Posts tagged onions

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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Veggie Dumpster Tempura

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Let’s say you dumpster a ton of vegetables. Let’s say you can’t eat them before they start to make your house smell like the dumpster you pulled them out of. Well, kid, I’ve got the perfect solution, and I am offering it to you completely free of charge. Just like the veggies you dumpstered!

We happened to find a couple bags of fancy schmancy pre-sliced carrots, three boxes of mushrooms, a green pepper, and an onion – all of which are perfect for making veggie tempura.

I had some tempura batter mix that my mom gave me, but it’s super easy to whip up your own all-purpose batter.

Ingredients:

  • 1 cup flour
  • water, broth, beer, or soymilk (add a dash of vinegar to make ‘buttermilk’)
  • 1 tsp salt

Just mix together flour and salt then slowly add liquid until you reach a pancake-like consistency. Double or triple recipe as needed. You can also add a few splashes of hot sauce if you like. Batter your sliced veggies and deep fry.

But, wait, I said I could tell you how to solve your ‘too many veggies’ dilemma. Now you just have a ‘too much tempura’ problem. That doesn’t really solve anything.

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This is where your freezer becomes your best friend. But you can’t just throw a bunch of steaming hot tempura in a bag and freeze it. Then you’ll just have a big tempura ice cube on your hands. First you have to let the tempura cool a little (while you’re stuffing your face) and spread them out on a plate or cookie sheet. Put them in the freezer for about an hour. This way they’ll be partially frozen when you wrap them up and won’t stick to each other.

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Problem solved! Now whenever you want fatty fried food you can just pop these in the oven for a few minutes and reminisce about the night you dumpstered the veggies you’re now eating.

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