The quarantine food game pantry edition

Howdy!  I hope that you’re settling into the new routine a little more and feeling less anxious about the state of the world.  I’m used to working from home but hubby (and I’m sure some of you) are not quite sold on working from home yet.  I hope at least that some of those meetings that could be emails are actually emails now.

Last time I posted about some of the staples in our refrigerator and how we turn them and some batch cooked rice, beans, and greens into various meals.  This post is all about the pantry.   A little bird told me that a specific list may be more helpful than paragraphs, so here goes.

  • Grains and pseudo-grains are a must – rice, oats, grits, dry cereal, and quinoa (when I’m in the mood)
  • Beans – dry and canned for quick meals.  I usually batch cook and freeze beans in 2-cup increments
  • Pasta – whole wheat, whole grain, or gluten-free, generally elbows, spirals, and spaghetti unless I’m in the mood for lasagna
  • Onions
  • Potatoes – sweet and red, Russet, or Yukon
  • Shelf-stable plant milk (when I remember to grab some)
  • Nuts and nut butter – usually cashews, walnuts, and a mix for snacking
  • Flour
  • Sugar and other sweeteners (stevia, dates, maple syrup, and Lakanto products)
  • Unopened condiments – barbeque sauce, mustard, salsa, salad dressings, and the like
  • Pickles – cucumbers, green beans, artichoke hearts – Yes, we treat pickles as staples.  Don’t you?
  • Tomatoes – diced and stewed
  • Pasta sauces – We tend to favor Classico
  • Bread and tortillas
  • Crackers (occasionally)
  • Spices and seasoning mixes
  • Vinegar – red, white, champagne, rice, and balsamic are here at the moment
  • Oil – Mostly for the family – olive, corn, and coconut

Our pantry staples don’t seem like much on their own, but pairing them to what we keep in the fridge and freezer (post coming soon) shows that the basics can go a long way.  These meals and sides are pantry- and fridge-based:

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  • Baked sweet potatoes topped with black beans and barbeque sauce served with a simple salad
  • Stuffed Russet potatoes
  • Pasta and potato salads as lunch or dinner sides
  • Pasta with beans or lentil sauces or tossed with made with whatever veggies are on hand
  • PBJ or nut butter with fruit and a veggie or fruit side
  • Beans on toast (noms and thanks to the Brits for this one)
  • Home fries with a side salad if they’re not full of veggies
  • Chickpea “tuna” salad with crackers, on bread, or on top of a simple salad
  • Mac and cheese with a potato and carrot-based cheese sauce
  • Oats or oatmeal muffins for breakfast
  • Bean or nut-based sausage
  • Lentil loaf with mashed potatoes and whatever green veggies are in the fridge

There you go – a nice selection of meals and snacks for any time of day.  It’s easy to mix and match to suit your taste and cravings.

So, do you prefer paragraphs or a list?  Let me know and I’ll make sure to follow the preferences of the majority.  Sometimes this blog is a dictatorship, but it’s usually a democracy.

See you next time when I talk about the freezer.  That glorious beast!

How’s your quarantine food game? Fridge edition

Is your pantry stocked? The freezer?  do you have staples on hand so you can cook and eat all the goodness you need? If not, this post is for you.  The post works for you if you have stocked up.  There’s something for all the veggies and vegans here.  I’ll share what we keep on hand in my house and how we make it work for us.  I’m the only veggie in the house, but I will not share what the omnis add to their meals here.  This one is for us.

When you have pantry and freezer staples on hand, you can mix and match to make

culi fried rice

Shhet pan dinner for th

delicious and healthy meals.  Not sure about that?  Check out Miyoko’s Creamery on Facebook for live cooking demos featuring pantry staples.  Why?  Because Miyoko is a joy to watch and her products are banging.  She published a book all about the vegan pantry a few years ago.  The Homemade Vegan Pantry is one of my favorites and comes in handy in times of crisis and storm season.  If you have a busy schedule and don’t always have time to cook or shop the way you’d like, you should check it out.

What do I keep in my fridge?  Plant milk, condiments, and produce always.  The produce we pick up depends on what’s on sale and what looks good at the moment. After batch cooking, you’ll find rice, beans, and greens.  Depending on the condiments and sides, I can make different meals out of those goodies.  Add salsa, shredded lettuce, olives, radishes, and tortillas for Tex Mex night.  Arrange beans and green over rice with a little hot sauce and a  biscuit or cornbread for a Southern meal.  Turn the beans and rice into burgers (or sausage) depending on seasonings used and throw it on a bun, bed of salad greens, or bowl of grits.  Make bean burgers and serve them over rice and topped with mushroom gravy for a vegan take on Loco Moco (the link goes to Guy Fieri’s version, so don’t click if you’re not okay with looking at meat or dairy).  And there’s always soup or stew – throw everything in a large pot with sauteed onions, garlic, and water to cook until all is heated through,  Season it to your taste and there’s lunch or dinner.  Don’t forget about throwing veggies on a sheet pan to serve with the bean burger.  Try cutting carrots or turnips into fries – yum!

food prep

Sheet pan dinner ftw – toss with a little oil, water, or broth season, and roast.  Easy cleanup, too! 

I hope this gave you some ideas on what to pick for the fridge.  If you want or need a specific grocery list, just ask.  I am always happy to help others find their groove in the kitchen.

Next time, I’ll focus on the pantry.  See you then!

 

Vegan Mofo 2018

Hi, all!

