ZERO WASTE: PODS, BOWLS, COASTS AND LEAVES

We do not throw anything away. In every part of fruit and vegetables there is a different concentration of fibers, vitamins, mineral salts and antioxidants, and almost always we throw the richest.

I share the first part of my collection of “recovery” cues recommended by chefs and environmental scientists.

Let’s start from: pods, peels and outer leaves fruit and vegetables deserve to be valued and treated as an ingredient in itself. Buying fresh and organic foods allows us not to waste and benefit from all the nutritional properties distributed in different doses at each point of fruit and vegetables.

Here’s what we can do with:

PODS

With the pods of, beans, fava beans and peas you can prepare:

♦ of broths

♦ of creams or velvety creams

♦ make a “parmigiana” replacing the aubergines

♦ insert them into the dough of the “fresh pasta” in these doses:

  • 250 g flour
  • 1 egg
  • 450 g of pods boiled for 15 minutes and then passed to the mill for a cream.

PEELS

Garlic and onion peels can turn into an: aromatic broth after a 15-minute infusion in hot water.

A handful of skins is enough for 1 liter of water.
Figs, aubergines, tomatoes and peppers can be dried and used to:

♦ flavor

♦ color

♦ create chips

♦ decorate.

Those who do not have a dryer can dry them in the oven at 90-100 ° C for 30 minutes.
The peppers peel can help us to also make aromatic broths:

  • toast them in a pan
  • cover them with water
  • enrich them with herbs or spices if you want
  • cook them for 10 minutes.
Carrots and Jerusalem artichokes should not be peeled but only washed and brushed well.

If you really can not avoid peeling them, use their peel and the celery root to make:

♦ broths

♦ condiments, hot or cold sauces, creams

♦ soups.
Citrus and cucumber peels can be transformed into drinks or infusions.
Cucumber peels can replace the cucumber itself in the tzatziki sauce.
The watermelon peel is amazing:

  • the light green inner part has a taste similar to the cucumber, can be cut into cubes or sticks and used to enrich the salads to which it will immediately give freshness
  • the outer part, after being well washed, can be cut into cubes and centrifuged together with other fruits and vegetables. It is less sweet than the red pulp but gives freshness to every drink or juice.
The pumpkin peel less sweet than the pulp has a slight aftertaste of chestnut, you can use it like this:

  • cooked for 15 minutes in water can become a delicate broth, stewed a side dish, whipped after cooking a mousse.

CORIACHE PARTS OF LEAVES OR EXTERNAL LEAVES

All the leathery coasts of leafy vegetables are transformed into:

♦ broths

♦ creams,  sauces and vegetable ragouts

♦ pâté

♦ stuffings

♦ vegan burgers

♦ velvety and soups

♦ fried sticks if:

  • cut thinly can be breaded and fried.
All the leaves can be used to enrich centrifuges, smoothies and extracts.
Beet leaves can:

♦ stir-fry

♦ enrich a tasty omelette

♦ scalded to make appetizing rolls like in this recipe.
The outer leaves of fresh artichokes:

  • boiled for 45 minutes and passed through a sieve to obtain an extract to thicken, turning it into cream.

If the artichokes are not very fresh, use the leaves to make a broth.
The outer leaves of brussels sprouts, cauliflower, turnip greens can be:

  • cut thinly and marinated to consume raw
  • boiled or steamed and smoothies to prepare creams and velvets, or flans
  • sauté for tasty side dishes
  • breaded and fried
The outer leaves of large salads like lettuce can be excellent

♦  wraps

♦ gazpacho

♦ barbecue.
The green part of the spring onions and leeks compared to the bulb requires a further 3-4 minutes cooking, it can:

♦ be scalded and seasoned like a “plate of pasta” or a “lasagna”

♦ used to enrich a miso soup

♦ sautéed in a pan to dress cereals or to be inserted into the mixture of a flan

♦ cooked and whipped to create creams, cream and soups.
The leaves of carrot, radish and celery can be used for:

♦ sauces, pesto, sauces just like basil leaves.

Here are two recipes: carrot leaf sauce and radish leaves sauce.

But also for:

♦ color the fresh pasta
♦ to enrich the fried
♦ to flavor and color the salt crust to cook meat and fish. These are the doses:

  • 1 kg of coarse salt
  • 300 g salt
  • 160 g of leaves
  • 1 egg white

Blend the coarse salt with the leaves of celery. Mix the coarse salt with the fine salt and the egg white, in order to obtain a homogeneous mixture. Cover the fish or meat to be cooked, following the shape.

In these first post “ZERO SPRECHI” I suggest only a few quick recipes, I will soon publish even the most articulate ones.

Blog su WordPress.com.

Su ↑