Maximizing Kitchen Efficiency
In the kitchen of culinary influencer and bestselling author Carleigh Bodrug, nothing goes to waste. Known for her brand and popular cookbook, Bodrug passionately promotes her vegan lifestyle across various social media platforms, garnering millions of followers.
Her latest book, “Scrappy Cooking,” is now available at bookstores and beyond. This cookbook focuses on sustainable eating and minimizing food waste, featuring inventive recipes like Coffee Ground Granola, Raid-the-Fridge Noodle Soup, and Scrappy Broth.
Embracing Sustainable Cooking
I had the pleasure of chatting with Bodrug about her new book. She shared her top tips for conserving water in the kitchen, highlighted an underrated vegetable part worth savoring, and discussed her favorite ways to repurpose leftovers. Read the full Q&A session below.
The Journey from PlantYou to Scrappy Cooking
EatingWell: After the success of your first bestseller, PlantYou, did it feel natural to move on to Scrappy Cooking? What inspired you to focus on this theme?
Bodrug: After releasing PlantYou, which emphasized plant-based living, I felt compelled to address food waste when I learned that 30 to 40% of the U.S. food supply ends up in landfills. The impact of food waste producing methane gas, a potent greenhouse gas, made me rethink my kitchen habits. Given that animal agriculture’s environmental effects had driven my shift to veganism, tackling food waste was a natural progression of my commitment.
I remember how an impromptu post about an orange peel candy recipe went viral unexpectedly. This event highlighted a growing interest in both plant-based nutrition and food waste reduction. Soon after my first book launched, the idea for a cookbook focused on minimizing food waste took shape, and Scrappy Cooking was born.
Combining Plant-Based Diets and Sustainability
EatingWell: Which came first for you: adopting a plant-based diet or focusing on sustainable cooking?
Bodrug: My plant-based journey began for health reasons. In 2015, the World Health Organization’s classification of red and processed meats as carcinogens hit home, especially since my father had battled colon cancer. Switching to a plant-based diet was a proactive choice for my family’s health. However, this shift also opened my eyes to the environmental impact of meat production, which further solidified my commitment to plant-based eating. Realizing the extent of food waste added another layer to my understanding, highlighting an area often overlooked in traditional education.
Repurposing Leftovers for Enhanced Flavor
EatingWell: In your opinion, which dishes taste better or remain enjoyable when eaten as leftovers?
Bodrug: I love soups, stews, and curries because they’re easy to make and their flavors deepen over time. One of my favorites from Scrappy Cooking is the Peanut Butter Curry, a blend of peanut and red curry with various vegetables. The flavors meld overnight, making the dish even more satisfying the next day.
Time-Saving Culinary Tips
EatingWell: What time-saving tip do you wish you had known when you started cooking professionally?
Bodrug: While developing recipes for Scrappy Cooking, I discovered a pasta-making hack that saves time. Adding vegetables like broccoli or broccolini to the boiling pasta water simplifies cooking and reduces cleanup. By adding these vegetables in the final minutes of cooking, you enhance the dish’s nutrition and presentation without extra effort. Edamame is another great addition to rice noodle dishes, boosting their vegetable content.
Undervalued Vegetable Parts
EatingWell: Which vegetable do you think is underappreciated, and how do you like to prepare it?
Bodrug: Broccoli stems are often discarded but have a lot of culinary potential. By peeling off the tough outer layer, you can use the tender core to make delicious baked fries that taste like asparagus. Another great use for broccoli stems is in Broccoli Stem Summer Rolls, a crunchy and refreshing dish from my latest book. These rolls highlight the versatility of broccoli stems and provide a healthy dose of sulforaphane, a cancer-fighting compound found in cruciferous vegetables.
Seasonal Cooking Preferences
EatingWell: Do you have a favorite season for cooking, and what dish represents that season for you?
Bodrug: Citrus season is my favorite, bringing bright and fresh flavors to the kitchen. I love using lemons in various ways, from zesting to juicing. One of my standout recipes is Lemon Peel Pasta, where lemon zest is blended with soaked cashews, nutritional yeast, and garlic to create a creamy lemon sauce. This dish, tossed with pasta, epitomizes the refreshing and vibrant flavors of citrus season, heralding the arrival of spring.