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Every year, nearly one-third of all food produced globally is wasted—about 1.3 billion tons. In the United States, food waste is the largest component of our landfills, where it breaks down and releases methane—a greenhouse gas far more potent than carbon dioxide.
So when we talk about Earth Day—recycling, reducing, reusing—don’t forget about food. One of the most positive effects we can have on the planet begins right at the dinner table, and with what we choose to do with what’s left behind.
Quick Pickles | Miso Pickles
Quick pickles and miso pickles are some of my favorite ways to give leftover vegetables a second life. Use almost any vegetable—especially ones that are just starting to wilt—and suddenly you’ve got something bright, flavorful, and preserved for weeks.
For super-quick pickles, I reuse the brine from a jar of store-bought pickles. Just slice your vegetables, submerge them fully, and let them sit until they taste just right.
Another approach uses miso—a fermented paste made from soybeans with rice or barley. Packed with umami, natural enzymes, and salt, miso acts as an instant marinade. In just a few days, it draws out moisture while infusing vegetables with deep, savory flavor. Cured, fermented, and preserved all at once. Even better, the miso can be reused again and again, becoming more complex with each batch.
Smoky Maple Aioli
And then there’s Smoky Maple Aioli—a real crowd-pleaser. It uses aquafaba, the liquid from a can of chickpeas. I didn’t believe it myself until I tried it—it’s kind of amazing. This viscous liquid transforms into a rich, creamy, completely plant-based sauce that feels like kitchen magic.
Why does it work?
Aquafaba contains proteins and starches that behave a lot like egg whites. When blended and slowly emulsified with oil, it thickens into a stable, velvety sauce. Something you’d normally pour down the drain becomes a beautiful aioli—perfect over vegetable fritters or drizzled onto roasted carrots.
Earth Day doesn’t have to be a grand gesture—it can be as simple as saving a spoonful of brine or a splash of chickpea liquid. Small kitchen choices add up, and sometimes they even taste better than the original plan. That’s the kind of magic worth keeping.
Happy Earth Day!
Smokey Maple Aioli
Yields about 1 cup
½ cup aquafaba (liquid from canned chickpeas)
1 Tbsp lemon juice
1 tsp apple cider vinegar
1 Tbsp Dijon mustard
1 small garlic clove, chopped fine
1 tsp smoked paprika
1–1½ Tbsp pure maple syrup
½ tsp sea salt
¾–1 cup neutral oil (avocado, grapeseed, or sunflower)
In a blender (high speed like Vitamix is best) combine aquafaba, lemon juice, vinegar, mustard, garlic, smoked paprika, maple syrup, and salt. With the blender running, slowly drizzle in the oil until the mixture thickens and becomes creamy (like traditional aioli). Taste and adjust seasonings
Chill at least 30 minutes before serving to let the flavors bloom and the texture firm up.
Keeps for 5–7 days refrigerated.
- photos courtesy of LSIC
