to education, we offer tips for healthy eating on a budget and have even added a cooking demo component that works to put those healthy habits into practice. 

    Community Education

    Nutrition Facts Label Workshop

    Although our talks aim to highlight the benefits of choosing fruit and vegetables over chips and cookies, many emergency relief boxes and grocery store donations do not offer the kind of fresh and nutritionally dense foods that would be optimal for making better choices. For this reason, our presentations are designed to give our partners and their residents the opportunity to bring their questions and concerns about food donation quality and recovery practices into an open forum for discussion.

    Q & As

    During one of our Q&As, we received inspiring feedback from a resident of our nonprofit partner, Recovery Community Cares who implored food generators donating to please, “give from your hearts and give a donation of quality and dignity.” We would like to thank our partners who have already donated with this message in mind. Whether it be food, resources, your time, or financial contribution, every bit counts towards reducing hunger and environmental waste. To every partner of ours who has welcomed our Nutrition Talks into their programming, we want to thank you for providing more for your clients. 

    Special thanks to our partners Recovery Community Cares, Delancey Street Foundation, Los Angeles Centers for Alcohol and Drug Abuse, Jamboree Housing Corporation–Fontana-Sierra Fountains & Ceres Way, and Steph House Recovery. 

    Information

    The Nutrition Talks Program is something that we are very proud of at Food Finders. Part of our mission is to improve nutrition in food insecure communities and this program is one way that we can provide more than just a meal.

    For more information on how to become a donor, volunteer, or funder, please visit the following links: 

    Be A Food Finder

    For volunteer opportunities, contact our Volunteer Coordinator, Kevin Burciaga (562) 283-1400 Ext. 112

    Be A Food Donor

    To become a food donor, contact any member of our Food Acquisitions Team, Mark Eden (Ext. 117) and Tray Turner (Ext. 105) (562) 283-1400

    Be A Funder

    To join our Share Table, please contact our Fund Development Director, Lisa Hoffmaster (562) 283-1400 (Ext. 103)

    If you are a Non-profit operating in Southern California and would like to host a Nutritional Talk you must be a registered nonprofit and partner with Food Finders, Inc. For more information please contact Isabel Gallegos, at (562) 283-1400 Ext. 111

    ##

    Isabel Gallegos, Partner Agency Manager and has worked in the community to help others gain access to rights and tools to reach their highest potential. Connect with her on LinkedIn.

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