If you have been peeling root vegetables and trimming off outer cabbage leaves and stalks of broccoli and herbs, all of these can be repurposed.
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Find a large container and pop it in your freezer. This is your stock box. Each time you find yourself with veg scraps on your chopping board, add them to the box. When it is full, make veggie stock to keep to hand for risotto, savoury porridge, soup or whatever else you can dream up. What was old is new again.
- Vegetable peelings (including onion and garlic skins) outer leaves and stalks
- bay leaves
Recipes from The Mindful Kitchen: Vegetarian Cooking to Relate to Nature by Heather Thomas, published by Leaping Hare Press, RRP £20. To purchase a copy online visit https://amzn.to/2FtZXIv.