Remix Recipes

M
E IX
R magical ways to breathe
new life into leftovers
's ti m e
Itet creativeto
g
M I X
RE
Look for these icons the work-with-what-you've-got
if you're in for vegetarian recipe book
Welcome to Remix - the recipe book all about
or vegan dishes resourcefulness and experimentation.
The aim of this book is simple: to help you

squeeze the most from the food in your kitchen.
Every recipe provides a new idea for turning
commonly wasted foods into delicious snacks,
VEGETARIAN VEGAN desserts, or meals.
Transform leftover roasted fish into a curry,

upcycle last night’s boiled potatoes into a
buttery rösti, or breathe new life into stale bread
by baking it into a spicy pudding.
And while you are welcome, of course, to

follow our recipes to the letter, you’re equally
encouraged to use them as a rough guide. Bend
the ideas to fit the food you have on-hand:
sometimes, that’s how the best creations come
to be.
the only rule:

there are no rules
Photography by Nina Malling

3
REMIX RECIPES REMIX RECIPES
WHAT IS
A LEFTOVER?
The bananas turning brown in your fruit bowl. The forgotten
yogurt that’s past its Best Before. The foil-wrapped roast
veggies in your fridge.
On its own, a forgotten piece of fruit or a tossed portion of

leftovers never seems like much – but added up, this food
waste has an impact.
Around the world, 79 tons of food is thrown away every

second. And the consequences are severe: with more than 1/3
of food wasted globally, food waste is responsible for 10% of
greenhouse gases.
Skip to page 22
to find out how
The good news? We can all be part of the solution. By making
small changes to everyday habits, our positive impact
compounds over time. Instead of throwing out those few
pieces of extra cooked pasta, fry them up in tomorrow’s frittata.
If you open your Too Good To Go Surprise Bag to discover
five loaves of bread, convert one into a chocolatey dessert.
If you notice the Best Before date has passed on items like
a packet of crackers or a pot of yogurt, use the ‘look, smell,
taste’ test: if the food looks, smells and tastes okay (and it’s
been stored correctly) that means it’s still good to eat.
Be bold with your experiments as you blitz, bubble and brew

your kitchen scraps into new and delicious delights. You’ll save
Best Before dates money, you’ll eat well, and you’ll do our planet a huge favor -
it’s a win-win-win.
indicate quality,
not safety
4 5
CONTENTS REMIX RECIPES
Summer
Winter 42
44
La Panzanella
Surplus Rice Stew

10 Curried Banana Soup
46 Summer Rolls
12 Meatless Meatballs
48 Luxembourgish Potato Fritters
14 Cod Curry
50 Banana Nice Cream 3 Ways
16 Vegetables À Brás
52 Fruit Custard & Cookie Dessert
18 Spicy Turkey Stir-Fry
54 Aquafaba Pavlova
20 Leftover Croquetas
56 Summer Fresh Corn Salad
22 Festive Chocolate Roll
Autumn
60 Mashed Potato Blinis
62 Butternut Crème
with Roasted Veggies
64 Pumpkin Smoothie Bowl
66 Dublin Plant-Based Coddle
68 Classic Danish Apple Cake
70 Chässchnitte
Spring 72 Pan Bollo
26 Green Cabbage Spring Rolls
28 Fermented Asparagus Ends Exclusive Recipes From

30
32
Spring Rösti
Hungarian Lángos
Too Good To Go's Canadian Partners
34 Atjar Tjampoer 76 Fresh City Farms
36 Rhubarb Crumble 78 Greenhouse
38 Carrot Cake Balls 80 Kula Kitchen
82 Au Pain Doré
84 Pusateri
86 Eataly
6 7
Store in a produce bag in
your fridge's crisper drawer Keep fresh in
an airtight container
(stored with a paper towel)
WINTER
WARMERS
Best stored in the fridge's Keep stored in

crisper drawer a brown paper bag
8 9
WINTER WARMERS REMIX RECIPES
TIP! CURRIED
Leftover soup could
work as a tasty BANANA SOUP
currybase for your
next curryfeast.
See Cod Curry
on page 15
active time cooking time makes
25 MINS 7 MINS 2 SERVINGS
Quick and easy
could use
Calling on tropical staples like banana and coconut, this INGREDIENTS
frozen ones
soup evokes the flavor - and fun - of warmer climes. It’s also a
wonderful use for bananas that are nearing their final days: the 1 onion
riper the banana, the sweeter the soup.
1 clove of garlic
1. Finely chop the onion, garlic and ginger. 1 inch piece of ginger
2. Heat oil in a large pot at a low-medium heat. Add onion, garlic 2 overripe bananas
and ginger, and fry gently for 3-5 minutes. Stir frequently. 1 cup vegetable stock
3 Slice the banana into coin shapes and add them to the pot. 1 cup coconut milk
Continue to stir to prevent burning. Stir until they start to 1-2 tsp curry powder
caramelize, turning a golden brown color.
salt, pepper and chilli flakes, to taste
4. Add vegetable stock and coconut milk, and bring to a simmer.
oil
Remove from heat, and puree using a stick blender until
smooth. peanuts and fresh cilantro, to serve
5. Season to taste with curry powder, salt, pepper and chilli.
6. Gently toast the peanuts in a dry frying pan, then sprinkle

them over the soup to serve. Garnish with fresh cilantro greens.
10 11
MEATLESS
MEATBALLS

Give stale bread a second chance by transforming it into a INGREDIENTS

vegetarian meatball alternative. Feel free to make flavorsome
additions to the recipe, experimenting with whatever’s in your 2 cups stale, dry bread
kitchen: think cheese, herbs, spices, olives, or capers.
2 small onions
1. Tear bread into rough pieces, and submerge the pieces in a bowl
1 egg
of water. Let the bread soak for 5-10 minutes, until it’s tender.
parsley or other herbs
2. Meanwhile, finely chop the onions and herbs.
3. Drain the bread, and add onions, egg, herbs and spices to the
salt and pepper to taste
oil TIP! egg,
bowl.
Leave olyut kthneead the
4. Use your hands to knead the ingredients into a thick batter. It
should be moist, but not so much that the batter can’t be shaped
and simp little longer to
into balls. Add breadcrumbs if needed.
5. Using your hands, shape teaspoonfuls of batter into patties or

Bon appétit! mixtureaake it vegan
balls.
6. Heat oil in a frying pan on medium heat. Fry the patties/balls until
m
golden brown on all sides.
12 13
COD
CURRY
TIP!ny white
Good wyiotuhmaay have
fish
15 MINS 10–15 MINS 4 SERVINGS
frozeensh
Baked cod is a Norwegian Christmas staple. Ready in less than INGREDIENTS
or fr
half an hour, this gloriously flexible recipe uses up the leftover
fish, and welcomes the addition of any vegetables you have on oil
hand.
2-3 tbsp green or red curry paste
1. Heat oil in a large pot at a medium heat. Add firm vegetables, the rest of the Christmas cod
such as carrot, leek, onion, or brussels sprout. Cook with the
curry paste for 3-4 minutes, until fragrant. 1 1/2 cups shrimp, shelled
4 cups fish or shrimp shell broth
2. Add the broth, and bring to a boil.
1 cup coconut milk
3. Add tender vegetables, such as pepper and eggplant. Allow lime
to simmer for 4-5 minutes, until cooked.
a generous spoonful of fish sauce (soy
4. Add coconut milk, fish sauce, lime, and honey. Adjust sauce can act as a substitute)
measurements to taste. 1 tbsp honey or sugar
5. Add the fish and shrimp, and allow to simmer for 1-2 minutes 2 1/2 cups vegetables from your cupboard,
until the shrimp is just cooked, and the cod is heated through. roughly chopped (for example: leek, brus-
sels sprout, carrot, pepper, eggplant and
spring onion)
use what you have

