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.

Sprouting Tips

We often get queried about what is ‘sproutable’ at WP.

Our very own, Belinda, shares this list of goodies available at Wasteless Pantry that she has managed to sprout successfully:

Mung Beans – super duper easy, they will sprout just looking at water
Adzuki Beans

Linseed
Borlotti Bean
Soya Bean
Broccoli Seed
Chickpeas
Poppy Seeds
Whole Wheat Grain
Brown Rice
Fenugreek Seed
Mustard Seed
Coriander Seed
Sesame Seed
Buckwheat
Millet

Amanda has also had some luck with Lentils, Popping Corn and sunflower kernels.

Larger beans are probably better sprouted in jars, I used a flat sprouter and the seeds went mouldy JUST as they started to sprout because it took so long.

Things that probably sprout but that we haven’t tried:

Pepitas
Other beans not listed above
Other spice seeds not listed above
Quinoa

It’s easy:
1. Soak your chosen item in a jar for 12 to 24 hours
2. Drain and cover with a lightweight, mesh fabric leaving upside down on its side in a bowl to allow drainage as well as air circulation
3. Each day for 2 to 5 days rinse and drain to keep hydrated
Once they have sprouted enough you can keep them in the fridge to slow down further growth. Eat them quickly though whilst they are at their best!

Warm Baked Oat Meal Recipe

As Winter’s approach calls for warm, comforting foods, and a warm baked oatmeal recipe is perfect for chilly mornings. This recipe combines the wholesome goodness of rolled oats with a blend of sweet and rich ingredients like maple syrup, chocolate chips, and cinnamon from Wasteless Pantry, ensuring quality and minimal waste. The addition of fresh, mashed bananas and a choice of milk enhances the creamy texture, while a topping of fresh berries adds a burst of freshness. Baked until bouncy, this oatmeal dish is best served warm, drenched in milk or cream, providing a satisfying start to any cold day. This nutritious breakfast option not only warms you up but also keeps you full, making it an ideal winter staple.

Ingredients from Wasteless Pantry:

1/4 cup of maple syrup

2 cups of rolled oats

1 tsp baking powder

1/4 cup of choc chips

1 tsp of cinnamon

2 tsp of vanilla extract

2 tbsp coconut oil

Ingredients from elsewhere:

2 cups of milk ( you can use any eg. almond, oat, dairy)

1 egg (or 1 Tbsp flaxseed meal in 3 Tbsp of water)
1 banana smashed other desired fruit and fruit to top, I have used berries 🙂

Method

1. Combine the dry ingredients in a bowl.

2. Add in the wet ingredients and stir until combined

3. Pour into a baking dish, place desired fruit onto, and sprinkle with a few choc chips

4. Cook at ~160 C for ~ 50 mins or until bouncy to touch

5. Serve in a bowl with milk or cream!

Sourcing ingredients from Wasteless Pantry for your baked oatmeal not only supports local and sustainable business practices but also ensures you’re using high-quality, fresh ingredients. By buying from a bulk store like Wasteless Pantry, you can purchase exactly the amount you need, reducing food waste and avoiding unnecessary packaging. This eco-friendly approach contributes to a smaller carbon footprint while allowing you to enjoy a delicious, wholesome breakfast that’s good for both you and the planet.

Warm Apple Cinnamon Porridge: A Healthy Winter Breakfast Recipe

Warm up your winter mornings with a hearty and delicious Apple Cinnamon Porridge, a perfect blend of nutritious ingredients. This simple yet flavorful recipe combines rolled oats, fresh apple, chia seeds, and a mix of cinnamon and ginger, cooked gently in your choice of milk and sweetened with maple syrup. Serve it hot with a topping of apple slices, cranberries, and a sprinkle of cinnamon for a cozy breakfast. Customize with your favorite toppings for a personal touch. This porridge is not only a treat to your taste buds but also a healthy start to your day.

