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While doing some reading on the amount of food waist, I ran across the Freegans concept. Freeganism is a total boycott of an economic system where the profit motive has eclipsed ethical considerations and where massively complex systems of productions ensure that all the products we buy will have detrimental impacts most of which we may never even consider. Thus, instead of avoiding the purchase of products from one bad company only to support another, we avoid buying anything to the greatest degree we are able.
Sounds good huh? But when you ask where they get their food, That's right they get it from Urban Foraging, Free Markets, and Freestores. Though this lifestyle is for some, It's not for me and the thought of the food in the dumpster kinda weirds me out on the germ factor.
So with that being said, I have been trying to come up with ways to use what I have in the fridge and freezer before I go off and buy more. That even goes for the 10 lbs of seaweed salad my boyfriend had to have when we were shopping at a Korean Deli.
Looking at what I had in the fridge, Almond Milk, Ricotta cheese, Spinach and a verity of spices. At first I was a little apprehensive but I knew I could make something out of this. I have been down to eggs and flour before and made a decent pasta. I was pleasantly surprised when I was able to make a sauce with it. My boyfriend was surprised at how tasty and quick this sauce came out. I often experiment on him food wise and at times it doesn't come out to well but this time he enjoyed it and I hope you do too.
Ingredients
1 cup Parmesan cheese, grated
1/2 cup Ricotta Cheese
14 fl oz Almond Milk (Or milk)
1 clove Garlic crushed (Or more if you like)
1 package of frozen Spinach
1/2 Lemon
Salt/Pepper to taste
Directions
1. Pour your 14 fl oz milk into a pan and bring to a simmer. Add ricotta and blend through.
2. Add you 1 cup of parmesan cheese (a little less if your fat conscious) and blend through. Let the mixture come to a simmer again.
3. Add your spinach,* garlic, lemon, salt and pepper and let bring to a simmer again.
4. Let the mixture cool slightly to thicken up. Serve over Pasta or add artichokes and make it into a spinach artichoke dip.
*Cooks Note- when cooking with frozen spinach, you want to make sure that your squeeze out the excess water before adding it to the sauce or it will turn the milk green and the spinach flavor will take over.