Soy Milk

A DIY dairy free milk, avoid the packaging and make your own! Recipe taken from Mary’s Test Kitchen.

You’ll need a blender, large saucepan, muslin cloth, sieve and bowl.

Makes around 1 litre.

Ingredients (when in italics available from the van)

200g soya beans (60p)

5 cups water (plus more for soaking)

Optional sweetener to taste

Total cost from Incredible Bulk approx £0.60

Method

Soak soya beans in fresh water overnight or for 24hrs in a large container.

Drain beans and transfer to large bowl and cover with water to submerge.

Rub beans between fingers to remove skins, the beans will sink and skins float - remove skins and discard. (This is more important when making milk to drink, less so if making milk to make tofu).

Drain beans.

Blend the beans with 5 cups of water until well mixed and beans broken down.

Strain liquid through muslin cloth over colander or sieve. The liquid will be the soy milk, the pulp, known as okara can be kept and used for other recipes.

Place liquid in saucepan and heat on high heat until boiling, stirring regularly to avoid skin forming.

Let the milk boil for a couple of minutes and then reduce to a simmer. Simmer between 10mins - 2 hours, as the milk cooks the liquid becomes less bitter so cook to taste preference. If using add sweetener at end of process.

When ready strain milk into bottle and store.

Zero Waste Tips

Make sure you keep your discarded soy pulp (okara) to use in other recipes.

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Vegan Parmesan Cheese

A nutritional vegan take on parmesan cheese, easy to make and great on pasta dishes! Recipe taken from Minimalist Baker.

You’ll need a blender.

Makes 16 servings

Ingredients (when in italics available from the van)

100g cashew pieces (£1.50)

3 tablespoons nutritional yeast (approx 39p)

1/2 teaspoon veg bouillon (approx 7p)

3/4 teaspoon sea salt (approx 5p)

Total cost from Incredible Bulk approx £2.01

Method

Place all ingredients in blender and blend until a fine meal is achieved.

Store in sealed jar in fridge to keep fresh, lasts several weeks.

Zero Waste Tips

This is a great plastic free alternative to parmesan which is hard to find not wrapped in plastic!

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Polenta Pancakes

Another interesting take on vegan pancakes from Minimalist Baker. Definitely not the same as traditional pancakes but a good way to mix up pancake day! On our first batch we found the pancakes didn’t stay together so we added in blended linseed to help which seemed to work, chia seeds would also work.

You’ll need a mixing bowl, frying pan, saucepan and blender.

Serves 2 (3 pancakes each)

Ingredients (when in italics available from the van)

90g polenta (23p)

30g oat flour (porridge oats blended, 8p)

2 tablespoons blended linseed (flax) or chia seeds (approx 15p)

1 tablespoon maple syrup (we recommend a little more!)

1 tablespoon baking powder (approx 7p)

1 pinch sea salt

125ml milk of choice

2 tablespoons coconut oil

For compote

225g of fresh fruit of choice (we like cranberries or raspberries)

60ml orange juice or 1/4 cup of water and 1 tablespoon orange zest

3 tablespoons maple syrup

Total cost from Incredible Bulk approx £0.53 / £0.27 pp

Method

In a mixing bowl, mix polenta, oat flour, seeds, baking powder and salt.

Measure out milk and add maple syrup and oil and whisk to combine.

Add wet ingredients to dry slowly, gently stirring until combined. Try not to overmix, you’re looking for a semi-thick batter that can pour. Small lumps are fine. Let set for 10mins

Make compote by adding fruit, orange juice and maple syrup to saucepan and bring to simmer over medium hear, lower heat and simmer for 5 mins stirring frequently until fruit is soft. Transfer mix to blender with a little water and blend until smooth. Taste and adjust sweetness as needed. Return to pan to keep warm.

Preheat frying pan over medium heat, once hot add oil and remove excess so you don’t have pools of oil. Scoop or pour out pancake mixture onto pan, cook until bubbles appear and sides begin to dry and then flip and cook on other side.

Once all pancakes are cooked, stack and serve with compote.

Zero Waste Tips

Make you own nut or oat milk to avoid packaged versions.

