Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
To limit food waste, you can use all parts of a vegetable. Would you like to take it one step further? Try cultivating new vegetables from your left-over waste! You can’t get more ecologically responsible than this.
Give an old potato a new lease on life by sprouting it. Cut the potato in half and partly immerse it in water in a glass jar (tip: use cocktail sticks to keep it in place). Set in a warm and humid place (e.g. on your windowsill or near your radiator). Has it sprouted? Bingo! Next, transplant it to a pot filled with soil.
Want to try growing mushrooms? All you need to get started is a single mushroom. Cut the end off a mushroom and plant it in a pot beneath 2cm of wet potting soil. Don’t expose the pot to too much sunlight; a darker space will work better.
Growing your own onions is a piece of cake. Cut the root off the onion and allow to dry for a few days. Transplant to a pot with moist soil and leave in a dark room for a day, or two.
Save a piece of ginger root until it starts to show small green dots. Cut it in pieces and plant these under a shallow layer of soil in a pot. Cover with foil and wait a few months until the roots are big enough to harvest.
Lemongrass, celery stalks, spring
onions and romaine lettuce
Would you like to grow your own lemongrass? You can use this technique on celery stalks, spring onions and romaine lettuce as well: immerse the ends of the stalks in water that you replenish once a week with freshwater and wait for the roots to appear. Next, all you need to do is plant it in a shallow layer of potting soil.
The best things in life are often not physical items - and are also free. Why is it better not to throw away cauliflower leaves or broccoli stalks? With a little bit of creativity, you can transform a shapeless mound of ‘veggie waste’ into a magical meal. Six preparation ideas!
1.Cauliflower leaf chips
How can you make cauliflower crunchy and buttery? By grilling the leaves for 30 minutes in a pan. Adding these to roast cauliflower florets creates a lovely side dish. Combine with other roast vegetables and serve it with a juicy piece of meat or fish. Top with a little oil, nuts and seeds. Make sure that you always serve the leaves hot. You can also grill these leaves in the oven. Leave them a little longer than you would when pan-grilling and voilà: cauliflower leaf chips!
2.Asparagus peel stock
Trim the tough ends off your asparagus and save them in an airtight bag in the freezer. Take them out when you’re inspired to make vegetable stock. Add the pieces to a pan containing celery, onions and water. Season with herbs and spices and bring to a boil. After straining, you can freeze the stock for later use.
3.Broccoli stalk pasta
Trim the tough outer part off the stalks, and chop them together with the florets. Use both in a quinoa salad with roast cashews and spring onions, for example. You can also make pasta from the stalks. Use a vegetable peeler to make long, thin strips of broccoli stalk. The stalks also make a great basic ingredient in a soup. However, when using broccoli stalks, you must remember to thoroughly purée your soup to get all the fibre out. One last idea: broccoli stalks also make delicious pickles!
4.Carrot top smoothie
Blanch the carrot tops before using them, as they tend to be rather bitter. Nevertheless, these tops are wonderful ingredients for stir-fries, pestos and smoothies. Did you know that carrot tops make wonderful substitute garnishes for dishes with parsley or coriander?
Every part of the fennel plant can be eaten: from the bulb to the leaves. Fennel stalks resemble celery stalks in terms of texture and crunchiness. Fennel leaves, on the other hand, resemble fresh dill and have a more anise-like flavour. These are ideal for adding a touch of roast veggie flavour to a salad.
6.Leek leaf risotto
The leek is a member of the same family as onions and garlic, but is much milder in taste. Leek leaves can also be incorporated into a risotto, or used as an ingredient in a savoury soup together with bits of left-over root.
Prices for high-quality food are rising, while on the other hand an increasing amount of food is wasted every year. More than enough reason to start using every part (seed, root, stalk and leaf) of the vegetable. What are some of the benefits offered by applying the nose-to-tail principle to the preparation of vegetables?
Added depth of flavour
Vegetable leaves, stems, stalks and peelings all have a unique taste, scent and texture. From the perspective of diversity, buying a single vegetable opens the door to an entire world of preparation techniques and recipes.
Vegetables are among the most nutritious items of food there are. However, the stalks, stems, leaves and roots of many plants unfortunately end up being thrown out. This is a missed opportunity, because these are often precisely the parts that contain the most vitamins. Consider the kohlrabi: its leaves contain twice as much vitamin C as its stem, and 10 times as much iron and calcium. The same applies to broccoli: the stalk contains more nutrients than the heart.
Using multiple parts of one and the same vegetable equals considerable savings. Not only will it mean fewer trips to the supermarket, you will be able to use the same vegetable more than once!
Text: Femke Vandevelde | Music: Fat Freddy's Drop - Wairunga Blues
While in the past any chef would have certainly cut the tops off carrots, beets and cabbages, they are doing exactly the opposite today. Not only do vegetables play a starring role; tops, roots, stalks, stems and leaves appear more and more frequently in contemporary cuisine. Knives and scalpels in hand, we are following the cooking trend in which the entire vegetable is used: from root to stem.