Tag: food scraps

  • Banana Peel Curry

    Banana Peel Curry

    Banana Peel Curry

    Looking to reduce your food waste? Save those banana peels! With a quick soak in hot water, peels are transformed to a soft blank canvas. Shredding the peels like you would pull chicken or jackfruit gives you a neutral plant-powered addition to this coconut curry. Add some aromatic seasonings, this curry will transform how you view banana peels! Served over rice, don’t skimp on the lime juice. The acidity livens up the dish and makes it simply craveable.  

    Banana Peel Curry

    Looking to reduce your food waste? Save those banana peels! With a quick soak and some aromatic seasonings, this curry will transform how you view banana peels! 🍌
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 banana peels from ripe bananas ends removed
    • 2 tablespoons avocado oil
    • 1 small yellow onion chopped
    • 1 cinnamon stick
    • 2 large garlic cloves minced
    • 2 inch fresh ginger peeled and minced
    • 1 tablespoon curry powder
    • 2 cups cauliflower florets bite-size
    • 1 cup stock or water
    • 1 13.3 ounce can coconut milk
    • ¾ teaspoons sea salt
    • 2 tablespoons cane sugar
    • 2 tablespoons lime juice

    Method
     

    1. Place banana peels in a large bowl of hot water, cover, and let sit for an hour to soften.
    2. Drain water. Using a fork, shred peels lengthwise with skin side down, then mince.
    3. In a large stockpot, heat avocado oil over medium heat. Add chopped onion and cinnamon stick and sauté until translucent. Add garlic, ginger, and curry powder. Sauté for 30 seconds or until fragrant.
    4. Add cauliflower, prepared banana peel, and stock. Bring to a gentle simmer, cover, and cook until cauliflower is tender about three to five minutes. 
    5. Stir coconut milk, salt, sugar, and lime juice and heat through. Adjust seasonings to taste and serve with basmati rice.
    6. Enjoy!

    Recipe Provided by INFRA

  • Broccoli Stem Stir Fry

    Broccoli Stem Stir Fry

    Broccoli Stem Stir Fry

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Happy Earth Month! Let’s talk about food waste. Did you know every year, each American throws out about 1,200 pounds of organic garbage that could be composted? There are other ways to decrease this amount (other than simply composting). One way is to use your food scraps to make another recipe! Check out this Earth friendly Broccoli Stem Stir Fry recipe thanks to Christine Waltermyer and The Natural Kitchen Cooking School. All ingredients can be found at your local Basil Bandwagon Natural Market.

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    Broccoli Stem Stir Fry

    Course dinner, entree, Lunch
    Keyword dinner, entree, lunch, stir fry
    Servings 4

    Ingredients

    • 2 cups carrots sliced into rounds or "lozenges" (I refer to this as the ribbon cut in my video)
    • 2 cups peeled broccoli stems sliced
    • ½ cup scallions sliced
    • ¼ cup broth
    • 2 tablespoons coconut aminos
    • 2 teaspoons lemon juice
    • 1 tablespoon maple syrup
    • Sea salt to taste

    Instructions

    • Heat a large skillet over medium high heat. Add the broth and heat it briefly.
    • Add the carrots and a few drops of the coconut aminos. Cook and stir for a minute or two. Add the broccoli stems. Cook and stir for another minute or two.
    • Add the remaining coconut aminos, scallions, maple syrup, and lemon juice. Cook and stir for a minute. Cover and cook for a few more minutes. Continue cooking to your desired tenderness. Depending how long you cook this, you may need to add a splash of water or more coconut aminos to prevent the vegetables from sticking to the pan. If needed, adjust seasoning to taste by adding a little more seasoning.
    • Plate and serve warm. Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!