Closed Loop Cooking

✨S U S T A I N A B L E  S T A R T U P  I N T E R V I E W  A L E R T ✨

“Living sustainably is a privilege, but a lot of times it’s made to feel like a sacrifice.”

Azora Zoe Paknad of @goldune had no intention of launching a business, let alone a fully sustainable online marketplace of design-forward home and wellness products. But as of February 2021, Goldune is already changing the game, making sustainable shopping more inclusive and less beige.

So what does shopping sustainably look like in 2021?? In @mwelbel​ ‘s latest conversation with Azora Zoe we dig into the accessibility of low impact purchases and how she got her start making sustainable products speak to a wider audience.

“In New York, I was very into living sustainably, but I wasn’t really able to get past reusable to-go items and things like that because of the lifestyle of the city. I was feeling very disconnected from nature. My parents now live in this rural suburb so I’m currently living above a farm and seeing the animals every day. In many ways I’m getting to do what I wanted and needed, but it wasn’t in the way that I ever would have planned for. Because the year went so much differently than I expected, I had a lot of time to incubate those thoughts, and that’s where the idea for Goldune came from. I don’t know, truthfully, if I would have had the idea if I hadn’t had all of that time and space to notice things.

As I was learning more about sustainability, there were a few things that really bugged me about how the landscape looked. First and foremost it was that living sustainably is a privilege, but a lot of times it’s made to feel like a sacrifice. Both in product design and the way we talk about it. Who gets excited about a privilege or feels privileged when the rhetoric makes it feel like a sacrifice?”

👏👏👏 You can check out the full interview, live over on closedloopcooking.com!

V E G A N  M A T Z O  B A L L  S O U P 🥣

Passover begins this weekend and we’ve been preparing with a mountain of matzo and of course, a #plantbased soup dumpling. This post-seder priority is of utmost important, namely because, we’re hungry. You don’t need to be Jewish to love a hearty matzo ball soup though–this recipe is dinner ready every day of the year. It just so happens to make a week without unleavened bread that much more enjoyable.

We’re using homemade matzo for this recipe. An easy, rustic approach to a traditional staple. For years I thought the stale box stuff was crucial to my cultural upbringing. But no more folx! We deserve a lightly salted, crispy, fresh cracker already! And hot tip - making your own matzo meal is as simple as blitzing up a couple crackers in your food processor. That easy.

Our secret binding ingredient? Aquafaba. The leftover chickpea liquid is a magic, multifaceted brine that works well in matzo balls, stir fries, baking, and stock. You can totally DIY your chickpeas too for an even better brine. What can’t aquafaba do?

We bring it all together with an umami tomato broth (I know, I know, for Peseach??) But trust me on this, it is DELICIOUS. With loads of veggies to lighten up the matzo balls, this soup is well balanced and the perfect way to usher in the spring season. Here’s to new traditions and soup transitions.

Chag Sameach!

What’s new traditions are on your seder plate this year?? #closedloopcooking

https://closedloopcooking.com/vegan-matzo-ball-soup/

P M  R I T U A L S 🌙

In the ongoing midst of this pande-monium, I’m looking for stability in my daily routine. Motions to keep me grounded, sustained in my work life, and in balance with my omnipresent friend, anxiety. Hello, darkness. With this, I’m realizing more and more my evening rituals are vital in maintaining sanity throughout the day. Good sleep matters people! As much as I AM definitely still watching Netflix, we gotta shut those screens and catch some zzz’s. (Daylight savings, I’m looking at you.)

I’m eternally grateful for these hot tips from our resident snooze expert (in the BEST way) @thtwhtkatiesaid <3

Clean up your sleep hygiene

- Your bed (and really your whole bedroom) should be used exclusively for sleep and, if you don’t have a loft bed, getting down. It’s super important that your brain and body know that when you go to bed, you’re going to sleep. If you use your bed for work or hobbies or watching all of Lesbian TikTok’s bread baking videos, your body won’t be able to wind down in your room when you actually want to rest.

