Did you know you can take the fight against food waste home with you? Yes, yes you can! And you should. It's a win-win: stretch those grocery dollars while you reduce your climate footprint.
The average American spends about $3,000 per year on unused groceries!
- Nearly a third of Americans admit forgetting about leftovers they meant to eat
- About a quarter lose interest in their leftovers.
Revitalize leftovers and explore recipes for the top 10 most wasted foods with us, all month long. Give some new recipes a try for National Upcycling Month.
Week 1 Recipe Challenge:
Vegan Carrot Lox! - Watch on YouTube
Ingredients:
- 3 large carrots
- 1/4 cup soy sauce or tamari
- 2 tbsp liquid smoke
- 1 tbsp liquid smoke
- 1 tbsp maple syrup
- 1 tbsp kelp powder (optional, for a sea flavor)
- Pinch of salt
- Optional toppings: Capers, red onion slices, fresh dill, vegan cream cheese, bagels
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Carrots: Peel the carrots and slice them thinly using a vegetable peeler or mandoline to create long, thin ribbons.
- Marinate: In a bowl, whisk together soy sauce, liquid smoke, apple cider vinegar, olive oil, maple syrup, kelp powder (if using), and salt. Add the carrot ribbons and toss to cost evenly. Let the carrots marinate for at least 30 minutes.
- Bake the Carrots: Spread the marinated carrot ribbons in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the carrots are tender and slightly crispy at the edges.
- Cool: Remove the carrots from the oven and let them cool completely. They will become more lox-like in texture as they cool.
- Serve: Serve the carrot lox on a bagel with vegan cream cheese, topped with capers, red onion slices, and fresh dill.
Enjoy your inventive, upcycled carrot lox!
If you make this recipe, be sure to tag us on social @trashy__chips and #TrashyRecipe so that we can re-share, or come up with your own recipe
xo
Team Trashy
