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bulk bin granola with fruit and homemade almond milk

The Best Bulk Bin Granola

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Summer Recipe Inspiration

Tastiest Toasted Squash Seeds

non traditional vegan potato leek soup

Main Dish, Soups

Vegan Leek Greens + Potato Soup

ginger tahini squash broccoli bowl

Ginger Tahini Roasted Squash + Broccoli Bowl

The latest recipes on Instagram »

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Make your cilantro last longer 💫🌱 I can’t

Make your cilantro last longer 💫🌱 I can’t be the only one to have bought cilantro with the best of intentions only to find it withered and beyond saving a few days later. How did that happen so fast? We had plans for a vegan Pad Thai... Thankfully after much research and experimentation, there is a hot tip for keeping those tender herbs fresh for longer–washing. So simple and yet I rarely think to do it. But truly, the best way to keep your cilantro from wilting is to give it a gentle produce wash as soon as you get home from grocery shopping. Pat dry and keep the herbs either wrapped in a clean dish towel in the fridge if you plan to use them soon or put them upright in a glass of water in the fridge, just like cut flowers. Change out the water (give it to a plant please!) every few days and they should last up to 2 weeks.And if you’re looking for ways to use up that cilantro on the edge, definitely throw it into an herb scrap chimichurri! When in doubt, get that chimichurri out!
https://closedloopcooking.com/herb-scraps-chimichurri/ 
What are you cooking with cilantro?? #closedloopcooking

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LOW WASTE STOCK ALTERNATIVES 🍲 If you’ve also

LOW WASTE STOCK ALTERNATIVES 🍲
If you’ve also been soup-ing up a storm during these colder months there’s a good chance you’ve got more than one packaged box of stock sitting in your pantry. It’s easy enough to keep on hand and makes for a quick addition when you’re making stews, curries, risottos, or anything that needs a liquid flavor infusion. Stock is a hot commodity in this house so instead of buying the impossible to recycle, bound for the bin, tetra packed boxes of broth I’ve figure out a few low waste alternatives to lessen our soup-related packaging waste. This is a vital PSA y’all. We’ve still got a few weeks of cold left and soup is on the menu.How to avoid excess stock packaging:
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As always, homemade scrap stock is our preferred option. You can collect scraps in the freezer, until you’re ready to simmer up your own broth! It’s soup-er simple and extends the life of your produce. Save up those carrot tops and ends, onion and garlic skins, squash peels, pepper parts, celery hearts, and more! Try our CLC approved scrap stock recipe here: https://closedloopcooking.com/vegetable-stock-from-scratch/
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Try a base like Better Than Bouillon (not sponsored just a big fan.) This mix is a condensed version of your favorite flavors and keeps well for months at a time. No plastic packaging and you can even reuse the glass jar when you’re finished.
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A box of regular bouillon will always come in handy when you don’t have the other two on hand. More packaging than the Better Than Bouillon but minimal compared to a full tetra-pak container. Usually easier to find in conventional grocery stores. Working on a DIY bouillon cube for a future CLC recipe post, so we may make it #packagefree after all!There are great alternatives to the mess of traditionally packaged stocks and guaranteed they taste infinitely better!Have you made your own stock yet?? #closedloopcooking

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UNEXPECTED BULK BIN FINDS 👀 One of my favorite

UNEXPECTED BULK BIN FINDS 👀
One of my favorite things about bulk bin grocery shopping is discovering new items I’d previously bought packaged. Usually less expensive and you can BYOC (bring your own container) it’s an awesome way to reduce waste. Of course, not every bulk bin aisle is created equal, you may have a hard time finding the same speciality items between stores. But for the most part, bulk bins usually have similar conventional ingredients.Some of the less expected foods I’ve found in my bulk bin tours are items I wouldn’t usually look for. I’ve been excited (truly) to find staples like: - maple syrup - specialty flours - popcorn kernels - a variety of nuts + seeds - spices - olive oil - nutritional yeast - local foods like beans and legumes - DIY nut butters  It’s always worth taking a look around your local grocery store to see what they have on hand in bulk before purchasing packaged! You might be surprised by what you find. The more bulk purchases we make the more the market will shift towards sustainable packaging options. Ever purchase makes a difference! Just remember to bring those reusable bags with you.Have you found any surprising bulk bin items?? #closedloopcooking

