Zero Waste Recipes, January 2023, Too Good To Go, Breakfast, Lunch and Dinner

3 Zero Waste Recipes to Try This Month

Making the most of the ingredients in your kitchen is a great way to save time and money - and prevent unnecessary waste. Using these recipes as inspiration, challenge yourself to go a whole day of using just what’s in your pantry, and ingredients you frequently throw away.

Breakfast: Chocolate banana peel pancakes

If you're like most people, you probably toss your banana peels. Did you know that these peels are fully edible, and pumped with antioxidants? This makes them a great addition to these healthy breakfast pancakes.

• 2 organic or well-washed bananas, peel on
• 2 tbsp cocoa powder
• 1 egg
• 6 tbsp rolled oats
• 2 tbsp milk or plant milk
• 1 tbsp butter or oil
• Toppings of your choice

1. Combine all ingredients in a blender until smooth

2. Heat oil or butter in a frying pan on medium heat

3. Spoon the pancake batter onto the heated pan, and fry until bubbles form on the surface. Flip, and cook for another minute.

4. Stack pancakes onto a plate, add your favorite toppings, and enjoy.

Lunch: Past-its-best yogurt pizza

Didn’t get through your yogurt before the Best Before date? There’s no need to throw it away - if the yogurt still looks, smells, and tastes fine, it’s perfect for making this too-easy pizza dough. Top it whatever you have in the fridge - think leftover cooked meat, veggies, or the end of a block of cheese.

• 1/2 cup yogurt
• 1 1/14 cups of all-purpose flour
• 1 1/2 teaspoons baking powder
• Pinch of salt
• Your favorite pizza toppings

1. Preheat the oven to 450F.

2. Mix flour, yogurt and salt together. Add more yogurt or flour as needed to reach a dough consistency.

3. Roll out to your desired thickness and add your favorite toppings.

4. Bake for 8-10 minutes, or until the dough and toppings are brown and bubbling.

5. Cut into slices and serve.

Dinner: Mashed potato pie

Got leftover mashed potatoes and veggies in the fridge? There’s an easy - and delicious way to put them to use: a warming veggie pie. The quantities used in this recipe are flexible, depending on how many leftovers you have, and how many people you have to feed. Bend the recipe to suit your needs.

• Oil
• Leftover vegetables: we used a broccoli stalk, a carrot, and a zucchini
• 1 clove garlic
• Approximately 1/2 cup of lentils
• Approximately 1 cup veggie stock
• 1 cup chopped tomatoes, fresh or canned
• Leftover mashed potatoes
• Cheese (such as gouda or cheddar), grated

1. Preheat the oven to 350F.

2. Saute all vegetables on a low heat until softened.

3. Add lentils, veggie stock and tomatoes. Bring to the boil, then reduce heat and simmer until lentils are soft.

4. Pile the mixture into a baking dish, then smooth mashed potato on top of the mixture. Sprinkle with cheese.

5. Bake the pie until the top is gold and bubbling - about 20-30 minutes.