We find ourselves at an abundant spot in the season...especially as I've chosen to wedge myself between our garden + our CSA box. I've filled up all of my available jars (+ the freezer) with tomato sauce. I've put up a year's worth of pepper flakes. We've got a little stock of potatoes + sweet potatoes tucked away in a cool, dry spot.
Right now, I'm feeling most triumphant when we eat up some of our bounty. This meal did that alright...but it took some time to prepare. The process was easy + much of the time was spent simply waiting, after the initial chopping + mixing. Zero-waste meal preparation is often simple + straightforward...but it can also be a bit time consuming (which can be made a bit more so due to my minimal kitchen tools).
I'm not quite sure where I'm going with this line of thought, except to say that I don't spend too long in the kitchen every night. If I'm making rice, I'll always make two nights worth in order to save myself the time (+ dishes) another night. I make big batches of beans + chickpeas + then freeze them in jars, so that I have stock on hand. Greens get washed + stored once per week. Carrots can be chopped + stored in a jar with just a little water...ready to use. Pickled vegetables or kimchi can be batch made.
If I was cooking for fewer people, I would still make just as much + store the leftovers for lunches or quick dinners. Vegetables could be chopped + roasted once per week + tossed into salads, soups, or grain bowls as desired. I do think zoodles (spiralized zucchini "noodles") can be made as quickly as pasta though! :)
Zero-waste food may take a little more time to prepare than a microwave meal...but zero-waste food is much more tasty + healthy too! The connection we make with our food as we gather it + prepare it is beautiful + important. Food is one of the things that makes the rest of our lives possible...so we might as well enjoy the process.
Falafel + all the veg (measurements given for 4 servings)
from the garden:
-tomatoes
-pepper
from the csa box:
-2 zucchini, spiralized
-radishes
-onion
from the freezer:
-chickpeas
also:
-olive oil
-salt + pepper
-pepper flakes
-1 tsp. cumin
-4 Tbsp. flour or besan
-lemon
-yogurt
-dill
For roasted tomatoes + pepper :: Cut tomatoes in half (+ slice peppers), toss with a bit of olive oil + salt, spread in a single layer, and put in the oven at about 350F for at least an hour (checking periodically)...until roasted + a bit browned. (These are good for a few days in the fridge + tasted amazing on our avocado toast for lunch today.)
For falafel :: Mix chickpeas (I used about 16 oz. for 4 of us), onion, juice from 1/2 lemon, salt, cumin, pepper flakes, flour or besan in the blender. Form into patties + place on a lightly oiled cookie sheet. Cook at 400F for 10 minutes...flip + cook for 10 minutes more.
For zoodles :: Toss spiralized zucchini into hot skillet + cook for around 4 minutes.
For dressing :: Mix around 1/2 cup of yogurt, juice from other 1/2 of the lemon, dill, salt + pepper.
(I give measurements where they matter most + season or substitute as desired with the rest.)
Love,
Jane
Right now, I'm feeling most triumphant when we eat up some of our bounty. This meal did that alright...but it took some time to prepare. The process was easy + much of the time was spent simply waiting, after the initial chopping + mixing. Zero-waste meal preparation is often simple + straightforward...but it can also be a bit time consuming (which can be made a bit more so due to my minimal kitchen tools).
I'm not quite sure where I'm going with this line of thought, except to say that I don't spend too long in the kitchen every night. If I'm making rice, I'll always make two nights worth in order to save myself the time (+ dishes) another night. I make big batches of beans + chickpeas + then freeze them in jars, so that I have stock on hand. Greens get washed + stored once per week. Carrots can be chopped + stored in a jar with just a little water...ready to use. Pickled vegetables or kimchi can be batch made.
If I was cooking for fewer people, I would still make just as much + store the leftovers for lunches or quick dinners. Vegetables could be chopped + roasted once per week + tossed into salads, soups, or grain bowls as desired. I do think zoodles (spiralized zucchini "noodles") can be made as quickly as pasta though! :)
Zero-waste food may take a little more time to prepare than a microwave meal...but zero-waste food is much more tasty + healthy too! The connection we make with our food as we gather it + prepare it is beautiful + important. Food is one of the things that makes the rest of our lives possible...so we might as well enjoy the process.
Falafel + all the veg (measurements given for 4 servings)
from the garden:
-tomatoes
-pepper
from the csa box:
-2 zucchini, spiralized
-radishes
-onion
from the freezer:
-chickpeas
also:
-olive oil
-salt + pepper
-pepper flakes
-1 tsp. cumin
-4 Tbsp. flour or besan
-lemon
-yogurt
-dill
For roasted tomatoes + pepper :: Cut tomatoes in half (+ slice peppers), toss with a bit of olive oil + salt, spread in a single layer, and put in the oven at about 350F for at least an hour (checking periodically)...until roasted + a bit browned. (These are good for a few days in the fridge + tasted amazing on our avocado toast for lunch today.)
For falafel :: Mix chickpeas (I used about 16 oz. for 4 of us), onion, juice from 1/2 lemon, salt, cumin, pepper flakes, flour or besan in the blender. Form into patties + place on a lightly oiled cookie sheet. Cook at 400F for 10 minutes...flip + cook for 10 minutes more.
For zoodles :: Toss spiralized zucchini into hot skillet + cook for around 4 minutes.
For dressing :: Mix around 1/2 cup of yogurt, juice from other 1/2 of the lemon, dill, salt + pepper.
(I give measurements where they matter most + season or substitute as desired with the rest.)
Love,
Jane
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