Here's a gift for you from the team at IKEA Canada: a free cookbook for creating delicious food with the little things we often throw away.
It includes 50 recipes created in collaboration with chefs across North America and easy waste-saving tips, all to help you live more sustainably.
Click for three ways to download your free copy of The ScrapsBook now or scroll on for a few sample recipes.
Chef Fisun Ercan | Quebec
This is the most aromatic and delicious pancake recipe ever, and a great way to use up scraps that are ready to be tossed. The next time you are cleaning vegetables, greens, or herbs, before tossing the scraps into the compost think about this recipe. You won’t regret it!
3 1⁄2 cups (500 g) leftovers from broccoli, cauliflower, chard, kale, spinach, fennel, carrot greens, leek greens, potato, parsley, dill, cilantro, tarragon, chives, chervil, etc.
1 medium onion, grated
1 cup (130 g) flour
1 tsp (5 g) baking powder
1 egg, beaten
Salt to taste
1 pinch chili flakes
2 – 3 tbsp (30–45 ml) water
2 tbsp (30 ml) vegetable oil
- Rinse the stalks, stems and leaves, pat dry.
- Grate the stalks into a large bowl and add the finely chopped herbs, stems, and leaves.
- Add the onion, flour, baking powder, egg, salt, and chili flakes, and mix everything together. Add a few drops of water at a time until a pancake dough consistency forms. At this point, you can cook the batter right away or transfer it to a container with a lid and store in the fridge for up to 3 days.
- Heat the vegetable oil in a shallow pan over medium heat, being careful to not let it smoke. Place a few heaping tablespoons of batter in the pan, not overlapping. Fry over low to medium heat for about 3 to 4 minutes, checking the bottom frequently to prevent burning. Flip to the other side and fry for another 3 to 4 minutes.
Leftover Chicken Ramen
Chef Trevor Bird | British Columbia
When I buy a roasted chicken from the grocer in a pinch, the meat makes its way into pastas, salads, soups, etc. Then we are left with the bones and the prized chicken jelly at the bottom of the tray. We can squeeze one more triumphant dish out of this chicken!
2 cups (425g) white sugar
1⁄2 cup (125 ml) rice wine vinegar
1⁄2 cup (45 g) fennel stems cut 1⁄4 inch (1⁄2 cm) thick
1 cup (110 g) carrot, grated (reserve peels for broth)
1⁄2 cup (58 g) daikon, grated (reserve peels for broth)
- Bring white sugar and rice wine vinegar to a boil.
- Pour over vegetables and let sit for 20 minutes.
Bones and juice reserved from 1 roasted chicken
1⁄2 cup (62 g) dried shiitake mushrooms
4 cloves garlic, minced
2 tbsp (12 g) ginger, minced
1⁄4 cup (13 g) onion skins 1⁄4 cup (30 g) carrot peels, from pickle preparation
1⁄4 cup (30 g) daikon peels, from pickle preparation
1 sheet kelp, nori or kombu
21 cups (5 L) water
- Place all ingredients in a pot and simmer
for 45 minutes.
- Strain and reserve.
1 cup (250 ml) low-sodium soy sauce
3 tbsp (45 ml) rice wine vinegar
1 tbsp (15 ml) mirin
- Bring a pot of water to a boil, add eggs and boil for 6 minutes.
- Cool eggs in an ice bath before peeling.
- Pour the soy, rice wine vinegar, and mirin over the eggs.
- Let sit in the fridge for 24 hours.
Finishing (per bowl)
1 package (100 g) ramen noodles
5 1⁄2 cups (1 1⁄4 L) ramen broth (recipe above)
1 tbsp (15 ml) shiro miso
1 tbsp (1 g) green onions, chopped
1 tsp (3 g) sesame seeds
1 tbsp (15 ml) pickles (recipe above)
1 soy-stained egg, cut in half (recipe above)
- Cook noodles in boiling water for two minutes or per package instructions.
- Strain and transfer to a large bowl.
- Bring the ramen broth to a boil and pour over noodles.
- Stir in the shiro miso and garnish with other ingredients.
Chef Christa Bruneau-Guenther | Manitoba
My garden always blesses our family with an abundance of veggies so juicing is often the best way to use them up. I freeze pulp, vegetable scraps, and skins so they are handy for making soup stock. I noticed that there was still so much colour and flavour in the pulp, and was convinced it could be used yet again, keeping it out of the compost altogether — zero waste! Beet pulp pairs best with beans and as a result, we have this recipe.
Servings 4-6 patties
1 can (540 ml) black beans, drained and rinsed
1 2 cloves garlic, minced or pressed, or 1 tsp (2 g) garlic powder
1⁄2 tsp (1 g) onion powder
1⁄2 tsp (11⁄2 g) cumin
1⁄2 tsp (11⁄4 g) chili flakes (optional)
1 tsp (6 g) salt
1 pinch black pepper 3⁄4 cup (45 g) beet, carrot, apple, ginger pulp
1⁄4 cup (30 g) homemade breadcrumbs from leftover stale bread
1 egg (or use flax substitute for vegan)
2–3 tbsp (30–45 ml) olive oil
Place all ingredients in a bowl, except the olive oil, garnishes and condiments. Gently mix everything together, mashing the black beans slightly, leaving some whole. Mixture should appear chunky but well combined. Form into 4 to 6 patties.
Stovetop method Heat a pan over medium-high heat and add the olive oil. Fry the patties for 7 to 8 minutes per side until golden brown and cooked through.
Oven method Preheat the oven to 375°F (190°C). Place the patties on a parchment-lined or tin foil-lined baking sheet. Brush each patty with olive oil.Bake for 8 to 10 minutes on each side. .
Download your free cookbook
No one wants to hear that 63% of the food thrown away each day could've been eaten. But there are ways that we can all make a difference in our own kitchens.
Visit IKEA Canada to download your own copy of The ScrapsBook and help make food waste a thing of the past, one delicious recipe at at time.