14 15
VEGETABLES
À BRÁS TIP! de
our take onuethseisdistyhpical leftovers couldy babesemafor
Portug into a tast eatballs
Meatless M 12
on page
This is a twist on a Portuguese classic: Codfish à Brás. Here, the fish

is replaced with veggies – but not just any veggies. Reach for peels,
stems, leaves and leftovers for a cozy, zero-waste dish that’ll win
over even the biggest veggie skeptic.
1. Slice the potatoes into thin strips using a mandoline slicer or a knife
perfect for
- they should resemble shoestring fries.
emptying
2. Wash the potatoes thoroughly, and drain them. Heat sunflower oil
in a frying pan over medium heat and cook potatoes until golden.
INGREDIENTS
the fridge
Set aside.
3. While the potatoes cook, finely chop the remaining vegetables. 1 large potato
4. Sauté the onion in olive oil in a large frying pan on medium heat. sunflower oil
Add the chopped garlic cloves, and continue stirring. If you’re 5 cups past-their-prime vegetables, stems,
using firm vegetables (like carrot or parsnip) or stems, add them to edible peels and leaves (we recommend
the pan now. Season with salt and pepper. parsnips, leeks, carrots and zuchinni, but
use whatever you have)
5. When the firm vegetables are almost fully cooked, add the tender
vegetables to the pan. Season them, and continue sautéing until 1 large onion, peeled
all the vegetables are cooked through. 2 cloves of garlic, chopped
6. Add the fries to the vegetables, and blend them all together. olive oil
8 eggs
7. In a bowl, whisk 8 eggs with salt, pepper and chopped parsley.
Pour the whisked eggs over the vegetable mixture and blend salt and pepper, to taste
carefully over low heat until you get a creamy consistency. chopped parsley
8. Serve in a platter with black olives and chopped parsley. 3/4 cup black olives
16 17
SPICY TURKEY
WorksTwIPel!l w STIR-FRY
tofu too! ith
so yummy!

If you’re feeling a little worse for wear after holiday festivities, a

punchy plate of noodles can be just the dish to lift your spirits. When
it comes to veggies, bend the recipe to suit the ingredients you have INGREDIENTS
on hand.
4 oz noodles (such as egg or buckwheat
1. Cook noodles according to the packet instructions. – but any noodle will do)
2. If you’re using tofu, squeeze out the excess water. Grate the tofu juice of 1 lime
for a shredded effect, then fry with oil on medium-high heat until 1 tsp honey
golden and crispy. Set aside on a clean tea towel or paper towel.
1 tbsp soy sauce
3. Mix lime juice, honey, and soy sauce in a bowl to make sauce. Set oil
aside.
1 clove of garlic
4. Finely chop chilli, garlic and spring onions. 1 chilli
5. On medium heat, gently fry chilli and garlic for 1-2 minutes until 1 1/4 cups cooked turkey (or tofu, or other
fragrant. roasted meat)
2 spring onions
we won't judge if 6. Add turkey, spring onions, and snow peas. Stir until heated through.
7. Add noodles and sauce, and stir until heated through.

2 handfuls of snow peas
(or alternative green veggie)
you use a knife 8. Serve in a bowl, and top with crushed nuts and a squeeze of chilli
toasted cashews or peanuts (optional)
and fork sauce. Season to taste. chilli sauce, to serve
18 19
LEFTOVER
Make a biggere coobakitchngantod
CROQUETAS freeze befor ess to fresh
have easy acc y time!
croquetas an

Croquetas are the ultimate way to transform back-of-the-fridge

veggies into something altogether more exciting: soft-on-the-
inside, crispy-on-the-outside morsels, bursting with flavor and
delicious enjoyed as a light meal.
1. Heat the oil in a large deep frying pan over low heat.
INGREDIENTS
2. Thinly slice the onion, then add it to a pan and cook gently,
stirring occasionally. When it becomes soft and golden (usually 4 tbsp flour
after about 7-8 minutes), add the sugar and vinegar. Keep
cooking on low heat for another 5 minutes, stirring occasionally. 2 onions
When the mixture is sticky, remove from the heat and set aside.
1 1/2 tbsp sugar
3. Finely chop the garlic, and any other veggies you’ll be using. 1 1/2 tbsp balsamic vinegar
Gently fry them in a fresh frying pan with a little olive oil, until
cooked through and starting to brown. Set aside. 1 1/2 cups mushrooms or anyabothleser
4. In a large pan, melt butter until bubbling. Add flour, and stir until
1 zucchini
vegethave
the mixture comes away cleanly from the sides of the pot. Add
milk, veggies, and onion, and continue to stir until the mixture
turns thick and sticky. Remove from heat, and set the mixture to
2 cloves of garlic
2 tbsp butter, softened
you
cool in the fridge for an hour. 1/4 cup flour
5.
Once cooled, shape the mixture into small sausage or ball 4 cups milk
Good with aioli!

shapes. Dip each one into beaten egg, and then coat it in salt and pepper to taste
breadcrumbs.
bread crumbs
6. Heat olive oil at a medium heat in a deep frying pan, and fry egg
the croquetas until golden brown. Once fried, place on kitchen
paper to allow excess oil to drain away. extra virgin olive oil
20 21
FESTIVE
CHOCOLATE
the perfecfitx
chocolate ROLL

20 MINS 5 HOURS 6 SERVINGS
cooling in the fridge
Don’t be misled – this recipe’s resemblance to deli meat is strictly Can be a mix of
visual. On the taste buds, it delivers an indulgent blend of biscuits
and butter, chocolate and nuts – a delicious way to use breads
and sweets left over from the holidays.
different kinds
1. Coarsely chop the dark chocolate, and melt it in the microwave
on low, or with a double boiler. Allow it to cool. INGREDIENTS
2. Meanwhile, beat softened butter and 3/4 cup of the powdered 1 cup stale bread
sugar with a whisk until smooth and creamy. Continuing 1 cup dry biscuits
to beat, add 3 egg yolks, sifted cocoa, and melted, cooled
chocolate. 1 cup dark chocolate
3/4 cup butter
3. Crumble the bread and biscuits into rubble, and lightly chop
the hazelnuts. Stir them into the chocolate butter mixture. 3 egg yolks
1/2 cup unsweetened cocoa powder
4.
Transfer the mixture onto a sheet of baking paper, and
create the shape of a sausage. Sprinkle the sausage with the 1/4 cup toasted hazelnuts
remaining powdered sugar, and wrap it in the baking paper
1 cup powdered sugar
sheet. Using string, seal the ends so the sausage resembles
wrapped candy.
5. Leave the roll to harden in the fridge for about 5 hours. Then,
remove the baking paper and cut it into slices.
Feel-good chocolate
22 23
Refrigerate in an
airtight container
Store them in the

fridge, standing in a jar
of water like flowers.
SPRING
Store upside down at room
temperature to retain taste
DELIGHTS
Time to experiment
Wash, dry, and refrigerate

