Hummus. Tortillas. Veggie burgers. So many of the foods we love come in plastic, but here are simple recipes for your favorite dishes made with ingredients from Infinity Goods' zero-waste marketplace.
- 1 ¼ cup dried Chickpeas
- 1 cup Sesame Seeds
- 2-4 tbs of Olive Oil
- 1 tsp Baking Soda
- 4 tbs freshly squeezed Lemon juice
- 4 cloves crushed Garlic
- 6 tbs ice-cold water
- 1. Add chickpeas to a pot and cover with several inches of water. Boil for 5 minutes, then take pot off heat and let soak for 1 hour.
- 2. In the meantime, dry roast your sesame seeds in a saucepan over medium-low heat. Let toast for 3-5 minutes or until seeds are very lightly colored, stirring constantly. Let cool.
- 3. Add seeds to food processor and process until a crumbly paste forms, roughly 1 minute. Add olive oil and process for another 2-3 minutes.
- 4. Drain chickpeas. Combine the chickpeas and baking soda in a medium sauce pan and cook for 3 minutes over high heat. Add 4 cups of water and bring to a boil. Reduce to simmer and keep there for 30 minutes.
- 5. Drain chickpeas. Add chickpeas to food processor with sesame paste (tahini) add lemon juice, garlic, and roughly 2 teaspoons of salt (or salt to taste). Process for about 5 minutes until texture is smooth and creamy, slowly add in 6 tablespoons of water.
- 6. Serve after 10 minutes, or refrigerate.
Flour and Corn Tortillas
- 1 ⅓ cup White Flour
- ⅔ cup Yellow or Blue Cornmeal
- 4 tbs Canola Oil
- ½ cup + 1 tbs lukewarm water
- ½ teaspoon Salt
- 1. In a bowl, mix together flour, cornmeal, and oil. Slowly mix in the water and salt until combined. Knead dough until smooth. Cover with a reusable kitchen towel and let rest for 20 minutes
- 2. Divide dough into 12 pieces (number depends on how big you like your tortillas!).Roll pieces of dough out until it is as flat and round as you like your tortillas. You can use a tortilla press, if you can think of a way to not let it stick to the press (people usually use plastic for that).
- 3. Preheat an ungreased pan or skillet to medium-high heat and cook the tortilla for about 35-45 seconds on each side. Cook until they are just starting to form brown spots, but not much longer.
- 4. Stack tortillas on top of each other as you cook them, this will keep them soft and warm.
- 5. Serve warm or freeze.
- 1 cup Rolled Oats
- 4 cups water
- 1 whole Pitted Date or 1 tbs Maple Syrup or 1 tbs Honey
- 1. Blend oats, water, pinch of salt, and date (or other sweetener) together on high speed for 30 seconds to 1 minute. Don't over-blend, that will make the oat milk slimy.
- 2. Strain through a mesh strainer, nut mylk bag, cheese cloth, or clean thin cloth and allow liquid to fall into container.
- 3. Keep in fridge and enjoy within a week.
- 4. Don't throw out that pulp! The oat pulp can be used in cookies or pancakes. If not, you can give us the pulp at your next delivery, and we'll compost it.
- 1 ¾ cup cooked and drained Black, Pinto, or any other Bean
- 2 tbs Flour of choice or Oat Bran
- 3 tbs Ketchup
- ½ tsp Salt
- ½ tsp Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp Paprika
- ¼ tsp Cayenne
- ½ cup cooked and diced Veggies of your choice
- 1. Mash beans until you get your desired texture. Avoid over-mashing if you like chunks of beans in your veggie burger.
- 2. Once mashed, stir in all other ingredients until combined.
- 3. Form patties.
- 4. Pan fry with a little oil for 5 minutes on each side. Alternatively, you can bake these at 350 F for 20 minutes, flipping halfway.
- 4. Assemble your burger with a toasted ciabatta roll, dress up with fresh veggies and ketchup, and enjoy!
Ditch the packaging.
Get your ingredients without the plastic waste