Delicious Ways to Reduce Food Waste

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2. If you don't have a juicer, but you do have a ton of vegetable odds and ends, never fear: making a simple, blended raw vegetable soup is also a great way to use them up. Try this simple concoction of blended veggies and avocado, ready in just minutes!

Creamy Chilled Zucchini and Cucumber Soup

  • 1/2 zucchini, chopped
  • 1 small cucumber, chopped
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1 small avocado, chopped
  • 1/2 clove garlic (optional)
  • 2-4 tbsp fresh dill (depending on your taste)
  • 1 cup water 1 tbsp oil

Blend all ingredients on high in a blender until smooth; drizzle in oil slowly. Serve with sprigs of dill for garnish!

3. We all know that we can use browning bananas in banana bread, right? But what happens if we're not in the mood to bake?

Banana soft serve happens. By blending up frozen bananas in a food processor, we can create a frozen, non-dairy ice cream that proves how extraordinary simple food can be. Simply freeze 2-3 very ripe bananas that have been peeled and cut into chunks. Place them in a food processor and let the motor run till the mixture is whipped and smooth. You'll be amazed at how deliciously indulgent and authentic the resulting "ice cream" is!

Ice Cream

4. When you make any kind of whole grain -- rice, cous-cous, barley, or quinoa -- it's easy to overestimate, and end up with the odd cup or two that isn't enough to feed more than one person, but is a shame to put to waste, too. If you do find yourself in this situation, never fear: you can easily reuse your grains in the most delicious of ways! Heat them up with a touch of almond milk and some cinnamon and maple syrup for a sweet, hearty breakfast. Try the following recipe on for size:

Leftover Brown Rice Breakfast Pudding

Serves 2 (you can half the recipe if you like)

  • 2 cups cooked brown rice
  • 1 cup light coconut milk
  • 1 tsp ground cinnamon
  • Dash of salt
  • 2 tbsp maple syrup
  • 2 tbsp toasted or roasted pumpkin seeds (optional)
  • 3 tbsp raisins (optional)

Combine the rice, milk, cinnamon, and salt in a small saucepan. Cook on low heat, stirring often, till rice absorbs the liquid and is creamy (you can add more coconut milk as needed). Stir in the syrup, seeds, and raisins, if desired, and serve.

5. In the last few years, there has been an explosion of non-dairy milks on grocery shelves. This is great news for anyone with a lactose allergy, or who is choosing to follow a plant based diet for health or for the planet. If you'd like to try making your own almond milk from scratch (which is economical if you can get almonds in bulk -- not always economical if not), then give the following recipe a go. And after you do, you can use the almond that you strain away in a delicious, poor man's almond butter. Sounds weird, tastes great.

Vanilla Almond Milk

(yields 2-3 cups or so)

  • 1 cup almonds, soaked 8-12 hours beforehand and rinsed of soak water
  • 4 cups water
  • 4 pitted dates
  • 1 tsp pure vanilla extract (or the contents of a vanilla bean)

Blend all ingredients in a blender set to the highest speed.

Fasten 2 layers of cheesecloth over a large container with a rubber band. Pour all the almond milk over the cheesecloth, so that it drips through the cloth and into the container below. Allow it to strain for an hour or two (or more), and then place the almond milk in a large storage container. It will keep in the fridge for 2-3 days.


Meanwhile, you can season the leftover almond pulp with some cocoa powder, a touch of vanilla, and some sweetener (agave or maple syrup) for a poor man's "almond butter." It's economical, tasty, and unexpectedly good!

Waste not, want not. It's an old saying, but a wise one. with these easy tips for healthy, plant-based recipes and vegetable saving snacks, you'll have a greener kitchen in no time--and a heavier wallet!



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