+ wrap in a clean towel
Store spring onions

24
in a little bit of water 25
SPRING DELIGHTS REMIX RECIPES
GREEN CABBAGE
SPRING ROLLS
fresh and crunchy
Always struggle to get through an entire cabbage? Don’t let it go

to waste. Turn the leaves into a spring roll instead.
Sauce
In a small bowl, whisk together all the ingredients. Then, whisk in 2
to 3 tablespoons of water, until the sauce reaches a creamy but INGREDIENTS
dip-able consistency.
Spring Rolls
Spring Rolls
4-6 savoy cabbage leaves
1. Blanch the leaves of the green savoy cabbage by putting them
or any other broadleaf cabbage
in boiling water for 2 minutes, then immediately running them
under cold water. 3 oz rice noodles
1/2 cucumber
2. Cut the carrots, cucumber and radishes into matchsticks.
1-2 carrots
3. Finely chop the leftover herbs and the spring onion.
1-2 radishes
4. Cook the rice noodles according to the packet instructions. spring onion
assorted herbs (mint, cilantro)
5. Fill the cabbage leaf. Leaving about 1 inch of leaf empty around
the edges, cover the lower third of the leaf with a few pieces of
cucumber, followed by a small handful of rice noodles and a few
strips of carrot and radish. Sprinkle generously with the herb mix
Sauce TIP!
and top with spring onion. 1⁄3 cup creamy peanut butter
2 tbsp rice vinegar Add whichever veggies
6. Fold the lower edge up over the fillings, rolling upward just until
the filling is compactly enclosed. Fold the short sides inward like 2 tbsp soy sauce
thgois odis! you like - just slice
you would to make a burrito. Lastly, roll the leaf up. Repeat with
the remaining ingredients.
2 tbsp maple syrup
1 tbsp sesame oil
so them finely
7. Serve the spring rolls with peanut sauce on the side. You can
2 cloves of garlic, crushed
serve them whole, or sliced in half on the diagonal with a sharp
chef’s knife. 1 tsp curry powder
26 27
TIP! t for
Use as accoCmhäpassnihcmnientte (p.70),
Lángos (p.32)fi,lling in the rolls
or as a 27 + 47)
FERMENTED
(p. ASPARAGUS ENDS

20 MINS 7 DAYS PLENTY!
Spring is prime asparagus season, but the tough end of the

spear often gets wasted. Fermentation to the rescue! Soaked
with aromatics, lemon, and brine, asparagus ends make a
delicious, tangy condiment.
ent to dishes .
1. Peel the asparagus ends to remove the toughest layer of
the vegetable. Use as connddiomver. And over
2. Chop the ends into bite-sized pieces, and put them in a
clean jar.
Over a
3. Dice the lemon and herbs, and add both to the jar. Make
sure everything is pressed well into the glass, and that the
glass is full.
4. Pour the salt brine over the contents of the jar until fully INGREDIENTS
submerged; close the jar.
4 cups asparagus ends
5. Allow the jar to rest on the kitchen counter for seven days, (or any other of our favorite seasonal gold)
opening it once a day to let built-up gases escape.
1 organic lemon
6.
Taste your fermented asparagus ends after seven days. (can be a already squeezed one)
If you’re happy with the taste, store the jar in the fridge –
1 handful of herbs
the lower temperatures will stop the fermentation process.
(thyme, rosemary and tarragon work well)
If you prefer a more sour taste, leave the jar on the counter
for a few more days, remembering to let the gas out from 2 cups of 2% salted water
the jar daily. (i.e. 1/2 tbsp of salt in 2 cups of water)
28 29
SPRING
RÖSTI
Pronounced 'reursch-ti'

easy peasy!
The beauty of a rösti? As long as you have potato, you can throw in INGREDIENTS
any additional veggies you have on hand. Here, we used zucchini
and carrots – but try kohlrabi, parsnip, or any other vegetable 1 carrot
that’s lying around.
1 zuchinni
1. Grate carrots, zuchinni and boiled potatoes. 1 1/2 lbs potatoes, boiled
2. Peel and finely chop the onions, then add them to the grated 1 onion
vegetables. Add eggs, and stir until combined.
3. Add salt, pepper, and nutmeg to taste.

2 eggs
salt, pepper and ground nutmeg Great lunch snack
4. Heat oil in a frying pan to medium heat. Place small heaps of the
2 tbsp oil with a salad
mixture in the pan, and flatten into palm-sized puffs. Fry on both
sides until golden brown. on the side
Enjoy!
30 31
HUNGARIAN
LÁNGOS
We used sour crdipea! m

with dill as active time
15 MINS
cooking time
60 MINS
makes
2 SERVINGS
Boiled too many potatoes? Transform them into lángos: a

delicious, deep-fried bread that’s tasty topped with whatever
is in your fridge.
1.
If your potatoes aren’t already boiled, boil them in salted
INGREDIENTS
water until tender. Peel, let cool, and then grate finely.
1 medium potato
2. Heat the milk in a saucepan until lukewarm. Remove from heat.
Add the yeast and sugar, allow to dissolve, then leave to infuse 1/2 cup milk
for 3-4 minutes.
1 1/2 tsp yeast
3. Mix the flour with the grated potatoes and salt. Add the milk ½ tsp caster or granulated sugar
mixture, and stir into a smooth, fairly loose dough. Allow to rise
for about 40-50 minutes under a baking sheet, until doubled 1/2 cup wheat flour
in size. (and a little more for baking)
½ tsp salt
4. Cut the dough into 8 pieces and flatten with your fingers and/
or a rolling pin. Shape into an oval, and leave to rise for about Grapeseed oil for deep frying
10 minutes.
5. Meanwhile, heat the oil to 350°F in a saucepan. Toppings:

Top with sour cream and grated cheese, or
6. Carefully drop the dough into the oil, and fry on both sides until raid your fridge and use up the odds and
golden. Leave to cool slightly on paper towels. ends you find: mushrooms, chopped ham,
tomatoes, asparagus, feta cheese, and
7. Serve with the desired accompaniments. baby spinach – it all works.
32 33
Lasts for 1-3 moshntouhsldunbeopeneaedte.n

ATJAR Once opened, itse lots of small jars
within a week.an(u one large one)
TJAMPOER rather th
sweet-and-sour pickle

20 MINS 20 MINS 4-6 SERVINGS
You probably know this Indonesian sweet and sour side dish from the INGREDIENTS
jars from the supermarket. But why eat atjar from the supermarket
when you can make it yourself with leftover vegetables? Base
1.
Prepare your veggies by slicing them thinly. We sliced the 1 red chilli
cabbage with a mandoline, and peeled the carrots into thin
1 inch piece of ginger
strips with a vegetable peeler.
3 cloves of garlic
2. Cut the chilli in half, remove the seeds (if you like it spicy, leave
1 1/4 cups vinegar
the seeds in), and slice it into thin strips. Peel the ginger and
garlic, and slice them thinly. 1/2 cup water
3. In a large pan, bring the vinegar, water, sugar and turmeric to a 1/4 cup sugar
boil and simmer until the sugar has dissolved. 1 tbsp turmeric powder
4. Add the white cabbage, carrot, red pepper and ginger, and
cook for 1 minute longer. Vegetables
5. Turn off the heat, and spoon the vegetables into a sterilized jar,
Atjar can be made from all kinds of hard
leftover vegetables such as cucumber, TIP!
then pour in all the liquid until the vegetables are submerged.
Close the jar tightly and let it sit for a few days before using.
bean sprouts, and bell pepper. In this
recipe, we used ¼ of a white cabbage and Use as accompaniment for
3 carrots.
Lángos (p.32), Chässhcnitte (p.70),
or as a filling in the rolls
Mix it up (p. 27 + 47)
34 35
RHUBARB
CRUMBLE
perfect spring dessert

