Don’t Just Eat, It Compleat It’. Compleating is a campaign by Love Food Hate Waste, encouraging us to eat the whole of a food instead of wasting it (lovefoodhatewaste.com/compleating). Think potato skins, banana peels and broccoli stalks. Love Food Hate Waste was launched by the Waste and Resources Action Programme (WRAP) to reduce the amount of food wasted in the UK (wrap.org.uk).

I’ve been coming across this phrase of compleating for some time, and no doubt some of you will have too; what was new to me was a vegan guide to compleating, that was until I came across Ellen Tout on Instagram. Ellen and I chatted in IG direct messenger (this is as fruity as my DM’s get!). We arranged a date for her to be a guest of the food waste podcast that I host, Alright Raiders, available on Apple, Google, Spotify and wherever you usually listen to your podcasts (shameless plug alert!).

As we bonded over pulled banana peel and banana peel bacon, Ellen enthusiastically told me about her recipes for kiwi skin salsa, apple core cider vinegar and pumpkin treats for her dog Bella, I thought to myself ‘Hang about, how is she not in Vegan Life magazine?!’ Ellen kindly sent me a copy of her book The Complete Book of Vegan Compleating (ellentout.com). In the book’s introduction, Ellen explains that she has been vegetarian since childhood, and then as an adult, chose to become vegan for ethical and environmental reasons.

Ellen says that the book came about as her fascination with compleating grew, but she struggled to find a book about reducing food waste for vegans — Ellen had found tonnes of books with tips for cooking with leftover or offcut meat or dairy, but none dedicated to fruits, vegetables and herbs. The arrival of Ellen’s book was timely, as I had a purple cabbage from my Organi fruit and veg box (organibox.org).

I turned to page 61, the chapter on cabbage (each chapter is dedicated to a different fruit, vegetable or herb) and I read that not only is cabbage in season all year round, but it’s a great source of vitamins C and K as well as folate. I also read that the leaves, core and stalks are all edible.

I got to work, using the whole cabbage to make sauerkraut. I always feel true to my heritage when I make the fermented dish, plus it’s tasty, versatile and great for gut health. Ellen suggests adding spices such as peppercorn, cumin seeds and dried chilli flakes; I’m sure she’d still approve of my only using table salt, since that’s the whole point of completing — make use of all you’ve got!

Whilst I’ve been waiting for my sauerkraut to ferment, I’ve been studying Ellen’s book for other recipes and suggestions, and there are so many that I need to try. Roasted Butternut Squash Ravioli using aquafaba / chickpea water, in place of eggs. Pulp Crackers, Onion Skin Focaccia, Griddled Lettuce Wedges…

There are so many recipes and Get the lowdown on living a low cost and low waste lifestyle tips for reducing food waste, including broths, pickles, milks, nut butters and simple recipes such as seaweed kale, and those which don’t require much more effort but perhaps a little more time, such as salad bag greens pesto.

The Complete Book of Vegan Compleating is fresh, fun and will have you looking at your carrot greens in a whole new way by offering you exciting and creative ways of cooking, eating, and reducing food waste. In other words, Ellen Tout is the compleat package.

For more from Laura, follow her on Instagram @reduction_raider1 Or listen to her on episodes 2 and 16 of Vegan Life Magazine Podcast, veganlifemag.com/vegan-podcast.