March is here which means we're so close to fresh spring produce. While we wait out the last couple weeks of winter, we're making all the cozy comfort food dinners. Happy cooking!
1 pound bok choy
1 (4-inch) knob ginger
3 jalapeños
2 medium tomatoes
3 large onions
1 head garlic
1 lime
1 lemon
1 large bag spinach
16 ounces shiitake mushrooms
8 ounces cremini mushrooms
1 bunch scallions
3 blood oranges
1 avocado
1 bunch fresh cilantro
4 cloves minced garlic
1 small bag carrots
1 small bunch kale
1 shallot
1 small bunch radishes
1 small bunch rainbow carrots
1 red bell pepper
1 green bell pepper
1 ½ cups dry quinoa
¾ cup dry red lentils
1 (14 ounce) can coconut milk
1 (15 ounce) can chickpeas
1 cup long grain white rice
3 (32 ounce) packages vegetable stock
1 (7 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans
1 loaf multigrain bread
2 (15 ounce) blocks extra firm tofu
1 small package dumpling wrappers
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
EVOO
Sesame oil
Soy sauce
Maple syrup
Apple cider vinegar
Canola oil
Ground cumin
Ground coriander
Ground turmeric
Ground chili powder
Garam masala
Red chili flakes
Sesame seeds
Chili sauce
Cumin seed
Cayenne pepper
Ground paprika
Liquid smoke
Vegan butter
Dates
Oats
Coconut oil
Peanut butter
The best part about congee is that it's the perfect base to build a warm, comforting dinner. If you don't have mushrooms and veggies, top it with your favorite veggies!
