Homemade Teriyaki Sauce

Ingredients

-½ cup tamari

– ½ cup water

– ⅓cup sugar

– 1 tbsp maple syrup

– ½tsp minced garlic

– ½tsp minced ginger

– 1tbsp cornstarch
– 2tbsp water

Methods

1. Heat a medium-sized saucepan over medium heat. Add in soy sauce, water, & maple. Start with 1/4 cup tamari & adjust as you go along. Leave to simmer over medium-high heat until it starts to boil. Add in the garlic & ginger. Keep mixing until the sugar has dissolved.

2. Taste the sauce & add more of the tamari, if needed. You can also add more maple & adjust depending on your desired sweetness.

3. If you’d like to use this sauce as a glaze, prepare the cornstarch slurry by mixing the cornstarch & water. While mixing, pour the mixture into the teriyaki sauce and mix until it thickens. Once it thickens, taste the sauce, adjusting the seasonings accordingly. Turn off the heat. It’ll continue to thicken as it cools.

4. Before storing in a jar/bottle/container let cool completely. Enjoy your teriyaki sauce/glaze sauce by pairing it with your favourite foods, like a sauce for noodles, fried rice, or as a delicious marinade—it’s totally up to you!


Meet the Team: Steffie from Greenwood

Ciao everyone,

I am Steffie and I have been working at the Wasteless Pantry Greenwood since the beginning of 2021.

I am very grateful for this opportunity because I can practice my sustainability values while earning a living and being inspired by the people at the shop, employees and customers alike.

My background is varied: from biology to art, from sustainability to community education; all the above have in common my willingness to make a difference, how great or small, in the environment, economy and society we all live in. I hope to be a change maker, a keen listener and learner with a big smile on my face.

One of my discoveries at the WP has been the mug tea strainer. It is very practical because it fits various mug sizes. You can serve your favourite loose leafed tea in as many cups as you need, reducing your dish washing of the tea pot (I know, the less dishes I have to wash the happier I am!!!), plus it’s handy when you are brewing your next batch of kombucha in a large pot.

My favourite food at the WP is hard to nail down, because the shop caters for all your sweet or salty cravings!! I probably cannot resist the sesame slices. They are perfect squares of tasty goodness waiting there for you to be rescued, or maybe the other way around.

My waste free mantra is “do the best you can, with what you have and where you are”. It applies to life in general as well. The choices we make have to be fine tuned to our situation and wellbeing and must be ultimately SUSTAINABLE FOR US as well, in long term.

So, please do come and say hello, next time you drop in to do your shopping.


Vegan Salted Caramel Banana Bread

Vegan Salted Caramel

– ½ cup coconut cream (made from WP coconut milk powder and water)

– 3 tablespoons coconut sugar

– 1 tablespoon maple syrup

– ½ teaspoon vanilla extract

– ¼ teaspoon fine sea salt

Banana Bread

– 2 tablespoons ground flax

– 6 tablespoons warm water

– 1½ cups mashed ripe banana (the only ingredient needed that you cant get from WP 😝)

– ⅓ cup melted coconut oil

– ¾ cup rapadura sugar

– 1½ teaspoons vanilla extract

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– ¼ teaspoon fine sea salt

– 2 cups spelt flour

– Desert flaked salt (for garnish)

Instructions

Vegan Salted Caramel

Dissolve sugar: Warm coconut cream, sugar, and maple syrup in a small saucepan over medium heat, until bubbles appear and sugar is dissolved. Reduce heat to medium-low. Simmer for 10 minutes, stirring every 2 minutes, to ensure the mixture doesn’t stick to the sides of the pot.

Cool: Remove from heat. Whisk in vanilla and salt. Transfer mixture to a covered container. Refrigerate until set, ideally overnight.

Banana Bread Preheat:

Preheat the oven to 165°C.

Whisk batter: In a large bowl, whisk together ground flax and warm water until smooth. Whisk in banana, coconut oil, rapadura sugar, vanilla, baking powder, baking soda, and salt until well mixed.

Add flour: Gently stir in flour, just until the last streak of flour is incorporated (use as few strokes as possible to avoid overmixing).

Bake: Transfer batter to a lined 9 x 5-inch loaf pan (we recommend our reusable Agreena Baking Sheets). Bake until a toothpick, inserted into the loaf, comes out clean (about 60 minutes). Let cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely.

Assemble: Top the cooled loaf with the salted caramel, then garnish with flaky salt.


Matcha Iced Latte

Start your morning right with a matcha iced latte ✨

Add vanilla extract to an iced glass
Whisk together matcha, honey, and warm/hot water (not boiling)
Add your milk preference to the glass
Add in matcha mix and stir, and you’re done!


Specialist Recycling: Mobile Phones

Join the Go for Zero campaign!

Australians are holding onto a staggering 4.2 million old phones that are broken and no longer working. They represent a stockpile of valuable materials and metals that can be reclaimed through recycling.

We mine precious metals at an enormous cost and they are an essential part of electronics. However, these supplies won’t last forever which means recovering what we can from our old devices is critical. If we recycle those 4.2 million broken mobiles, we can prevent over 8,000 tonnes of mineral resources from being mined, with saved carbon emissions equivalent to planting 42,000 trees.

So, this month we are asking everyone to join MobileMuster’s nationwide challenge to Go for Zero. All you need to do is look in the bottom drawer, search the study or even sort out the garage. Simply find those old mobile phones and accessories and recycle them via your local Australia Post outlet or your local WP store!

Want to know what else you can recycle through WP?

Check out our Specialist Recycling page!


Earl Grey Tea Cake

An earl grey tea cake great for special visitors.