Your friendly neighborhood Sherrie will participate in Vegan Mofo in September!  Vegan Mofo is all about the vegan food and you know how much I love food. This gives me an excuse to eat and share more nummy goodness.

VeganMoFo-2

For those who don’t know me, I’m an omni turned vegan married to an omni hubs and have two omni college kids (well, 24 and 20 years old).  The food I love is a mix of omni-friendly comfort food, raw goodness, decadent desserts, bowls, Southern goodness, and everything in between.  Sometimes boring, occasionally misses, but always colorful and full of love.  I love to cook and have no problem taking shortcuts when necessary.   I deal with chronic pain, so shortcuts and takeout are necessary at times.

I’ll be posting here, Instagram, Facebook and Twitter, so you won’t miss anything if you stalk – I mean follow – me like I follow some of you.

Keep an eye open for all the plant-based goodness all over the place! If there’s something in particular you’d like to see, give me a shout.

Until tomorrow!

 

Semi-wordless Wednesday: Books

You know I have a cookbook problem.

SAMSUNG

A few of my favorites, including books from authors I have a girl crush on. HInt – all of them.

al fresco

I reviewed this book and still pull ideas and recipes from it from time to time.

ice cream sandwiches

Don’t think any commentary is necessary.

Supercharged-Juices-Smoothies

Because your friendly neighborhood Sherrie does not fear the green,

meal plan bb

Meal planning was in full effect here.

 

Raw or cooked, plant-based comfort food rules!

Raw or cooked, plant-based comfort food rules! Noms!

A classic.

A classic.

One of my go-to's for healthy vegan eats.

One of my go-to’s for healthy vegan eats.

HappyHerbivoreLight-2526Lean_FrontCover

I’m digging the recipes here. They help me stick to my eating plan.

 

 

 

 

 

 

 

 

 

It doesn’t matter if the books are from the library or part of my personal collection.  I have one within reach daily.

By the way, if you’re in or near Charleston, SC, you can meet Happy Herbivore herself, Lindsay Nixon at the College of Charleston on Thursday!  I missed her back in 2012, but will be there this time.  Hope you can make it, too!

What’s shaking? More Vegg, lentils, and other food stuff.

The Summerville, SC area apparently.  Another couple of quakes hit this past week.  Neat, eh?

Other than quakes, it’s the same old except in the kitchen.  I’m playing with The Vegg still and loving it more. The french toast and tofu scramble with cheesy grits were awesome!  And easy!  I didn’t follow recipes from The Veg Cookbook, but used it in my usual recipes.

Tofu scramble and grits with Vegg, nutritional yeast, garlic, a little Earth Balance,
and hot sauce.  Yeah, baby! 

French Toast made with Vegg, homemade raw cashew milk,
cinnamon, and turmeric.  Agave Nectar-topped with fruit on the side.  

Tonight is breakfast for dinner night, a family fav.  Pancakes, grits, scrambles (eggs for them, tofu for me), roasted potatoes, pear compote, and gluten-free cinnamon rolls are on the menu.  And yes, Vegg will play a role in there.

Today (and tomorrow) the plan is to play with lentils.  I’m challenging myself to come up with several ways to use them without making hubby bored.  So far, lentil soup/stew, curry served with greens, lentil loaf, shepherd’s pie, and lentil ‘meatballs’ with marinara come to mind.  I’l let you know how it goes.

For now, I’m out.  I am so stoked that I get to play with food for a living and for fun.  Feeling lucky, that’s me!

So much to share!

Hi, all.

I guess I’ll start with the geek. What? Embracing my geek instead of hiding it relaxes me.  Relaxation is good for the cardiovascular system.  Not to mention the mind and spirit.  I can’t believe Doctor Who is over until November!  And it ended on the weekend after the kids gave me this.

Yes!  Whovian for life!  Tom Baker was my first Doctor.  Who was yours?  I feel the sadness/excitement about Supernatural, too. I love the Winchesters and still mourn Bobby.

On the home front, the dogs and kids are giving me this look a lot lately.

I’m not sure what I’m doing or not doing that warrants the ‘you crazy,’ face.

I’m eating a lot of this for breakfast with fruit and extra walnuts.

Vegan, gluten-free goodness makes me happy.

On the health front,well, things are what they are.  I will be moving slower for longer than anticipated,but as long as I get back to me, I’m happy.  Until then, pain, stiffness, and physical  therapy are mainstays.  And the drugs, oy.  Caffeine is out because the mix of it and my meds are dangerous for me.  No one likes stroke level blood pressure.  And sodium consumption has to come down even more.

But that’s ok. I’m pulling out Eat to Live, my Happy Herbivore cookbook collection, The Get Healthy, Go Vegan CookbookAppetite for Reduction, Crazy, Sexy Diet, and The 21 Day Weight Loss Kickstart books for inspiration. And cooking more from the heart.

Oh, and did I mention that the physician’s assistant said I should go for nutritional and alternative therapies in addition to the traditional ones?  I could have hugged her.

When I work, I stand every 30 minutes so I can stretch a bit. PT schedule is three days a week in addition to work at home.  Yoga, Pilates, Tai Cheng, and walking primarily with light resistance.  And the handy dandy foam roller  is on hand at all times, too. why did I wait so long to get you?

Until next time, do what you need to do to improve your health.  Small steps are better than standing still.

**Disclosure: The book links are affiliate links.  TheTai Cheng link goes to my Team Beachbody shop.