Today I was desperate. I was desperately in need of something to eat, and why not, something to blog...I always forget to go to the store before everything closes on Sunday. Willingly forgetting about shopping slowly became an automatic reflex during the past few years, triggered by the need of saving money instead of buying unnecessary things. That is to say, there is most certainly something hidden in your kitchen or in your fridge that you can recycle into something tasty. These days it is not bad at all, since I have a whole hostel kitchen for myself. But of course I can't use everything I want (especially when I'm not working), and my commitment to eat the least possible diary products and eggs has already been tried hard by the nearly endless availability of such delicacies. That's why I dumpster-dive in my kitchen!Well, I don't really "dive" into any dumpster, but the kitchen bin is always full of tomatoes that the diligent breakfast staff throws all the time because of nearly invisible wrinkles. Sometimes, they are even thrown because they are ripen... it's almost worse than in some stores! So, just stretch your arm, and you'll find organic ripen tomatoes waiting for you...Another thing my kitchen is teeming with are bread crumbles. There is a bread-cutting machine and a brush to clean and collect the crumbs. I had about 1/2kg of organic local potatoes on my shelf, so what could I do? It's time for potato gratin!Ingredients:
1/2 kg potatoes1/2 zucchini1/2 red onion2 slices of veggy hamsome bread crumbsolive oilsalt & pepperPreparation:Boil the potatoes with the skin until they are soft. Then remove the skin and mash them in a bowl. Cut the onion and slightly pan-fry it, and then add it to the mashed potatoes and some more oil. Put salt & pepper in the mix.Then cut the half zucchini (you can also use other veggies, if I hadn't had that I would have used the sliced skipped tomatoes!) and pan-fry it too. Take a gratin pan and oil it. Put half of the mash potatoes and level. Then add the two slices of veggy ham - I used it because I had it, but you can use seitan slices (when I make seitan at home, I always slice it for sandwiches, etc.) or tofu or other veggies, or just nothing. Then put half of the fried zucchini on top, put another layer of potatoes, and the rest of the zucchini on top. Cover with bread crumbs and a little bit of oil, and grill it in the oven at 200C for 10 min.This meal has probably cost me about 1€ maximum (and don't forget that I'm in Norway). I ate half of it for lunch, and I'm gonna eat the rest for dinner, so that makes my day (the potatoes fill you up quite nicely). Almost all ingredients are vegan and organic, and it took me about 20min to prepare.
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