cooking with scraps Archives - Forks Over Knives

Orzo Salad with Kale Ribs

Darshana Thacker Wendel — Tue, 18 Apr 2023 17:26:40 +0000

Kale ribs are often discarded during the cooking process because they’re tougher than the tender leaves. Instead of throwing them in the bin, toss them into boiling water with some whole wheat orzo to add a subtle crunch in this colorful pasta salad. Vibrant orange bell pepper, creamy artichoke hearts, and tangy shallot transform the simple base into a garden feast that is packed with good-for-you ingredients. Nutritional yeast gives this 30-minute dish a subtle cheesiness while sun-dried tomatoes offer bursts of rich umami flavor to round everything out. Feel free to get creative with this versatile recipe and change up the produce depending on the season. It’s a great catchall meal that can reduce food waste in your kitchen by using up straggler ingredients!

For more recipes that make good use of perfectly edible kitchen scraps, check out these tasty ideas:

Yield: Makes 6 cups

1 cup dry whole wheat orzo
Ribs from 1 bunch kale, cut into ¼-inch pieces (about 1 cup)
1 cup chopped orange bell pepper
½ cup quartered artichoke hearts
2 tablespoons thinly sliced shallot
2 tablespoons finely chopped sun-dried tomatoes (not oil-packed)
2 tablespoons nutritional yeast
2 tablespoons pine nuts
2 tablespoons white wine vinegar
1 tablespoons finely chopped fresh basil
½ teaspoon garlic powder
Pinch freshly ground black pepper
Sea salt, to taste

Instructions

Bring a pot of water to boiling. Add orzo and kale ribs and cook according to pasta package directions. Drain. Rinse under cold water; drain well.
Transfer orzo mixture to a large bowl. Add the remaining ingredients. Mix well; taste and adjust seasoning. Serve immediately, or cover and chill 1 hour before serving.

The post Orzo Salad with Kale Ribs appeared first on Forks Over Knives.

Roasted Eggplant Gyros with Watermelon Rind Pickles

Shelli McConnell — Fri, 01 Jul 2022 19:17:01 +0000

This traditionally meat-heavy meal is transformed into a plant-based crowd pleaser with strips of savory baked eggplant and sweet potatoes. These yummy vegan gyros are packed full of fresh ingredients, and the watermelon rind pickles make a tangy topper that tastes great while reducing food waste in the kitchen. The homemade vegan tzatziki sauce adds a creamy, herb-infused element that perfectly complements the veggie medley stuffed inside tender whole wheat pita pockets. Serve extra pickles on the side—you’re gonna love them!

Tip: For this recipe look for a round, fat sweet potato and slice it as thin as possible. A mandoline works great for this.

Yield: Makes 4 gyros + 3 cups pickles

1 lb. thick watermelon rind
1 cup apple cider vinegar
¾ cup pure cane sugar
1 tablespoon kosher salt
4 cloves garlic
1 teaspoon whole allspice
1 teaspoon whole cloves
1 teaspoon dried pink peppercorns
1 medium eggplant, trimmed, unpeeled, and cut lengthwise into ¼-inch slices (14 oz.)
⅛ teaspoon sea salt
1 8-oz. sweet potato, bias-sliced very thin (see tip in intro)
2 tablespoons apple cider vinegar
2 to 3 teaspoons salt-free Greek seasoning
¼ cup raw cashews
3 tablespoons lemon juice
4 teaspoons Dijon mustard
2 to 3 tablespoons unsweetened, unflavored plant-based milk
1 teaspoon chopped fresh dill
Freshly ground black pepper, to taste
4 rounds whole wheat pita bread, halved and split
2 roma tomatoes, cut into wedges
1 cup fresh baby spinach
½ cup thinly sliced cucumber
¼ cup thinly sliced red onion

Instructions

For pickles, remove and discard skin from watermelon rind. Trim away all but a little pink from the inside of the rind. Cut rind into 1-inch cubes. In a large saucepan combine apple cider vinegar, can sugar, kosher salt, 2 cloves of garlic, the allspice, cloves, pink peppercorns and 1 cup water. Bring to boiling, stirring until sugar is dissolved. Stir in watermelon rind. Return to boiling, then reduce to a simmer. Simmer 10 minutes. Transfer rind pieces to a glass jar or other container; add pickling liquid to cover. Let stand until cool. Cover and chill at least 24 hours and up to 2 weeks.
For gyros, sprinkle eggplant slices with ⅛ teaspoon salt. Place in a colander; let stand 30 minutes. Preheat oven to 400°F. Line two large baking sheets with parchment paper. Rinse eggplant slices under cold water; pat dry. Arrange eggplant and sweet potato slices on prepared baking sheets and lightly brush with the 2 tablespoons vinegar. Sprinkle with Greek seasoning. Roast eggplant and sweet potato 15 minutes or until golden brown and tender. Cut into strips.
For Tzatziki Sauce, soak the cashews in enough hot water to cover for 15 minutes; drain. In a small food processor or blender combine the soaked cashews, lemon juice, Dijon mustard, and remaining 2 cloves of garlic. Process until nearly smooth, gradually adding 2 to 3 tablespoons of plant-based milk until creamy. Stir in dill and freshly ground black pepper.
Fill pita pockets with eggplant, sweet potato, tomatoes, spinach, cucumber, and onion. Top each gyro with 1 to 2 tablespoons of the watermelon pickles. Drizzle with Tzatziki Sauce.