This is how
rhubarb crumbles
Spring is rhubarb season, and from bitter stalks can the most INGREDIENTS
wonderful dessert come. This recipe is perfect for any scraps of
rhubarb - or other fruits - you may have around. Simply adjust your Crumble
crumble:rhubarb ratio to suit.
1 1/2 cups all purpose flour
1. Preheat the oven to 350°F. 2/3 cups demerara/brown sugar
2. Chop the rhubarb into bite-sized pieces, and add to a pan with 1 1/2 cups rolled oats
water and sugar. Simmer for 10 minutes until softened. 1/2 cup (1 stick) butter
you can also
erv e with y o g
S eam on the side!u r t 3. Combine oats, flour and sugar, then rub in the butter until the
mixture is crumbly. Filling
use stale bread
or cr 4. Smooth the rhubarb mixture into a greased baking dish, and
sprinkle the crumble evenly on top. Bake for 20 minutes, until the
crumble is golden brown and the rhubarb is bubbling around
6-8 rhubarb stalks
4 tbsp golden caster or granulated sugar
the edges of the dish. 4 tbsp water
36 37
CARROT
CAKE BALLS
Last for 5codantysaiinneran
airtight eat all at once!
– but it's okay to
20 MINS 2 HOURS SCALABLE
Carrot cake is a springtime staple. But what happens when INGREDIENTS

you’ve got a little too much left over, and it starts to dry out?
Introducing cake balls: the easy way to breathe new life into on-
the-edge bakes. leftover carrot cake
leftover cream cheese frosting
1. In a bowl, crumble up your leftover cake and fold in the frosting.
Scale the recipe based on the amount of leftover cake and white chocolate chips
frosting you have. For every cup of leftover cake, you’ll want
about half a cup of frosting. sprinkles or crushed nuts (optional)
2. Use a spoon or scoop to create 1-inch balls of cake, rolling to

smooth.
3. Place them in the freezer for 1 hour.
4.
Meanwhile, melt white chocolate using the microwave or a
double boiler.
5. Using a fork, carefully dip the entire cake ball into the melted
Worke sofwictahkaen…y
chocolate, allowing the excess to drip off.
6. Add sprinkles or nuts while the chocolate is still setting.
7. Allow the cake balls to rest for at least an hour until chocolate
has hardened.
typ
38 39
Figs should be eaten asap
- if you have to buy in If your herbs look tired,
advance, refrigerate in pop them in ice water
a sealed produce bag for a few minutes
SUMMER
Store sweetcorn
unhusked
in the fridge
LOVING
Gently wrap
in a towel, then Store with paper towel or
place in a loosely tea towel to soak up
closed bag excess moisture
Grapes stay freshest when

stored in the fridge
40 41
SUMMER LOVING REMIX RECIPES
LA PANZANELLA
Italian classic!

Heartsuymemneourghdinfornera
light
This ancient salad is one of the best known dishes of central Italy. INGREDIENTS
Owing its fame to its punchy flavors and sheer simplicity, it’s also a
delicious way to use up stale bread. 1 3/4 cups stale bread (preferably unsalted)
1. Cut the stale bread into cubes, and place it in a bowl with 3/4 cup water
vinegar and water. Shuffle the bread around to allow the liquid 1/4 cup white wine vinegar
to absorb evenly. Set aside.
1 1/4 cups very ripe tomatoes
2. Slice the cucumber and onion thinly, and cut the tomatoes into 1 cup cucumber
quarters.
Smaller poartstioarnstecarn 3. Add the vegetables to the bread bowl, and stir the mixture to
1/2 cup red onion
basil
serve as e dish distribute the flavors.

extra virgin olive oil
or as sid 4. Roughly chop the basil leaves, and dress the salad with salt,
pepper, and oil. Sprinkle the basil leaves atop the salad, and
enjoy.
salt and pepper
42 43
This dish can easily be turned

SURPLUS vegetarian, by replacing the
chicken with an alternative, and the
broth for a vegetarian version
RICE STEW

Very flexible recipe

Made too much rice? This wonderfully flexible stew provides the perfect INGREDIENTS
backdrop for it to shine. Use the recipe as a guide, and add whatever
leftover veggies or meats you see fit. 3 tbsp butter
1. Chop the chicken filet into pieces. Melt butter in a saute pan over 1 chicken filet
medium heat and add chicken. When cooked through, remove from 1/3 of an onion
the pan.
1 clove of garlic
2. Dice the onion, and finely chop the garlic and chilli. 3/4 inch piece of chilli
3. In the same pan, cook the onion on low-medium heat until softened, ½ tsp paprika
about 8 minutes. 1 cup chicken broth
4. Add the garlic, chilli, and paprika and cook until fragrant. leftover rice
1 egg
5. Add the leftover rice and the broth. Bring to a boil.
1 can corn, drained
6. Add corn, parmesan, parsley, and egg, continuing to simmer. Add
chopped parsley
the chicken, and stir until heated through.
grated parmesan
7. Season with salt and pepper, and serve.
44 45
SUMMER
They see me rollin' ROLLS

20-30 MINS 10 MINS 4 SERVINGS
literally just
the rice paper
INGREDIENTS
Dipping Sauce
8 tbsp unsweetened peanut butter
1 clove of garlic
Summer rolls are a versatile, healthy snack, and perfect for days 1 tbsp of lemon juice
when it’s too hot to cook. Stuff them with whatever ingredients 2 tbsp soy sauce
you have on hand.
Rolls
1. Chop the fillings into matchsticks, and arrange them so they’re
12 pcs rice paper
easy to grab with your fingertips or a spoon.
Any leftovers you’re happy to experiment
2. Working with one piece of rice paper at a time, soak the paper with, here we used:
in lukewarm water for 30 seconds to 1 minute until pliable.
5 leaves of lettuce
3.
Lay the paper on a plate. Leaving about 1 inch of paper 1 handful of herbs
empty around the edges, top it with your fillings. Fold the lower
edge up over the fillings, rolling upward just until the filling is 2 carrots
enclosed. Fold over the short sides. 1 bell pepper
4.
To make the dip, mix the peanut butter, soy sauce and ½ cucumber Try Atjar
lemon juice. Crush the garlic and add it to the sauce. Add a
little warm water to create a dip-able consistency.
¼ cabbage
1 mango
from page 34
5. Enjoy and have fun trying out your very own creations. 1 avocado
Pickled veggies
A Vietnamese signature! 5 tbsp nuts or seeds
46 47
LUXEMBOURGISH
POTATO FRITTERS
Warning: very moreish

Gromperekichelcher is one of Luxembourg’s most beloved snacks: a INGREDIENTS

deep-fried potato cake, with the saltiness offset by an apple compote
dip. Often served up at fun fairs or holiday markets, they’re a festive, 2 medium potatoes
moreish way to use up excess potatoes.
1 onion
1. Peel the onion, and grate it along with the potato. Put both in a bowl. 1 egg
2. Add egg, flour, salt and parsley. Mix well and leave to rest for 2 tbsp flour
30 minutes. Once 30 minutes has passed, stir the mixture well.
½ tsp salt
3. Coat the surface of a skillet in sunflower oil, and bring to a medium
heat. Test if the oil is hot enough by putting a drop of batter in – it
1 tbsp parsley, chopped
sunflower oil TIP! mpote
For thefatoppvelerscofrom
should start bubbling.
apple compote, to serve
4. Divide the potato mix into 4 portions to form 4 Gromperekichelcher
in the pan.
use le anish Apple Cake'
5. Cook on each side for 2-3 minutes. Remove from the pan, and place
'The ClassiconDpage 69
on a plate lined with a paper towel to absorb some of the oil.
6. Sprinkle with salt to taste, and serve immediately with a dollop of

apple compote.
Fritters > litter
48 49
T I
When your bPan! anas are
t BANANA
peel + cuutrnitnhgembrinowtoncoins, NICE CREAM
then freeze them
3 WAYS

dessert in 5 mins
Brown, spotty bananas are too often deemed unfit to eat, with INGREDIENTS
many households throwing them away just when their true
potential is about to become unlocked. Treated right, they’re the 2 overripe bananas, peeled,
key to a delicious, healthy dessert that can be enjoyed within cut into coins, and frozen
minutes.
plant-based milk possibilities
Base recipe
1. In a high speed blender, blitz the banana pieces with a splash
of plant-based milk and a pinch of salt until thick and creamy.
Variations
pistachios
are endless
2. Enjoy immediately. raspberries
cocoa powder
Variation 1
Add 1 tbsp peanut butter and top with chocolate shavings. peanut butter
Variation 2
Add frozen raspberries and top with chopped pistachios.
Variation 3
Add 1 tbsp dark cocoa powder and top with cookie crumbs.
sy-to-make,
A sustainablthe,y eadesse
heal rt
50 51
T IP!
FRUIT CUSTARD Top with any kind of
fruit or berries you have
& COOKIE DESSERT on hand
Delicious