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Bruised Banana Oatmeal 🍌 Recipe up today on cl

Bruised Banana Oatmeal 🍌
Recipe up today on closedloopcooking.com! Bananas are one of the most wasted produce items! Once they turn brown, folx tend to toss them. Well, binned bananas no more! This oatmeal uses up the overripe banana you have sitting out on the counter, looking forlorn. Banana bread is always on call but maybe we want a different vegan delight–a naturally sweetened, filling, and good for you breakfast bowl. Heck, ya may even leave your bananas out just for this bruised banana oatmeal. The fruit cooks down with the oats, injecting that sweet brown banana flavor, brought out by a bit of cinnamon and those toasted nuts and seeds.Less food waste, more great breakfast options. You can add in your 5 minute, package-free hemp milk to keep everything in the loop. Honestly, it might be your go-to breakfast from here on out. And you’ll never waste another brown banana! Simple, naturally sweet, and hearty. Oatmeal, thank you for all that you do.What do you add to your oatmeal?? #closedloopcooking

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Breakfast rituals 💫Love a warm bowl of oatmea

Breakfast rituals 💫Love a warm bowl of oatmeal on a rainy weekend morning. Full of nuts, seeds, toasted oats, and a bruised banana it’s naturally sweetened and wonderfully nourishing. I love the versatility of oats–sweet or savory, you can doctor them up with whatever you have on hand. It’s a tasty vehicle for using up overly ripe fruits like bananas or apples that have gone soft. Cook everything down together and the oatmeal will take on that subtle fruit sweetness. Could probably eat this everyday.Breakfast can tend to be a rushed occurrence during the week, so it’s nice to make a moment of it when time allows.
Appreciating every ingredient, sitting down to eat with a hot cup of tea, enjoying the food you’ve made for yourself. Let’s make breakfast a ritual whenever we can, yeah? It doesn’t have to be a picture perfect meal you share with anyone else, it can be an elevated bowl of oatmeal. It’s still delicious.Recipe for stove-top oatmeal coming tomorrow! Keep your eyes peeled.What are y’all having for breakfast today?? #closedloopcooking

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Happy hearts day y’all 💕Celebrating with so

Happy hearts day y’all 💕Celebrating with some important self care reminders from our newest contributor, @saraweinreb - writer, design thinker, and total change maker. Sara’s latest piece is live on closedloopcooking.com with some ideas we can indulge not only today but on a regular basis. Self love and self care don’t have to cost much or rely on “stuffs”–it can be as simple as taking yourself to your local park and observing everything around you. These moments of mindfulness are acts of sustainability, when you reframe your internal relationship you allow yourself to be conscious of everyday habits.
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“Take yourself on an artist’s date
I love the concept of an “artist date” from Julia Cameron’s book The Artist’s Way. The concept is simple— and you don’t need to be an artist! All you have to do is take yourself on a date somewhere that interests you. Examples include spending time at the local park or botanic garden, heading to the library or bookstore, going to a museum, or anything that sounds fun to you. The idea is to draw inspiration and have fun from taking yourself out on a self-date.” ✨
Check out Sara’s full article! Link in bio 💜How are y’all practicing self care today?? #closedloopcooking

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Two-tone orange gingerbread muffins 🍊✨
If y’all couldn’t tell I’m on a citrus kick! Say hello to these two-tone and if you try hard, two-bite treats. Our in-house vegan baker extraordinaire, @mwelbel is back at it again with these dreamy citrus infused, gingery delights. An unexpected Valentine’s day treat, but trust me, your hunny will thank you if these show up in your kitchen. Or you can just thank yourself… by eating four of them.Fresh orange zest is the secret to these tangy treats. A great way to extend the life of your produce, orange zest infuses lots of citrus flavor and pairs well with the winter notes of ginger and molasses. If you were also gifted a bag of oranges on the edge, think slightly hard exterior, you’ve got perfect citrus for juicing! Use up those leftover fruits, zest what you can, and compost the rest. A deceivingly simple vegan muffin recipe, ideal for these last few months of cold weather. Who doesn’t love a two-tone baked good? Make these muffins your Valentine already. 
What are y’all baking lately?? #closedloopcooking

