Organic Chef Meets Biogas
On July 5th, we invited organic chef Noa Froman to spice up her cooking routine by adding HomeBiogas to it for a day. Noa spends about 8 hours in the kitchen everyday so she welcomed the change with open arms. In fact, Noa has been working in the kitchen professionally for over 15 years. She began her studies at Reidman International College for Complementary and Integrative Medicine where she learned how food can be used as the body’s best medicine. Because Noa values the healing power of each and every grain of food that passes through her kitchen, the idea of recycling her food scraps into biogas felt “like a weight was finally being lifted off [her] shoulders”.
“Before HomeBiogas, I had no idea that there was a way I could put my old food to use. I hate having to waste even a drop of it, especially when I know the hard work that was put into growing it.’”
Noa says that the thought of reusing her waste and keeping it out of landfills wasn’t the only thing that first sparked her interest in HomeBiogas.
“I had to know if the signature, vivid blue biogas flame would cook differently than the LPG gas flame I have always been used to.”
Organic Chef Froman informed us just a few hours prior that she would be making a main dish of vegetable risotto. “I didn’t know what I would be making today until I woke up this morning and checked what was ripe in my garden.” She came with a basket full of fresh cherry tomatoes, a couple of perfectly rounded red onions, and an assortment of delectable bell peppers that reflected the sunlight from above. She laid out the rest of her ingredients and immediately got to chopping. When she finished, she nearly dumped the ends and excess of the vegetables into the trash can out of habit but smiled when she remembered that she could brush them into her food waste caddy to add later to the HomeBiogas system.
Her smile flashed once again when it came time to combine everything on the stove. She kept nodding and grinning and stirring with her big wooden spoon but didn’t say a word until it was completely cooked and she moved the warm, steamy rice into a silver serving dish. “Wow…” she started, “not a single piece of food was burned.”
The experienced organic chef continued to detail her observations in depth. She said that the flame had a softer touch than its orange counterpart which she had not expected. “It has a much more gentle touch, like it was caressing the pot. Don’t get me wrong, it’s not any weaker than an LPG flame, it took me the same amount of time to make this dish as it always does but this time it cooked the way I really wanted it to. The vegetables came out tender, the rice not too dry, and not a single trace of icky, black, burnt food.”
After we gobbled up the scrumptious dish, complete with a side salad and freshly sliced whole wheat bread, we gave Noa the honor of feeding what was left from our plates and her chopping session into the sink of the HomeBiogas system. She filled the food waste caddy and tossed the contents into the HomeBiogas system…. and she was done! “Wow… again! Not a single piece went into the trash! I always have a horrible, guilty feeling at the end of my meals when I have to scrape my plate off into the trash. I know that the food I throw away is going to have a long journey to the landfill, where it will sit and stink for years to come. HomeBiogas is such an amazing, innovative solution to an enormous problem. How do I get my own?”
Chef Froman was kind enough to share with us her delicious risotto recipe so long as we provide a very specific disclaimer: “Cook on biogas for best results!”
Get the Recipe
Summertime Vegetarian Risotto with brown rice
“Its quick and easy to make, yummy, nutritious, and a great way to sneak vegetables into the kids’ meals! Everyone will love it.” – Chef Noa
1 cup raisins
1 diced red pepper
1½ cups of brown rice
1 diced carrot
1 diced onion
1 tablespoon of soy sauce
1 tablespoon of olive oil
2 red beets
1 cob of corn
1 chopped zucchini
a handful of chopped basil
a handful of chopped parsley
1 tablespoon of miso paste
2-3 tablespoons of nutritional yeast
salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Wash the beets and corn then cover the corn lightly in olive oil.
- Enclose the corn and beets separately in foil and cook them in the oven for 1 hour or until they are ready.
- When they are ready, peel and dice the beets and shave the kernels off of the corn cob.
- Next, cook the rice in boiling water for 30 minutes.
- Meanwhile heat a saucepan over a medium flame with olive oil and add the onions, zucchini, pepper and carrots. Add the beets and corn last.
- After the vegetables have finished cooking, turn the heat down and mix in the cooked rice and raisins.
- Slowly stir in the herbs, nutritional yeast, salt and pepper and let the mixture continue cooking for 3 more minutes.
Serve and enjoy!
Written by: Rebecca Farhi
Rebecca is a passionate environmentalist studying the overlap of social and environmental issues at the University of California, Berkeley.