Oddbox has not only delivered over two million boxes to British doors since its launch in 2016, it has also saved nearly 16,000 tons of food waste. The brand also has a plethora of easy and healthy recipes to try at home on their website.
“We can take this into account because our delicious fruits and vegetables are being rescued from farms that either considered it ‘too strange’ to be sold elsewhere or the farmer had ‘too much’ and are therefore being saved from food waste. “
Emilie added, “A tremendous amount of energy and water goes into growing food and is wasted if we don’t eat the food.
“Growing only 400 g of broccoli, for example, produces 520 g of CO2 emissions and uses 34.8 liters of water. Using these recipes and Oddbox products avoids wasting water and creating CO2 emissions for free.
“We also have tips in every recipe on our blog on how to minimize waste in the kitchen.”
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Emilie stressed the importance of “carefully considering what and how much food you buy and how you store it to ensure that you use everything you buy and maximize its freshness”.
She added, “Reducing food waste in the home is a small step that anyone can take that, collectively, has a huge impact on the planet.”
Following Oddbox’s recipes can also help you maintain a healthy diet as they are high in vegetables and all of them are plant-based.
Emilie said, “It might not be the most revolutionary answer, but the classic quota of five fruits or vegetables a day helps ensure that your body is getting the right nutrition.
“Were [Oddbox] also an advocate of the link with food origins and the preparation of meals using fresh ingredients rather than filling your refrigerator with highly processed foods. “
Eggplant ragu pasta
For two
Preparation time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Ingredients:
1 eggplant
1 red onion
2 cloves of garlic
1 can of chopped tomatoes (400g)
1 tbsp oregano
250g Conchiglioni pasta
2 tbsp pine nuts
Parmesan, grated
olive oil
salt and pepper
Method:
Prepare your ingredients: chop the eggplant into small cubes of 1 cm. Chop the onion and garlic. Roast the pine nuts in a hot, dry pan for 2-3 minutes until they are light golden brown.
Cooking the eggplant ragout: Fry the red onion, garlic, oregano in a little olive oil in a saucepan over low to medium heat for about 3-4 minutes. Season with a little salt and pepper. Add the eggplant and cook until tender for 5-6 minutes. Add the chopped tomatoes and a glass of water. Bring to the boil and simmer over low heat for about 15 minutes.
Cooking pasta: In the meantime, cook the Conchiglioni pasta in boiling salted water until al dente, collecting some of the cooking water.
Serve the pasta dish: season the eggplant ragout to taste and add the cooked conchiglioni. Stir well and serve hot with grated parmesan / vegan parmesan and roasted pine nuts.
Smoky zucchini tacos
Makes six tacos
Preparation time: 35 minutes
Cooking time: 20 minutes
Total time: 55 minutes
Ingredients:
For the tortillas:
150 g Masa Harina (or four pieces)
150ml warm water
pinch of salt
Taco filling:
2 zucchini cut into ½ cm thick slices
1 can of black beans
1 1/2 teaspoons of chipotle paste
1 teaspoon of cumin
2 teaspoons of smoked paprika
1 teaspoon smoked chilli flakes (ancho or chipotle)
2 tbsp olive oil
salt
Coriander lime mayonnaise:
35g coriander leaves and stalks (these stalks have so much flavor! Don’t worry if your herbs don’t look great, they’ll be pepped up anyway)
Juice of 1 lime
salt
1/4 teaspoon smoky chilli flakes like ancho or chipotle
1 large tablespoon of mayonnaise
2 tablespoons of olive oil
Method:
For the tortillas, mix the flour and salt in a large bowl. Add half the water and mix until it looks like breadcrumbs. Then start adding the rest of the water little by little while mixing regularly until you can use your hands to knead. If your dough is too sticky, add some more flour.
Knead your tortilla batter for 5 minutes; it won’t be very long. Divide into balls the size of a golf ball and smooth in circular movements with the palm of your hand.
If you don’t have a tortilla press, you’ll need 2 squares of parchment paper and a heavy-bottomed pan or bowl. Place the batter between the two sheets and press down with your heavy pan. It can take a couple of passes. but you want it to be about 3-4 inches wide and about 3mm thick. Do not worry; it doesn’t have to be perfect circles!
To cook the tortillas, use a cast iron skillet or griddle and heat over medium to high heat. Cook for 1-2 minutes on each side or until brown spots appear. To keep warm, wrap in a tea towel and place in a warm oven.
Now make your mayonnaise. Using a hand blender, combine all of your cilantro (stem and everything!) With lime juice, a tablespoon of olive oil and mix until all of the herbs are crushed. Season with a little salt, chilli flakes and a large tablespoon of mayonnaise. Mix until combined. This is your coriander and lime mayonnaise
Now prepare your filling. Cut the zucchini into ½ cm round pieces and place in a bowl with the smoked paprika, cumin, smoky chilli, a pinch of salt and 2 tablespoons of olive oil. Toss until it is evenly coated.
In a separate pan, cook the black beans with the chipotle paste and season to taste. Don’t worry if they get a little mixed up.
In a very hot pan or pan, fry the zucchini rounds in a little oil until they are caramelized and have turned a nice color. The spices will help with the color, but flip them over until both sides are cooked evenly. These are your blackened zucchini. You may need to make them in batches and place them on a paper towel to soak up any excess oil.
Now is the time to build your tacos. Starting with your smoky black beans, add your zucchini and drizzle your mayonnaise on top.