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DIY Orange Peel Cleaner Are y’all making citrus

DIY Orange Peel Cleaner
Are y’all making citrus infused vinegar yet? This mixture is low effort and low waste for a sparklin’ home. I love cleaning with vinegar as it’s less harsh than most industrial cleaners and does a thorough job on those grimy areas (looking at you toilet bowl.) You can save your excess citrus peel – that orange is scent is divine – and make a batch every few weeks or so. A much better smell than straight vinegar, trust me. If you’ve got more than a few peels on hand try dehydrating them to use later on. The dried peels keep well until you’re ready to infuse.
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To make your own infused vinegar all you have to do is: - tear or cut citrus peels into small pieces and place in glass jar - cover with white vinegar (make sure your pieces are fully submerged or fermentation will occur) - let sit in a cool, dark place for 3 - 4 weeks (a cupboard works well) - strain peels when you’re ready to get cleaning! (compost the excess please)  Simple as that. You get to extend the life of your produce and make the cleaning process a little more enjoyable :D PSA - just remember to avoid cleaning granite with vinegar! it’ll work most everywhere else though.Have you made your own citrus cleaner?? #closedloopcooking

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Heart-y scraps 💕 (Don’t tell me if y’all ge

Heart-y scraps 💕
(Don’t tell me if y’all get sick of these puns please.) A little Valentine’s color inspiration from some lovely seasonal produce. Beets are never not appropriate. A bold bit of color to warm up any dish. You can cook beets to be savory, thrown into a pink-hued stir fry, or a little sweeter, in a dark chocolate vegan nice cream. Options abound, folx! Colorful produce inspires my creative cooking practice. Finding ways to bring in an array of shades will keep your fridge clean and your plate full.Beet stems are the unsung hero of this root vegetable. Absolutely edible and full of that same color you can use up the stems (and greens) just like any other produce! A few of my favorite ways to use up beet stems:
✨ a quick, versatile beet stem spread: https://closedloopcooking.com/beet-to-stem-spread/
✨ sliced up and added to stir fries and salads for an extra crunch
✨ kept long and quick pickled in some apple cider vinegar for a tangy snack - sauteed with shallots and olive oil for an unexpected side dishYou can usually find beets with the stems attached in the produce section or at your local farmer’s market! Here’s to a veggie-filled Valentine’s! (Right?) How are y’all using up beet stem scraps?? #closedloopcooking

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Sipping on mint tea 🍃 Thinking about summer her

Sipping on mint tea 🍃
Thinking about summer herbs and appreciating the bundle of dried mint I have on hand. I saved all of the extra leaves from leftover mint growing wild in my neighborhood and farmers market hauls and popped them in the dehydrator for a few hours on low. Mint tea is as simple as leaving the dried leaves to seep in a mug of hot water for 4 - 5 minutes, that’s it. Minimalistic tea, package free.I love keeping dried teas in bulk on hand, especially through the winter months. It’s a nice little reminder of fresh herbs in the sun. Simple things like homemade tea are the basis of a low waste kitchen practice. The little things add up.Do you drink #packgefree tea?? #closedloopcooking

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A DRAWER FULL OF TWIST TIES One of the things that

A DRAWER FULL OF TWIST TIES
One of the things that seems to be unavoidable in this pursuit of low waste eating is the number of twist ties I’ve collected over the last few years. I can’t bring myself to throw them away, they’re so handy! Or so I tell myself. There’s a small chance they can be recycled if you strip off the paper and gather all of your extra small metal pieces in a tin can but it depends on your recycling facility capabilities. More often than not bits of scrap like this don’t make it into the reuse process. So how do you repurpose these?I’ve found a few ways to make use of this rainbow of twist ties.
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You can sometimes bring your own twist (that’s BYOT) to the farmer’s market and use your own to tie off veggies and baked goods.
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If you’re making bread at home and need to close off a bag you’ve got options!
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Use them to attach a plant to a stake to help it grow tall not wide.
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Bundling flowers or produce to keep it together.Just a few ideas to help keep these extra pieces out of the trash! What do y’all do with your excess twist ties?? Looking for inspiration here! #closedloopcooking