INGREDIENTS
Ripe fruits and stale cookies go through the ultimate glow-up in
this fuss-free dessert. This is the perfect cool treat to enjoy after a 2 1/2 cups ripe fruit (whatever is in season
day in the sun. – we used mango and banana)
1. Heat a saucepan on low heat. Meanwhile, chop the fruit into 1/4 cup plant-based milk
small, bite-sized pieces. 3 tbsp rice flour
2. Add fruit and milk to the pan, and heat gently for 5 minutes. 5 cookies
Once the fruit has softened, remove from the heat.
3. To the same pan, add rice flour, and beat with a hand mixer until
combined.
4. Return the pan to a low heat, cover, and cook for 10 minutes.
Leftoversencatnfober yousedur
5. Blitz the mixture in a blender until there are no lumps. Set aside.
as supplembreakfast
6. Crush the cookies into crumbs, and dry-fry in a medium-hot
skillet until they are toasted. yogurt
7. In small glasses or bowls, layer the cookie crumbs followed by
the fruit custard. Freeze for 30 minutes, or refrigerate overnight.
When ready to serve, decorate with fruit and enjoy.
52 53
AQUAFABA
PAVLOVA
leave time for cooling
When chickpeas are cooked in water, they transform the water into
something magical: aquafaba. This cloudy liquid’s brilliance lies in its
ability to mimic egg whites, making it the perfect vegan replacement in
recipes such as pavlova.
1. Drain the chickpeas from the can, reserving the cloudy water - this
TIP! is your aquafaba. Chill the aquafaba for an hour or so. Save the
chickpeas for use in a salad, stew, hummus, or curry.
Aquafaba is the
perfect vegan replacement 2. Preheat the oven to 300°F, and line a baking tray with parchment
paper. You may find it helpful to draw an 8 inch circle onto the Wguores kors aspavlova
for egg whites! Can also be parchment paper, placing it face-down on the tray so the circle
shows through the back.
merin
used instead of egg yolks, 3. Once the aquafaba is chilled, whisk it for around 5 minutes with an
when making mayo electric beater. Continue whisking until stiff peaks form.
4. Add sugar 1 tbsp at a time, beating continuously for around 15 minutes,

or until the mix is thick and glossy and the sugar has dissolved.
INGREDIENTS
5. Whisk in vanilla extract and vinegar/lemon juice.
14 oz can of chickpeas in plain water
6. Spoonful by spoonful, place the pavlova mixture onto the baking
tray. Using your spoon, slowly smooth the pavlova mixture into the 1 1/4 cups sugar
circle shape. 1 tsp vanilla extract
7. Bake the pavlova for two hours, or until the outside of the pavlova 1 1/2 tbsp white wine vinegar or lemon juice
is firm and crisp. Once baked, turn the oven off, leaving the pavlova
1 cup coconut cream if you want to keep
inside the oven to cool for at least two hours – or preferably, overnight.
the recipe vegan; swap for regular whip-
ping cream if you’d prefer
8. When you’re ready to serve the pavlova, whip the cream until stiff
peaks form. Spread the cream on top of the pavlova, and arrange fruits for topping, such as summer berries,
fruits on top. sliced mango, kiwifruit, and passionfruit
54 55
Gonrethatefogor
SUMMER FRESH
CORN SALAD

20 MIN - 2 SERVINGS
INGREDIENTS
What to do with the lone cob of corn left over from a boisterous 1 1/2 cup corn, canned or cooked
summer dinner? Remix the cob with your favorite leftover veggies
for the sweetest, freshest take on the ultimate summer salad. 1 1/2 cup cherry tomatoes
1. If using fresh corn, clean it and carefully slice the corn off the cob.
If using canned corn, drain all the liquid from the can.
1 cucumber
2 carrots
Use leftover vegetables
½ onion
2. Slice cherry tomatoes in half.
cheese of your choice
3. Chop cucumbers, carrots, and onions into bite-sized pieces.
2 tbsp olive oil Measure with
4. Add all chopped vegetables to a large bowl with cheese, olive oil,
and lime juice.
juice of 1 lime
salt and pepper, to taste
your heart
5. Mix all ingredients, adding salt and pepper to taste. fresh basil for garnish
bed of greens for serving (optional)
6. Garnish with basil or any fresh herbs of your choice.
7. Serve salad as is or on a bed of greens you have on hand.
56 57
Leave your pears out
at room temperture
Plums don't ripen when

they're stored in the fridge
store in a perforated
bag in the bottom
of the fridge
Best stored at
AUTUMN
room temperature
FLAVORS
Fall in love with the season's rich flavors
Store shelled or unshelled
walnuts safely in an airtight
container and keep in
a cool, dry place Store blackberries in a shallow
container and place them in a cool
spot or in the refrigerator
58 59
AUTUMN FLAVOURS REMIX RECIPES
MASHED
POTATO BLINIS
TIP! ng
Make it sweep tchbyeeseusiand herbs Perfect appetizer or snack
sweet potatomoes.n,Sthwaen top with syrup,
for cinna m and toasted nuts
crea
INGREDIENTS
It can be hard to predict how many mashed potatoes to
cook. Luckily, there’s a delicious solution for times we’ve gone 2 cups leftover mashed potatoes whatever
overboard – the ultimate comfort snack.
1.
In a large bowl, combine cold mashed potatoes, grated
1/2 cup parmesan or cheddar cheese
1 egg, lightly beaten
you have
cheese, egg, herbs, 1/4 cup flour, salt and pepper.
2 tbsp fresh herbs such as
2. Shape potato mix into palm-sized patties. rosemary or chives
1/2 cup flour, divided in two
3. Place remaining flour into a shallow dish, and lightly coat the
potato pancakes in flour on both sides. vegetable oil
salt and pepper to taste
4. Drizzle oil into a frying pan or cast iron skillet over medium-high
heat, pouring just enough to coat the surface. gravy, sour cream or hot sauce
(optional) to serve
5. Fry mashed potato pancakes until crispy (about 3 minutes on
each side), adding more oil as needed.
6. Serve with your topping of choice.
Try cr+ èmsalme onfraîche

