WELCOME TO THE NO-WASTE VEGAN KITCHEN
As far as trends go, it doesn’t get much bigger than the zero waste movement. Around the world, planet-loving foodies are looking for recipes that don’t just taste great, but that make the most of every ingredient. Combine that with the meteoric rise of plant-based eating, and you’re looking at a double win. Which is exactly what’s behind these six genius creations from vegan blogger, Celine Steen. In her new book, the cookbook author serves up deliciously clever dishes that leave no unusable waste behind. Feeling inspired (and hungry)? Sangas, salads and sweets, incoming…
UNCANNY CHICKPEAS
I readily admit that I love the convenience of canned beans. But cooking your own can be even better. And it doesn’t take that long, promise! Not to mention, it’s cheaper. Enjoy this delicious version.
MAKES 6 CUPS
◆ 454g dried chickpeas, soaked in filtered water overnight
◆ 1.7L filtered water, plus more as needed
◆ 3 tbs olive oil
◆ Sea salt, to taste
◆ 4 slices dried lemon, 4 slices preserved lemon or ½ organic lemon
◆ 1 fermented black garlic clove, or 3 garlic cloves, smashed
◆ 2 thyme sprigs
◆ 2 rosemary sprigs
Before you start soaking, pick through the chickpeas. In a large bowl, combine the chickpeas and enough filtered water to cover. Let soak overnight. It can get really hot where I live, so I prefer refrigerating the soaking beans. If it’s tolerable where you live, soaking them at
