a goal of mine in 2020 is to reduce waste and to eat more sustainably and @zerowastebulk helps me do just that!
with their BYOC (bring your own container) program, I can fill up on locally made goodies like sun-dried tomatoes, vegan parm, coconut bacon, and gf spaghetti...all featured in this flavourful and creamy vegan sun-dried tomato pesto pasta! all the underlined ingredients below can be found at the zero waste bulk!
you can reduce packaging waste too by bringing in clean containers to fill your everyday essentials from hygiene products to pantry staples.
bonus: they have amazing gf, vegan donuts that I usually treat myself to whenever I visit the store :)
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I recently made a mango pie for one of my pop up dinners and ended up with both leftover filling and crumble. I divided the extra filling into small serving bowls and let it set for the same amount of time as my pie. then I thought to myself, why bother with making pie next time if this is 10x easier? there’s no need to prebake a crust, no need to cut out slices. just drop the finicky parts and you’re left with this - a delightfully bright mango custard with a crispy, crunchy graham cracker crumble. serve with coconut whip and mixed berries, and polish that bowl clean! simplicity is the ultimate sophistication.
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inspired by ottolenghi, this recipe has been on heavy rotation in our household for the last couple of years. it’s the perfect one to whip out when our bodies are craving something healthy yet hearty, especially after a week of take out or decadent eating. roasted cauliflower is delicious on its own so there’s a lot of leeway in terms of substitutes here.
*if you want to get fancy, you can substitute the dried fruit with brown butter grapes. cook a handful of grapes in butter in a pan on medium-high heat for 2-3 minutes, until grapes are slightly softened.
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a couple of years ago, reid and I spent 3 months backpacking around southeast asia, planning our days around eating all the food we possible could. our mission was to find locals who could give us lessons on what they cooked at home.
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banana muffins baking in the oven has got to be one of my favourite smells in the world. as the maillard reaction goes down and the bananas begin to caramelize, an intoxicating, golden aroma fills the room and brings me right back to early memories of the first thing I ever baked. this version (based off a recipe from reid’s mom) is extra fibrous and filled with lots of good stuff for when you’ve been eating too much take-out and need a gut cleansing. perfect for an on-the-go breakfast, or as a snack, any time of day. we sometimes sub the bananas with pumpkin or chestnut purée to mix it up a bit. serve with a knob of butter for extra unctuousness.
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one upside of it being the dead of winter is that it’s also citrus season!!! from pomelos to clementines, blood oranges to navel, we’ve got some beautiful, tropical imports that remind us that there’s still colour in the world. this slaw uses one of my favourite citrus fruits - pomelo! it’s a sweeter, milder grapefruit that’s less bitter. combine that with easily available winter veg and a dressing that’s shelf stable for a week, and you’ve got an easy, healthy option for lunch or dinner. for added protein, toss in some cooked chicken.
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corn tortillas are the best! everyone should make corn tortillas! they could not be easier to make and there’s absolutely no question that they taste and hold together better compared to the store-bought refrigerated ones. all you need is masa harina, a.k.a. corn flour, a staple ingredient from latin america. add some water and bam! you’ve got corn tortillas. we use maseca which can be found at most major grocery stores near the crispy, crunchy, old del paso tex-mex shells. those are a guilty pleasure and have a different purpose of their own, but about that another time…if you’ve got a mexican store in your area, maseca is 100% sold there. consume with any of your favourite taco fillings or as a vessel for your breakfast!
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