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Cinnamon apple spelt cake with coconut whipped cre

Cinnamon apple spelt cake with coconut whipped cream 😍Y’all this is a seasonally inspired, dreamy winter treat. Vegan and refined sugar free she’s a perfect end to an evening and more realistically, start to the morning. Anything with apples counts as breakfast, right? Full of almond butter, whole grain spelt flour, and sweetened with maple syrup this plant based dessert is easy as… cake and arguably good for you, maybe. Paired with a dollop of DIY coconut whipped cream, you may not even want to share.My favorite thing about this cake is the lovely decoration. You can use up any imperfect, bruised, or forgotten apples you have on hand to create a delicate ring or improvised design. Make sure to save your cores for apple cider vinegar of course!Discovering just how plentiful and colorful the produce is will motivate your winter cooking! I’m always surprised by how many varieties of apples there are available locally just during January. Another great reason to support your nearby farmer’s markets and CSA if you’re able. Seasonal eating helps reduce the travel footprint of your fruits and vegetables! As if you needed another reason to try this delectable vegan dessert. Cinnamon apple spelt cake y’all, you’re going to want this one for your next event, trust me!Recipe is live today! Link in bio <3What are you using apples for lately?? #closedloopcooking

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HOW TO MAKE APPLE CIDER VINEGAR (aka apple scrap v

HOW TO MAKE APPLE CIDER VINEGAR (aka apple scrap vinegar) 💡🍏 If you’re looking for an easy project to get started this Sunday, try a batch of this homemade vinegar! Fermentation is a great way to extend the life of your produce and apple scrap vinegar is the perfect beginner’s project. Trust me, nature basically does the work on this one. Just remember to stir and burp your bottles!You can collect all of your cores, peels, and imperfect fruits until you have enough to make a batch or ask for a bag of seconds at your local farmers market. Any kind of apple works well here and you can include your extra lemon rinds for a little citrus kick. It’s an inexpensive way to dip your toe into practicing low waste cooking at home. This vinegar is a great addition to soups, stocks, stir-fries, baking, and even home cleaning products! If y’all didn’t know by know I am slightly obsessed with ACV. I’ll tell anyone who’s listening a tbsp mixed with a slice of ginger and a squeeze of lemon in warm water is a miracle cure.Give it a try! Full recipe link in bio!Have you made your own vinegar before?? #closedloopcooking

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Thinking back on this favorite interview from @ba

Thinking back on this favorite interview from @baguetteandbutter - Amanda’s been a fantastic inspiration in self sufficiency. “I bake bread and made yogurt at home. It’s humbling to know you can make something to sustain yourself even if it’s lumpy or it doesn’t hold up to the picture-perfect standard we’re used to seeing in the store.” It doesn’t have to be perfect.We tend to think if it’s not photo worthy, it’s not perfect. A #lowwaste practice is about imperfection and giving yourself time to learn. It’s ok to make something ugly, to make something that tastes terrible. It’s the first step towards making something you like and can share with others. “The biggest barrier wasn’t so much learning how to preserve, it was really learning how to trust myself. The first time I made yogurt I was terrified I was going to get sick from it. But I realized that I was trusting this larger food system where we really have no idea what’s going on more than I trusted myself.” Trust that you will figure it out. It will take time, be patient, be kind to yourself. It’s a place to start!What imperfect dish have you made recently?? #closedloopcooking 🥣✨

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DIY Low Impact Produce Wash 👏 Apple peels, swee

