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 Post subject: Cooking from my overflowing pantry
PostPosted: Sat Feb 02, 2013 2:46 pm 
Bought a used copy of Natural Harvest
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My pantry/freezer/fridge is fully loaded and I have no reason to buy anything else until I use up what I've got!
I just spent the last hour identifying everything that I have.
In addition to all of this, I have pretty much every spice/condiment you could think of. Plus things like sugar, salt, soy milk...etc.
What kinds of meals do you see in this list?


freezer
scallion flatbreads
sweet potato biscuits
4 apple sage field roast sausages
pita
2 portions curried split pea soup
injera
leftover ethiopian lentils
2 blocks tofu
chunked pineapple, cherries, mango, bananas

pantry
2 cans diced tomatoes
1 can fire roasted tomatoes
large tvp chunks
wheat spaghetti
spicy peanut butter
peanut butter
almond butter
agave and maple
salsa
coconut milk
marinara
rice noodles

produce
pepper squash
baby spinach
pomegranate arils
3 peppers
3 beets
4 carrots
1 large taro root
3 sweet potatoes
4 onions
purple kale
a grapefruit
4 kiwis

beans, peas, lentils
dried lima beans
1 cup green lentils
1/2 bag each green and brown lentils
dried romano beans
pumpkin and sunflower seeds

breads
6 large tortillas

flours
chickpea flour
vital wheat gluten
all purpose flour
whole wheat flour
corn meal
empanada flour

grains
white rice
brown rice
pearl barley
quinoa
couscous
steelcut oats

nuts and seeds
cashews (lots)
sesame seeds
almond slivers
peanuts (lots)
1-2 cups walnuts
1 cup pistachios

fridge
4 firm blocks of tofu
pickled red onions
pickled asparagus
1/2 jar sofrito
niter kibbeh

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 Post subject: Re: Cooking from my overflowing pantry
PostPosted: Sat Feb 02, 2013 3:23 pm 
Vegan Vegan Vegan Vegan Vegan
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Usually when this happens to me, I start poking around in the indexes of my cookbooks (the ones with useful indexes, anyway). I can't think of anything specific right now to suggest, but I did want to say that I am intrigued by your spicy peanut butter!

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Awesome. Vegan. Rad.


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 Post subject: Re: Cooking from my overflowing pantry
PostPosted: Sat Feb 02, 2013 3:31 pm 
Semen Strong
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I've been doing a "cooking down the pantry" approach. I pick the stuff that is about to go off first and arrange it into weekly recipes (like about 5 to 6). If I don't have an ingredient for a recipe I like I don't use it or sub something else. I've been able to "spend down" over a month or two and then I have room for new stuff!

I'd go through the produce section and look at what is going to go rotten first, and then make that. Sweet potato lentil chili with purple kale might be a yummy way to use those up and serve them in tortillas or over polenta.

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 Post subject: Re: Cooking from my overflowing pantry
PostPosted: Sat Feb 02, 2013 5:56 pm 
Bought a used copy of Natural Harvest
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The spicy pb is peanut butter and company brand called "the heat is on"! It's really spicy so not really good for toast, but I'm thinking of turning some into a sauce for noodles or a dipping sauce.

Tonight is a soup: taro, carrot, yellow pepper and onion, with a broth flavoured with some of my leftover sofrito + veg broth, and some pearl barley thrown in. Surprisingly delicious!

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Did you notice the slight feeling of panic at the words "Chicken Basin Street"? Like someone was walking over your grave? Try not to remember. We must never remember. - mumbles
Is this about devilberries and nazifruit again? - footface


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 Post subject: Re: Cooking from my overflowing pantry
PostPosted: Sat Feb 02, 2013 6:15 pm 
Cranky
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paprikapapaya wrote:
The spicy pb is peanut butter and company brand called "the heat is on"! It's really spicy so not really good for toast, but I'm thinking of turning some into a sauce for noodles or a dipping sauce.


When I have some I use it 50-50 with regular peanut butter in my usual peanut sauce recipe.

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 Post subject: Re: Cooking from my overflowing pantry
PostPosted: Sun Feb 03, 2013 8:33 am 
Drinks Wild Tofurkey
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You could try the scrambled chickpea eggs from VEW but use normal onion instead of the shallots and maybe cayenne pepper or chili powder instead of the jalapeƱos. Served with your injera and leftover ethiopian lentils.

There's a taco "meat" in Practically Raw that I think you have all the ingredients for too. You could have it with sweet potato fries.

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 Post subject: Re: Cooking from my overflowing pantry
PostPosted: Mon Feb 04, 2013 12:13 am 
Huffs Nutritional Yeast
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What about a Jamaican style stew like this one: http://nannykimsrecipes.blogspot.com/20 ... -with.html

I'd make a few substitutions and additions and use your dried beans or lentils, sweet potato, taro, carrots, tomatoes,coconut milk, peppers, and I'd add the baby spinach at the end too and serve the whole thing with rice.

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 Post subject: Re: Cooking from my overflowing pantry
PostPosted: Mon Feb 04, 2013 1:24 am 
Huffs Nooch
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Sweet potato biscuits and gravy with the coconut milk, sauteed kale and the sausages.

I'm a sucker for biscuits and gravy though.

Also, huge fan of peanut sauce on everything. I would definitely use the spicy peanut butter for that and then not add extra hot sauce.

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