Its easy to make oat flour by popping oats into blender and blend until flour forms.

For compote choose seasonal fruit that you can find package free - pick your own is a good option! Or look for loose frozen fruit that you can buy in your own containers.

Avoid food waste and store any leftover pancakes (without toppings) in a container separated with parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster, oven or microwave until hot.

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Miso Rice with Vegetables

We love miso rice and its a great no fuss backup recipe if you’ve got vegetables that need eating! Recipe adapted from Food.com

You’ll need 1 saucepan

Serves 4

Ingredients (when in italics available from the van)

200g short grain brown rice (80p)

1 1/2 tablespoons miso paste

450ml water or veg stock (approx 7p if using bouillon)

1/2 inch fresh ginger peeling and finely chopped

4 tablespoons sesame seeds to serve (approx 15p)

Total cost from Incredible Bulk approx £1.02/ £0.26 pp

Method

Dissolve miso into water or veg stock and place in saucepan, add ginger and rinsed rice. Bring to boil and then simmer for 40 mins until rice is cooked and stock is absorbed.

While rice is cooking prepare your vegetables - chop vegetables into small bite sized pieces and fry or steam to cook. Once cooked coat with miso paste.

Once all is cooked bring rice and vegetables together and sprinkle with sesame seeds.

Zero Waste Tips

This is a great recipe to use up vegetables left in the fridge.

If you cook extra rice make sure you cool quickly and store in fridge, you can then eat next day - make sure you heat thoroughly and well before eating.

Find miso paste in glass jar and reuse jar once finished for refills or recycle.

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Fifty Shades of Greens : Great with Grains

The main recipe here doesn’t use many ingredients from the van but its a great one to serve with grains; try with quinoa, cous cous, bulgar wheat, buckwheat or short grain brown rice, its delicious with all of them (we also like to serve a mix of grains together for a variety of textures!).

You’ll need 2 saucepans

Serves 4

Ingredients (when in italics available from the van)

3 tablespoons coconut or olive oil (approx 20p)

1 onion, finely chopped

2 garlic cloves, finely chopped

1 teaspoon dried thyme (approx 13p)

1 broccoli, head and stalk

1 courgette

3 tablespoon capers

120ml white wine

190g frozen green peas

100g spinach

1 400g tin coconut milk

250ml stock (approx 10p if using bouillon)

salt and pepper

zest and juice of 1/2 lemon

Total cost from Incredible Bulk approx £0.43/ £0.11 pp

Method

Heat oil in a large saucepan on a medium-low heat. Add onion, garlic and thyme and saute for around 10 mins until onion begins to soften. Cut broccoli into small florets, trim and slice stalk and cut courgette into half circles. Add the vegetables to the pan along with capers and brine and saute for further 5 mins, then add wine.

Once alcohol has evaporated add peas, spinach, coconut milk and stock and season. Bring to boil and then simmer until vegetables are tender and sauce has thickened.

While simmering cook your grain of choice in seperate saucepan.

Remove green recipe from heat once cooked and stir through lemon zest and juice.

Serve with grain of choice.

Zero Waste Tips

Make sure you use all of that broccoli - cut stem into thin slices to eat.

Use any green seasonal veg you have to hand, tastes great with chard and kale too.

If you don’t have capers or white wine don’t worry - we often cook this recipe without them and replace with a few tablespoons of a white wine or apple cider vinegar and it tastes great.

You can also make your own version of capers by pickling nasturtium seed pods. Or use olives instead - check out Olivers Olives to find package free or head to your local deli and take your own container.

If you cook too much grain remember to store leftovers in an airtight container in the fridge and it will last a week, or you can freeze instead to use at a later date.

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Mixed Bean Chilli

This recipe is adapted from the chilli recipe in the first cookbook from Deliciously Ella.

You’ll need a large saucepan. Soak beans night before or morning of.

