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

Scrap Supper | Winter Edition

December 4, 2018 by hawnuh lee Leave a Comment

Hello friends!

After receiving such positive feedback from our last dinner we’re happy to announce our next Scrap Supper pop-up, Winter Edition! It’s happening Tuesday, December 18th 2018 at Tendue in Portland, OR. If you happen to be in town or know a friend who might be interested you can buy tickets starting today right here. We only have 15 seats available so make sure to grab your ticket soon!

This intimate, plant-based dinner will showcase a menu of unconventional, locally-sourced ingredients. You can look forward to seasonally-focused dishes incorporating ingredients that might otherwise be wasted. Scrap Supper is a low impact event – all produce and materials are sustainably sourced and will be thoughtfully repurposed or composted after the event. Your ticket price includes a 100% vegan multi-course menu with cocktail pairings and dessert.

We’re excited to include special guest, Chloé Lepeltier, who runs the sustainable lifestyle blog, Conscious by Chloé. She focuses on zero waste, slow living, and ethical fashion and leads Zero Waste PDX, an important zero waste city guide for anyone in the Portland area. Chloé will share her approach to a low impact lifestyle and offer resources we can all take action on.

For our Winter Edition we’re honored to partner with Tendue! An incredible event space in the Ford Building that is absolutely perfect for any intimate gathering experience. We can’t wait to see you there.

Putting on our next pop-up dinner is an amazing next step towards growing the Closed-Loop Cooking community. It’s a dream to create such a special event for mindful folx who will take the message to heart.

Hope to see you there!

Stay hungry,
Hawnuh Lee
Closed-Loop Cooking

Vegan Potato + Leek Soup (with Potato Peels and Leek Greens)

November 27, 2018 by hawnuh lee 4 Comments

Soup-a-pa-looza: Myself, making soup all weekend in stretchy pants with any number of odd Country or Trill n B jams on. It’s a wild ride over here. But trust me, this Vegan Potato and Leek Soup is a crowd favorite. It’s hearty, filling, and well-textured! Some serious yum, and I don’t use that phrase lightly. The key to this awesome mix is using all of your leek – including the dark green leaves – and keeping your potato peels on! Most folx end up tossing the dark green bits of their leeks, thinking they don’t cook down or might be inedible. They are in fact totally edible, delicious, and add a wonderful rich flavor to any stock. The trick is to cook down all your leeks before adding any vegetable stock. The dark green bits will tenderize, they just need a bit longer to cook.

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8 Things You Can Do with a (Clean) Dish Towel

November 20, 2018 by hawnuh lee Leave a Comment

Dish towels don’t get enough respect. A clean, absorbent cloth is one of the best, most versatile tools in the kitchen and is totally underrated. Maybe you’ve been on the paper towel train for too long and you don’t yet know the power and number of things you can do with a clean towel. Let’s change that.

In our efforts to move towards a zero / low waste kitchen space, we have to make the items we have on hand pull double duty. Multi-use tools are an absolute necessity to combating the scourge of single use kitchen items. Get creative with the materials you already own! And please, I beg you stop buying paper towels. Or at least put them in the far back corner under the sink and only pull them out for mysterious pet puddles.

So what are all of your dish towels good for besides replacing paper towels?

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Tastiest Toasted Squash Seeds

November 13, 2018 by hawnuh lee Leave a Comment

Last week I got my salad love on with one of my new favorite dishes – this cauliflower and winter squash salad (perfect for Thanksgiving if you’re wondering!) It’s bright, flavorful, and filling, perfect for some much needed vegetable action as it gets colder. One of the best by-products of this salad is all of the extra seeds that come from scooping out your squash innards. Toasted squash seeds are quite literally the BEST snack! Versatile little flavor vehicles that just get my true snack self. You can season squash seeds to your liking, sweeten them up with a bit of cinnamon or go wild with nutritional yeast. It’s a roller coaster of taste over here friends.

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Thanksgiving Cauliflower and Winter Squash Salad

November 6, 2018 by hawnuh lee 7 Comments

Thanksgiving is in the air people! I’m VERY excited! I love a day devoted to cooking and sharing a meal with the people you love. Or people you are obligated to come together with once a year. As long as you’re eating. With the change in season comes low – zero waste inspired recipes to make the most of your vegetables. It’s absolutely possible to make a sustainable supper happen with a few impactful dishes. This salad is one of them! A Thanksgiving cauliflower and winter squash salad captures some of my favorite fall flavors and is sure to be a hit with everyone at the table. Unless you don’t like olives and then I can’t help you.

thanksgiving salad vegetables overhead - cauliflower, winter squash, tomato, shallot

An imperfect cauliflower – those brown spots can be scraped off, this piece of produce is perfectly fine to use! It doesn’t have to be picture perfect. <3

You can use whatever winter squash you have on hand! I used delicata squash from a friend’s garden and kept the skin on. It’s thin enough that it cooks right through. But if you have a squash you end up peeling, like butternut, save those peels in the freezer for your next vegetable stock night. And once you scoop those seeds out, clean the extra pulp off (stick it with the peels in the freezer for stock) and roast them! You can save seeds in the fridge for just about 2 weeks until you’re ready, but honestly, now is as good a time as any for roasted squash seeds.

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