- If you’re tossing and turning for 20-30 minutes, get out of bed and do a chill activity. I have a yoga mat and sleeping bag right next to my bed that I meditate on before going to sleep and I will get up and lie there when I can’t sleep. I will do breathing exercises or if I’m really anxious I’ll do ab exercises. I know some folx will read until they can fall back asleep.

Chill out with the screens

- I now have blue light protection in my prescription glasses but you best believe I was that dork that wore those super nerdy blue light glasses before bedtime. You can absolutely use Night Shift on your phone or a similar app (f.lux is great for computers) but the best thing is to put your electronics away entirely at least 30 minutes before bed. Blue light affects your melatonin levels and also phones are stimulants and it’s super easy to get swept up in doom (or thirst, tbh) scrolling for hours.

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Finding these small but important rituals cultivate better rest and help us find balance. You should go check out Kaitlyn’s full article with ALL the hot, sleepy tips >> https://closedloopcooking.com/living/finding-your-favorite-nighttime-ritual/

What’s one of your PM rituals?? #closedloopcooking

VEGAN SHEPHERD’S HAND PIES 🥧

St. Patrick’s Day or literally ANY other day of the year is a great reason to whip up a batch of @micks_magic ‘s latest kitchen wizardry. I’m talking an edible plant-based pocket people! My favorite kind of vegetable vehicle, why do we eat food any other way? These hand pies are the perfect size to carry a sumptuous combo of TVP (that’s textured veggie protein), mashed potatoes, and a delicious veg mixture. Baked in a flaky vegan dough you can decorate to your liking, and make a big ol’ batch ahead of time to enjoy throughout the week. And throw a couple my way, yeah?

Not even remotely a Jewish holiday, as a kiddo my synagogue would still celebrate the holy season of potatoes and right around now. We’d find any number of reasons to fry up knish, latkes, you name it. So trust me when I tell ya a convenient mashed potato recipe fits right in with the calendar.

So if you’re cooking for others, these shepherd’s hand pies are a great way to come together in the kitchen for an afternoon / weekend project. Or make a batch to drop off for friends and share the love! Good mood food in a sweet lil pocket makes for good friends (and travel companions.) 

These versatile pies take on your favorite flavors or preferred meat-alternatives. You can make the most of the veggies or spices you have on hand. And even sub out your tubers. Get creative with your fillings and you can have a new combo every week! I mean, why stop at St. Patty’s day right?

What’s in your hand pie?? #closedloopcooking

Low waste cook space with Good Intent 🍴N E W  I N T E R V I E W 

So excited to share the latest edition of The Heirloom Kitchen interview series! While we can’t make it over for dinner quite yet, we can get a sneak peek into the kitchen happenings of our favorite eco-minded creatives. This round we’re talking chops with Alex + Lindsay of the low waste product shop, Good Intent.

We’ve got serious pantry envy and major condiment inspiration from these two. Experts in the sustainable lifestyle space, this dynamic duo makes mindful living a snap. I’m taking scrupulous notes on Lindsay’s vegan risotto tips and kicking up my spice cabinet with Alex’s suggestions. Can’t wait until our IRL dinner party.

Describe the food you most relate to: Avocado. From California. Can be a bit temperamental. You wouldn’t really know what’s going on inside based on just the exterior. Are at their primes for brief moments in time, and that’s when they are also most vulnerable. - Lindsay

Scrappy kitchen tip to share? Learning how to properly store produce has been a game changer. So many fruits and veggies gone bad prematurely because I was storing them next to the wrong things or not in the best containers. Like storing green onions. carrots, and asparagus in jars or glasses filled with water like flowers! - Alex

We’re picking up on all the kitchen inspiration, tips, and tricks from Alex and Lindsay!