Serves 4

Ingredients (when in italics available from the van)

2 carrots, grated

2 cloves garlic, crushed

600g passata or chopped tomatoes

50g tomato puree

300g mixed beans, soaked overnight or 6 hours before cooking (£1.65)

1 jalapeno pepper, deseeded and finely chopped

1 dried chilli (approx 5p)

1 teaspoon cayenne pepper (approx 10p)

2 teaspoons smoked paprika (approx 15p)

Total cost of ingredients from Incredible Bulk approx £1.95 / £0.49 pp

Method

Rinse and drain soaked beans and place in saucepan covered in water, bring to boil and then simmer for 1 hour. After 1 hour, drain beans and keep covered to retain heat.

Place grated carrot and garlic into saucepan, add passata, tomato puree, beans, pepper, spices and flake dried chilli into mix. Stir and bring to boil, then simmer for 30 mins or until beans are fully cooked. Taste throughout, adding spices and seasoning according to taste. (If you like a sweeter chilli cinnamon is a nice spice to add in).

Serve with rice.

Zero Waste Tips

If you have leftover chilli you can freeze to eat later in the week, a great batch cooking recipe!

Leave out jalapeno pepper if you can’t find package free - you can always add in peppers if you like extra veges!

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Braised Lentils with Orange Roast Carrots and Sosmix Sausages

At the start of the year we bought a seasonal guide called The Almanac by Lia Leendertz which offers you a month by month guide to the world around you, including seasonal recipes. This one is from January, traditionally eaten on New Years Day for good luck!

You’ll need a large saucepan, mixing bowl, frying pan and baking tray.

Serves 4

Ingredients (when in italics available from the van)

For the lentils

1 onion, finely diced

1 carrot, finely diced

6 tablespoons Olive Oil (approx 40p)

5 cloves garlic, crushed or finely chopped

250g dark speckled lentils (88p)

125ml red wine

750ml stock or water (approx 7p with Bouillon)

1 bay leaf

1/2 tablespoon red wine vinegar

juice 1 lemon

2 tablespoons parsley (approx 20p)

salt and pepper

For Carrots

1 small oranges or clementines, peeled

4 large carrots, topped and tailed and quartered or halved into long batons

3 tablespoons Olive Oil (approx 20p)

1 tablespoon fennel seeds (approx 18p)

salt and pepper

For Sausages

100g sosmix (£1)

1 teaspoon each of rosemary, thyme and cinnamon (approx 39p)

1/2 teaspoon nutmeg (approx 8p)

Total cost from Incredible Bulk approx £3.40/ £0.85 pp

Method

Preheat oven 190 C.

To make sosmix sausages place sosmix and herbs and spices into bowl and mix. Add approx 160ml water slowly stirring mixture, will be a wet mix, leave to one side.

Prepare the carrots by putting halved oranges/clementines and the cut carrots in baking tray, covering with oil. Sprinkle fennel seeds, salt and pepper. Place in oven to cook 30-45 mins, turning them a couple of times during cooking.

To cook lentils, gently cook the diced onion and carrot in the olive oil until soft then add garlic and cook for a few mins more. Tip in the lentils, mixing them into the oil, then add the wine. Turn up the heat, stirring until wine has been absorbed by the lentils. Add stock or water and the bay leaf, bring to boil and then simmer for around 20-30mins. When done season with salt and pepper, red wine vinegar, lemon juice and stir in parsley.

Meanwhile make the sausages by scooping a handful of sosmix mix in hands and create sausage shapes, mix should produce 6 sausages. Gently heat sausages in frying pan with oil, turning gently.

To assemble dish make a bed of lentils and top with the carrots and sausages. Squeeze juice of roasted oranges over dish, drizzle with olive oil and serve.

Zero Waste Tips

Use discarded orange peel as firelighters by leaving to dry and then using!

Save carrot peelings to make your own veg stock - freeze until you have enough veg scraps to make.

If you have any left over lentil mix tastes great the next day, beef up with extra veges and a side of grain.

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Whole Banana Oat Pancakes

Did you know you could eat banana peel?! We didn’t until we saw this brilliant instagram post from Max La Manna, an awesome zero waste chef, definitely worth a follow! In this zero waste recipe you blend in the banana skin to the oat milk to use in your pancakes!

You’ll need a mixing bowl and frying pan.

