- "My butt is rock hard."
"Mine is harder."
(upbeat music)
Hi, I'm Auri, and welcome to "Trash Kitchen",
the show where we try to make a three-course meal
out of things you would usually throw away.
And not make any trash while we're at it.
We're gonna do some zero waste shopping.
All my jars are hidden in the pockets of my dress.
This episode's ingredient is...
bread butts.
Stick around and we'll tell you
which recipes are trash and which are treasure.
First course, salad with croutons.
First, we're gonna cut up our bread butts into cubes.
(knife scraping bread)
Now we're gonna add 1/4 teaspoon salt,
1/2 teaspoon of garlic powder, some oregano,
and some fresh parsley.
Time to oil 'em up.
I'm gonna toss 'em.
You can make croutons a lot of different ways.
Honestly, you just need to spice 'em up,
add some oil, and throw 'em in the oven.
I'm gonna put 'em on my baking mat.
Just spread 'em out a little bit.
Time for the oven, 400 degrees.
How long you bake these
depends on how stale your bread is,
but I'm gonna try 10 minutes, and flip 'em halfway through.
(clock ticking)
(croutons clattering)
The first course is served.
(both chewing)
Tastes like a crouton.
- It's just a simple, honest to God crouton right there.
- They're good, they're crunchy.
They're not too big.
- They're salty, flavorful.
- The fresh parsley is very nice.
It's so easy.
I'm like, why haven't I been doing this
with all of my bread butts?
- Definitely a treasure.
- Second course, veggie meatballs.
Too hard, let's crumb it.
Crumb.
Now we're going to cube up an eggplant.
I got my eggplant, my onion, my celery,
and some garlic all cut up, and are ready for sauteing.
(oil sizzling)
Do you hear them scream?
Now we're gonna put in the onion and the celery.
(oil sizzling)
Gonna add some garlics.
We're gonna add our eggplant.
Our onions.
(blender whirring)
We're gonna transfer our mixture to a bowl.
1/4 cup of Parmesan, some oregano.
Next we'll do our parsley and our basil, both fresh.
Some salt and some pepper and an egg.
(egg cracking)
Then I'm gonna mix it up.
This recipe is by Crystal Hatch.
Now we're gonna roll these into some little balls.
(playful music)
Set the oven to 375.
We're gonna bake these for 20 minutes or until golden brown.
Time for the second course, meatballs,
prepared in the Swedish fashion,
with some sauce and some lingonberry jam.
- Saucy, it tastes just like stuffing.
- It's like little stuffing balls.
- It's like Thanksgiving stuffing
with a little bit of gravy on it,
and that's not a bad thing.
Also, another thing you can do with stale bread,
you can use-
- You can just throw it at people.
- You could vanquish your enemies with the bread.
- Third course, bread butt chocolate cake.
So stale, so hard.
Let's chop it.
I'm gonna add one cup of plant milk, I'm using almond milk,
and a tablespoon of apple cider vinegar.
And then we're gonna let it sit for five minutes.
I'm gonna add my bread cubes.
1/3 cup of cocoa powder, yum.
A teaspoon of baking powder,
teaspoon of baking soda, and some salt.
Now we're gonna process this for one to two minutes,
until it's a fine powder.
(blender whirring)
Looks good to me.
Now we're back to our wet mixture.
I'm gonna add in two tablespoons of vegetable oil,
I'm using olive oil.
(oil guggling) Ooh, that was a good sound.
A teaspoon of vanilla.
2/3 cup of brown sugar.
Mix that up.
(liquid sloshing)
Now we're gonna add our dry mixture.
This recipe is by Reese Bui.
Now we're gonna pour the batter into our cake tin.
(classical music)
Okay. Time for the oven at 350.
Now we're gonna bake this for 40 minutes.
This is our compost, and we didn't make any trash this time.
(playful music)
What did these plates even for?
- Little cakes?
- Oh. - Yeah.
- Mmm.
- Whoa.
That's a sophisticated cake.
- It is.
- This cake is for the sophisticated...
- Palate.
- Great, fluffy, springy, spongy texture
of breadcrumbs are the star of the show.
- So out of the three recipes we tried
what is the treasure in your opinion of the episode?
- Definitely this cake, because I think the crouton
is a no brainer, but this is interesting to me
because I don't think I've actually ever had a cake
that has this texture
or any big good that has this texture.
And it's a nice texture, but using bread crumbs
or stale bread crumbs as a base
and a replacement for flour in your cakes-
- So cool. - Is so cool.
- I think the croutons or making bread crumbs
is like the thing I would do most with stale bread,
but I really love this.
Delicious.
(blows kiss)
(bright upbeat music)