Recipe: Festive Zero Waste Cooking

Here are some easy ideas on how to create festive feasts and meals that tread lightly on the planet and can save money at the same time.

Top tips:

• Buy fruits that are in season and oversupply like delicious mangoes which are currently selling for $10 a box. Mango daiquiri and sorbet anyone? You'll be helping farmers in Queensland and the Northern Territory, too.

• Use beetroot and radish leaves in salads instead of discarding.

• Make delicious pesto and similar sauces from carrot tops. You just blanch (dip in hot water) for a few seconds to make them less fibrous and they can be used in place of other greens. Find our simple recipe here.

• Create recipes from canned chickpeas and the chickpea juice (aquafaba) can be used in place of egg white for things like foam in cocktails (like sours) and meringues (which are great if you are vegan or are entertaining vegan guests).

• Check out our super-easy Hummus and Aquafaba Meringue recipes below.

Hummus Recipe

Ingredients:

– 1 x 400g can of chickpeas (drained, but save the juice for the meringues)

– 1/4 cup lemon juice

– 1/4 cup tahini

– 1 small clove of garlic, chopped

– 1/2 teaspoon cumin

– 30-45 ml water

– 30ml olive oil

– Salt

– Ground paprika or sumac (optional)

Method:

1. In a food processor, combine tahini and lemon juice for 1 minute on medium speed. Scrape the bowl and blend for another 30 seconds.

2. Add the olive oil, garlic, cumin and 1/2 teaspoon of salt and blend for 30 seconds on medium speed, scrape the sides and blend for another 30 sceonds.

3. Add half the chickpeas and blend for 1 minute on medium speed, scrape the sides of the bowl, add the remaining chickpeas and blend until smooth (1-2 minutes on medum speed). If the hummus is too thick, add a little water and blend.

4. To serve, add salt to taste, drizzle with olive oil nd garnish with a sprinkle of paprika or sumac. Enjoy.

Aquafaba Meringues (vegan)

Ingredients:

• 160ml canned chickpea liquid (aquafaba)

• 1 cup caster / brown sugar

Method:

1. Line two baking trays with baking paper and preheat oven to 120 C degrees.

2. Whisk the canned chickpea liquid with a beater or electric mixer, whisk for up to 15 minutes or until soft peaks form.

3. Add sugar gradually, while whisking until the mixture is thick and firm.

4. Place large spoonfuls of mixture (approx 2 tablespoons) onto baking trays and bake for 1.5 - 2 hours, they should be firm to touch. Turn the oven off and leave to cool in there, overnight is best. They are ready to serve.