Serves 2 (3 pancakes each)

Ingredients (when in italics available from the van)

1 banana - peeled, skin washed and chopped

150g flour of choice

1 teaspoon baking powder (approx 3p)

1 teaspoon demerara sugar (approx 2p)

1/4 teaspoon salt

2 tablespoons chia seed / ground linseed or gram / chickpea flour (approx 8p)

200ml water

1 tablespoon oats (approx 3p)

4 tablespoon rapeseed or olive oil (approx 10p)

1 teaspoon lemon juice or apple cider vinegar

Total cost from Incredible Bulk approx £0.26

Method

Make you quick oat milk with banana peel by adding the chopped banana peel, tablespoon of oats and 200ml water to blender and blending until smooth.

In a mixing bowl, sieve flour, sugar, baking powder, seeds/gram flour and salt and mix well.

Add your oat milk, oil and lemon juice/apple cider vinegar and beat into thick batter.

Put a little oil into frying pan and heat pan until hot. Pour ladleful of batter into pan to make pancake and cook over medium heat.

When bubbles appear on surface and base is golden flip pancake to cook other side and then transfer to plate to serve, continue with rest of mix.

For topping we like to griddle the banana and like to make a honey tahini sauce by mixing tahini, honey and water in saucepan to gently heat. You also can’t go wrong with some homemade chocolate hazelnut spread!

Zero Waste Tips

Avoid food waste and store any leftover pancakes (without toppings) in a container separated with parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster, oven or microwave until hot.

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Mushroom and Chard Risotto

A traditional risotto recipe from Delicious Magazine.

You’ll need a large pan.

Serves 4

Ingredients (when in italics available from the van)

100g butter or oil

400g mushrooms

200g chard

2 lemons

1.25 litres veg stock (approx 20p)

1 large onion finely chopped

3 garlic cloves

300g arborio rice (96p)

80ml dry white wine

handful of fresh herbs- dill, basil, mint

60g hazelnuts (£1.08)

100g soft goats cheese, optional

grated Parmesan or nutritional yeast to serve (approx 65p)

Total cost from Incredible Bulk approx £2.89 / £0.72 pp

Method

Place hazelnuts on baking tray and cook for 10mins at 200 C, once cooked take out of oven and place in tea towel, rub together to remove skins and place nuts to one side.

Melt 50g of the butter or oil in a large frying pan over a high heat. Once hot add the mushrooms, cook to golden on both sides and then set aside in a mixing bowl.

Chop chard stalks and put in a colander and pour over boiling water. Put the frying pan back on the heat and add a glug of olive oil. Once hot, add the stalks and fry over a medium heat until almost tender. Add the chard leaves and the juice of 1 lemon, then cook for 2 minutes more. Remove from the heat and add to the mushrooms.

Put the stock in a saucepan and heat over a medium-low heat. Wipe the frying pan clean, then add the remaining oil over a medium-low heat. Add the onion and garlic and cook for 6-8 minutes until softened and translucent, stirring now and then.

Increase the heat under the frying pan to medium, then add the rice and stir for 1-2 minutes until it has an even sheen. Add the wine and stir until absorbed. Add a ladleful of the stock and stir gently until absorbed.

Keep adding the stock a ladleful at a time, stirring to make sure the rice cooks evenly.

When all the stock has been used up and the rice is tender, add the zest and juice of the remaining lemon and season well with salt and pepper. Chop the herbs and add to the risotto with the mushroom and chard mixture. Stir gently, giving everything enough time to warm through. Gently mix in the goat’s cheese if using, then taste and season. Scatter over the nuts.

Serve sprinkled with grated cheese or nutritional yeast and drizzle with extra-virgin olive oil, if you like.

Zero Waste Tips

Mushrooms can also be bought loose in most supermarkets and greengrocers. Or forage for wild mushrooms!

Don’t worry about the fresh herbs if you haven’t got them to hand - the dish tastes great without them.

Use unpackaged veg bouillon for stock or make your own from veg scraps.

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Almond Butter Quinoa

A quick and tasty dish great for lunch, dinner or as a side. Recipe from the Every Day cookbook from Deliciously Ella.

