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Dear Reader,
I’ve been hearing a lot lately about “scrappy cooking.” While the term seems to have been around for a while, we can credit vegan cook Carleigh Bodrug, with her Instagram following, her website, and her cookbook “Scrappy Cooking” for taking the term mainstream. It refers to using foods or parts of foods that are typically wasted, thereby reducing food waste’s outsized impact on carbon emissions. Consider this couldn’t-be-easier scrappy recipe from PlantYou for a Vegan Dill Dip:
Finish the pickles in a jar
Add 1 cup of tahini to the leftover pickle juice and shake to combine it
Add a bit of dill as a garnish and you’ve got a vegan dill dip for veggies or pita chips.
Optional: add some crunchy chickpeas and a drizzle of olive oil
For an almost-as-simple sweet treat, try this Bluedot Kitchen recipe for Orange-Chocolate Mousse, using aquafaba, the leftover “water” from canned chickpeas.
Chocolate-Orange Aquafaba Mousse. – Photo by Caroline Saunders
Do you have a scrappy hack? Click here to send it to me so I can share it with other readers.
Scrappily,
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Dot
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Dining and Cooking