DIY Low Impact Produce Wash 👏
Apple peels, sweet potato skins, carrot tops, curly leaf kale, all dirty dudes, all nutritious, and worth a good wash. Taking on this ethos of using every part of your produce requires a little bit more preparation. 
I try to buy organic / local when possible to avoid any extra chemical residue. (In situations when this isn’t possible, removing a waxy or damaged skin from your produce is probably the better bet.) A sustainable cleaning process ensures your fruits and veggies are ready to eat and last longer. Getting in the habit of washing your produce as soon as you get home from the store or market makes it super easy to use it later throughout the week. 
Baking soda is an awesome low cost, low impact alternative for clean eats! It’s way better to wash this down the drain than most other commercial dish detergents that are usually dyed, scented, and in a plastic bottle. I buy baking soda in a cute lil cardboard box and it lasts for a few months.
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How-to:
* Gather all fruits and veggies (it’s helpful to do everything at once to make it easier to pull out of the fridge for later use) and a large bowl.
* Fill bowl with cool water about halfway.
* Add 2 tablespoons of baking soda to bowl and mix to combine.
* Add in produce, make sure all pieces are fully submerged, and let sit for 12 – 15 minutes.
* Using a dedicated produce scrub or clean dish towel, scrub and rinse off produce and repeat steps 4 and 5 as needed. (I use the same solution for all of my produce at one time to do a batch wash.) ✨
It’s that easy!
How do you clean your produce?? #closedloopcooking

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APPLE INSPIRATION 🍎💡 Thinking on a few ideas

APPLE INSPIRATION 🍎💡 Thinking on a few ideas for how to make the most of this excess winter apple haul (thank you PNW seasonality.) I don’t tend to buy much fruit during the colder months, as what’s available is usually limited. But apples are an almost year-round delight (depending on where you are) that will hold up well if you don’t use them right away.Knowing how to use what you have on hand makes all the difference in reducing food waste. By building up your mental catalogue you’re adding to the references you can pull from when you’ve got produce to save. Another way we can improve our improvisational cooking techniques!To make the most of those apples try dehydrating them into crisp, cinnamon apple chips, slicing into thin pieces for a savory radicchio fennel salad, use up those bruised or imperfect pieces for zucchini top applesauce, and save your cores and peels to make your own apple cider vinegar! So many great uses.What are you using apples for lately?? #closedloopcooking

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LOW WASTE SNACKS 💡 One of my absolute favorite

LOW WASTE SNACKS 💡
One of my absolute favorite #packagefree snacks is stove top popcorn. Movie nights at home, a quick snack while I’m drawing, I love a bowl (to myself, let’s be honest) of popcorn loaded up with some flaky salt, paprika, and a palmful of nutritional yeast. It’s a relatively guilt-free snack you can doctor up with whatever seasonings you have on hand. I’m a dry popcorn kind of gal but to each their own, we’re not here to judge.I usually find my kernels in the bulk bin of my local grocery store, which makes this a bin to bowl plastic free snack experience. (Reminder to bring your own container!) If you can’t find these at your local grocery store, a conventional packaged bag of popcorn is a much better alternative to several plastic wrapped, microwave bags coated with things we probably shouldn’t be eating on a regular basis.
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Super simple stove top popcorn
Ingredients: - 2 tbsp olive oil - 1/2 cup popcorn kernels - handful of salt, nutritional yeast, pumpkin spice, etc - seasonings to your liking ✨ To-do’s: 1. Pour oil into a heavy bottomed, medium size pan and turn on medium heat. Add in a kernel and cover with lid. You’ll wait for the kernel to pop before you add in the rest.  2. Once that kernel has popped pour in the rest and cover with lid. Give the pot a little shake to let the kernels distribute evenly around bottom of the pan. Let sit as kernels begin to pop. Once they are popping, ever so slightly crack the lid to allow steam to escape (this will keep the popcorn from getting soggy.) 3. Continue cooking until popping slows to a single pop every few seconds or so, anywhere from 1 - 3 minutes. Turn off and remove from heat. Pour popcorn into bowl and add in addition seasoning! Feel free to get creative here and try out new flavor combinations.
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(Note: Make sure to never leave your oil unattended! If you ever smell burning or see smoke turn off the heat and take your pot off the burner. Leave the lid on and put the pot in the sink to cool down.) ✨
I also like to save any unpopped kernels to use next time! I can’t be the only one!What’s your fav popcorn topping?? #closedloopcooking

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M I N D F U L I N T E N T I O N S 👼 So much o

