Zero Waste

4.6
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Go green in the kitchen by using zero waste recipes! Delicious treats like lemon loaf, cookies, and chocolate mousse can all be made sustainably by utilizing whole ingredients, wasting nothing. Read on for more zero waste recipes that taste good and do good!

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

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Recipe 1/6

Zero Waste Garlic

45 minutes

Easy

3 products

Ingredients:

  • 2 cups vegetable oil
  • 1 cup garlic, chopped
  • 1 cup garlic skins
  • ½ tsp salt

Directions:

    1. Heat the vegetable oil in a pot over medium heat for 5 minutes.
    2. Pour the oil over your chopped garlic, and allow to crisp for 5-10 minutes, until golden brown.
    3. Strain out the chopped garlic and use a funnel to transfer the garlic oil to a bottle.
    4. Place the chopped garlic on a paper towel to fully drain excess oil, then transfer to a clean jar.
    5. Preheat the oven to 320ºF.
    6. Toss the garlic skins with salt, place on a baking tray and bake for 5 minutes.
    7. Turn off the oven and leave your tray inside for 15 minutes, or until the peels have dried.
    8. Blend the peels on high speed until powdered, then transfer your garlic skin powder to a jar.

Recipe 2/6

Aquafaba Chocolate Mousse

5 hours 30 minutes

Easy

4 servings

Ingredients:

  • For the aquafaba chocolate mousse:
  • 15 oz canned chickpeas, refrigerated
  • 7 oz 50% dark chocolate, melted
  • For the candied chickpeas
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • ½ tsp rock salt, for serving

Directions:

    1. To make the aquafaba chocolate mousse: Drain the water from the can of cold chickpeas. Set aside the chickpeas on a cotton towel to dry.
    2. Whip the chickpea water on high in a mixer with the whisk attachment for 5 minutes or until fluffy, with no remaining liquid.
    3. Turn the mixer off and fold in the melted chocolate.
    4. Once fully incorporated, spoon the mixture into serving glasses and refrigerate for at least 4 hours.
    5. To make the candied chickpeas: Place the drained chickpeas in a baking tray and sift cinnamon and nutmeg over top.
    6. Bake at 360ºF for 35-40 minutes until they’re puffed up and crispy. Toss them around halfway through to ensure they roast evenly.
    7. In a pot add the roasted chickpeas, maple syrup and brown sugar. Let the chickpeas caramelize for 15-20 minutes until the coating has set and hardened.
    8. Garnish aquafaba chocolate mousse with candied chickpeas, top with rock salt and enjoy!

Recipe 3/6

No-Waste Lemon Loaf

1 hour

Easy

1 loaf

Ingredients:

  • 1 lemon, whole
  • ½ cup yogurt
  • ¾ cup maple syrup
  • ⅓ cup coconut milk
  • ¾ tsp vanilla extract
  • 2 cups cake flour
  • ½ cup vanilla glaze
  • zest of 1 lemon, for garnish

Directions:

  1. Remove the pith from the lemon to avoid bitterness.
  2. Preheat the oven to 360ºF and grease loaf pan or line with parchment paper.
  3. Blend all the ingredients except the vanilla icing and lemon zest for 1 minute, or until a batter is formed.
  4. Transfer to a lined loaf pan, and bake for 30-40 minutes, until golden brown.
  5. Top with vanilla icing and lemon zest. Enjoy!

Recipe 4/6

Coffee Grounds Cookies

2 hours

Easy

3 servings

Ingredients:

  • 1 Tbsp coffee grounds
  • 2 cups all-purpose flour
  • 1 ½ Tbsp cornstarch
  • 1 Tbsp cocoa powder
  • ½ cup unsalted butter, cold, cubed
  • 1 cup powdered sugar
  • 1 egg yolk

Directions:

  1. Preheat the oven to 325ºF. 
  2. In a large bowl, sift together the coffee grounds, flour, cornstarch and cocoa powder. Set aside.
  3. In another bowl, beat the butter. Add powdered sugar and fully incorporate.
  4. Add the egg yolk and beat until pale and creamy.
  5. Sift the dry ingredients into the wet ingredients. Mix until the dough looks smooth.
  6. Roll the dough into small ovals, then press the middle of each with a toothpick to create a coffee bean shape.
  7. Place the cookies on a baking sheet and grease or line with parchment paper. Chill the dough in the refrigerator for an hour.
  8. Bake for 12-14 minutes. Let cool, then enjoy!

Recipe 5/6

Fermented Strawberry Soda

72 hours 10 minutes

Easy

2 servings

Ingredients:

  • 3 cups water
  • 15-20 strawberries
  • ¼ cup granulated sugar
  • 2 Tbsp ginger, grated
  • for garnish: strawberries, halved; mint sprigs

Directions:

  1. Add water, strawberries, granulated sugar and ginger to a large mason jar and stir well.
  2. Cover with cheesecloth and let sit in a warm spot to ferment for 3 days, stirring occasionally.
  3. Serve over ice with halved strawberries and mint, and enjoy!

Recipe 6/6

Date Seed Coffee

25 hours

Easy

1 serving

Ingredients:

  • 12-18 dates
  • 2 cups water

Directions:

  1. Remove the seeds from each date.
  2. Soak the date pits in 1 C water for 30 minutes.
  3. Drain, and let the seeds dry for 24 hours.
  4. Preheat the oven to 350ºF, place the date seeds on a lined pan and bake for 20 minutes. Toss them, and bake for another 15 minutes.
  5. Grind the pits into a fine powder.
  6. Place the powder in a coffee filter and pour 1 C hot water over it to brew your date seed coffee. Serve over ice with almond milk and enjoy!

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