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Vegan Dumpster Greekbeans

I dumpstered some lovely little greenbeans so I immediately made what I like to call Greekbeans. You’ll need:

  • dumpster greenbeans
  • 2 dumpster tomatoes, diced
  • 1 small dumpster onion, diced
  • juice of 1/2 dumpster lemon
  • garlic
  • salt and pepper
  • 2 Tbsp olive oil

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You could blanch the greenbeans by dropping them in boiling water for a minute – or steam them – but I’m pretty lazy so I generally don’t. The greenbeans aren’t as tender the lazy way but whatever, if it gets food in my mouth sooner then I’m ok with it. Heat the oil in a pan and add the chopped onion.

Oh yeah, you should pinch or cut off the ends of the greenbeans to make them all pretty and stuff. You could also break them in half if you want; I like to keep mine long.

Saute onions until tender then add the garlic and cook until it starts to turn golden. Add the greenbeans, tomatoes, and lemon juice. Cover and simmer for as long as you can wait. I can usually go for about 10 minutes, 5 when I’m extra hungry. Then longer you simmer the more tender your Greekbeans will be. Season with salt and pepper. Eat with someone you love. Or someone Greek.

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Vegan Dumpster Plum Cake

plums1I dumpstered a bunch of plums, but I knew we wouldn’t eat them all so I made an upside-down plum cake to use them up. The cake turned out pretty well but next time I’ll definitely use a bigger pan. If I’d used a wider pan I would have been able to fit in more plums and the cake would have cooked more evenly. As it was, it took forever for the middle to bake completely. Baking never has been my strong point…

Ingredients:

  • 1 1/2 c flour
  • 1 c sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c any kind of juice (or water)
  • 1/3 c oil
  • 1 Tbsp white vinegar
  • as many dumpster plums as you can fit in the pan, pitted and sliced

Preheat oven to 350 degrees.

Mix flour, sugar, baking soda, and salt in a large bowl.

In a separate bowl, combine oil, vinegar, and juice. For mine I used some blueberry/pomegranate juice that my friend bought and didn’t like. It made the batter an awesome pink color.

Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.


Arrange fruit slices on bottom of pan.

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Pour into pan on top of the fruit.

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Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean. Baking time will depend on pan size. Let it rest for at least half an hour before you attempt to invert it onto a plate.

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Vegan Dumpster French Toast

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A lot of vegan french toast recipes use bananas, but I just don’t get it. When you use bananas it makes everything taste like… bananas. I want to taste french toast, so here’s what I do.

Ingredients:

  • dumpster bread, sliced
  • 2 Tbsp flour
  • 1/2 Tbsp sugar
  • 1/2 tsp vanilla
  • soymilk
  • margarine/oil
  • dumpster fruit, optional

In a bowl mix the flour and sugar together while whisking in the soymilk. Slowly add soymilk until you have a smooth, thin batter then stir in the vanilla. Heat the margarine in a pan. Dip a slice of bread in the batter, coating both sides, and fry on each side until golden brown. Serve with slices of dumpster fruit, a little powdered sugar, and maple syrup. This makes about 4 pieces of french toast so you can multiply the ingredients to your liking.

Delicious vegan french toast with no unwanted banana taste!

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Vegan Dumpster Sushi

Only the veggies for this sushi were dumpstered. I didn’t have sushi rice, or want to spend money on it, so I used brown rice. It was the first time I ever used brown rice for sushi and it worked out really well. And it’s better for you. I just added about a 1/4 cup more water than usual to cook it and that helped make it sticky enough.

You’ll need:

  • 3 c cooked brown or sushi rice (short grain)
  • 3 Tbsp rice vinegar
  • 1 Tbsp sugar
  • veggies of your choice; I used:
  • zucchini
  • squash
  • cucumber
  • avocado
  • tempura batter
  • nori (roasted seaweed)
  • sushi mat (or get creative w/tinfoil, parchment paper, etc.)

Thinly slice the veggies and prepare the rice. Let it cool down to room temperature. Mix the vinegar and sugar together. You’re supposed to warm it up so the sugar dissolves more quickly, but I’m usually too impatient to do that. You can just let it dissolve in the vinegar while you wait for the rice to cool. Stir the vinegar mixture into the rice when cooled.

Batter and fry the veggies (except cucumber and avocado, of course). Somehow I didn’t get pictures of this step, but you can check out the link above for my post on making veggie tempura. Places the nori on the mat and spread rice onto a little less than one half of the sheet. Keep a bowl full of water next to you so you can keep your hands wet while you spread. It will keep the rice from sticking to you.