Ingredients:

Oil cooking spray

250g butter, softened

250g caster or superfine sugar

1 tsp vanilla extract

5 eggs, at room temperature (or 3 duck eggs)

250g self raising flour

1 tsp baking powder

1 tsp loose leaf Earl Grey tea, crushed until fine

1/4 cup milk

Earl Grey Syrup:

1 cup water

1tsp Earl Grey tea

1 cup caster or superfine sugar

1/2 tsp vanilla

To decorate:

450ml cream

3 tsp caster sugar

1/4 tsp vanilla powder

Dried edible flowers to decorate

Instructions:

Step 1- Preheat the oven to 160C. Line the base of two 20cm/8inch round tins & spray the base & sides well with nonstick spray. Using an electric mixer fitted with a whisk attachment, whip the butter & sugar together for 3 minutes until light & fluffy. Add the vanilla & then the eggs one at a time, whisking until combined. Then remove from the mixer & sift in the self-raising flour & baking powder from a height. Fold these in with the Earl Grey tea leaves using the milk to keep the batter moist.

Step 2- Divide the batter into the two tins & smooth over using an angled spatula or a dough scraper. Place in the oven gently & don’t slam the door. Victoria sponges are known for being a little bit temperamental & do not open the door while it is baking or turn on the light. Bake for 25-30 minutes. Cool completely in the tin. You can make these a day ahead of time, just wrap them once they’ve completely cooled.

Step 3- Meanwhile, while the cakes are baking, make the syrup. Boil the water, tea & sugar together until it becomes a syrup. Add vanilla & cool completely.

Step 4- To assemble the cake, whip the cream, vanilla & sugar until you get soft peaks. Take one cake & place it on a serving plate. Poke holes in the cake & drizzle some of the Earl Grey syrup into this. How much depends on you (I just used a few tablespoons per cake layer). Then place half of the whipped cream on the bottom layer. Place the second layer on top repeating the process with the holes & syrup and then spoon on the remaining cream. Top with flowers.

This cake can keep for a day or two in the fridge.


French Onion Pasta Bake

WP ingredients:

– 375g dried penne pasta

– 1tbsp olive oil

– 1 1/2 tsp dried thyme (1/2tsp is for seasoning)

– 30g french onion seasoning mix

– 2 tsp garlic granules (or 2 cloves garlic)

Other ingredients:

– 25g butter

– 2 large brown onions (diced)

-1/2 cup dry white wine

-300mL cream

-1 1/2cup grated cheese

– Added veggies of your choice

Step 1: Preheat the oven to 180°

Step 2: Cook pasta until almost cooked, then drain

Step 3: Heat butter and oil in a large frypan over medium heat. Cook onion, stirring occasionally for 10-15min, until browned. Add garlic and thyme, cooking for 30 sec.

Step 4: Add french onion mix, stirring to coat. Add wine, simmering until reduced by half. (Depending on the veggies add now or in the next step if they cook quickly e.g. spinach)

Step 5: Gradually stir in cream and season with pepper. Then add to pasta, thoroughly mixing to coat. Add pasta mixture to baking dish, top with cheese, and bake for 20-25min, or until cheese is melted and golden.

Step 6: Serve with sprinkled leftover thyme.


Specialist Recycling: Bread Tags

Have you been collecting your BREAD TAGS for recycling?

Too small to be recycled via curbside collection, these can be brought into your local WP store to be sent to Aussie Bread Tags for Wheelchairs. The tags are recycled locally, raising funds to buy wheelchairs for disadvantaged people, mainly in South Africa.

Bread tags are recycled in Robe, South Australia, by Transmutation, run by Brad and Narelle Scott. Transmutation runs a craft plastic recycling operation and retail shop, selling their own products, as well as other products supplied by Australian artisans that share their vision to recycle, reuse and reduce landfill. Transmutation takes monthly shipments of bread tags from us, recycling the tags to make bowls, boards, and pens. These products can be purchased online, from their shop in Robe. Whiteboards and bowls are available from Country Road.

Note: This is just for plastic tags. Cardboard tags can be composted at home or via the green bin, or placed in the yellow bin inside a used envelope to stop them from falling through the rollers. Or make good use of them to mulch a plant!

Want a better option?

Take a reusable bread bag to your local bakery and have them slice a loaf straight into your bag. Can be kept for 3 days fresh or 7 days in the freezer with good results.

Want to know what else you can recycle through WP?

Check out our Specialist Recycling page!


Specialist Recycling: Dental Products

Did you know that you can recycle your old DENTAL/ORAL CARE PRODUCTS at WP?

So until you switch to bamboo toothbrushes and refillable tooth powders or pastes you can still make a little switch to reduce your waste!

✅ Program accepted waste: Toothpaste tubes and caps, manual toothbrushes, electric toothbrush heads, toothpaste tube plastic packaging, and floss containers.

❌ Not accepted: Please recycle your cardboard packaging in your kerbside recycling bin. Electronic toothbrush handles and bases are not recyclable through this program.

Once collected what happens? The tubes and brushes are separated by composition, shredded, and melted into plastic pellets that can be remolded to make new recycled products via Terracycle.

Want to know what else you can recycle through WP?

Check out our Specialist Recycling page!


DIY Lip-balm

Ingredients from WP (makes 100g)

• 40g Virgin coconut oil

• 30g Beeswax

• 10g Shea butter

• 15g Cacao butter

• 4g Jojoba oil

• 10 Balm sized jars or tins

Put all ingredients into a small saucepan & stir gently over low heat until melted. Carefully pour into small jars, allowing to cool & set. Beetroot & cacao powder can be added to tint the lip-balm or a drop of essential oil to make it smell delicious!