In honor of Stop Food Waste Day today (April 28), we asked our chefs to submit creative food-waste-fighting recipes. We’re sharing our top three with you, along with some general tips for how you too can save edible food from ending up in the trash. See also:
- Bon Appétit at Google Chef de Cuisine Morgan Clements’ Baked Bagna Cauda Brassicas
- Bon Appétit at Google Pastry Chef Jenn Bullard’s Whole Lemon Meringue Bars
Kirk Mustain, Bon Appétit’s chef-turned-general-manager at University of Portland in Oregon, is from a big family, in which they “often reimagined leftovers, or as we called them, ‘planned overs.’” His Stop Food Waste dish is a magical new version made from mostly post-service items, with a panisse inspired by surplus hummus. Aquafaba, which means “bean water,” is the protein-rich water from canned chickpeas. It whips up just like a vegan version of egg whites (see more of our aquafaba recipes!).
More tips: Hey Pesto — You’re Food-Waste-Fighting Magic! (printable PDF)
General Manager Kirk Mustain’s Chickpea Panisse with Wilted Beet Greens, Aquafaba, and Roasted Garlic
2 cups hummus
1 cup chickpea flour
4 bunches beet greens
1 cup aquafaba
1/2 teaspoon salt
pepper to taste
3 tablespoons olive oil
4 cloves garlic, roasted
1 tablespoon chopped fresh herbs or carrot/fennel tops
Mix hummus and chickpea flour until it forms a doughlike consistency, then press into a small sheet pan and chill until firm.
Clean beet greens and tear in medium pieces. Saute beet greens in olive oil and season with salt and pepper.
Cut panisse dough into 3-by-3-inch squares. Pan-fry panisse in a tablespoon of olive oil until brown and crispy.
Whip aquafaba in mixer until it holds a soft peak, season with salt and pepper.
To plate, place a cup of sautéed greens on plate, place panisse on top of greens, top with a spoonful of whipped aquafaba, Garnish with slices of roasted garlic and kitchen herbs (for the dish pictured, fennel tops did the trick).