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:
from the csa box:
-2 zucchini, spiralized
from the freezer:
-salt + pepper
-1 tsp. cumin
-4 Tbsp. flour or besan
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.)