You’ll need a saucepan, baking tray, jug.

Serves 1

Ingredients (when in italics available from the van)

60g quinoa (42p)

juice of 1/2 lemon

salt

handful of hazelnuts (approx 72p)

1/2 small cucumber

big handful of rocket

For the dressing

2 tablespoons almond butter

2 tablespoons olive oil (approx 13p)

juice half lemon

1 dried chilli (approx 4p)

Total cost from Incredible Bulk approx £1.31

Method

Preheat oven to 220 C.

Place quinoa in saucepan with 250ml boiling water, lemon juice and salt to taste. Let it boil for a min and then reduce heat, place lid on pan and simmer for 10-15 mins.

Meanwhile put hazelnuts in oven on baking tray for 10 mins - make sure they don’t burn.

Slice the cucumber lengthways into quarters and then into thin slices.

For the dressing mix the almond butter, olive oil and lemon juice in jug and crunch and flake dried chilli, mix altogether adding 2 tablespoons of water and salt to taste.

Once quinoa cooked, place in bowl with hazelnuts, cucumber and rocket and pour over dressing and mix well.

Zero Waste Tips

Make your own zero waste nut butter.

Buy unpackaged cucumbers and rocket locally, or grow your own! Can also substitute for other seasonally available veg such as chard, spinach and courgette.

If you don’t have quinoa available use other grains - works well with bulgar wheat and buckwheat.

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Chickpea Biryani

A really interesting curry, takes a bit of time but worth it! Recipe from the I Love India cookbook from Anjum Anand.

You’ll need 2 large saucepans.

Serves 6

Ingredients (when in italics available from the van)

For the rice

400g basmati rice (£1.20)

vegetable oil as needed

2 tablespoons ghee/butter/oil of choice

5 cloves (approx 15p)

5 green cardamom pods (approx 25p)

2.5cm cinnamon stick (approx 15p)

1 dried bay leaf

2 small onions, thinly sliced

750ml water

For the chickpeas

2 medium tomatoes, roughly chopped

4 tablespoon yoghurt of choice

2 small onions, finely chopped

1 teaspoon grated root ginger

1/2 teaspoon chilli powder (approx 5p)

2 teaspoon ground coriander (approx 25p)

2 teaspoon ground cumin (approx 15p)

1/2 teaspoon turmeric (approx 13p)

2 teaspoon garam masala (approx 15p)

250g chickpeas, cooked (£1.25)

3 tablespoon chopped mint leaves

3 tablespoon chopped coriander

Total cost from Incredible Bulk approx £3.73 / £0.62 pp

Method

Make sure chickpeas are cooked beforehand.

Rinse and leave rice to soak.

For the rice, heat 1 tablespoon oil and the ghee/butter/oil of choice in a large pan. Add the whole spices and bay leaf and cook for 30 seconds. Add the onions and some salt and cook until soft then increase heat and cook until golden. Drain rice and add to pan. Stir on high heat and coat rice in the oil mix for 2-3 mins. Pour in measured water, taste and season. Bring to boil, then cover and reduce heat. Leave to cook for 6 mins, taste and see if done. Take off the heat, set aside covered for 5 mins and then transfer to bowl.

For the chickpeas, blend together tomatoes and yoghurt. Heat 3 tablespoon of oil in large pan. Add onions with pinch of salt and cook until soft and then increase heat and cook until golden. Add the ginger and garlic and cook gently for 40-50 secs. Add ground spices and a splash of water and cook until water evaporates. Add the blended tomato mix and cook on high, stirring constantly, until mixture comes to boil and then reduces to a thick paste. Reduce heat and cook until paste darkens. Add the cooked chickpeas and enough water to half cover. Return to the boil, taste and add salt if needed. Simmer for 5 mins. Add mint and coriander and season. There should be some liquid in pan, if not add a little boiling water or reduce if needed.

To finish, place butter or oil in pan, cover with half of the rice, drizzle 2 tablespoons of water before pouring over the chickpea masala and top with remaining rice. Cover and cook on really low heat for 20-25 mins or until steaming.

