Closed Loop Cooking
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Plant-based, low waste. Recipes + inspiration for anyone who eats. Make sure you’re subscribed to our weekly newsletter >> 💌
09/03/2026
September produce you should know + shop local for:
(In no particular order…)
tomatoes | peppers | corn | zucchini | squash | green beans
cucumbers | beets | turnips | carrots | potatoes | broccoli | cabbage | chard | kale | plums | peaches | pears | blackberries | grapes | huckleberries
PNW specific so fruits + veg may change in your area!
A few plant-based recipes for your produce inspiration:
✨ GF zucchini galette with tofu ricotta (and herby chimichurri of course)
✨ Root vegetable golden curry
✨ Walnut beet hummus
✨ Lemony sautéed beet greens (sub chard if you like!)
✨ Creamy blackberry cheesecake bars
What are you most looking forward to for late summer produce??
(Illustration by ME)
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vegan recipes | easy vegan | summer produce | fall produce | seasonal eating | plant based recipe inspiration | vegan dinner ideas
08/31/2026
Sourdough discard gold!
If you’re keeping your own starter and wondering how to make the most of your discard (or just delicious ways to use your starter), save these recipes for future use-it-up inspiration.
✨ Sourdough discard scallion pancakes
✨ Chocolately sourdough discard banana bread
✨ Sourdough discard bagels
✨ Sourdough discard herbed crackers
Easy, beginner friendly, plant-based (naturally) recipes you’ll want in your bake rotation.
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vegan recipes | sourdough baking | zero waste food | vegan eating | easy plant based recipes | how to use sourdough
Sourdough discard scallion pancakes | 蔥油餅
(with garlicky dipping sauce)
Recreating package free favorites inspired by the Taiwanese classic.
You’ll need:
270 grams all purpose flour (about 1 3/4 cups)
90 grams warm water, + 1-2 tbsp if needed (a little less than 1/2 cup)
230 grams active sourdough starter / discard (about 1 cup - I keep my starter at 100% hydration)
5 grams kosher salt (about 1/2 tsp)
4 - 5 green onions (aka scallions)
90 grams roasted sesame seeds (1 tbsp)
40 grams vegetable oil (about 3 tbsp)
Garlicky dipping sauce
4 - 5 garlic cloves
1 tbsp olive oil
1/4 cup soy sauce
1 tbsp sesame oil
2 tbsp rice wine vinegar
A slowdown kind of recipe–perfect for sharing. Check out the full method on closedloopcooking [dot] com.
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vegan recipes | easy vegan snack | package free food | sourdough discard recipes | plant based eating
It’s a love language.
Nothing like nostalgic eats, together. Sourdough discard scallion pancakes.
Full how-to on the blog.
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vegan recipes | plant based eating | vegan Asian recipes
Creamy blackberry vegan cheesecake bars
Refined sugar free. Berry compote. The perfect summer indulgence.
Protein packed, I eat these any time of day.
Not sharing though, you’ll just have to make your own.
(FREE) Recipe at closedloopcooking [dot] com.
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vegan recipes | easy summer recipe ideas | vegan dessert | plant based recipe inspiration | blackberry dessert | summer dessert | plant based eating
08/03/2026
Not not going to say these recipes changed my life–you’ll just have to try for yourself.
White bean and potato gem salad
Creamy blackberry cheesecake bars
Red lentil vegetable coconut curry
Chickpea salad sandwiches
All under 30 minutes. All plant based. All affordable, easy eats for your next meal.
(And all recipes are free at closedloopcooking [dot] com >>)
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vegan recipes | easy vegan recipes | plant based dinner ideas | summer meal inspiration | healthy lunch ideas | vegan desserts | bean things
Support local produce!
This is your sign to shop your farmer’s market and find what’s seasonal. These creamy blackberry vegan cheesecake bars are on the menu and are a favorite summer indulgence.
Made with a berry compote you can swap out just about any berry with what’s available.
Packed with protein and refined sugar free these have made their way into the summer weekly rotation. Highly recommend you try for yourself.
Check out the full (free) recipe on ze blog >>
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summer recipe ideas | no sugar dessert recipes | vegan desserts | plant based recipes | summer vegan | vegan meal prep
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