The post Roasted Eggplant Gyros with Watermelon Rind Pickles appeared first on Forks Over Knives.

The Best Broccoli Slaw

Darshana Thacker Wendel — Tue, 26 Apr 2022 17:16:39 +0000

If you’re tossing your broccoli stalks in the compost pile, you’re seriously missing out. Their tender texture and earthy sweetness make them arguably better than the florets that you typically enjoy. In this scrumptious coleslaw broccoli stalks are shredded into matchsticks and combined with carrots, scallions, and fresh herbs to create a crunchy medley. The creamy mustard dressing adds the perfect amount of tang to balance out the veggies. Serve this easy dish alongside veggie burgers at your next BBQ!

Tip: For optimal deliciousness, remove the toughest outer layer of broccoli skin with a vegetable peeler and cut off the fibrous bottom ½-inch of each stalk.

Yield: Makes 2 cups

1½ cups peeled and shredded broccoli stalks (from 1 head)
1 cup shredded carrots
⅓ cup thinly sliced scallions
2 tablespoons finely chopped fresh parsley
2 tablespoons almond flour
1½ teaspoons flaxseed meal
1½ teaspoons low-sodium tamari or soy sauce
1½ teaspoons white wine vinegar
½ teaspoon Dijon mustard
Sea salt, to taste
Freshly groundblack pepper, to taste

Instructions

In a medium bowl combine broccoli stalks, carrots, scallions, and parsley.
In a blender combine the next five ingredients (through mustard) and ½ cup water. Cover and blend until smooth. Season with salt and pepper.
Add the dressing to the vegetables and toss to coat. Chill at least 30 minutes before serving.

The post The Best Broccoli Slaw appeared first on Forks Over Knives.

Beet Greens and Spinach Saag with Tofu

Darshana Thacker Wendel — Mon, 25 Apr 2022 17:10:30 +0000

Saag is a classic Indian dish typically made with cubes of paneer cheese, but in this plant-based version we’ve swapped the dairy for nutrient-rich tofu. Beet greens (the leaves at the top of beets that you might typically throw away) team up with spinach to form the base of the savory sauce so you don’t waste a single scrap of food. A mouthwatering medley of cinnamon, turmeric, ginger, garlic, and cumin infuse the greens with a rich depth of flavor, while tender corn kernels add a sweet crunch to every bite. Serve this vegan saag over a bed of cooked whole grains or with a side of whole wheat pita bread for maximum deliciousness!

Yield: Makes 8 cups

½ teaspoon cumin seeds
2 cups finely chopped onion
8 cloves garlic, minced
2 pitted dates
1 tablespoon grated fresh ginger
1½-inch piece serrano chile, finely chopped
1 cup chopped tomato
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
Sea salt, to taste
Freshly ground black pepper, to taste
1 bunch beet greens and stems, finely chopped (5 to 6 packed cups)
10 oz. fresh spinach, finely chopped (6 cups)
1 12-oz. package extra-firm tofu, drained, pressed, and cut into ¾-inch cubes
1 cup fresh or frozen corn
¼ cup unsweetened, unflavored plant-based milk
1 tablespoon lime juice
1 tablespoon finely chopped cilantro

Instructions

In a large skillet toast cumin seeds over medium 1 minute or until fragrant. Add the next five ingredients (through serrano) and ¼ cup water. Cover and cook 10 to 15 minutes or until onion is translucent, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Stir in tomato, turmeric, cayenne pepper, cinnamon, cloves, and ¼ cup water. Cook 5 minutes more or until tomatoes soften. Season with salt and black pepper.
Add beet greens and ½ cup water; cook 10 minutes more or until greens wilt, stirring occasionally. Add spinach; cook 2 to 3 minutes more or until spinach turns bright green.
Remove from heat and cool vegetables for a few minutes. Transfer vegetables to a blender. Cover and blend until smooth.
Return blended mixture to skillet. Add tofu and corn; heat through. Stir in milk and lime juice. Taste and adjust seasoning. Garnish with cilantro.

The post Beet Greens and Spinach Saag with Tofu appeared first on Forks Over Knives.