REDUCE YOUR FOOD WASTE AND SAVE MONEY WITH THESE SIMPLE RECIPES
Leftover Vegetable Pie
Start by boiling or roasting 1.2kg of potatoes (can use sweet potato too). This will probably take about 45 minutes as they need to be soft enough to mash.
The base for this is onions and carrots but you can pretty much use any veg. It's important to get a nice rich sauce to enhance the flavour of veg, ideally by soaking 30g dried porcini mushrooms in 1/2 litre of boiling water (15 mins) or by using 2 tbsp of tamari or marmite.
Finely chop and dice the carrots and cook in tbsp of oil over a low heat until starting to go soft.
Now raid your fridge for all the leftover bits of veg from the week. I used Leeks, Squash, cabbage. Chop the leeks and the squash into small pieces and add to the pan with the carrots and onion. If using porcini mushrooms remove from soaking water and finely chop (save the water, should be about 1/2 litre). Cook for another 5 mins
Now add 2 tbsp of tomato puree, 3 tsp of Paprika, 3 chopped garlic cloves and the porcini water or tamari or marmite (if using the latter 2 you must add 1/2 litre of water).
Simmer the vegetable mix for about 15 mins or until the veg is starting to go soft. Add the chopped cabbage or any other 'soft' veg you might be using. and mix in well.
Transfer the mix to an overproof casserole dish and pre heat the over to 180 degrees (160 for a fan oven).
Drain the potatoes and remove the skin. If you chose to roast the potatoes keep the skin on. Mash roughly with a fork or masher. They need to have some texture. Add a glug of olive oil and salt and mix well. Add to the top of the veg mix. Bake in the oven for 40-45 mins.
SERVES 4. FREEZES WELL TOO.
4 very very ripe bananas (mashed)
225g of plain flour
2tsp of baking powder
125ml of rapeseed or vegetable oil
Mix all of the above in a bowl with a wooden spoon.
Then chop and add 50-70g of any nuts, dried fruit or seeds you have.
Grease a loaf tin and spoon in the mixture. Bake in a pre heated oven for 50 minutes at 180 degrees.
SERVES 4-5. GREAT FOR PACKED LUNCH OR SNACK ON THE GO.
It's important to experiment, just get the basic structure of the recipe and then add what you like.
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