I have been working consciously to reduce the amount of food waste in our house. I try to make sure I have cleared out the fridge before I buy new fruit and veg. The compost bin does get some and the dog also helps!
I had a few sad-looking veggies left and a large tin of tomatoes so I decided to make up my own batch of sauce. No waste and hidden veggies – double win! The kids enjoyed it and it made quite a bit (triple and quadruple wins!) so I have the left overs frozen for future speedy dinners.
You can work with the veggies you have and adjust to your taste, but these are what I used:
- 1 medium sweet potato, peeled and cubed
- 2 medium carrots, cubed
- 2 large broccoli stems, cut into chunks
- 6 mushrooms
- a large handful of spinach
- a large tin of crushed tomatoes (800g)
- salt and pepper to taste
I did this in my Bellini, but you could easy replicate it with the veggies in a saucepan on the stove and then transferring to a food processor/blender/stick blender.
Add the potato, carrots and broccoli and about 1/4 cup of water and set on 100c, speed 1 for about 15 minutes.
After 10 minutes, add the mushrooms through the top, then 1 minutes before the end, add in the spinach.
Scrape down the sides and add the tomato, salt and pepper.
Start on speed 3 and gradually work up to speed 7 for about 30 seconds, or until quite smooth.
Scrape down sides again, and set at speed 2 for about 10 minutes with the measuring cup lid off to allow steam to escape.
Start again on speed 3 and gradually work up to speed 7 for about 30 seconds, or until smooth.
I stirred our sauce through some gluten-free pasta, added a couple of handfuls of left over BBQ chicken and topped with a mix of Nuttelex, nutritional yeast and crushed cornflakes and baked in a moderate oven for about 25 minutes. The kids were delighted to have a ‘non-veggie’ dinner 😉