Check out the rest of the interview >> Live now over at: https://closedloopcooking.com/living/low-waste-cook-space-with-good-intent/

F E R M E N T A T I O N  S E C R E T S  *R E V E A L E D*

And truly, it’s not as mystifying as you think. Our resident expert fermentor, Kaitlyn, went above and beyond to break down the how’s, why’s, and excess gasses of beginning fermentation for anyone looking to get into DIY preservation. There are countless projects you can get started with, like an apple scrap vinegar or a tangy turmeric kraut. The possibilities for probiotics are ENDLESS!

If you’ve never gotten down with the funk before, you friend, are in for a treat. You most likely already have everything you need to get started at home. Fermenting is a scrappy, resilient practice that makes the most of whatever tools and materials you have on hand.

We’re focusing on lacto-fermentation here–honestly one of the best ways to use up leftover produce and reap a heap of health ton benefits. “When a food is fermenting, there is a reaction that occurs between the sugar in the food and the bacteria in the food. This chemical reaction typically takes longer than pickling and makes fermented food taste sour. Lacto-fermentation is brought on by the bacteria, lactobacillus, which creates probiotics and gives the fermented product that classic tangy taste.”

Don’t feel intimidated! All you need to get started is some clean jars, produce of your choosing, and an air of adventure. (We’ll help you out there, don’t stress.)

Go check out Kaitlyn’s full guide! https://closedloopcooking.com/living/lets-get-fizzy-with-it-a-beginners-guide-to-lacto-fermentation/

P U R P L E  C A B B A G E  S T E A K S <3

You heard me right. Dinner is served! There is a plethora of bounty in these cold weather months if you know where to look and can appreciate your body weight in brassica. Purple cabbage steaks are the unexpected delight you didn’t know your winter menu planning was missing. @micks_magic and I combined forces for this delectable spread–grilled cabbage slices with a tangy herb scraps chimichurri and a savory chickpea crumble.

I’m straight swooning over here. You can make the most of your cabbage by saving the odds, ends, cores, and outer leaves for a DIY kraut and make your chimichurri and chickpeas ahead of time for an easy weeknight meal.

I lovelovelove this scrappy green sauce on just about anything. The oil + vinegar extend the life of those leftover ends + stems so you can enjoy them well into next week. And try not eating this chickpea crumble with a spoon.

This meal is fancy enough to impress your SO or a quick cut-up for a solo bite. A go-to seasonal dish to keep in your back pocket.

Digging into more plant-forward food that celebrates vegetables and makes the most of our pantry staples! And while I will ALWAYS love a sauerkraut, the more innovative ways we can cook up a cabbage, the more ways we can make #plantbased eating accessible.

What do you top your cabbage steaks with?? #closedloopcooking

V E G A N  H A M A N T A S C H E N

Our favorite triangle cookie is back in season for Jewish Halloween! To celebrate Purim this year, @mwelbel whipped up a plant-based based sweet treat with a tahini twist. I am ALL about the hamantaschen y’all and this version pairs perfectly with all my choice fillings. (But chocolate + tahini will always win in my book.)

Purim has always been a favorite holiday. Who doesn’t love a reason to get dressed up in costume and fiend on sugary sweets in the midst of winter? I remember making these delectable treats every year with the older ladies in the synagogue kitchen, pinching my squished ends to match their perfect triangles, a mess of poppy seed filling around the opening, but delicious nonetheless.

You’ll love this celebratory recipe. Drop off a few for a friend or break off a corner to enjoy on your own this Friday. And get festive shaking a noisy grogger.

What’s your fav filling for hamantaschen??

C A N  Y O U  D I Y  F E R T I L I Z E R ?

You betcha you can repurpose many of your kitchen scraps into nutrient dense plant food. But not all leftovers all created equal. Resident expert plant mom Kaitlyn breaks down just what’s right for your DIY fertilizer in her latest piece, live over on closedloopcooking.com.

