CLOSED-LOOP COOKING | Helping you avoid taking out the trash since 2018

Cabbage + Sweet Potato Lentil Soup

January 22, 2019 by hawnuh lee Leave a Comment

Soup is my winter life force. I consider it appropriate for every meal during the cold, dark months. It’s nourishing, warming, and all-purpose. You can literally make soup out of most anything you have on hand. I call this a “soup-er power” because I love lame jokes and brothy goodness. This Cabbage + Sweet Potato Lentil Soup is a perfect winter staple, using seasonal picks lurking in the bottom of the crisper drawer. The remains of some sweet savoy cabbage contrasted with dark kale greens are perfect with thin onion slices and hearty sweet potatoes. (I always keep the skins on, just wash well!)

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Food Design Thinking with Dr. Francesca Zampollo

January 19, 2019 by hawnuh lee Leave a Comment

This interview was conducted by our own Maia Welbel (<3). With lovely illustrations from Morgan Skye, a digital illustrator from the East Coast. You can see more of Morgan’s work over on Instagram.

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I first met Dr. Francesca Zampollo when she was speaking in Chicago at a conference on sustainable food. About halfway through her lecture on the environmental impact of food waste and packaging, she paused and said to the audience, “I’m going to offer some solutions, and here is where you are either going to love me or hate me.” Then she flipped to a slide that had two words on it: veganism and minimalism. I was immediately hooked.

As the founder of The International Food Design Society (IFDS) and The Online School of Food Design, Francesca has created a new framework for innovation in the food industry. She speaks with the kind of infectious enthusiasm that disrupts the status quo. If anyone can turn our gas guzzling plastic peddling food system around it’s Francesca.

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Parsnip and Meyer Lemon Loaf Cake with Toasted Hazelnuts + Dates

January 16, 2019 by hawnuh lee Leave a Comment

Say hello to the best root vegetable bread you’ve had this year. It’s going to change the way you think about winter produce and I’m so happy I get to introduce it to you. This loaf cake is subtly sweet and contrasted with rich, earthy notes. It’s just lovely. I adapted this recipe from Joshua McFadden’s Parsnip, Date, and Hazelnut Loaf Cake out of the incredible Six Seasons cookbook. Highly recommend. This version is completely vegan and uses half the sugar, and can absolutely be eaten as a “breakfast bread.” (Y’all know you can eat this any time of day though, really.) I highlighted the acidity of locally sourced meyer lemons for one of my favorite, unexpected flavors. Let’s get into this Parsnip and Meyer Lemon Loaf Cake (with Toasted Hazelnuts + Dates!) All the mouth feel.

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Setting Intentions for the New Year: Sustainable, Mindful Eating

January 13, 2019 by hawnuh lee Leave a Comment

Welcome 2019! I’m finally ready to accept that it’s a new year and things keep moving forward, despite whether or not I’m ready for them. This blog, for instance. Closed-Loop Cooking has given me a great start on my own low-impact journey but I have so much more in mind (and can’t wait to share with you all!) Scrap Supper is just the start! This new year will be one of setting intentions, purposefully making choices around sustainable, mindful eating. Best part is, we can do it together. I know I have big goals for myself around minimizing my material / food waste and eating holistically. If you’re reading this (hey mom!) there’s a good chance you might feel similarly. So let’s support each other as we think about ways we can approach low-impact / zero-waste living and fueling our minds + bods. I’ll dive into 10 manageable intentions we can implement to support sustainable, mindful eating.

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Nocino + Oat Milk Winter Cocktail with Preserved Cherries

January 7, 2019 by hawnuh lee Leave a Comment

Our last Scrap Supper | Winter Edition was a huge success! We were so excited to host at Tendue in SE Portland. It was a lovely backdrop for our plant-based, gluten-free, zero waste supper. The meal was topped off with our creative cocktail pairings, highlighting some rad Portland spirits. Our first drink was a beetroot simple syrup with potato vodka + soda, accented with a rosemary rim and a candied meyer lemon peel. Near the end of the meal we served a nocino + oat milk winter cocktail with preserved cherries. It was de-lite-ful, let me tell ya.

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