60 61
BUTTERNUT CRÈME
WITH ROASTED VEGGIES This side dish sais lmdeonliciorous
served with d tofu
marinate
Have a surplus of vegetables to use up? A butternut squash is all you

need to bring them together in one creamy, crispy and colorful ode to
autumn.
Butternut Crème
1. Preheat the oven to 400°F.
2. Cut the squash in half lengthwise, and scoop out the seeds. These INGREDIENTS
can be reserved for roasting at a later date.
Butternut Crème
3. Brush olive oil onto the cut side of the squash. Season with salt,
pepper, and other herbs to taste. 1 butternut squash
olive oil
4. Place the squash cut-side-down on a baking sheet, and roast for 40-
45 minutes until the cut side begins to caramelize. ¼ cup melted butter
salt and pepper, to taste
5. Remove the butternut from the oven, and allow to cool. Then scoop
out the flesh into a mixing bowl, and mash it with a hand masher or 2 red onions
electric beater. Add the butter, and continue mixing until creamy.
Roasted Veggies
Season with salt and pepper.
A mixture of autumn veggies,
Roasted Veggies
1. Preheat the oven to 375°F.
for example:
1 parsnip or anhay ve
2.
Cut the veggies into bite-sized pieces. Toss them in herbs, salt,
pepper, and olive oil, and spread on a baking sheet.
2 carrots
1 beet
veg you
3. Roast for about an hour, turning the vegetables once or twice to 1 broccoli
create a caramelized crust on both sides.
4 Jerusalem artichokes
Sauce
Whisk together, lemon juice, maple syrup, and mustard.
To serve
Sauce
4 tbsp lemon juice (or as a light meal on its own)
1 tbsp grain mustard
Spread the crème on a plate, and arrange the roasted veggies on top.
Garnish with the sauce and add rosemary or other herbs to taste. 1 tbsp maple syrup
62 63
PUMPKIN
Perfect recipe for usin
flesh from Halloween pu g up
mpkin SMOOTHIE BOWL

10 MINS 0 2 SERVINGS
yummy snack in less INGREDIENTS
than 10 minutes Smoothie

1/2 cup plant or dairy milk
½ cup cooked (and cooled) pumpkin
1 banana, sliced (can be frozen, or room
temperature)
1 pitted date
2 tsp pumpkin pie spice
1 tsp raw turmeric root
2–3 ice cubes
Halloween is supposed to be spooky. But the scariest thing of all?
The amount of pumpkins we waste! If you’re carving a pumpkin
this year, reserve the flesh for this delicious, nutrition-packed Suggested Toppings
smoothie bowl. creamy peanut butter/almond butter
1. Combine all the ingredients together in a blender and blend pumpkin granola
on high-speed until smooth. Pour into a bowl. pumpkin seeds
2. Place the bowl in the freezer for 5-10 minutes. This will create nuts/seeds
the texture and consistency of frozen yogurt.
banana slices
or whatever you have
3. Top with your desired toppings, and enjoy. apple slices
lying around
64 65
DUBLIN 'whatev
C
er
oddle is literally a
panic if you're ymouissihanvge'amnyeaofl, so don't
PLANT-BASED Embrace the spirit of codthdelepieces.
CODDLE

Quick prep-time!
You rarely get more Dublin than coddle, a delicious meat-filled INGREDIENTS
stew perfect for warming your bones on a cold autumn evening.
Our plant-based version allows you to make the most out of your 3 1/4 cups plant-based sausages
hot vegan breakfast leftovers. of your choice
1. Preheat the oven to 350°F. 2 large white onions

5 medium potatoes
2. Chop onion and sausage into thick slices, then slice potatoes
and carrots approximately 0.5 cm thick. 3 large carrots
2 tbsp chopped fresh parsley
3. Place half of the sausages at the bottom of a casserole dish,
then layer half of the potatoes, onions, carrots, salt, pepper 1 1/4 cups plant-based milk
and parsley. Repeat with the remaining half of sausages and 2 cups vegetable stock
vegetables.
8oz lean plant-based bacon
4. Pour vegetable stock and milk into the dish, and cover with a lid. salt and pepper for seasoning
Put in oven.
knob of plant-based butter
5. Once 1 hour and 40 minutes has passed, remove the dish from
the oven and add plant-based bacon and a knob of butter.
Return to oven for 20 minutes, then remove and allow to rest for
10 minutes before stirring and serving. Yum!
66 67
TIPe!r cream in CLASSIC DANISH

Freezceubleefttroavys - perfect APPLE CAKE
ice or a cup of coffee
f
use those bruised and wrinkled apples!
“Gammeldags æblekage” - or classic apple cake - is a

signature Danish dessert. With no baking required, it’s quick
to throw together and makes the perfect home for a surplus of INGREDIENTS
autumnal apples.
2 1/2 cups apple, peeled and diced
1. Using a saucepan, cook the apples with a splash of water, on
low heat, until the apples begin to soften and break down. a splash of water
3/4 cup of stale bread (the breadcrumbs
2. Add sugar and lemon juice, adjusting the quantities until you used in between layers can be made of
reach your preferred balance of sweet and tart. Once you’re all your different odds and ends – even
satisfied, set the apple mixture aside. ryebread)
3. Using a food processor, blitz the stale bread and sugar to 1/4 cup sugar
form breadcrumbs.
1/4 cup butter
4. Melt the butter in a frying pan over medium-high heat. Once 1/2 cup whipped cream
bubbling, add the breadcrumb mix and fry until golden and
sugar and lemon juice to taste
crispy. Remove from heat.
jam to serve
5. Grab two glasses, and layer a thin coat of the breadcrumb
mix in the bottom of the glass. Top with a spoonful of apple
mix. Repeat to create layers, being sure to finish with a layer
of crumbs. Top with whipped cream. For a warming kick, add
eeze
Make a larger baetch-,eaansyd pefrasy
a drizzle of whisky or rum atop each biscuit layer.
half for next tim g sauce for th!e
6. Finish the dessert with a spot of jam on the cream.
Or use it as dippins on page 48
Potato Fritter
68 69
CHÄSSCHNITTE Great snack cfkorishwhen

you're pe

easy peasy!
INGREDIENTS
It’s cheese on toast – but perhaps not as you’ve always known
it. Spruced up with onion, garlic and eggs, this is the ultimate 3 1/2 cups leftover grated mixed cheese
autumnal indulgence, perfect for using up stale bread and cheese.
1 small onion
1. Preheat the oven to 400°F. ½ clove of garlic
2. Finely chop the onions and garlic. 3/4 cup flour

2 eggs
3. Mix the onions and garlic together with the grated cheese. Add
flour, eggs and milk, and stir until smooth. 3/4 cup milk
salt, pepper and ground nutmeg, to taste
4.
Arrange the bread slices on a baking tray, and spread the
cheese mixture onto the surface of the bread. Bake for 12-15 4 cups leftover bread,
minutes until the mixture turns golden and bubbly. cut into 1/4 inch slices
5. Season with salt, pepper and nutmeg.
Mix it up byts spreading the pr+ es34eronved

condimen frd beomfoparegeths 29e cheese
the brea
70 71
PAN
BOLLO
use your stale bread for this
TIP! lo in the
Store thpeanpacnovebroed with a
baking piece of foil
Whether you know it as pan bollo or bread and butter pudding, INGREDIENTS
the outcome is the same: an indulgent, spicy, warming dessert
that’s perfect for using up stale bread.
8 slices of white bread
1. Preheat the oven to 350°F. 2 cups milk
1/2 cup raisins
2. Dice the bread into small cubes of about 3/4 x 3/4 inch – or
simply tear the bread into small pieces. Set the pieces in a 1 tsp cinnamon
large bowl, add the milk, and allow to soak for 5 minutes.
1/2 sugar (plus extra for garnishing)
3. Meanwhile, grease a baking dish with butter, then sprinkle with 2 tsp vanilla sugar
an extra tbsp of sugar. Ensure the butter is evenly coated with
sugar. 2 tbsp butter at room temperature
(plus extra to grease the baking dish)
4. Add the raisins and cinnamon to the bread bowl and stir to 1 tsp baking powder
form a chunky batter.
4 eggs
5. Mix the sugar, vanilla sugar, and baking powder into the batter. Optional: coconut flakes, splash of rum,
Then, add the butter. Stir until fully combined. or apple pieces
6. Lastly, add the eggs to the batter, and stir until the eggs are
fully incorporated.
7. Layer the batter as smoothly as possible into the baking dish,

