Zero-Waste Cooking At Home

Learn how to cook plant-based dishes without creating any food waste

What you'll learn
Learn how to cook without food waste at home
Learn how to use every part of vegetables
Learn how to make simple plant-based dishes
Learn how to correctly store food
Learn different techniques of preparing ingredients
Requirements
You only need the very basic kitchen skills for taking this course
No special kitchen equipment is necessary
Description
This course is about the basics of zero-waste cooking and I will show you how to prepare simple and tasty recipes with basic kitchen equipment that you will be able to prepare even if you are not an experienced cook. I will teach you what zero-waste cooking is all about, how to make cooking at home simple, and how to use all parts of ingredients.I will tell you about the principles of zero-waste cooking at home and I will show you some dishes from ingredients that you are probably throwing away. This course is the starting point to reducing food waste in your kitchen at home, so you don’t need to have too many skills in the kitchen as I will show you some very easy ways of preparing ingredients.The recipes I will be sharing are just an example of how to use the whole ingredients. These recipes are built in such a way, that their components can be easily used in any other recipes as well. As all the recipes are completely plant-based, you will also learn how to make plant-based dishes interesting and full of flavour.This course is concise and contains short videos that are easy to digest.I provide full support in the Q&A section and I will always answer all of your questions.

Overview

Section 1: Introduction

Lecture 1 About me

Lecture 2 About this course

Lecture 3 Why is this topic important

Lecture 4 What is zero waste cooking

Lecture 5 Shopping

Lecture 6 Correct storage

Lecture 7 Tasty food

Lecture 8 List of equipment

Section 2: Cauliflower soup

Lecture 9 Pickling liquid

Lecture 10 Breakdown of a whole cauliflower

Lecture 11 Cauliflower soup

Lecture 12 Pickled cauliflower stems

Lecture 13 Salted cauliflower stalk

Lecture 14 Fried cauliflower leaves

Lecture 15 Plating

Section 3: Bread on bread

Lecture 16 Fried sourdough crumbs

Lecture 17 Fried bread paste

Lecture 18 Pickled radish stems

Lecture 19 Crispy radish leaves

Lecture 20 Plating

Section 4: The whole carrot

Lecture 21 Carrot top salsa

Lecture 22 Pickled carrot stems

Lecture 23 Salted carrot ribbons

Lecture 24 Carrot mash

Lecture 25 Roasted carrots

Lecture 26 Plating

Section 5: Veggie balls from juicing pulp

Lecture 27 Veggie balls

Lecture 28 Skin-on mashed potatoes

Lecture 29 Plating

Section 6: Radish pesto pasta

Lecture 30 Radish top pesto

Lecture 31 Cashew cream

Lecture 32 Pasta, garnish and plating

Section 7: Banana peel bread

Lecture 33 Banana bread

Lecture 34 Caramelized banana

Lecture 35 Whipped aquafaba

Lecture 36 Plating

Section 8: Extras

Lecture 37 Fermented broccoli stalk

Lecture 38 Crispy potato peels

Lecture 39 Vegan meringue

Lecture 40 Zero-waste vegetable stock

Home cooks who would like to reduce their food waste, learn new ways of upcycling ingredients and cook better plant-based dishes