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Sustainable food: 3 zero waste recipes

15 de January, 2025

Making use of leftovers from other meals is the best way to actively contribute to a more sustainable planet and, at the same time, reduce the time and money we spend in the kitchen. With a little creativity, you can not only prepare tasty meals, but also combat food waste. And who wins? First of all, the planet, of course, and then us!

So it doesn’t matter if you’re an undisputed anti-waste chef or if you’re just starting out, because we’re going to make your life easier with these 3 sustainable, practical, healthy and tasty recipes!

Read also: Healthy and economical cooking [eBook]

1 – Pasta with leftover roast chicken

Recipe for 4 people

Preparation: 30 minutes

Ingredients:

  • Half a roast chicken
  • 4 ripe tomatoes
  • 3 cloves of garlic
  • 4 dessert spoons of olive oil
  • 1 teaspoon oregano
  • 300g cut pasta (macaroni)
  • Chopped parsley, salt and pepper to taste

Method of preparation:

  1. Remove the skin and bones from the chicken and shred;
  2. Peel the garlic, crush it and put it in a pan with the olive oil, peeled tomatoes and a little water. Add the oregano, season with salt and pepper and cook for 10 minutes. Use a hand blender to puree everything until you have a creamy sauce;
  3. Separately, cook the pasta in boiling water for 12 minutes;
  4. Drain the pasta and add it to the tomato sauce;
  5. Finally, add the shredded chicken, mix well and sprinkle with chopped parsley.

2 – Fish muffins

Recipe for 5 people

Preparation: 30 minutes

Ingredients:

  • 200g leftover cooked fish, skin and bones removed
  • Half an onion
  • 1 bunch of chopped parsley
  • 3 dessert spoons of olive oil

Pasta:

  • 250g flour
  • 2dl low-fat milk
  • 1dl sunflower oil
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • Vegetable margarine for greasing and flour for dusting

Method of preparation:

  1. Peel the onion, chop it and put it in a pan with the olive oil. Add a little water and cook until soft;
  2. Add the shredded fish and parsley, mix well and check the seasoning. Remove from the heat;
  3. While you preheat the oven to 180ºC, grease small molds with vegetable margarine and sprinkle with flour;
  4. Put the milk, oil, eggs and salt in a blender and blend;
  5. Then add the flour and yeast and turn the blender on again until you have a creamy mixture. Pour a little batter into each mold and add a spoonful of the fish mixture;
  6. Cover with more dough, without overfilling the molds. Bake for 20 minutes;
  7. Remove the tins from the oven and serve with salad.

3 – Vegetable tortilla in the oven

Recipe for 4 people

Preparation: 30 minutes

Ingredients:

  • 6 eggs
  • 1 leek
  • 1 grated carrot
  • 1 onion
  • Half a red bell pepper
  • Half a green bell pepper
  • 1 small zucchini
  • 2 medium potatoes
  • Chopped coriander
  • Salt and pepper to taste
  • 4 dessert spoons of olive oil

Method of preparation:

  1. Start by chopping the vegetables and putting them in a pan with the olive oil. Cook and season with chopped coriander;
  2. Slice the potatoes and boil them;
  3. Beat the eggs and season with salt and pepper;
  4. Place a layer of sliced potatoes in a baking dish. Pour the vegetables on top and cover with the beaten eggs;
  5. Bake in a preheated oven at 180ºC for about 30 minutes. Serve with salad.
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