Her top recs include: - compost or compost tea (not to be sipped y’all)

- worm castings (just a fancy word for worm poop)

- aquarium water (DM me pics of your tanks tho)

You can get experimental with coffee grounds, banana peels, starch water, and eggshells, but make sure you test what’s best for your plant. Soil is a complex organism and what works for one plant may be too acidic for another. As lovely as it would be to upcycle all our leftovers to our houseplants and watch our living room turn into a jungle, it would probably result in more pests and yellow leaves.

Instead we’re doubling down on getting Kaitlyn her own apartment sized worm bin. Because apparently, there are infinite uses for worm castings.

Check out the full article to learn more about the do’s and don’ts of homemade fertilizer! https://closedloopcooking.com/living/lets-talk-homemade-fertilizer/

T H E  B E A U T Y  O F  B I O C H A R

For your weekly Sunday carbon sink fix we’re diving into the general gorgeous-ness of biochar in @mwelbel​ ‘s latest piece. (Live on closedloopcooking.com!) Just what is this low impact magic you ask?

W H A T  I S  B I O C H A R ?

Biochar is a charcoal-like substance that is produced when you burn organic materials in an oxygen-deprived environment. The simplest way to make biochar is inside a kiln (or metal bucket.) Wood is stacked on top of the organic materials and the material at the bottom is deprived of oxygen. Dry, hard materials like tree prunings and nutshells typically produce the most stable, carbon-rich biochar, but anything that was once living should work.

T H E  C A R B O N  S I N K

Biochar can store carbon in a stable form for thousands (potentially longer) of years, keeping it out of the atmosphere. A practice known as “carbon-smart farming” uses biochar to store large volumes of carbon in soil and organic matter.

T H E  B E N E F I T S

Adding biochar to the soil: - increases microbial activity - increases water retention - attracts heavy metals away from other plants - filters water runoff - improves soil structure + reduces erosion

This dark magic is rich in complexity, offering a real solution to mitigating carbon emissions. You can read Maia’s full piece over on closedloopcooking.com and learn more. Plus one for finding a farm near you that uses biochar!

GROW YOUR OWN

Yes, even those windowsill herbs are an act of resilience. Learning where your food comes from and how to sustain yourself is a powerful act of persistence. We’ve learned so much from our farmer features, namely, that you don’t have to have a special background to grow your own food. Anyone can learn how to commune with nature, we’re not separate from it.

As summer rolls into an autumnal quiet, I’m starting a few indoor growing projects. I’m hopeful and understand this is the best way to learn, even if it doesn’t go perfectly.

I come back to this quote from our friends at @smarterbynature often. “To me that component is so important because the process of growing food and the value of food is undermined in our society. People are used to getting things fast. When you purchase something at the supermarket you have no idea how long it took to make it or how it got there. When people start learning about growing food, they start appreciating the time and work that it takes, so that creates a higher value in their minds, and then they begin to treat themselves with that same value when they eat that food, and they take pride in it.”

When we value the things we eat, we better understand the value of ourselves. Let’s take time in these colder months to explore how these systems work. We’ve got a lot to learn!

Have y’all read our latest interview with Pandora Thomas yet?? Trust me, this is required reading for the week. A comforting reminder that caring for yourself, your people, and the planet is cyclical. Pandora’s work is centered around connecting community back to the soil, we’re part of nature and our healing will come from our relationship with the landscape. “The work I do for the Earth Mother is reconnecting humans to the earth, and especially deepening our relationship with the nonhuman world.”

From Maia’s interview with Pandora - 

Has being a caretaker always come naturally to you?

“Yes, and I credit my ancestors. Both sides of my family were farmers dating all the way back to my lineage on the African continent. My mother’s family specifically was part of the sharecropping legacy in the South, which led to a destructive relationship with the land, but that didn’t stop my mother from teaching me about nature after they migrated north. I grew up loving and honoring all living things, and knowing that they were all connected. As I got older and started to identify more as an African American, I wanted to learn more about those roots and legacies, especially because I wasn’t taught that at school.

