The holiday season is a time for celebration, feasting, and creating wonderful memories with friends and family. For those who embrace a vegan or vegetarian lifestyle, this time of year can be a fantastic opportunity to showcase delicious, plant-based meals. However, with all the cooking and baking comes the inevitable challenge of managing leftovers. This year, Eco Green Living invites you to embrace sustainable practices with Compostable Cling Film and Recycled Tin Foil. These eco-friendly alternatives not only help you store your festive delights but also promote a greener holiday season. Let’s explore the versatility of these products and discover practical tips for making the most of your Christmas leftovers!
Why Choose Eco-Friendly Solutions?
As awareness of environmental impact grows, choosing sustainable products in the kitchen is essential. Traditional plastic wraps and foils can contribute to pollution and waste, but by opting for compostable cling film and recycled tin foil, you can enjoy the convenience of food storage while reducing your carbon footprint. These products are designed to keep your food fresh and delicious without compromising the planet.
Using Recycled Tin Foil for Festive Vegan and Vegetarian Cooking
Recycled tin foil is a versatile kitchen staple that can be used in various ways during the holiday season:
- Baking and Roasting
Recycled tin foil can be a game-changer in the oven. Use it to line baking trays when preparing your festive treats, from cookies to roasted seasonal vegetables. This not only makes cleanup a breeze but also helps prevent sticking. Simply recycle the used foil afterward!
- Covering Dishes
When cooking large meals, covering dishes with recycled tin foil can help retain moisture and enhance flavours. Wrap your stuffed butternut squash or vegetable casserole in foil to keep it warm and juicy, ensuring every bite is packed with flavour.
- Creating Fun Shapes
Get creative with your leftover packaging! Use recycled tin foil to shape festive decorations or to create whimsical baking cups for mini vegan desserts. This adds a personal touch to your holiday treats while reducing waste.
Storing Leftovers with Compostable Cling Film
Once the festivities are over, it’s time to tackle those delicious leftovers! Here’s how to use Compostable Cling Film to keep your food fresh while being kind to the environment:
- Wrap Up Leftovers
After enjoying your holiday feast, store your leftovers in compostable cling film. It’s perfect for wrapping up various dishes like roasted vegetables, vegan shepherd’s pie, or even that extra slice of pumpkin pie. This cling film is designed to keep food fresh without the harmful microplastics found in traditional plastic wraps.
- Portion Control
Use compostable cling film to portion out leftovers for easy reheating. Wrap individual servings of soups, stews, or grain bowls, making it convenient to grab and go during the busy days following the holiday.
- Freezing Made Easy
Compostable cling film is also great for freezer storage. Wrap items tightly before placing them in the freezer, ensuring they stay fresh for future meals. Simply remove the cling film before reheating, and you can enjoy your delicious festive dishes any time!
Tips for Sustainable Holiday Entertaining
- Plan Ahead: Before your holiday gatherings, plan meals to minimise waste. Make a list of dishes that can use the same ingredients to ensure nothing goes to waste.
- Get Creative with Leftovers: Transform leftover roasted vegetables into a vibrant salad, or use mashed potatoes in a comforting vegan shepherd’s pie. There are endless possibilities for repurposing your festive fare!
- Involve Family and Friends: Encourage loved ones to participate in the cooking and meal prep. It’s a great way to bond and share tips on sustainable and plant-based practices.
Partnering with The Vegetarian Society for a Sustainable Christmas
This Christmas, Eco Green Living is proud to collaborate with The Vegetarian Society, a leading charity supporting and promoting vegetarian living. Together, we aim to inspire more sustainable and plant-based choices during the festive season. We believe that embracing plant-based meals is not only better for the planet but also a wonderful way to enjoy delicious, healthy food with loved ones.
