Makeover your leftovers from humble to fabulous
Been watching Bake Off? If you missed the very first Vegan Week back at the beginning of October, you've still got a couple of weeks to catch up on their dairy-free creations.
We were particularly struck by the technical challenge: vegan pavlovas, baked from lashings of whipped up aquafaba – the liquid from tins of legumes – instead of the usual egg whites. Like most folks, we'd been rinsing our chickpea brine away for years, little suspecting that this unassuming leftover could produce a spectacular dessert. A quick google later and we had recipes for meringues, chocolate mousse and even an unctuous vegan mayonnaise.
the Greenredeem team set out to find more similarly 'humble'
leftovers that transform into foodie fantasies. Let us know what you
think of these...
From milk that's on the turn to fluffy pancakes
that milk starts to smell a little sharp, you now have the perfect
excuse to indulge in some stodge! Make a big batch and freeze them
for quick breakfasts and brunches. All you have to do is reheat and
decide which toppings will grace your American-style
From sad wilted salad to elegant sautéed greens
you discover a bag o' salad that's seen better days, don't
automatically head for the bin. Pull out any bits that are too wet
and dark, then sauté
with a little olive oil and garlic. Easy side dish or posh cheese
From carrot, radish or beetroot tops to garlicky pesto
says pesto has to be made with basil? Purists will tut, yet this
versatile sauce is differently delicious with leftover kale, spring
greens, spinach or even the tasty tops
radishes and beets. Expensive pine nuts aren't mandatory either, so
switch things up with some hazelnuts, walnuts, toasted seeds or
breadcrumbs – just make sure of the garlic, olive oil and a decent
amount of salt and pepper.
From overripe bananas to delish microwave pudding
A family-friendly 20-minute recipe from start to finish, this sticky and sweet pudding is much, much more flavoursome when made with well-browned bananas. You know, those ones sitting forgotten on the windowsill...
From old cheese rinds to extra savoury bites
cheese rinds are just begging
to be toasted
until soft, bubbling and oh-so-salty. Perfect post-pub snackette! If
you can't handle that level of decadence, freeze your leftover cheese
rinds then pop them in your stews and pasta sauces for an extra hit
From bog-standard celebration chocolates to lovingly made treats
great tip for the post Christmas or Easter periods. Your half-eaten
Chocolate Oranges, odd Easter eggs or edible tree decorations and the
rejected few at the bottom of the selection boxes, chopped, can find
a good home in easy peasy cakes,
cookies or a rich mousse.
Ward off the winter chill with these spicy batch cook recipes