At the last Wasteless Wednesday Dinner of March we served a two course meal instead of the usual three courses. This was due to the fact that the food pick-up was not as successful as the week before. Therefore you could enjoy a main and a dessert. Did your bellies get full though? Oh yes! And was it yummy as well? No need for asking this question… Ja hoor! Of course! Let me tell you how we prepared this Wasteless Wednesday Dinner:
Curried roots and rice
The main dish had the characteristics of a classic curry: bright colours, a wide variety of spices, and an enchanting smell. Curry recipes can be very different all around the world; however they often refer to soupy dishes. Some might be sweeter, others a hint sour. We at Taste Before You Waste always cook with the ingredients we have in our storage. This time we prepared a savoury curry out of various roots. This recipe serves two people.
- 1 large onion
- 2 gloves of garlic
- 1 cm ginger
- 4 tomatoes
- 6 purple, black, white, yellow, or red carrots
- 200 ml water
- one cup or 150 gram of Basmati rice
- Curry mix or prepare your own blend of turmeric, chili, coriander, cumin seeds, saffron, cardamom, cinnamon, and fenugreek
- Two cups or 300 ml of water to cook the rice
- Peel the ginger, the onion and the garlic and chop them.
- Pre-heat oil in a pot and roast ginger, onion and garlic.
- Add the curry mix or your self-made spice blend.
- Peel the carrots and cut them into chunks. Add them to the pot and roast for 5 minutes.
- Add chopped tomatoes and water. Let it simmer on low heat. The carrots are done after 15 minutes.
- Rinse your rice.
- Bring two cups or 300 ml of water to boil and add the rice.
- Cook the rice following the instructions on the packaging. Rice is done when it is tender.
- Tip: Curry is best when you cook it very slow. The ingredients will develop its full taste even better.
Potatoes and green bean salad
As a side dish we served a rich salad made out of potatoes and green beans. The lemon dressing added a hint of fruity freshness. This salad will fill two bellies:
- 4 potatoes
- 100 gram of green beans
- 1 onion
- 1 glove of garlic
- 1 organic lemon
- Olive oil
- Bring water to boil and add the potatoes. Start checking if they are done after 30 minutes.
- In the meantime you prepare the dressing. Wash and dry the lemon. Grate the peel off and finely chop it. Squeeze the lemon and put it together with the peel into a bowl. If you don’t have an organic lemon, only use the lemon juice. Conventional lemons might have pesticides in their peel.
- Add a minced garlic glove and the finely chopped onion. Season it with salt, pepper, and olive oil. The longer you leave the dressing, the more tasteful it gets.
- Peel the potatoes and slice them into five millimetre thick chips.
- Bring water to boil and cook the green beans for 10 minutes.
- Add the potatoes and the green beans to the dressing.
- Serve lukewarm.
Tony Chocoloney´s bread-balls
We made a chocolate sauce from all the Tony Chocoloney’s chocolate milk that we got donated. As if this would not be yummy enough, we prepared crunchy muesli bread-balls. Bread-balls and warm chocolate sauce combined were an eye-opening experience. Mhhhm! The recipe serves four people, or two people who want to eat a lot of the dessert, which I could totally understand…
- 300 ml of chocolate milk
- 100 gram of corn flour
- 250 gram blueberries
- 120 gram sugar
- 150 gram old bread
- 150 gram müsli
- 180 ml oat-milk
- 80 ml oil
- 80 gram any (dried) fruits
- Pre-heat the oven at 180 ° C.
- Cut the bread into chunks and soak them in oat-milk.
- Add müsli, oil, and any fruit you like.
- Knead the mix and form balls. If the mix is too dry, add more oat-milk or water.
- Bake the bread-balls until they are crunchy. Check them after 15 minutes.
- Heat the blueberries in a pot; add sugar, and corn flour. Stir until it becomes a sauce.
- Slowly melt the chocolate in another pot and add 50 gram of corn flour. Stir until it gets a creamy texture.
- Serve the bread-balls warm and pour chocolate sauce as well as the blueberry sauce over it. Enjoy!
53 portions were served at the last Wasteless Wedensday Dinner. You also want to feast with us? Our Wasteless Wedensday Dinner take place every week. We are looking forward to fight food waste with you!