I turn to the concept of Sankofa, meaning going back and fetching our stories in order to move forward. I had to really go into my histories and learn about the journey my people took and other peoples took, and look at how that plays into connecting us back to something that gives us purpose in life—the earth and all other beings.”

Let us all be reminded of our tie to the land, where we came from and how far we have to go.

Something different for the High Holidays

Here’s to 5781! May this next year be truly sweet. May we learn from the tumultuous nature of the past and create mindful intention as the sun turns.

Maia’s take on the Jewish New Year is something we can all consider, whether we celebrate or not.

This year, the High Holy Days—the most sacred days of the Jewish calendar—will be different. Most of us won’t be passing plates of sliced apples and dishes of honey around dinner tables, indulging in the warmth of a loved one’s home, or hosting others in our own.

To me, there is power in honoring the rituals we do have access to, global pandemic or not. We can still take comfort in nourishing ourselves and anyone we’re cohabitating with, taking cues from seasonal transition and deeply rooted tradition.

Traditional Rosh Hashanah delicacies include the aforementioned apples dipped in honey, sweet stews, and golden round challahs to call in sweetness for the new year. Whether it’s drizzling a nice fuji with your sweetener of choice, pulling a dessert recipe from your family’s archive, or taking on a baking project you’ve been eyeing on Instagram, I invite you to make a ritual of enjoying something sweet, whatever that means to you.

Read the full piece over on closedloopcooking.com! There’s power in ritual y’all. How are you celebrating this year? #closedloopcooking

How to braid challah - 101

A Jewish rite of passage, plaiting dough strands was always a teaching moment in the local synagogue kitchen or at home. I could never quite get that iconic, tight braid, perfectly egg washed with fluffy pull-apart pieces but that didn’t stop me from trying. I love the focused act of braiding bread, trying to weave together that iconic symbol. But more than anything, I love sharing with someone else how to twist the strands.

I am by no means particularly good at braiding challah but we can attempt it together this weekend for Rosh Hashanah.

- Take 3 even, rolled out strands of dough and set them parallel to each other. - Pinch the 3 strands together at the top, forming the head of the braid. - Take the left strand and place it over the middle strand. - Take the right strand and place it over the left strand. - Take the middle (now left) strand and place over the right. - Take the right strand and place over middle. - Repeat as needed until you run out of dough. - Firmly pinch the ends together to form the base of the braid. There you have it! Your basic braid, perfect for a maple syrup glaze and a bake at 350º. Practice makes a tight braid so don’t be discouraged by your first couple attempts. It’s all about the ritual loves.

VEGAN CHALLAH for a plant-based Rosh Hashanah

Rosh Hashanah 2020 is coming up THIS weekend. (How did that happen by the way?) One of my favorite ways to celebrate the High Holidays is breaking off a piece of fluffy, delicious challah and toasting with some Kosher wine. (I will never rag on Mogen David, I swear.) Maia Welbel came up with a pretty divine vegan alternative so we can enjoy a plant-based celebration!

The Jewish New Year.

Rosh Hashanah has always been a time of joy and cheer. This year feels different, but hopeful. Much of Judaism is centered around resiliency, deep traditions that further the practice and celebrate life. I’m thankful to still have my home, my health, and my family as the year 5781 rolls around. And I know there is still so much work to do. I’m setting an intention for this New Year to live each day mindfully and help others do the same.

While it would be easier to float through this weekend like nothing is happening, the value of ritual is more important than ever. There is resilience in ritual. Time will continue to pass, it’s up to us to honor these moments. The act of braiding bread is an act of continuity and shared community. I challenge us all to take time for ritual this weekend, whatever that may look like.

This vegan challah is a perfect place to get started. https://closedloopcooking.com/how-to-make-vegan-challah/