• Cooking

  • ‘Root to stem’ cooking

    Eating the parts of vegetables that you usually throw out, like skins, stalks and leaves, means you’re eating more nutritious veg, and stopping it from contributing to landfill. It’s called ‘root to stem’ cooking!


    Here’s some handy ways to try for 5 serves of veg a day:

    Skins/peels: Vegetable skins contain fibre, vitamins and minerals. Rinsing vegetables like carrots, potatoes and mushrooms, instead of peeling them, means you keep more of those important nutrients in your body, and out of the bin.

    Broccoli: Slice the stems and add them to a stir fry (with the florets) or use them in a soup, stew or as a side dish.


    Recipe to try: Vegan Broccoli Stalk Soup


    Broccoli and kale stems: create a fibre-rich soup by simmering them with some onion, carrots, and celery until soft, blitz a little with a blender, season, and top with a sprinkle of cheese.

    Beet greens, radish greens, turnip greens, carrot tops: Cook these leafy greens on their own, or blend them into a delicious pesto.


    Recipe to try: Carrot Top Pesto.

    Stems of dark leafy greens: After you strip the leaves off dark leafy greens like kale, Swiss chard or collards, use the stems for cooking or juice them.


    Recipe to try: Sweet and Spicy Sautéed Kale Stems.

  • Use up your ageing and wrinkly veg

    Don't be afraid of wrinkly veg that has been sitting in the fridge for a while. Most recipes that use fresh veg will work well with slightly softer veg, but you can also transform them into something delicious, with these creative ideas:

    Have some ‘anything goes’ recipes up your sleeve. Give your ageing veg a second life by adding them to soups, frittatas or savoury muffins. Just add a few handfuls of chopped left over vegetables to create delicious and colourful new meals or snacks. Plus they freeze well and can be added to the kids’ lunchbox or taken to work.

    Bake it or roast it: Vegetables that have gone a little soft are perfect for baking, roasting or grilling, as the texture just gets better, while the flavours transform as they caramelise. Zucchini, capsicum and eggplant and carrot are excellent candidates.

    Here’s a bunch of tasty recipe tips to use your ageing vegetables:


    15 Recipes for Leftover Veggies


    21 Recipes That Use Vegetables You’ve Forgotten About in the Fridge

  • Other ways to embrace your veg waste in cooking

    Use scraps for a vegetable stock: Keep a container in your freezer with veggie scraps to make a tasty stock. Onion and garlic ends, carrot and celery ends, vegetable peelings, mushroom stems, leftover herbs, zucchini ends – use it all! When your bag is full, put the contents into a pot with water to make stock.


    Recipe to try: Scraps Vegetable Stock.

    Learn to preserve: Canning, fermenting, freezing and dehydrating are just a few of the preservation methods that can help your food last longer and reduce food waste.

    Or fill a jar of left over pickle juice with other vegetables such as carrot sticks and red onion.


    More info on preserving your vegetables.


    Recipe to try: How to Make Homemade Pickles.


  • Want to know more?

    Cooking Tips

    Many vegetables taste delicious raw, but cooking gives them a different taste and texture. Some vegetables need to be cooked so that our bodies can digest them. Here are some tips for cooking all kinds of vegetables.

    Cooking recommendations for taste and nutrition

    Tips for using a range of cooking methods to get the best taste and nutritional benefits from your vegetables.

    How to cook veggies for maximum nutrition

    How to get the most nutritional goodness from your veggies.

    Simple solutions for using up vegetables

    From asparagus to zucchini this resource has lots of tips for using up extra veg.

  • How to Series

    Cutting like a professional is easier than you think!

    How to Cut an Onion

    Cut like a pro!

    How to Cut a Capsicum

    Cut like a pro!

    How to Cut an Avocado

    Slice like a pro!