Ingredients

1/3 cup rolled oats

1 large apple (peeled & chopped)

1 tbsp chia seeds

1 tsp ground cinnamon

1/4 tsp ground ginger

Pinch of salt

1 to 1 1/2 cups of milk (dairy or nut)

1 1/2 tbsp maple syrup

1/2 tsp vanilla extract

Method

In a medium sizes saucepan over medium heat, mix all the ingredients until well combined.

Cook over medium heat for 9-15 mins, stirring often.

When the mixture thickens and the oats soften it is ready!

Serve with your favourite toppings.

I love apple and cranberries with a sprinkle of cinnamon

Winter Warmer Lentil Soup Recipe

Here’s a comforting winter warmer lentil soup recipe that’s perfect for soup weather! This simple and delicious recipe features a hearty mix of onions, carrots, celery, and garlic sautéed in olive oil, combined with a rich blend of lentils, split peas, barley, and aromatic seasonings like bay leaves. You can use either homemade or store-bought stock, and after simmering, blend the soup to create a smooth, creamy texture. Serve with crusty bread, and garnish with parsley and a swirl of cream for an extra touch of warmth. Perfect for cozying up on chilly evenings!

Ingredients
1-2 tbsp Olive oil
2 cups diced onions
2 cups diced carrots
2 cups diced celery

plus these from Wasteless Pantry:

2 tsp garlic granules (or 2 fresh cloves)
1 cup of soup mix (mix of lentils, split peas and barley) or split peas
36g dried chicken or vegetable stock plus 2L water (or 8 cups of chicken or vegetable stock)
1 bay leaf
Salt and pepper

Method
In a large saucepan, heat oil and cook onion, carrot, celery and garlic over medium heat until softened. Stir in soup mix or split peas, stock and the bay leaf.
Cover, reduce heat and simmer for 2.5 hours, stirring frequently.
Puree warm soup with a blender. Serve with crusty bread and garnish with some parsley and cream on top 😄

Sourcing ingredients from Wasteless Pantry for your winter soup not only ensures quality and freshness but also supports sustainable practices. Shopping at Wasteless Pantry allows you to buy in bulk, reducing packaging waste and minimizing environmental impact. Moreover, choosing local and bulk options helps in reducing the carbon footprint associated with food transportation and packaging. This way, you contribute to a healthier planet while enjoying a nutritious and delicious meal.

Hearty Winter Vegetable Soup

Will the weather cooling down, it is time for foods that nourish and keep us warm. This soup is quick, healthy and can be tailored to your own preferences very easily!

From Wasteless Pantry:

1 tablespoon olive oil
1/2 teaspoon dried garlic granules or flakes
1 teaspoon sweet paprika
4 teaspoon chicken stock powder
1/2 cup couscous or elbow pasta
1 tablespoon dried parsley flakes

From your local grocer:

2 medium brown onions, chopped
3 celery stalks, chopped
3 medium potatoes, chopped
2 large parsnips or a handful of green beans, chopped
2 large carrots, chopped

Heat oil in a large saucepan; cook onion, celery, garlic & paprika until onion softens.
Add other chopped vegetables, stock and 1.5L water; bring to boil. Reduce heat; simmer covered for 15 minutes or until vegetables are tender.
Stir in couscous and parsley; cook, uncovered 2 minutes or until couscous is tender. *If using elbow pasta instead of couscous then pop in after simmering vegetables for 5-10 minutes as they take longer to cook than the couscous.

This should serve 4 depending on appetites and you can always add more chicken stock & water if you like more liquid in your soup.

Feel free to substitute whatever hard type vegetables you have in the crisper that need using such as broccoli stalks, cauliflower or cooked beans (navy, kidney, lima, chickpea, etc). Also, this is a great opportunity to use up any stale bread you have for dunking in the soup.

Remember to portion out any leftovers, if you have them, and pop in the freezer for ready to go meals in the future!

Happy eating!

Recipe adapted from: The Australian Women’s Weekly Fast Soup book