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yummy Gazpacho Andaluz shot by Mariña Casas (c)

The starter was a cold veggie soup that fit perfectly with high the temperatures of last Wednesday: A Gazpacho Andaluz. This refreshing soup originates from the region Andalusia in southern Spain. The recipe is very simple and the preparation won’t take you long. Gazpacho Andaluz is a perfect dish for summer because it nourishes you with a lot of vitamins and it will cool you down at the same time. This recipe serves four people.

Ingredients:

  • 1 slice of (old) white bread
  • 4 big and ripe tomatoes
  • 1 cucumber
  • 1 glove garlic
  • 1 onion
  • 1 spoon of sherry vinegar
  • 2 spoons of extra-virgin olive oil
  • Salt and pepper
  • Tipp: If you have leftover peppers, you can use them as well

Method:

Put the bread into a bowl and cover it with cold water. Let it soak until you have finished chopping the veggies. Wash all vegetables and chop them into chunks. Put the chunks into a food processor, add the soaked bread, sherry vinegar, a cup of cold water, and extra-virgin olive oil. Mix until the puree is homogenous. Season the soup with salt and pepper. Chill the Gazpacho Andaluz in the fridge for at least two hours. The taste will get more intense through this. Enjoy sour summer in a bowl!

(c) YFM Nederland

(c) YFM Nederland

85 Disco Soups in 35 countries and countless motivated people – be one of them! The first World Disco Soup Day takes place on April 29th and you should join! We from Taste Before You Waste are part of this huge event and interviewed the organizers; the Youth Food Movement (YFM). Heleen is a member of YFM and came to our office at Dokhuis Galerie. While we enjoyed a cup of tea, we talked about Slow Food, the value of products and of course the first World Disco Soup. Read here why the event happens, what to expect and what clothes to wear this Saturday.

TBYW: How would you explain the World Disco Soup Day to someone who has never heard of it before?

Heleen: A Disco Soup is basically an event where you cook soup and play music. The ingredients of the soup are products that otherwise would have been wasted. It is like a party where you come together, cook and raise awareness about food waste.

TBYW: Who came up with the idea of a World Disco Soup Day ?

Heleen: The YFM is part of Slow Food Youth Network (SFYN). Slow Food is a global network about sustainability, taking care of the soil, paying fair prices to farmers, enjoying good food, and caring about biodiversity. Through the Disco Soup we want to get people involved into these topics. The idea was born when I was in Turin last year at the Terra Madre Day, a day where those topics and ideas are promoted. A Brazilian SFYN activist asked the participants of the Terra Madre Day to organize the World Disco Soup on the same day to show that we all stand for the same goals; to show our connection around the world. You are from South Africa! You are from Peru! We are all into food – let’s show that!

TBYW: Is it the first Disco Soup event in Amsterdam?

Heleen: No there has been an event called Damn Food Waste in 2013. That was similar and also organised by the YFM. The Disco Soup originated from the “Schnippeldisko” in Berlin which started five years ago.

TBYW: Why should people join the event?

Heleen: It’s great fun first of all. You are part of a big movement taking place all over the world. You can get to know the YFM, join the network and pitch your own ideas and regional projects. That’s also why we have a lot of cooperations which show that we all care about food waste. The World Disco Soup Day in Amsterdam gets support from Taste Before You Waste, Venkel, Hotelschool The Hague, Instock, De Tweede Jeugd, Bread Cycle, Primo Disco, George du Poisson, BuurtBuik, ResQ Club and BRET! It’s about uniting power and to get people familiarized with the food movement.

TBYW: What is the advantage of TBYW supporting this event?

Heleen: Taste Before You Waste will give background information about food waste and shows the bigger picture behind this issue. You support the World Disco Soup with veggies that otherwise would go to the Food Cycle Market. There will be taste workshops to provide the sensual experience. We need to tell the story together and raise awareness about food waste even after this date of the World Disco Soup.

TBYW: When did you start planning for this event?

Heleen: We started in February.

TBYW: How many volunteers do you need to make this happen?

Heleen: We need about eight to ten YFM activists, all the partners such as Taste Before You Waste and the people from Venkel who coordinate the soup workshops. The idea is that everyone can help to prepare the soup.

TBYW: What is the idea behind combining cooking with DJs?

Heleen: Cutting veggies might be boring sometimes and music just makes everything better. Again, the idea originates from the German Schnippeldisko. We want to have a party with the two DJs Primo Disco and George du Poisson. Their names fit just by coincidence to the event name and purpose. That was not planned.

TBYW: Where does the event take place?

Heleen: At BRET near station Amsterdam Sloterdijk. It’s an outdoor event.

TBYW: What is the bad weather plan?

Heleen: Luckily there will still be party tents from Kingsday that we are allowed to use. That was an unexpected offer. They just want a bowl of soup and two drinks in return.

TBYW: What do people need to bring?

Heleen: People need to bring a bowl, a spoon and any container to take some leftover soup home with them. You could even bring leftover veggies and we will cook with them. Bring clothes you can dance in, an apron, appetite and good dance moves.

