The guests have left, and I am completely alone in the whole house. Several single and double rooms and a dormitory in the attic. I slept for a day and a half, and now I am slowly cleaning the kitchen. I can feel this month and those 250 hours on my feet. Tomorrow, my vacation officially begins. It's shorter than it was supposed to be because of the events scheduled at the Center. Of course, I'll use the Deutschlandticket (German train ticket). I even thought about going to Sylt, but no, I prefer the North Sea.
I'm using up the leftovers from the guests' departure. The nature of my work is that there is often a lot of food left after such events, and there's not much to do with it. The next event is in a month. One of my professional challenges this year is to minimize food waste. The custom of begging monks for food was very sensible in the West, and it still exists in some places in the East. It would solve the problem.
In the city, you can currently donate surplus food to food banks and various organizations that feed the homeless or single mothers.
One of the products I have left is homemade bread. Rolls, spelt bread, and wheat bread from the sleeve.
CRUTONS!
The best way to avoid wasting bread, which is one of the most frequently wasted food products in households. And croutons are currently the basis of my diet.
Evolutionarily, we love everything that crunches, which makes anything placed on a crouton taste better. Making croutons also allows us to utilize the temperature differences of individual ingredients.
You can use a toaster or a mini oven. A toast can be the basis for a sandwich with... whatever we have left and need to use up.
In the picture, there are croutons made from homemade wheat rolls, with radish leaf pesto, parsley, and basil. Such a sandwich will be high in calories, so it's good to remember that due to the high fat content in the pesto. It's best to combine it with protein. For me, the basic protein addition is already in the pesto; one of the ingredients is hemp seeds with 33% protein content. Other additions like pumpkin seeds or sunflower seeds also contain a lot of protein.
I found a pack (sealed!) of vegan salami hidden in the depths of the fridge.
I baked the rolls in a mini oven, then spread pesto on them, placed the salami on top, and put them back in the oven for a few more minutes.
On top of that, cold vegetables, tomato, cucumber (pickled, Germans don't appreciate pickles), and pickled jalapeno.
You can use... whatever looks tired of life and demands to be used. You can turn leftovers into a salad and serve it on croutons. Croutons go perfectly with most soups instead of fresh bread and with various dishes where starchy bread is used as an accompaniment.
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