From PlantYou Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet

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Tips

Gluten-free version: Use gluten-free tamari instead of soy sauce.

For more inspiration, check out these tasty ideas:

• Spicy Tempeh Mango Spring Rolls
• Vegan Spring Rolls
• Curried Tofu Summer Rolls
• Squash and Bean Thread Noodle Spring Rolls

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Tips

To bake instead of air-fry: Preheat oven to 400°F. Bake on a prepared baking sheet for 25 minutes or until crispy, turning tots halfway through.

For more inspiration, check out these tasty ideas:

• The Best Broccoli Slaw
• Cheesy Vegan Stuffed Spinach Bites
• Cream of Broccoli Soup
• Crispy Buffalo Cauliflower Bites

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Tips

Gluten-free version: To make this gluten-free, use gluten-free pasta.

For more inspiration, check out these tasty ideas:

• Vegan Chili Mac and Cheese
• Spring Veggie Mac and Cheese with Vegan White Cheddar Sauce
• Butternut Squash Mac and Cheese with Broccoli
• Or check out our full roundup of Healthy, Delicious Vegan Mac and Cheese Recipes.

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Flavor Profiles

Mexican-style: Choose sweet potato, bell pepper, black beans, frozen corn, fresh cilantro, and lime juice.

Mediterranean-style: Choose carrots, celery, chickpeas, herbes de Provence, frozen green beans, fresh dill, and lemon juice.

Italian-style: Choose parsnips, celery, white beans, Italian seasoning, frozen peas, fresh parsley, and white wine vinegar.

For more inspiration, check out these tasty ideas:

• Clean-Your-Pantry Lentil-Vegetable Stew
• 8-Ingredient Lentil Soup with Potatoes and Kale
• Lentil Vegetable Soup
• Hearty Purple Cabbage Soup

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Tips: The rice pudding tastes best chilled, so we suggest making it a day ahead. That way, it can chill overnight, and you can build the parfaits the next morning. Stash any extra pudding in the fridge to enjoy for the next four to five days.

If you’d rather use store-bought granola for the parfaits, we recommend Plantstrong’s line of oil-free granolas. 

To make this recipe gluten-free use gluten-free granola; to make it nut-free, use nut-free granola.

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For more inspiration, check out these tasty ideas:

• Creamy Spinach and Artichoke Soup
• Butternut Bisque with Parsley Pistou
• Curried Sweet Potato Soup
• Caramelized Garlic and Potato Soup

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Bodrug’s highly anticipated second cookbook, Plant You Scrappy Cooking, focuses on zero-waste recipes that use hidden gems in your pantry (like aquafaba) to create wholesome vegan meals. “I have about 25 recipes earmarked as ‘kitchen raid meals’ where you can use just about any bean, grain, or vegetable to help people reduce food waste,” says Bodrug. “The new book also has a ‘Have This, Make That’ visual index at the beginning of the book, which allows users to peruse some of the most commonly wasted foods (like bread) and correspond them with recipes throughout the book!”

One of the standout recipes from Plant You Scrappy Cooking is a creamy, dreamy chocolate mousse that utilizes the silky smooth properties of whipped aquafaba. “You can bake up [whipped aquafaba] to make pavlova or meringue cookies, so I thought it would make an excellent chocolate mousse,” says Bodrug. “I tried folding in melted chocolate one day and was absolutely blown away by the results. It created the creamiest fluffy mousse with such limited ingredients. It’s absolutely liquid gold.” 

If you’ve never worked with aquafaba before, this recipe will change the way you look at a can of chickpeas and turn you into a scrappy cooking superstar!

Aquafaba Chocolate Mousse Recipe

Bodrug’s decadent concoction, dubbed “Mousse on the Loose,” can be found in Plant You Scrappy Cooking alongside dozens of other delicious plant-based recipes. We recommend choosing no-salt-added or low-sodium canned chickpeas to keep the sodium count in check. If you want to add a little extra pizzazz to your chocolate mousse, Bodrug suggests sprinkling some berries, flaky sea salt, or cacao nibs on top of each serving. 

