The objective of 'The Veggie Mission' is to experiment with vegetable waste to understand its nature and explore it as a possible useful material.
All activities in this project were conducted in the kitchen using household appliances and methods. Hence, these experiments are easy to replicate.
The Veggie Mission
Truly Experimental,
Truly Fun.
1.Collection
I knocked on doors of grocery shops, restaurants, food markets etc. to collect as many types of vegetables as possible. Most vegetables that were given to me were unfit for sale due to their appearance but still fit for consumption.
2.Boiling
Vegetables were cut and boiled in a high flame for a min. of 10 mins to inactivate bacteria and to initiate the process of dehydration. All kind of vegetable waste,
avoidable (cosmetically unfit vegetables) and unavoidable (peels and skins) were boiled.
3.Convection Heating
The boiled vegetables were then laid out on a baking tray and heated in the convection mode in a heating oven. This process was done to completely dehydrate the vegetables so that they can last longer.
Preheat – 220-degree Celcius
Heat – 200-degree Celcius
Duration - 20 minutes
Finally, The last traces of water was removed by placing the pieces of vegetables between two pieces of cotton/turkey/muslin cloth and ironing over it. It is important to make sure that the vegetable pieces are as dry as possible.
4.Glues
To bring it all together, two types of binders were used - Rice Glue and Starch Paste.
Rice Glue is made using 3-4 cups of water and 1 cup of sticky rice. The two ingredients are mixed together in a saucepan and brought to boil. It is then simmered on a low flame for 45 mins. The expected consistency is like a porridge.
Starch Paste was made using vegetables high in starch content - White Peas, Potatoes, and Green Peas. I steamed the potatoes and used canned white and green peas. All of these ingredients were mashed together to make it a paste-like substance.
4.Binding them all
0. A sheet of baking paper is laid on the preparation table.
1. A layer of the Starch Paste is applied on the baking paper.
2. A layer of Rice Glue is applied over the first layer.
3. Dried vegetable pieces are interspersed with the Rice Glue.
4. A final layer of Starch Paste is applied.
5. A sheet of baking paper is placed on top.
6. This arrangement is finally placed in the oven to heat in the Convection mode.
Preheat – 220-degree Celcius
Heat – 200-degree Celcius
Duration - 20 minutes
4.Results
- Colour - Predominantly yellow with pieces of vegetables visible on the surface.
- Strength - Stiff and has moderate strength. Can write on it with ease.
- Longevity - No trace of growth (mold/fungus) formed after 3 months of storage at room temperature (20 degrees).
- Smell - No characteristic smell.
- Texture - Uneven surface. Slightly warped.
5.Work In Progress
This experiment is a constant work in progress. Will keep updating the project with my results and findings!
If you try out this experiment, please feel free to share your experiments and results with me at sneha.arvind29@gmail.com