Zero Waste Tips

If you don’t have the fresh herb ingredients to hand then leave out - the dish tastes fine without them.

Buy ghee in glass jar or butter in paper if using.

You can make your own yoghurt to avoid shop bought packaged yoghurt, or use equivalent of tinned coconut milk for creaminess.

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Quinoa and Ginger Porridge

A great alternative breakfast for when you’re getting a little tired of oat porridge, which normally happens around February for us! Recipe from the Every Day cookbook from Deliciously Ella.

You’ll need a saucepan.

Serves 1

Ingredients (when in italics available from the van)

60g quinoa (42p)

150ml milk of choice

1 tablespoon honey

1/2 teaspoon ground ginger (approx 13p)

fruit of choice - banana or pear work well!

Total cost from Incredible Bulk approx £0.55

Method

Place quinoa in a saucepan with 100ml of boiling water, the milk and honey and allow the mixture to come to the boil.

Once boiling reduce to a simmer for 15 mins until quinoa is fluffy and most of the liquid has been absorbed.

About 5 mins before the porridge is ready slice your fruit and add to the porridge along with the ginger and let everything cook together for the remaining time before serving.

Option to add nuts, seeds and dried fruit, also works nicely with cinnamon if you’re not a fan of ginger.

Zero Waste Tips

Make your own nut or oat milk to avoid packaging.

Buy local honey in glass jars, you can often return the jar to be reused!

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Sri Lankan Beetroot Curry

Super tasty with minimal ingredients, recipe adapted from The Flavour Bender.

You’ll need a saucepan.

Serves 6

Ingredients (when in italics available from the van)

2 large beetroots

1/4 onion

2 green chillis

1/2 teaspoon curry powder (approx 5p)

1/4 teaspoon turmeric (approx 13p)

1 tin coconut milk

Total cost of ingredients from Incredible Bulk approx £0.18 / £0.03 pp

Method

Peel beetroot and slice into thin batons, peel and slice onion and chop chillis.

Place beetroot, onion and chillis in saucepan with curry powder and turmeric and mix well.

Add can of coconut milk, mix and start to heat pan, bring to boil and then reduce to simmer. Simmer for 10 mins or until beetroot is al dente.

Serve with rice - we enjoyed with short grain brown rice but any rice would work!

Zero Waste Tips

Keep beetroot peelings to make vegetable stock - you can store veg peelings in freezer until you have enough to use.

Recycle your coconut milk can, recycling one aluminium can saves enough energy to run a television for three hours. For more fun facts on aluminium recycling click here.

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Vegducken

A great vegan dish for Sunday roasts and Christmas time. Easy to make waste free. This recipe is taken from One Green Planet.

You’ll need a saucepan, a blender, baking tray and foil.

Serve 6

Ingredients (when in italics available from the van)

1 butternut squash

1 courgette

1 aubergine

1 onion, roughly chopped

1 garlic clove, minced

110g mushrooms, sliced

1 red bell pepper, chopped

1/2 cup dark speckled lentils, cooked (approx 150g 53p)

1/2 cup chickpeas, cooked (approx 150g 75p)

2 tablespoons dried rosemary (approx 25p)

3/4 cup breadcrumbs

salt and pepper

Total cost of ingredients from Incredible Bulk approx £1.53 / £0.26 pp

Method

Ensure chickpeas and lentils are cooked ahead of time.

Half vertically and scrape out the insides of the butternut squash, courgette and aubergine, leaving the squash about 1/2 inch thick and others 1/3 inch thick, Score the inside of each vegetable. Place squash in oven at 175 C for 15 mins to soften.

To make the filling add chopped onion, chopped garlic, sliced mushrooms into a pan and cook until soft.

Once cooked place in blender together with cooked lentils, cooked chickpeas, chopped bell pepper and rosemary and pulse until combined and uniform but still slightly chunky. Transfer to bowl and fold in breadcrumbs.

Now assemble your vegducken by taking the squash, add layer of filling, layer in aubergine, add layer of filling, layer in courgette and add layer of filling. Bring the two halves together and tie with string and wrap in foil. Place in oven at 190 C for 1.5 hrs. Remove, cool and slice.

