• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Recipe

    10 Ways to Stop Wasting Food

    Published: Oct 4, 2015 · Modified: Jul 31, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Collage of pictures of food.

    Collage of pictures of food.

    Food waste

    I've recently started writing a regular monthly column about ways to stop wasting food for Vegetarian Living magazine.

    This has been very exciting as it merges my love of writing, recipe development and researching food.

    Each month I pick a seasonal vegetable, create a recipe using as much of it as possible and I give tips on how to use up other fruits and vegetables that are in season.

    I hope you'll check it out!

    I love using up parts of produce that are usually discarded. Edible parts like carrot tops, beet leaves and stems, cauliflower leaves and broccoli stalks are all useful, healthy ingredients.

    Recipes to stop wasting food

    Do you like to make recipes using up ingredients that may have gone to waste? Perhaps bananas that were too ripe to eat, a cauliflower that was starting to brown, stale bread, yogurt a few days out of date or carrots that were a bit limp. Maybe you bought some of the ingredients reduced at the supermarket and they might have otherwise been binned?

    Here are some of my ways to use up fruit and vegetables as seen in the collage above - clockwise from the top left!

    Apple Pie with Kale and Lemon Pastry makes great use of this season's apples - of which I seem to have a LOT!

    Beet Chocolate Protein Balls use up leftover beetroot - freshly cooked or vacuum sealed (without vinegar).

    Beet, Cranberry and Ginger Smoothie is a refreshing way to use up too many winter cranberries

    Whole Cauliflower and Sweet Potato Curry uses up the entire cauliflower, including the leaves

    Parsnip Maple and Nutmeg Cake with Sweet Potato and Ginger Icing - this flavourful icing is a great way to use up sweet potato

    Spinach and Coconut Cake is a great way to use up spinach in a surprising, sweet way

    Probably my most ambitious no waste recipe is my Roast Dinner Waste Cake, which is a maple and cinnamon cake with carrot, parsnip and potato peelings.

    Too much mashed potato at dinner? Turn it into dessert - Chocolate Mashed Potato Cake with Tahini Drizzle.

    Sweet Potato and Ginger Protein Balls use up leftover roasted or boiled sweet potatoes that you might have had with dinner.

     

     

     

    « Falafel Waffles
    Ginger Miso Cauliflower Steaks »
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Margot⚓C&V (@coffeenvanilla)

      October 27, 2015 at 10:28 am

      What a wonderful challenge! I hate wasting food... and this is why we always use up carving pumpkin flesh, mostly in soups 🙂

      Reply
    2. Sarah James

      October 15, 2015 at 12:55 pm

      I like to use beet tops & broccoli stalks in savoury dishes but it's great idea to use peelings in a cake, will be trying this soon.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Spring Recipes

    • How to Make A Fruit Platter (Fruit Tray)
    • Air Fryer Asparagus
    • Easy Strawberry Compote
    • Easy Pea Soup (4 ingredients)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Kate Hackworthy / Veggie Desserts