You can’t be at the event in Amsterdam? Fortunately the World Disco Soup Day also takes place in other Dutch citites such as Deventer, Maastricht, Rotterdam, Utrecht, Zwolle and in Friesland. You can even listen to the same music as we do in Amsterdam. Check out the global spotify playlist. At whatever Disco Soup location you will be;  all partners of the World Disco Soup Day are looking forward to see you on Saturday. Let’s chop some veggies, dance to smooth tunes and fight food waste together.

(c) Mariña Casas

(c) Mariña Casas

Have you ever wondered about the composition of our yummy Taste Before You Waste meals? I know at least some of you did for sure last week because we cooked yellow turnips; so called forgotten vegetables. This vegetable is hardly ever used in today’s cuisine and therefore remains a secret for many taste buds. That’s a shame! Our recipes on the other hand should not suffer the same fate. The ingredients we use and their composition are no secret. Therefore we want to share them with you. Take a look at them and get inspired. Cooking with unwanted veggies is a creative process, you´re going to you have to improvise! Let me take you on our culinary journey…

Ginger-Carrot Soup

Last week’s Wasteless Wednesday dinner started with a real vitamin bomb, a ginger carrot soup. Ginger root contains essential vitamins such as B-5 and B-6. Both affect your digestive system and the latter helps strengthen your immune system. Carrots go very well together with this spicy root. Furthermore carrots contain a lot of vitamin A which is essential for retaining good eye-sight. A superpower soup so to say. The recipe serves two people. Here we go:

Ingredients:

  • 1 cm of ginger
  • 6 carrots
  • a bunch of fresh coriander
  • 1 red onion
  • olive oil
  • onion powder, salt and pepper.

Method:

  • Peel the ginger, cut it into small pieces and roast it with some oil in a pot.
  • Add peeled and chopped carrots.
  • Fill it up with water and let it simmer on low heat for 15 minutes until the carrots are soft.
  • In the meantime: chop a bunch of coriander and red onions. Put them into a bowl.
  • Add olive oil. Season it with salt and pepper.
  • Add onion powder, salt and pepper to taste.
  • Mix it until it’s creamy. Add the coriander-onion mix and enjoy!

Veggie Medley with Quinoa

The main course is in no way inferior. Prepare your taste buds for a well-balanced medley of fresh veggies in a rich and aromatic sauce. The recipe serves two people.

Ingredients:

  • 4 tomatoes
  • 2 carrots
  • 2 turnips
  • 250 ml red wine
  • 200 ml water
  • bay leaf
  • 1 courgette
  • 6 champignons
  • 1 onion
  • 1 glove of garlic
  • 150 gram green beans
  • season with salt, pepper
  • 160 gram of quinoa

Method:

  • Heat olive oil, add chopped tomatoes.
  • Peel carrot sand cut them into chunks.
  • Divide yellow turnips into eight pieces and add them.
  • Season the stew with salt and pepper.
  • Infuse it with red wine and add water.
  • Simmer with bay leaf until the stew has a creamy consistence.
  • Roast courgettes in a different pan, add champignons and season the mixture with salt and pepper.
  • Roast onion and garlic in a separate pan. Add green beans. Let them roast until they are done.
  • Just before serving: Add everything to the stew.
  • Heat water on a pot and cook quinoa for 20 minutes.
  • Serve with quinoa or any other side-dish. I recommend buckwheat.

Pear Crumble

Juicy, crunchy, sweet. If you have a sweet tooth, the recipe for the dessert will make you kneel down. At the Wasteless Wednesday Dinner we served it in two versions: One was vegan the other was not. Both were de.li.cious. The pear crumble is an easy winner. The recipe fills a tarte form with a diameter of 20 cm.

Ingredients:

  • 200 gram granola
  • 200 gram flour
  • 200 gram sugar
  • 200 ml oil or 200 gram butter
  • 4 pears
  • 100 gram raisins
  • cinnamon
  • pinch of salt

Method:

The filling for both versions:

  • Chop the pears; mix it with 100 gram sugar, cinnamon and raisins.

The non-vegan dough:

  • Mix banana flavoured granola, flour, sugar, a pinch of salt and butter. Knead the mix until you get crumbly dough.

The vegan dough:

  • Mix orange and chocolate flavoured granola with flour, sugar, a pinch of salt, and oil. Your result should also be a crumbly dough.

Use two third of the dough for the bottom, save the last third to make crumbles and put them on the top. Bake the crumble until the topping is golden. This takes about 35 to 40 minutes at 180 ° C.

(c) Mariña Casas

(c) Mariña Casas

General remark: We at Taste Before You Waste do not care about recipes. We cook with the ingredients we have and season them with the spices we got. You should do the same! Don’t let recipes limit your creativity. Not every dish has to consist of all ingredients. This is the reason why we stated what we used instead of what you need. This recipe should inspire you to cook and appreciate veggies in all its beauty. You do not like cooking that much? Come to our Wasteless Wednesday dinners! We cook for you, we serve the food, and together we prevent food waste in the most delicious way.

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