and bake for 50 minutes.
ServingCriteawimthfrthomepage 51,
8. Once the dessert is golden brown and bubbling, sprinkle 1 tbsp
of sugar evenly across the surface. Return to the oven and
bake for a further 15 minutes. Serve while warm or cold.
Nice the perfect
Banana ke
ma s th-fisighting dessert!
food-waste
72 73
Welcome
CANADIAN CHEFS AND
GLOBAL WASTE WARRIORS!
As you’ve seen throughout the rest of this book, we’re all
about remixing, resourcefulness and experimentation.
Afterall, we believe cooking should be as fun as eating is!
Too Good To Go Canada was thrilled to participate in the

global version of our book (you can check out our locally
inspired Summer Corn Salad recipe on page 56.). While the
fight to eliminate food waste is global, it starts at home.
To celebrate our first year in Canada we wanted to bring
something special and unique to our Canadian Waste
Warriors who have embraced our movement.
We asked some of our partners from Montreal, Toronto

and Vancouver to share with us (and you!) their brilliant
(not to mention delicious) ideas for taking recipe staples
and “remixing” them into something new. What you’ll find
in the pages that follow is a peek into the kitchens of some
of Canada’s most talented chefs, who are teaching you
their secrets on how to simply spice up your leftovers and
creatively reduce the food waste you produce at home.
Ready to get cooking? Fighting food waste is about being

creative so we can’t wait to see your versions of our Remix
Recipes on Instagram. Tag us at @TooGoodToGo.Can!
74 75
REMIX RECIPES
Deirdre Buryk
Fresh City Recipe Creator and Nutritionist
SEASONAL
FRUIT TRIFLE
The beautiful part of this recipe is that you can make it any time
of year and it will still be appropriately seasonal AND consistently
delicious. Just switch the fruit depending on what is in your fridge
or in peak season. A simple, refreshing, and sweet dessert to end
a lovely dinner. Size up or down depending on how many you’re
feeding.
1. Use two small bowls to separate the egg yolks from whites. Set
the yolks aside for this recipe.
2. Chop your seasonal fruit into small dice-sized cubes. Set aside.
Custard
In a small saucepan bring 1 cup of cream and 1 cup water to a boil.
oB n Appétit!
Reduce the heat to medium-low, while whisking the liquid, add
1/4 cup sugar and 4 egg yolks. Whisk in the almond extract and
cornstarch. Continue to whisk until everything is well combined.
Remove the saucepan from heat and place the custard in the INGREDIENTS
fridge to cool and thicken.
4 eggs
Whipped cream:
In a large mixing bowl use a hand mixer fitted with the whisk 4 ½ cups seasonal fruit or berries
attachment, whip 1 cup of cold cream at medium speed and slowly 2 cups cream, divided
add in a teaspoon of sugar. Once the sugar is well combined, turn
the speed up to medium-high until stiff peaks form. Set aside in the 1 cup water
fridge until you are ready to assemble your trifle.
1/4 cup sugar, plus 1 teaspoon for
whipped cream
3. Slice the banana bread into ½-inch thick slices.
1 1/2 tsp almond extract
4. In a large glass bowl, begin a layer of banana bread slices. Top
with a thin layer of fresh cut fruit and pour in half of the custard. 1 tablespoon cornstarch
Top with half of the whip cream. Repeat. 1 loaf Banana Bread
5.
Top everything with the last of your fruit and sprinkle with 1/2 cup raw unsalted almonds, roughly
chopped almonds before serving. chopped
This is
76
optional 77
REMIX RECIPES
NO-WASTE
LAST OF ALMOND
BUTTER OATMEAL
This is so sviemrple
and cle
Here at Greenhouse, we’re not ones for convention. From experimental
flavour combinations to unexpected ingredient substitutions, the
unorthodox excites us. Breakfast in a food jar? — a food and environmental
hack in one?!
When creating this recipe we promptly climbed atop the kitchen counter
and reached to the back of the cupboard for an almost-exhausted jar of
almond butter. Why not try No-Waste Almond Butter Oats?
1. Prepare your favourite oatmeal as you normally would, then scoop it

into your near-empty jar of nut butter.
2. Layering with sliced fruit, hemp hearts, and any other accoutrements
you enjoy with your morning porridge. This will add a nutty
3. The warm oats melt those pesky last few streaks of nut butter, which no depth of flavour to your
amount of muscle or perseverance can scrape out.
breakfast jar.
4. We chose to layer oatmeal and fruit in our almond butter jar so that the
m m a K n ight
Eo-Founder and Head of Brand,
oatmeal would heat up the nut butter and would be easier to scrape
from the sides with each bite!
5. After you’re done, wash and reuse the jar for future meals or to store
nuts and seeds etc.
C
Greenhouse
78 79
REMIX RECIPES
Kula Kitchen
SUKUMA WIKI
stretch the week
Meaning “stretch the week” in Swahili, Sukuma Wiki is widely

enjoyed in East Africa as an affordable, accessible meal. Our Remix
twist on it makes for an easy, delicious weeknight dinner and the
perfect way to stretch the week and clear out the cabinet. You can
adjust ingredients to what you have on hand. Try to use greens
that are in season and support local when you can!
1. Combine Sukuma Stew with your veggies, legumes, and meat

alternative in a saucepan and bring to a simmer. We used sweet
potato, black beans, and our BBQ Ribz.
2.
Allow to cook and simmer for 30 minutes or until protein is
cooked. It’s going to cook down quite a bit, so add water as INGREDIENTS
needed.
KULA Sukuma Stew
3. Turn off heat and add spinach.
Leftover vegetables or legumes
4. Rinse and chop Kale leaves and stems. In separate saucepan,
heat virgin olive oil on medium. Add garlic and stems to
Your favourite meat alternative
saucepan and sauté. Leftover rice
5.
Add chopped kale leaves and cook until tender, about 5 Red Kale
minutes. Turn off heat and add the juice of half a lemon. Garlic Can be fonio, cous
Lemon or your favourite cous,
6. Serve rice, stew, and sautéed greens. Enjoy!
grain
80 81
MAPLE CROISSANT
PUDDING
A few dried croissants, a few tatty small berries and there you go!
A simple and gourmet dessert idea.
1. Over medium heat, heat the cream in a medium saucepan.
2. Lay the cubes of croissant in a 8in (20cm) oven pan. Add the
maple syrup and half of the beaten eggs alternating with the
INGREDIENTS
warm cream. Mix. Pour the rest of the beaten eggs and mix
lightly.
6 day old (of a few days) Au Pain Doré
3. Bake in the oven at 375°F during 35 minutes or until the top is croissants diced
golden (if needed, cover with an aluminium paper to prevent 2 cups of 35% cream
from burning).
1/3 cup of Maple syrup
4.
Sprinkle with maple sugar, and add dried raisins or fruits if 2 beaten eggs
desired.
Dried raisins or berries and Maple sugar
5. S
erve warm with a dash of maple syrup. (for topping)
And that’s it, Perfect to use your

