Seize your veggie peelings: Mindful Chef photographer Sarah has this leftover-loving-recipe for you. Good for Six Nations telly watching…
You’ll want…
- A handful of carrots, parsnips or potatoes
- Smoked paprika
- Salt
- 2 tbsp dairy-free yoghurt
- 2 tsp chopped parsley
- 1 clove garlic, grated
The right way to prepare dinner…
- Wash and peel your veg
- Add oil and smoked paprika to the peel and blend
- Unfold over a lined baking tray
- Sprinkle with salt
- Prepare dinner at 220C for 15 – 20 minutes
- Serve with a dip – we’re dipping with dairy-free yoghurt stirred with chopped parsley and a grated garlic clove.
Extra waste-free concepts anybody? If you happen to’ve received leftover chickpeas and love mayo then it’s worthwhile to strive Chef James’ zero-waste vegan mayo recipe.
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