Post Punk Kitchen Forum

Not premade stuff or produce you've bought. What's in your fridge at the moment that you've cooked or prepared yourself? Prepared dinners, leftovers, preserves, sauces, things soaking, marinading, maturing, etc.

I usually make a bunch of stuff for the week on Sundays. Here's what's currently in the fridge:

- chargrilled veg (eggplant, onion, asparagus, green capsicum, mushrooms)
- a container of cooked quinoa & brown rice
- chopped raw veg, like a slaw, but with no dressing, that I can use in different ways
- tofu slices in marinade, to be baked
- spicy peanut sauce
- low carb flat breads
- aioli
- tomato & lentil soup
- mushroom paté
- zucchini fritters
- bajan seasoning

No need to cook for a few days! So what have you got?

I have quinoa, white bean & kale stew, chipotle chili with sweet potatoes & brussels sprouts, and veggie potpie stew, all from AFR!

Oh and some homemade enchilada sauce to make OSG's enchilada casserole on Friday.

You guys are impressive! I just have a tupperware of some soup I made. I do have the day off tomorrow though and plenty of fresh veggies, so I'll try to catch up to your awesomeness. ; )

My fridge won't be so impressive by Friday when it's all gone!


VeganMeredith, that sounds so great! I really, really need to buy AFR.

Leftovers from tonight- general tso's tofu, rice pilaf, kale and onions.

White rice.

Spaghetti noodles.

Tofu scramble.

Home fries.

spit pea and root vegetable soup, stuffed red peppers, salad, salad dressing, baked squash, tofu misozuke, sauvignon blanc. I think that's all the home made stuff in my fridge, but my freezer is packed full of frozen home made goodies.

Wow! I want to rummage through your friges! We have AFR split pea soup (inspired by lavawitch's grilled cheese thread) and tofu scramble leftover from breakfast yesterday. And salad dressing, haha!

Hold up! Rhizo, are you saying you made Sauvignon blanc?? Dang!

I just made it from one of those wine kits. But I also have some home made cabernet sauvignon in my basement that I made from fresh grapes. But I had a lot of help with that one.

Yes you do :) best cookbook purchase I've ever made!

Yeah my freezer is jam packed! Need to actually start eating what's in there haha

Wow, that is super cool!!

Actually nothing.

I try not to make too many leftovers (scale things down to size for us) and to burn through leftovers quickly because otherwise they sit in there and moulder and nothing makes me sadder than wasted food. (Okay, a few things.)

Everything in there right now is condiments or ingredients.

Two servings of leftover split pea soup. That is all. And I have no produce, so I'll be digging into the freezer tomorrow night.

um....a sandwich i made for the boyfriend's lunch tomorrow!

not so much, cuz we just anhilated the chocolate chocolate chip pancakes and soy curl salad stuff. but there is cashew cream cheese, lemon pickle, cranberry chutney, whole figs in syrup and old hummus.

xo
kittee

Oh, I have pickles I made with my sister as well. They've been in there for a while now.

lentils, potato-broccoli soup, pasta salad.... I should make some rice

A big-ass pot of red lentil and cauliflower curry. I had finally cleaned my fridge out and went shopping yesterday and that was all I've had time to make so far.

Enchiladas, curried hummus, cashew gruyere and cashew cheddar cheese….I’ve been eating the gruyere with crackers but I still don’t know what to do with the cheddar, there’s a lot of it!

Red Lentil Thai Chili that I'll finish off tomorrow for snacks. I've got quinoa/brussel sprouts miso leftovers here at my work refrigerator. My refrigerator is very empty because I'm using a lot of frozen veggies because it's easier since I'm only cooking for myself and I don't want to buy 5 million ingredients/spend lots of time making fancy dishes. (I also just cook each night with enough leftovers for lunch the next day)

Um. Some bowties mixed with jarred marinara and tofu ricotta. That's all I got.

The autumn stew from the Forks Over Knives cookbook. I made a bit batch and individually portioned it for lunches this week.

Everything else is just condiments and produce.

Soup: Minestrone and Lentil. That's it! Usually I have at least 2 kinds of hummus, at least one kind of dressing and/or sauce, some sort of bean/grain dish for lunches and more leftovers. I like to cook a lot on Sunday and have easy stuff for the week, but this week just happens to be one where I don't have that much stuff pre-made.

I did defrost and re-heat the Spinach and Potato Curry (from AFR) that had been in my freezer for about a month last night for dinner (and leftover lunch today). I was worried that the potatoes would be really mushy, but they were only slightly mushy. So I will do that again for sure.

Vegan Parmesan
Berbere
Nitter Kibbeh
Gomaisho
Worchestershire sauce
Coleslaw
Pinto bean taco filling
Pumpkin and black bean posole (and roasted pumpkin seeds for sprinkling)
Yellow garlic rice

At least four different types of stews/soup in my freezer (lentil quinoa, more pumpkin & bbean posole, butternut bisque, vegan cheddary broccoli and curried lentil stew with butternut) and a fresh bag of homestyle potato rolls.