BON APPÉTIT ! tatty small berries
82 83
REMIX RECIPES
SEASONAL iginated fr
Or tral Italy
o m
PANZANELLA Cen
SALAD
Panzanella salad is a simple salad made from leftover “stale” bread

and fresh Mediterranean ingredients. Typically, made with tomatoes,
onions, basil, olive oil & vinegar, but you can incorporate different
ingredients, both fruit and vegetables, to add new or seasonal
flavours based on the time of year. Make croutons instead if your
1. Place the olive oil, chilis and garlic in a bowl and leave to infuse for
up to 2 hours. Remove garlic & chilis and set aside.
bread isn't quite dried out
2. Cut the tomatoes in half and remove the seeds. Ensure to keep the INGREDIENTS
juice from the tomatoes (it’s very flavourful). Once the seeds are
removed, dice the tomatoes.
200 g cubed 3-day old bread
3. Place the tomatoes in a bowl with the tomato juice, basil & thinly 3-4 Medium sized tomatoes
sliced onions. Season with kosher or sea salt. Drizzle with olive oil &
balsamic. Fresh basil
½ Onions, sliced thinly
4. Sprinkle 3-4 tablespoons of water over the stale bread cubes & mix
lightly. 6 Tbsp Pusateri’s Delicato Extra Virgin
Olive Oil
Pusateri's
5. Add the bread to the tomato salad & mix again until everything is
2 Tbsp Pusateri’s Aged Balsamic Vinegar
combined.
2 Garlic cloves, peeled & bruised
6. Season with additional salt, pepper & vinegar. Serve cold but not
chilled. 2 Red chilis, split and de-seeded
84 85
AUTUMN FLAVOURS
Eataly Toro nto

MINESTRONE
INVERNALE
A food-waste friendly take on an Italian classic: minestrone. At Eataly,
we love working with what’s in season and when there are those little
bits left behind, what better way to enjoy them than with a hearty
Italian soup? Chef’s tip: adapt this winter recipe by swapping in other
INGREDIENTS
leftover vegetables you might have at home, or seasonal favourites
throughout the year. Whole or parts of:
Fennel bulb and fronds
1. Trim fennel, onion, carrots, celery, and squash into ½ inch pieces.
Set aside fronds of fennel and smaller branches of the bulb. Dice
Onion, skins reserved
larger stalks into ½ inch pieces and put in the bowl with the other Carrots, peeled and peels set aside
vegetables.
Broccoli Florets and Stems
2. Cut the kale into ¼ inch pieces, stems included; trim the broccoli Cauliflower Florets and Stems
and cauliflower into ½ inch pieces; slice the whites of your leeks into
half-moons. Set aside green tops. Celery
Butternut Squash/Pumpkin/Sweet
3. Bunch the stems of the fennel, parsley, sage, and basil, with the
Potato
fennel fronds and bay leaves. Wrap them with the top greens of the
leek, onion skins, carrot peels and any other vegetable scraps you Kale
may have around. Tie them together in a coffee filter or cheesecloth
with butcher twine. Leek
Parsley
4. In a large stock pot, heat 3 tablespoons of extra virgin olive oil on
medium high heat and add in the diced vegetables. Season lightly Rosemary
with salt and pepper. Cook the vegetables until soft and slightly
Sage
caramelized before turning the heat to low.
Basil
5. Add the bundle of aromatics and cover with 3 litres of cold water.
Add in the prosciutto end and cheese rind, then simmer for about Bay Leaves
30-45 minutes. Prosciutto di Parma DOP Heel
6. Recover the cheese rind, dice it up and add back to the soup. Parmigiano Reggiano DOP Rind
3 tbsp extra virgin olive oil
7. Divide the soup among 4 bowls and top each bowl of minestrone
with a healthy drizzle of extra virgin olive oil. Serve immediately. Salt and Pepper, to taste
Buon appetito!
86 87
SHOP SURPLUS FOOD WITH
TOO GOOD TO GO
Our app lets you save ‘Surprise Bags’ of unsold
food from shops and restaurants near you.
Use the recipes in this book to create exciting
dishes from what you get.
88
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The aim of this book is simple: to help you

Transform leftover roasted fish into a curry,

And while you are welcome, of course, to

the only rule:

Photography by Nina Malling

On its own, a forgotten piece of fruit or a tossed portion of

Around the world, 79 tons of food is thrown away every

Be bold with your experiments as you blitz, bubble and brew

Surplus Rice Stew

64 Pumpkin Smoothie Bowl

66 Dublin Plant-Based Coddle

68 Classic Danish Apple Cake

Spring 72 Pan Bollo

26 Green Cabbage Spring Rolls

28 Fermented Asparagus Ends Exclusive Recipes From

36 Rhubarb Crumble 78 Greenhouse

38 Carrot Cake Balls 80 Kula Kitchen

Best stored in the fridge's Keep stored in

Quick and easy

5. Season to taste with curry powder, salt, pepper and chilli.

6. Gently toast the peanuts in a dry frying pan, then sprinkle

active time cooking time makes

Give stale bread a second chance by transforming it into a INGREDIENTS

5. Using your hands, shape teaspoonfuls of batter into patties or

use what you have

This is a twist on a Portuguese classic: Codfish à Brás. Here, the fish

active time cooking time makes

If you’re feeling a little worse for wear after holiday festivities, a

7. Add noodles and sauce, and stir until heated through.

and fork sauce. Season to taste. chilli sauce, to serve

active time cooking time makes

Croquetas are the ultimate way to transform back-of-the-fridge

Good with aioli!

active time cooking time makes

cooling in the fridge

Store them in the

Wash, dry, and refrigerate

Store spring onions

Always struggle to get through an entire cabbage? Don’t let it go

active time cooking time makes

Spring is prime asparagus season, but the tough end of the

active time cooking time makes

3. Add salt, pepper, and nutmeg to taste.

We used sour crdipea! m

Boiled too many potatoes? Transform them into lángos: a

5. Meanwhile, heat the oil to 350°F in a saucepan. Toppings:

Lasts for 1-3 moshntouhsldunbeopeneaedte.n

active time cooking time makes

active time cooking time makes

Carrot cake is a springtime staple. But what happens when INGREDIENTS

2. Use a spoon or scoop to create 1-inch balls of cake, rolling to

3. Place them in the freezer for 1 hour.

6. Add sprinkles or nuts while the chocolate is still setting.

Grapes stay freshest when

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serve as e dish distribute the flavors.

This dish can easily be turned

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Very flexible recipe

active time cooking time makes

A Vietnamese signature! 5 tbsp nuts or seeds

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Gromperekichelcher is one of Luxembourg’s most beloved snacks: a INGREDIENTS

36 Rhubarb Crumble 78 Greenhouse

5. Season to taste with curry powder, salt, pepper and chilli.

6. Gently toast the peanuts in a dry frying pan, then sprinkle

5. Using your hands, shape teaspoonfuls of batter into patties or

7. Add noodles and sauce, and stir until heated through.

3. Add salt, pepper, and nutmeg to taste.

5. Meanwhile, heat the oil to 350°F in a saucepan. Toppings:

2. Use a spoon or scoop to create 1-inch balls of cake, rolling to

3. Place them in the freezer for 1 hour.

6. Add sprinkles or nuts while the chocolate is still setting.

6. Sprinkle with salt to taste, and serve immediately with a dollop of

4. Add sugar 1 tbsp at a time, beating continuously for around 15 minutes,

7. Serve salad as is or on a bed of greens you have on hand.

6. Serve with your topping of choice.

1. Preheat the oven to 350°F. 2 large white onions

2. Finely chop the onions and garlic. 3/4 cup flour

5. Season with salt, pepper and nutmeg.

7. Layer the batter as smoothly as possible into the baking dish,

1. Prepare your favourite oatmeal as you normally would, then scoop it

1. Combine Sukuma Stew with your veggies, legumes, and meat

1. Over medium heat, heat the cream in a medium saucepan.