Makes: 4 servings  Cook Time: 25 minutes

Ingredients

• 5 ounces vegan dark chocolate, 75% or greater
• 1 (15-ounce) can no-salt-added chickpeas 
• ½ teaspoon cream of tartar
• Optional toppings: homemade or store-bought vegan yogurt or whipped cream; fruit of choice, such as raspberries

Instructions 

1. Using a double boiler, melt the chocolate until smooth. (Alternatively, in a microwave-safe bowl, melt the chocolate in a microwave in 5-second increments.) Once melted, set aside to cool.
2. Drain the can of chickpeas (setting them aside for another recipe), capturing the aquafaba in a large bowl.
3. In a bowl, combine ½ cup of the aquafaba and the cream of tartar. Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat until the liquid begins to foam, for 5 to 6 minutes.
4. Keep mixing until the meringue forms stiff peaks. You should be able to lift the whisk and have the meringue stick to it. This will take about 10 minutes.
5. Using a spatula, gently fold in the chocolate, a tablespoon at a time (do not overmix here, which could deflate the meringue) until it is completely mixed in. Transfer to jars and refrigerate overnight or until firm. Enjoy topped with vegan yogurt and fresh fruit.

For more tips on transforming leftover ingredients and reducing food waste, check out Scrappy Cooking, out April 2. And be sure to take a look at Bodrug’s feature in the spring 2024 issue of Forks Over Knives magazine, on newsstands now!

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Muhammara (Roasted Red Pepper Dip)

1. Soak two 1-inch-thick slices of stale whole grain sourdough or Italian bread in a bowl of water until soft. Drain, squeezing excess water back into the bowl; reserve water. 
2. In a food processor combine soaked bread slices; one 16-oz. jar roasted red peppers, drained; ½ cup walnuts; 3 cloves garlic, minced; 1 tablespoon lemon juice; and 2 teaspoons pomegranate molasses (optional). Process until mixture is combined and mostly smooth. If the dip is too thick, add reserved soaking water, 1 tablespoon at a time, until desired consistency. 
3. If you like, garnish with a drizzle of pomegranate molasses and sprinkle with additional chopped walnuts. Serve with whole grain pita wedges or crackers. Makes 1½ cups

Garlicky Bruschetta Bases

1. Preheat oven to 350°F. In a bowl stir together 2 tablespoons flaxseed meal and 2 teaspoons minced garlic. Stir in 1 cup warm water; let stand 5 minutes. 
2. Lay 6 slices of stale bread on a baking sheet. Brush tops of slices with the flax gel. Bake 12 to 15 minutes or until tops are golden brown. Flip bread slices over; bake 5 minutes more or until crisp on both sides. Cool completely. Store bruschetta bases in an airtight container at room temperature up to 1 week. 
3. Top with your favorite bruschetta topping or this simple combo: Stir together 2 cups chopped tomatoes; 2 scallions, chopped; 2 teaspoons balsamic vinegar; and 1 clove garlic, minced. Spoon ⅓ cup topping onto each bruschetta base. Makes 6 slices

Seasoned Bread Crumbs

1. Preheat oven to 350°F. In a food processor pulse 2 cups of stale whole grain bread cubes until finely chopped. Add 1 tablespoon Italian seasoning and 1 teaspoon each tahini, garlic power, and onion powder; pulse to combine. 
2. Spread bread crumbs on a baking sheet. Bake 10 minutes or until crisp and browned. Store bread crumbs in an airtight container at room temperature up to 1 month. Use as desired in recipes. Makes 1 cup

Maple-Cinnamon French Toast

1. In a shallow bowl whisk together ¾ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or oat; 2 tablespoons ground chia seeds; 2 tablespoons pure maple syrup; ½ teaspoon pure vanilla extract; and a pinch sea salt. Let stand 5 minutes. 
2. Dip 4 slices stale bread in the mixture, coating both sides and letting bread soak up liquid. Sprinkle one side of each slice with ground cinnamon. 
3. Heat a large nonstick skillet over medium. Place bread slices in skillet cinnamon side down; sprinkle with additional cinnamon. Cook 4 to 5 minutes per side or until crisp and golden brown. 
4. Serve with fresh fruit and additional maple syrup. Makes 4 slices

Pappa Al Pomodoro (Tuscan Tomato-Bread Soup)

1. In a large saucepan cook 1 cup chopped onion and 2 teaspoons minced garlic in 2 tablespoons vegetable broth 3 to 5 minutes or until softened, stirring occasionally. 
2. Add one 28-oz. can no-salt-added crushed fire-roasted tomatoes, 3 cups low-sodium vegetable broth, 1 teaspoon dried oregano, 1 bay leaf, and ¼ teaspoon crushed red pepper to saucepan. Cover and simmer over medium-low 15 minutes. Stir in 2 cups stale bread cubes. Cover and cook 10 minutes more. Remove and discard bay leaf. 
3. Blend soup with an immersion blender until bread has completely disintegrated into the soup. Just before serving, stir in 2 tablespoons chopped fresh basil. Garnish with additional basil and freshly ground black pepper. Makes 4 cups

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