M I N D F U L I N T E N T I O N S 👼
So much of our day is run on auto pilot–we’re habituated to keep up with the same routines, eat the same things, accomplish the same small tasks. These things have become integral to how we live our day to day. It’s no wonder that new habits are slow to stick. You’ve got to literally shift how you approach your daily life. You’ve got to make a conscious effort for something different to happen. It’s never an easy task. Especially when we’re talking about low waste practices. Trying to change how we view our own consumption patterns is almost abstract, most of the time we’re not even aware a change is needed. That’s why so many of our conversations around closed-loop practices have to start with mindfulness. The shift happens once we’re cognizant of what is needed.The first, most important thing you can do right now to embark on a low impact lifestyle is develop awareness. Be mindful of everything you touch, eat, see for the next few days and notice how that starts to shift your mentality. Materials you come in contact with, foods and how they came to feed you, things you dispose of. You start to understand the narratives of material objects, you start to appreciate those items with longevity, the things that continue to serve a purpose. It’s a remarkable shift, just having that awareness. And with that new mindset you begin to make small changes. You live with mindful intention and slowly those habits that were running on auto pilot take on a deeper meaning. That day to day feels different. This is where change can take hold and really grow.It takes time. The overwhelm of knowing you want to make a change and the distance to actually making that happen can feel disempowering. It’s totally possible. You’re capable of shifting convention. It starts small and it starts with that mindful intention.What are you setting intentions toward?? #closedloopcooking

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CREAMY CASHEW VEGAN CHEESE SAUCE 🧀✨ Having to

CREAMY CASHEW VEGAN CHEESE SAUCE 🧀✨ Having toppings that can liven up ingredients on hand is an awesome way to level up your improvisational cooking skills. You can tie seemingly unrelated items together under one unifying cheese-like sauce, what’s not to love? I think one of the biggest deterrents for folx getting into cooking is thinking they have to adhere to a certain formula whenever they’re cooking. Having ingredients on hand that you can mix and match allows more flexibility and freedom in the kitchen! With room for error cooking a low waste meal is much less intimidating. 
That’s why I love this sauce! You never know when a creamy vegan cashew cheese will come in handy. It takes less than 5 minutes to whip up a batch of this plant-based goodness and you can have a dip, sauce, or spread ready to go when that unexpected guest (or snack attack) comes on. This recipe makes great use of our 5 minute, package free hemp milk–a delicious, nutritious alternative milk that is just as quick to blend. In my attempts to figure out the perfect vegan mac and cheese I discovered just how versatile a cashew cheese spread is. A spoonful goes a long way in jazzing up any old produce you have rolling around in the fridge, as a leftover soup topper, or something to use up those last few crackers with. (Let’s be real, you’re probably not going to eat them otherwise.) You can source just about all of these ingredients package and plastic free for a pretty sustainable sauce option. Not to mention it’s delicious on just about anything.What are you saucing up??#closedloopcooking

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LOW WASTE LUNCH PREP 🥣✨ An easy, plant-based

LOW WASTE LUNCH PREP 🥣✨ An easy, plant-based lunch with every last vegetable we had in the fridge. (We get scrappy over here.) Making ahead a meal or two the day or evening before makes such a difference. You’re less likely to grab a last minute meal out or something on the go and you greatly reduce your packaging waste. Even if you can only make a lunch for yourself a few times a week you’re still making a difference in your conscious consumption! It goes a long ways. You’re also more mindful of what you’re eating throughout the week and your meals end up being healthier than had you eaten out.For a simple, low waste lunch prep, the night before you can mix and match: - a grain (try quinoa, farro, barley, brown rice, a mix of each) - a protein (eggs, red lentils, nuts + seeds) - veggies (hearty greens, cabbage, sweet potatoes, carrots) - dressing (apple cider vinegar + olive oil, tahini, smashed avocado)Sticking to an easy formula will help you come up with something on the fly and let you use up anything leftover you may have on hand. And if you don’t like what you make one day, there’s always another lunch to experiment with! I love making creative lunches to see what flavor combinations work well. Yay for Sunday meal prep!What do you prep for your low waste lunch?? #closedloopcooking

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Plant-based, low waste.

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