To celebrate this partnership, we’re sharing a festive and flavourful recipe from the Vegetarian Society: Chestnut Wellingtons. This stunning dish is perfect for Christmas dinner, offering a hearty, plant-based alternative to the traditional festive roasts. Paired with our Compostable Cling Film and Recycled Tin Foil, you can create this dish with minimal waste and maximum flavour.
CHESTNUT, PARSNIP AND SQUASH WELLINGTONS
Ingredients:
for the pastry
- 2 x 200g ready rolled sheets vegan puff pastry
- 50g plain flour, for dusting
- 2 tbsp dairy-free milk
- A pinch of dried thyme, to decorate
for the filling
- 500g butternut squash, peeled, deseeded and cut into 1cm chunks
- 150g medium parsnips peeled and cut into 5mm rounds
- 4 garlic cloves, left whole
- 5g sage leaves, chopped
- 10g thyme leaves, chopped
- ¼ tsp ground mace,
- ¼ tsp mixed spice
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 300g chestnut mushrooms, finely chopped
- 50ml vegan white wine or vegetable stock
- 250g cooked chestnuts, sliced
- 50g white breadcrumbs
- Salt and pepper, to taste
Instructions:
- Heat the oven to 220°C / 200°C Fan Oven / gas mark 7.
- Put the squash, parsnip, garlic cloves, half the sage and thyme, and all the spices onto a large shallow baking tray, and drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes until the vegetables are soft, and golden around the edges. When done, leave the vegetables to cool down.
- Heat the remaining 1 tbsp olive oil in a large frying pan and fry the onion for 5-6 minutes over a medium heat, until very soft. Add the mushrooms and fry for another 5-6 minutes until they are dry and starting to turn golden. Stir in the wine or stock, and simmer for another minute and then stir in the remaining herbs and 100ml water or stock. While still fairly liquid, remove ⅓ of the mix and transfer to a blender or use a stick blender, to blend into a smooth paste.
- Stir the paste back into the mushroom mixture and add the chestnuts and breadcrumbs. Season well with salt and pepper. Stir until you get a stuffing consistency which is firm and moist, but not wet. Remove from the heat.
- Remove the roasted garlic from the squash tray, and peel off their papery shells. Make them into a paste by squashing them using the side of a knife. Stir into the chestnut pan along with the roasted vegetable mix from step 1.
- Lightly dust the work surface with flour and roll one of the puff pastry sheets out so it is 5cm wider and longer than the other. The rolled out sheet will be the tops. Cut this sheet into 4 even rectangles and transfer to a parchment lined tray and chill.
- Unravel the second pastry sheet and cut into 4 even rectangles. Transfer to a baking tray lined with baking parchment or non-stick silicone sheet. These will be the bases. Divide the parsnip and chestnut filling between the four pastry rectangles, leaving a 1cm border. Brush the border with half the dairy-free milk, and add the tops to the wellingtons, removing any air bubbles as you press down around the filling.
- Trim the pastry, and crimp with your fingertips or a fork to seal. Use any offcuts of pastry to decorate if you like. Brush with more dairy-free milk, sprinkle over the dried thyme and chill for at least 30 minutes, or up to 2 days. Freeze for up to 3 months.
- To cook: Preheat the oven to 200°C/gas mark 6. Brush the wellingtons with more dairy-free milk, and bake for 1 hour from frozen, or 35-40 minutes from chilled. To check they’re cooked, pierce the centre with a metal skewer; it should be hot to the touch.
- Serve the Wellington on a large board or serving platter, with your choice of roast accompaniments. Leave the Wellington to cool down slightly before slicing as this will help it to hold its shape.
Sustainable Cooking with Eco Green Living
This holiday season, let Eco Green Living guide you in making sustainable choices while enjoying delicious vegan and vegetarian festive feasts. By incorporating Compostable Cling Film and Recycled Tin Foil into your cooking and baking routines, you can manage your Christmas leftovers effectively while promoting eco-friendly practices. With a little creativity and planning, you’ll not only reduce waste but also make the most of your holiday culinary creations.