Must Haves for the Pantry
whole wheat pasta
quick-cooking grains and legumes (quinoa, red lentils, rice)
your favorite marinara sauce
Must Haves for the Fridge
Braggs or tamari
dijon or brown mustard (or both)
plain or unsweetened non-dairy milk
Must Haves for the Freezer
With these ingredients, you can improvise mac and cheese, you can have roasted veggies over pasta or grains, stir fry, a veggie saute, a quick veggie and bean toss, or any number of casseroles, depending on whatever else you have on hand at the moment.
|Everything in this salad just happened |
to be in my kitchen the day I made it.
|I worked vegan sour cream into the frosting, |
to stretch the ingredients I had on hand.
For the caramel drizzle, I added almond milk to the recipe,
just to see what would happen. Both turned out great.
The key is to not be afraid of your food. Start with a recipe you're comfortable with. Substitute in ingredients you know you love. Think of pairings that you already enjoy. If you're unsure, try halving the batch of what you're cooking. That way you lose less, if you hate the outcome. Or, try to alter a recipe when you have plenty of time and ingredients on hand, so you don't have the pressure of a busy weeknight or a hungry family, clamoring for supper.
Do you improvise in the kitchen? If so, how'd you get started? What are your favorite go-to ingredients and substitutions? What are required ingredients in your pantry?