Zero-Waste Recipes For World Environment Day

World Environment Day, celebrated annually on the 5th of June, is a reminder that even the smallest change in our day-to-day activities can make a difference. As per reports, across the globe, nearly one-third of all food produced ends up discarded, amounting to a staggering 1.3 billion tons each year. That’s when the concept of zero-waste cooking comes to life. 

Ensuring that every part of the ingredient gets utilised and minimises the waste, sustainable cooking can reduce the amount and significantly save the environment. So, why don’t you explore dishes that produce minimal waste? Curated by Chef Arjyo Banerjee, Chief Culinary Officer, Compass Group India, here are some zero-waste recipes that are not only delicious but also take you closer to sustainability.

Green Earth Bowl

Ingredients:

  • Quinoa – 160 g
  • Baby spinach – 60 g
  • Cooked brown lentils – 100 g
  • Broccoli florets – 150 g
  • Zucchini (sliced) – 100 g
  • Red bell pepper (sliced) – 80 g
  • Olive oil – 10 g
  • Salt – 2 g
  • Black pepper – 1 g
  • Garlic powder – 1 g
  • Avocado (sliced) – 100 g
  • Edamame (shelled, cooked) – 80 g
  • Pumpkin seeds – 15 g
  • Fresh parsley (chopped) – 5 g
  • Lemon wedges –10 g
  • Tahini – 30 g
  • Fresh lemon juice – 15 g
  • Olive oil – 10 g
  • Water – 20 to 30 ml
  • Garlic clove (minced) – 3 g
  • Fresh parsley – 10 g
  • Salt – 1 g

Instructions:

  1. Preheat the oven to 200°C. Toss broccoli, zucchini, and bell pepper with olive oil, salt, pepper, and garlic powder until evenly coated. 
  2. Spread the vegetables on a baking sheet and roast for 18–20 minutes, or until tender and slightly charred.
  3. Rinse thoroughly, then cook 80 g of dry quinoa with 160 g of water. Simmer for 12–15 minutes until light and fluffy.
  4. Simmer dry lentils in water for about 20–25 minutes, or until tender.
  5. Blend tahini, lemon juice, olive oil, water, garlic, parsley, and salt until smooth and creamy.
  6. Add more water as needed to reach your desired consistency.
  7. Start with a base of quinoa, spinach, and lentils.
  8. Add the roasted vegetables and sliced avocado, edamame, and pumpkin seeds. Drizzle generously with the green tahini dressing.
  9. Garnish with fresh parsley and serve with lemon wedges.

Matcha Kulfi With Coconut Cream

Ingredients:

  • Full-fat coconut milk – 400 g
  • Coconut cream – 150 g
  • Condensed coconut milk – 120 g
  • Cashews (soaked for 1 hour) – 50 g
  • Matcha green tea powder – 4 g
  • Cardamom powder – 1 g
  • Vanilla extract – 3 g
  • Maple syrup – 15 g
  • Pistachios – 15 g

Instructions:

  1. Soak cashews in warm water for about 1 hour to soften. Drain and rinse thoroughly before using.
  2. Combine coconut milk, coconut cream, soaked cashews, condensed coconut milk, matcha powder, cardamom, vanilla extract, and maple syrup in a blender. 
  3. Blend until the mixture is completely smooth and creamy.
  4. For an ultra-smooth texture, strain the mixture through a fine sieve.
  5. Pour the mixture into kulfi moulds, silicone moulds, or small cups. Cover with foil and insert sticks, if using.
  6. Freeze for at least 6–8 hours, or overnight, until fully set.
  7. To release the kulfi, briefly dip the moulds in warm water.
  8. Garnish with crushed pistachios or a light sprinkle of matcha powder before serving.