Zero Waste Tips

Make your own breadcrumbs by pulsing up left over bread in blender and store in freezer until you need to use.

Don’t throwaway the insides of the vegetables - utilise in another dish or use to make stock.

Use recycled foil.

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Oat Milk

A cheaper and quicker dairy free milk to make yourself, super easy to make completely waste free. This recipe is taken from the first cookbook from Deliciously Ella.

You’ll need a good blender, a muslin cloth, sieve and bottle for storing oat milk.

Makes 1 litre

Ingredients (when in italics available from the van)

1 mug porridge oats (120g = £0.30)

Total cost of ingredients from Incredible Bulk approx £0.30

Method

Soak the oats in cold water for about 30 minutes.

Rinse and drain the oats before placing in blender with 3 mugs of fresh water (900ml). Blend until smooth (about 30 seconds).

Place muslin cloth on top of sieve over bowl and slowly pour liquid through. You’ll need to do this in stages and squeeze the muslin cloth to release all liquid and then scoop the oat pulp out of cloth as you go.

Pour milk into bottle and refrigerate, tends to last 3-5 days. Milk will separate as you store so give it a good shake before use.

If you like a sweeter milk you can try adding a little honey, maple syrup or a couple of medjool dates to the blender with the oats and water. Or if more savoury add a little salt.

Zero Waste Tips

Don’t waste your oat pulp- use in porridge, pancakes, nut roasts, spreads - get creative!

If you’re feeling lazy and using the milk for cereals, pancakes, baking etc you can skip the sieving stage and just use the blended milk as is and get all nutrients from the oats! You can also skip the soaking stage if in a rush.

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Spicy Lentil and Aubergine Pasta

A quick pasta dish that is easy to make with minimal waste, makes a super delicious mid week meal! You can substitute the aubergine for different vegetables and use what needs cooking! Recipe from the Every Day cookbook from Deliciously Ella.

You’ll need 2 saucepans

Serves 6

Ingredients (when in italics available from the van)

2 aubergines

1 red pepper

2 x 400g can of chopped tomatoes or fresh if available

1 tablespoon tomato puree

1/2 dried chillies (approx 8p)

2 teaspoons smoked paprika (approx 10p)

3 teaspoons cumin seeds (approx 23p)

2 teaspoons tamari / soy sauce (approx 20p)

2 garlic cloves finely chopped

100g lentils ( red split or dark speckled lentils 35p)

2 teaspoons tahini

500g pasta of choice (£1.75 wheat pasta, £2.50 spelt pasta, £3.85 corn pasta)

Total cost from Incredible Bulk approx £2.71 - £4.81 /£0.45 - £0.80 pp

Method

Slice aubergines and red pepper into small bite-sized pieces and place in large saucepan with all remaining ingredients except the tahini and pasta. Pour in 350ml of boiling water.

Place over a medium heat, return to boil and then reduce to simmer for 20-25 mins until lentils are cooked.

Meanwhile cook pasta about 10mins before the lentils are ready.

Once cooked drain pasta and stir into lentil sauce and stir in tahini to finish.

Zero Waste Tips

Remember to clean and recycle your tin cans, recycling aluminium takes 95% less energy than producing it from its raw materials and the recycling process generates only 5% of the greenhouse gas emissions. Aluminium can be endlessly recycled making it a great packaging material. Read more about aluminium here.

Try making your own tahini from package free sesame seeds!

If you don’t have puy lentils in the cupboard red lentils work well too.

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DIY Fruit and Fibre Breakfast Cereal

If you’re a fan of fruit and fibre we’ve got all the individual ingredients package free in the van so you can create your own and avoid single use packaging. Its also a great recipe to customise, swap items for your favourites in the van, add in seeds for extra goodness!

Serves 1

Ingredients (when in italics available from the van)

50g bran flakes (30p)

handful hazelnuts (approx 45p)

handful raisins (approx 13p)

handful banana chips (approx 14p)

Total cost from Incredible Bulk approx £1.02

Method

Place all in bowl and mix before adding milk of choice.

