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Cooking through the pandemic? Here are 3 quick, sustainable recipes to try

I have never felt more conscious about wastage and resources before this months-long pandemic. It has taught me to waste less, think more, and value food in a completely different way. So, here are three quick and sustainable recipes that anyone can make in their kitchens and claim to have zero-waste for it. 

Coriander and Kerala Red Rice Bread with sea salt 

sustainable recipes

Use leftover plain rice and make it into a bread, which is crusty and salty from the outside and soft, steamy, and herbaceous from the inside. Two to three days old boiled rice is ideal, as it ferments faster. 

Preparation time – 15 minutes
Baking Time – 25 minutes

Rice and Flour bread

1.65 cups flour
2 Tbsp sugar
2 1/2 Tbsp fresh yeast
1 Tsp salt
1/4 cups boiled rice
4 Tb spoon milk
2.8 cups water
3 Tbsp chives / chopped spring onions / coriander


1. Mix all the dry ingredients and keep aside. Activate the yeast by mixing yeast, sugar, milk and water. Allow it to sit for 15 minutes till you see it getting bubbly.
2. Mix the activated yeast mixture with the dry ingredients, flour mix, rice and coriander. Make into a simple dough. Rest this dough for at least 15 minutes and knock back the air developed.
3. Allow the dough to rise and pre-heat the oven at 175C. Bake the loaf for 20 minutes till it forms a nice golden colour and sprinkles the sea salt before baking the loaf.
4. Rest the bread for at least 2 hours before cutting and eating. 

Vegan curried lentil and pear soup 

This is one of the most soul-satisfying sustainable recipes made in less than 10 minutes. Use your leftover dal and mix with a soft-ripened pear, coconut milk, and herbs. 

Preparation time – 10 minutes
Cooking Time – 10 minutes


1 cup leftover dal (toor dal used here)
2 tbsp chopped coriander stems
½ cup Thick coconut milk
1 medium-sized pear – peeled and cut into cubes
Salt to taste
Black pepper to taste
1 Tsp. Extra virgin Olive Oil
1 Tsp. fried brown garlic chips
Cinnamon powder, a pinch


1. Mix all the ingredients apart from the garlic and Extra virgin olive oil.
2. Blitz the mixture into until smooth.
3. Serve hot and garnish with a drizzle of olive oil and garlic chips. 

Baked bean stew wrapped tortilla

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Leftover boiled beans and vegetables make the heartiest baked dish.

Preparation time – 15 minutes
Cooking Time – 20 minutes


1 cup leftover Red Kidney beans
1 cup boiled Chickpeas
1 cup boiled Black gram beans
2 Tbsp chopped garlic
1 chopped onion medium-sized
3 Tbsp chopped Parsley
2 Tbsp chopped Coriander
1 Cup Sour Cream
Tabasco sauce, Few dashes
Tabasco Chipotle sauce, Few dashes
2 Tbsp Hot Garlic sauce
Salt and Pepper, to taste
½ cup grated cheddar cheese
Olive oil, To drizzle
5-6 Premade Tortilla
5-6 Whole eggs


1. Heat oil in a pan and add chopped garlic, onions, boiled beans and mix well.
2. Add rest of the ingredients. Pre-heat the oven at 180 degrees.
3. In a baking dish drizzle olive oil and place the pre-made Tortilla covering the full dish. Add the cooked bean mixture evenly.
4. Make wells and put whole eggs and drizzle cheese.
5. Bake this dish for 20 minutes and drizzle olive oil.
6. The dish should be served hot and best to be enjoyed for a large gathering.

All images: Courtesy author

Eeshaan Kashyap

Eeshaan heads a boutique F&B group. As a trained chef and cocktail enthusiast he is constantly looking to make food and beverage interesting. He’s an avid traveller and collector of all things pretty.