Layer the veggies, tuck them in, and start rolling.

Put a little water on the last bit of the nori to help it stick and form the roll.

Slice the roll. Use a damp towel to clean the knife after every cut, makes it a lot easier and cleaner.

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Vegan Dumpster Leek, Tomato, & Lentil Soup

I wanted to make some leek and potato soup but the dumpster did not bless me with potatoes so I had to do a little research. I found this recipe on vegweb.com, one of my favorite vegan recipe sites ever. Back in the day it was pretty simple, but now they have thousands of recipes and lots of tasty looking user-submitted photos. Sometimes I go there just to look at all the food photos.

  • 2 cups lentils
  • 1/2 head of cabbage (or lettuce in this case), roughly chopped
  • 3-4 leeks
  • 1/2 onion, chopped
  • carrots
  • 2 tomatoes
  • 2 tsp basil
  • 2 tsp oregano
  • salt & pepper
  • olive or vegetable oil
  • water or broth

Boil the water or broth and add the lentils, cabbage/lettuce, a little salt, and some leek tops (you’ll take those out later). Reduce heat, cover, and simmer while you chop more veggies.

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Slice the leeks in half lengthwise then chop them up.

Chop up the carrots and onions. I used about 1/3 of a bag of baby carrots and a few pearl onions that I dumpstered.

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Saute the veggies in a couple Tbsp oil and add a pinch of salt and pepper.

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Add the sauteed veggies and tomatoes to the lentils. You can also remove the leek tops now. Add the basil, oregano, and more salt & pepper to taste. Cover and simmer for about 10 minutes.

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Vegan Dumpster Hot & Sour Soup

I dumpstered a TON of mushrooms. Shitake, button, and portabello! I had a bag of dried tiger lily buds I bought a long time ago at Saigon Market so I decided to make some hot and sour soup. You can make this without the buds and fungus, of course, but I really like the flavor and texture they lend. Ideally I would have added some sliced firm silken tofu but I didn’t have any.

  • A bunch of mushrooms, whatever you dumpster
  • 10 tiger lily buds
  • handful of black fungus
  • 3 Tbsp soy sauce
  • 4 Tbsp rice vinegar
  • 1/4 cup cornstarch
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp black pepper
  • 1 Tbsp sesame oil
  • hot water
  • 4 cups vegetable broth or salted water

First, remove stems and slice up your mushrooms. My button and portobello mushrooms were pre-sliced by a machine before being wrapped in Styrofoam and plastic. So wasteful. Well, at least I saved it from being a complete waste.

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Put the dried fungus and buds in a bowl and cover with hot water.

You’re supposed to use cornstarch, but I didn’t have any so I attempted to use flour instead. Uhm, it didn’t really work so well. The cornstarch helps thicken up the soup, but it doesn’t affect the flavor so it’s not really a big deal if you just leave it out. I whisked the flour with some warm soy sauce and vinegar.

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Bring the broth or water to a boil and add the mushrooms, fungus, and tiger lily buds. Reduce heat and simmer for a few minutes.

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Add the soy sauce mixture and bring back to a boil. Reduce heat and add pepper, oil, and tofu if you have it.

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Yummy soup! Thanks dumpster!

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Vegan Dumpster Aloo Gobi

After dumpstering a ton of cauliflower, potatoes, and tomatoes, I decided to make some Aloo Gobi.

I used:

  • 1/4 cup vegetable oil (seems like a lot, but this recipe makes a ton of food)
  • 1 large onion, diced
  • 1 tsp hot sauce (like Sriracha)
  • 1 head of cauliflower
  • 2-3 potatoes, peeled and diced
  • 3-4 tomatoes (or 2 cans), diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 2 tsp turmeric
  • 1 tsp salt
  • 2 tsp garam masala (I made my own)
  • salt

First heat the oil and saute the onions and cumin.

Saute onions until translucent.

Add the turmeric and 1 tsp salt.

Add hot sauce and tomatoes.

Add garlic, potatoes, and cauliflower. Stir well, cover, and allow to simmer for 20 minutes or until potatoes are cooked.

I didn’t have garam masala so I made a janky version using 1/4 tsp of each of the following:

  • curry powder
  • cumin
  • black pepper
  • cinnamon

Add the garam masala and stir well. You can eat immediately or let it sit for a while to really soak up the spices.

If you have it, serve with some fresh chopped cilantro on top.

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