IKEA’s New Cookbook Puts Kitchen Scraps to Good Use—Take a Sneak Peek
Updated: Mar. 17, 2021
To combat food waste, IKEA Canada has collaborated with 10 North American chefs on a new cookbook featuring tasty recipes using kitchen scraps. Here's an exclusive sneak peek at our favourite recipes from the IKEA ScrapsBook, launching March 18.
Plantcakes
“This is the most aromatic and delicious pancake recipe ever, and a great way to use up scraps that are ready to be tossed. I like to keep this batter handy in my fridge to make a quick meal, served with a salad. It’s also a versatile dish you can pair with a fried egg on top, or a piece of fish, or anything else you have on hand. 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!” —Fisun Ercan, Quebec
Get the recipe for Plantcakes.
Honey-Roasted Whole Carrots
“What I love about this recipe is that it uses the entire carrot, including the tops, and it also uses my favourite part of the cilantro, the white roots. They’re pungent and slightly peppery, which is a perfect complement to the carrot top chimichurri.” —Craig Wong, Ontario
Get the recipe for Honey-Roasted Whole Carrots.
Wilted Smoothie
“Starting new habits such as using up food scraps can be daunting, but starting first thing in the morning can kick things into motion. At home, and at the restaurant, we keep a bin for fruit and vegetable scraps. When I make my way to the kitchen in the morning, I check the bin and pull out wilted leafy greens and herbs to make a smoothie. It’s important to start my day feeling nourished by a tasty and healthy breakfast, and a sense of satisfaction from using ingredients that might otherwise have been tossed.” —Justin Cournoyer, Ontario
Get the recipe for Wilted Smoothie.
Chocolate & Banana Peel Cake
“This cake highlights the classic flavour combination of chocolate, bananas, and peanut butter, except that no bananas are used—just banana peels! The peels have a surprising amount of banana flavour, not to mention potassium, fibre, and antioxidants. They also help to ensure an incredibly moist cake.” —Lindsay-Jean Hard, Michigan
Get the recipe for Chocolate & Banana Peel Cake.
Leftover Chicken Ramen
“When I buy a roasted chicken from the grocer in a pinch, I remove one chicken thigh and both wings while it is still hot. Eventually, the rest of 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!” —Trevor Bird, British Columbia
Get the recipe for Leftover Chicken Ramen.
Pulp Burgers with DIY Jalapeño Cheese
“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. After the stock is made, the scraps usually go into the compost. However, after straining the stock one day, 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! The pulp can be used in several recipes. Beet pulp pairs best with beans and as a result, we have this recipe. ” —Christa Bruneau-Guenther, Manitoba
Get the recipe for Pulp Burgers with DIY Jalapeño Cheese.
Next, 10 Canadian cooks share their best chili recipes.