Zero Waste Tips

Making this cereal in small batches means you avoid food waste.

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Courgette and Carrot Strip Salad

An easy to put together salad that can be made completely waste free. Recipe from the Every Day cookbook from Deliciously Ella.

You’ll need a peeler and bowl.

Serves 3

Ingredients (when in italics available from the van)

2 Courgettes

3 Carrots

handful pumpkin seeds (approx 24p)

handful sunflower seeds (approx 15p)

4 tablespoons olive oil (approx 27p)

2 tablespoons apple cider vinegar (approx 24p)

1 teaspoon smoked paprika (approx 10p)

salt and pepper

Total cost from Incredible Bulk approx £1.00 /£0.33 pp

Method

Use a vegetable peeler to peel courgettes and carrots into strips, (you may find that once you get to the seedy core of the courgette its tricky to peel so you can leave and utilise in another recipe). Place the strips of carrot and courgette in a bowl with the seeds and pour the vinegar and oil over, sprinkle paprika, salt and pepper over and stir well. Salad will keep in fridge for up to 3 days.

Zero Waste Tips

Buy veg loose from local farmers markets and growers.

Utilise veg peelings by using to make your own veg stock.

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Carrot, Beetroot and Sesame Salad

A beautiful salad that is easy to make creating minimal waste. This easy recipe is taken from the Every Day cookbook from Deliciously Ella.

You’ll need a peeler, grater and bowl.

Serves 3

Ingredients (when in italics available from the van)

2 Beetroots

3 Carrots

4 tablespoons sesame seeds (approx 21p)

3 tablespoons apple cider vinegar (approx 36p)

2 tablespoons maple syrup

salt

Total cost from Incredible Bulk approx £0.57 /£0.19 pp

Method

Peel the beetroots and carrots, then grate using course side of grater. Mix the grated veg in a bowl with the sesame seeds, vinegar, maple syrup and salt.

It will keep in the fridge for up to 3 days.

Zero Waste Tips

Buy veg loose from local farmers markets and growers.

Utilise veg peelings by using to make your own veg stock.

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Spiced Pear and Apple Crumble

Who doesn’t love a crumble?! A great mix of ingredients that are easily found package free or within recyclable containers making this a great zero waste pudding! This easy recipe is taken from the Every Day cookbook from Deliciously Ella.

You’ll need 2 saucepans, a mixing bowl, a baking dish and a blender.

Serves 6-8

Ingredients (when in italics available from the van)

For fruit layer

5 red apples

3 pears

1 teaspoon ground cinnamon (approx 13p)

1 teaspoon ground ginger (approx 13p)

150g raisins (75p)

For crumble layer

200g pecans (£5.00)

300g porridge oats (75p)

2 teaspoons ground ginger (approx 26p)

2 teaspoons ground cinnamon (approx 26p)

8 tablespoons date syrup

4 tablespoons coconut oil

Total cost from Incredible Bulk approx £7.28 /£1.21 pp

Method

Start with fruit layer by peeling apples and pears, then chop them into bite-sized pieces, discarding cores.

Place chopped fruit into saucepan with cinnamon, ginger and raisins, plus enough water to cover the bottom of the pan. Let the fruit gently cook over a medium-low heat for about 20 mins until soft.

Preheat oven to 200 C.

While the fruit cooks make the crumble layer by placing pecans in food processor until they form a flour. Tip into a bowl and mix in the oats.

Place coconut oil, date syrup, ginger and cinnamon in a saucepan and gently heat the mix until coconut oil melts and then pour into the oat mix and stir all together.

Once fruit has cooked place into the baking dish and spread crumble layer on top. Bake for 20 mins or until top turns golden brown and serve.

Zero Waste Tips

Get creative and use what fruit and nuts you have at home. Crumbles are great for using up fruit that is on the turn so utilise soft fruit and use in crumbles!

Pecans make this dish more expensive so feel free to switch out to cheaper nuts; almonds and walnuts work well and add a nice flavour.

Switch out date syrup for maple if you have that at home, or you could even replace the syrup with demerara sugar - adding some to both the fruit and the crumble to taste.

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