Tag Archives: Vegetarian dinner

Waste Not, Want Not: What’s in Your Fridge?

10 Jan
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The unpromising looking fridge.

This morning I woke up to headlines reporting up to 50% of all food produced is wasted and an average of 580 euros is thrown out per household each year. Crazy stuff, thought I.

We’re all guilty of it, we all look into the fridge and see carrots semi-frozen to fridge floor, half empty cartons of now soured cream and leftovers from a week ago that have turned into their own little ecosystem. So, being skint as I am, I decided to check what was actually in our kitchen and see how many meals I could make out of it.

I braced myself for a bit of dreaded organisation (puke) and ransacked the kitchen in the middle of the week, the usual time when we start complaining there is nothing to eat. I was shocked and almost embarrassed with how much food there was.

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All the contents pulled out and organised.

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Voilà! An ever-so-slightly more organised fridge.

After making a list of all the food we had (sad, I know) I used some online recipe generators, (BBC Good Food is my favourite)  and was able to make enough meals for a week, with only a few extra groceries needed to be purchased.

I was also delighted to find out I had everything I needed to make FALAFELS!! Falafels are little spiced chickpea burgers, usually served, in a wrap, to drunken vegetarian art students from Turkish takeaways, but don’t let that put you off! They are great, tasty, healthy (if you bake them), and cheap as chickpeas ( Ha, see what I did there? Cheap as… never mind, my fantastic jokes are wasted on you lot)

Dinner became a bit of a Indian themed veggie feast, with roasted spiced broccoli and cauliflower, yellow rice (I used turmeric instead of saffron) and carrot salad, all made from things we had lying in the fridge.

So if you fancy saving yourself some pennies then check your fridge, try a recipe finder and get cooking!

Falafel, curried veg, carrot salad, yellow rice and cucumber and mint yogurt dip

Cumin Falafels, Spiced Cauliflower and Broccoli, with Yellow Rice and Carrot Salad.


Cumin Spiced Falafels:

(I followed the Slimming World recipe, as I have folks who are trying to diet here, cough *lame* cough, but it was surprisingly tasty even though they don’t look like much)

( Oh and also, if, like me, you don’t have a food processor an immersion blender will work, but attempting to use a jug blender and a wooden spoon will result in a half processed mixture with chunks of wooden spoon and you driven insane. Don’t do it.)

  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and coarsely grated
  • 2x 400g cans chickpeas, drained and rinsed
  • 2 garlic cloves, peeled and finely chopped
  • 2cm piece root ginger, peeled and finely grated
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 3 tbsp very finely chopped fresh coriander
  • 1 small egg
  • Salt
  • Low calorie cooking spray (If your not on a diet just use bland tasting oil, like sunflower/vegetable/peanut oil)
  1. Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor. Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.
  2. Transfer the mixture into a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop.
  3. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a large baking sheet with baking parchment and spray lightly with low calorie cooking spray. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet. Spray lightly with low calorie cooking spray and cook in the oven for 15-20 minutes until golden and crispy.
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