Food Waste Hacks & Recipes
Saving fruit & veggies from the bin is extremely important to us, so we’ve got together with our friends at Kitche – a free app that targets household food waste – to share their best hacks for using up your food waste, specifically food pulp. The nutritious by-product can make a delicious addition to sweet and savoury meals and if you don’t have a use for it now, why not freeze it for later?
Thicken up soups
Try adding handfuls of vegetable pulp to soups, the pulp will thicken soup and also enhance the flavour. Yum!
Make homemade stock
Add the pulp to water with herbs and spices, boil, simmer and strain for a
homemade vegetable stock. Freeze in ice cube trays to make stock cube portions.
Freeze it all for later!
If you want to keep the pulp but haven’t anything in mind to use it for just yet then the freezer is your friend!. Use ice cube mold trays for handy portions (and to keep batches of pulp together) then simply pop out the different flavours to add to recipes later.
Liven up pancakes
Add a burst of fruity flavour and texture to your pancake by simply adding pulp to
your batter. (The pulp will also provide some extra moisture, so reduce some of your other wet ingredients a little).
Add to homemade granola
Add pulp for some delicious fruity flavour to your homemade granola. Use a cup of
pulp for every three cups of oats for an extra dose of morning vitamins and minerals – Boom!
Add to baked goods
Make healthier versions of your favourite baked goods by adding juicy fruit pulp. The extra liquid from the fruit means you can cut some of the fat from the recipe and it will still stay moist.
Add a boost pasta sauces
Try adding vegetable pulp to your homemade pasta sauce recipe or store-bought
pasta sauce. Pulp makes a good addition to pesto, and alfredo sauces. It also sneaks in some added vitamins and may not even be noticeable to little picky eaters!
Pulp Recipes by Chef Dan
Veggie Pulp & Bean Burgers/Meatballs
Rather than throwing away all the good flavour and fibre from pulp when I made my juices, I started thinking of easy recipes to incorporate them into my favourite dishes. This is one of my favourites! It reminds me of my childhood a bit where my favourite burger from Burger King was the Bean Burger! I have also used this mix to make little veggie meatballs in the past as well. Lovely mixed through tomato sauce.
Servings: x4-6 patties / Ready in: 30min
1 cup leftover veg pulp
1 cup breadcrumbs (from your old stale bread)
2 cups black beans (or other beans)
Salt & Pepper
Oil for frying
1. In a large mixing bowl put in your pulp, breadcrumbs and drained beans.
2. Dice up the onion, garlic and chilli nice and fine and place in the bowl with the
oregano, cumin and a good pinch of salt and pepper.
3. Using a potato masher combine all ingredients together until you get the
smoothness you like. Personally, a few lumps are the best!
4. Shape your burgers as big as you want. The mix should make 4-6 patties. Or roll them into little balls for snacks!
5. Heat up some oil until slightly smoking and then fry until cooked through.
6. Serve with all the usual burger accompaniments…and Enjoy!
Orange Pulp Scones
We drink a lot of fresh OJ in the Chef Dan house and as always my mind gets going
on what to do with all the leftover pulp, I hate binning it! I then came across a Scone recipe that I have adapted over the months which the pulp can be incorporated into – it’s a winner most weekends!
Servings: x8 scones / Ready in: 30 mins
1/2 cup sugar
1/2 cup Veg oil
1 teaspoon vanilla extract
2 cups orange pulp (roughly peeled oranges)
3 cups flour
1 teaspoon baking powder
1 teaspoon bicarbonate soda
1 teaspoon salt
1/2 cup dried fruits, optional
1. Pre heat your oven to 180 degrees..
2. In a large mixing bowl whisk up a couple of eggs and incorporate the sugar,
vanilla and pulp.
3. Fold in the flour, baking powder and bicarb soda, salt and if you would like
them some dried fruits.
4. Roughly shape the scones (the rougher the more homemade) and palace on
an oven tray lined with parchment paper.
5. Bake for 20 mins.
6. Serve and enjoy!