Reusing Leftovers & Reducing Food Waste (Vegan) AD | JessBeautician

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Sharing some of my favourite recipes which can be used in many different ways and showing how you can use them to finish up leftovers featuring some of my #JosephJoseph kitchen favourites #foodsolved. This video is sponsored by Joseph Joseph.
Show More Sharing some of my favourite recipes which can be used in many different ways and showing how you can use them to finish up leftovers featuring some of my #JosephJoseph kitchen favourites #foodsolved. This video is sponsored by Joseph Joseph.

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AVO-PESTO
2 avocados
1 cup fresh basil
1/4 cup pine nuts
3 garlic cloves
2 tbsp nutritional yeast
1/3 cup olive oil
Juice 1/2 lemon
Large pinch sea salt
Small pinch cracked black pepper.

Blend all ingredients together until smooth. Store in an airtight container in the fridge and consume within 3 days.

AVO-PESTO & ROASTED COURGETTE RIGATONI
Olive oil
1 courgette, chopped
Salt & pepper
Rigatoni
Avocado Pesto (1/2 cup per portion pasta)
Fresh basil to garnish

Roast the courgette in a drizzle of olive oil, salt and pepper. Turn it through well, then place in the oven at 180 degrees celsius to roast for 25 minutes. Meanwhile cook the pasta and once cooked, drain it off then stir through the Avocado Pesto and add in the roasted courgette. Serve with fresh basil.

SUNDRIED TOMATO & OLIVE MARINARA
6 large vine tomatoes
1 tbsp oil
3 cloves garlic, minced
1/2 tsp dried chilli flakes
1/2 tsp dried herbs
1 tbsp of tomato puree
1/4 cup of chopped sun-dried tomatoes
1/4 cup of sliced black olives
Small bunch of fresh parsley, oregano & thyme
1 vegan stock cube
Salt & pepper

Prick the tomatoes and place them in a bowl of boiling water for 10 minutes. Drain them and peel off the skins, but reserve the water. Add the oil to a large pan on a medium heat, next add the garlic to the pan and just fry it off for a couple of minutes. Add in the dried chilli flakes as well as the dried mixed herbs and again. Next, add in the tomato puree, then fry everything off for a couple of minutes. Add in the peeled tomatoes and using the back of the spoon, just roughly chop them up. Add the sun-dried tomatoes, black olives, fresh parsley, oregano and thyme. Crumble in the stock cube, take a cup of the water used for the tomatoes then add that to the pan along with a good pinch of salt and pepper. Stir, then blend until smooth. Stir into pasta or use as a pizza base sauce.

HOMEMADE LENTIL CRUST PIZZA (Makes 2 bases)
2 cups red lentils, rinsed & drained
2 cups water
1 tbsp of nutritional yeast
1 tsp garlic granules
1 tsp onion granules
1 tsp of dried mixed herbs
1/2 tsp paprika
1/2 tsp salt
Pinch black pepper

Blend all ingredients together until smooth. Oil a flat pan, then pour in half of the mixture at a time. Smooth over and allow to cook until the edges lift. Once the underside is cooked, transfer the base to a lined baking tray, add on the Sundried Tomato & Olive Marinara and any toppings. Place in the oven to cook for around 20-25 minutes on 180 degrees celsius.

VEGETABLE STOCK (Makes 1 litre)
1 white onion, chopped
1 stick celery, chopped
1 carrot, chopped
Handful mushrooms
2 cloves garlic, crushed (skin on)
3-4 cups vegetable scraps
Bunch fresh thyme
Bunch fresh oregano
3 sage leaves
2 bay leaves
8 black pepper corns
1/2 tsp salt

Add all of the ingredients to a large, deep pan then pour in the water, turn up the heat to bring everything to a gentle boil then leave it on a low simmer for 2 hours before allowing it to cool. Cover and leave it in the fridge for all the flavours to continue mingling overnight. The next day, strain it through a sieve, compost the veg scraps, then just transfer it over to a large jar to then store in the fridge. Use in soups, stews, curries etc.

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Disclaimer: This video is sponsored by Amino Apps.

(Gifted)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

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