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A lot of things have changed in the past few months in the face of COVID-19, but one thing that remains constant is the need to cook and nourish yourself, or your family. In this weekly guide, we provide recipes that you can easily pull off based on pantry staples and what you might have on hand. We provide tweaks and substitutions you might need, keeping in mind that access to fresh ingredients may be hard to come by. We hope you use it as inspiration to turn out healthy and hearty meals while riding out this storm at home. Stay safe, be well and take some comfort in the kitchen.
Things to Use This Week: Use this as a guide for what to stock up on at the store, or what to grab from your pantry.
Sweet Potato
Dried Pasta
Rice
Chocolate
Peanut Butter
Things to Prep Ahead This Week: We realize some of the items we rely on from the store each week may be difficult to come by. Here are few basics you might want to consider making yourself to be as resourceful as possible and to add lots of flavor to your pantry meals!
Pesto (add extra flavor to sandwiches, pastas & more!) Hummus
THE RECIPES
Use these as a guide for inspiration. Just because you don't have every single ingredient doesn't mean you can't replicate the main flavor of the dish!
BOGO Chickpea Recipes
A couple of cans of chickpeas can go a long way, and they're so versatile. Make a delicious pita and yogurt platter or transform the chickpeas into a crispy falafels!
This Middle Eastern dish is the best way to clean out the extra herbs and veggies laying around your fridge! Crunchy pita is topped with chickpeas, fresh mint, dill or parsley and a bright vegan yogurt tahini sauce. This is the perfect light, but filling lunch.
Falafel may sound like a lot of work, but its a breeze if you've got a food processor handy. Make a double batch of these at the beginning of the week; these falafels freeze and defrost well for easy lunches and dinners during the week!
This one-pot sensation builds up its flavor with caramelized garlic and a bright spinach and basil pesto, adding a little something green to our quarantine diet.
Change up your Condiments!
Both recipes use Asian inspired condiments like sriracha, toasted sesame seed oil, hoisin, and rice wine vinegar. Having a few different oils, vinegars, and condiments in your pantry can really change up your quinoa bowls, noodle, salads, and other weeknight meals!
This quinoa bowl is packed with all kinds of high protein and high fiber ingredients like avocado, black beans and sweet potato. Finish it off with a sweet and spicy sriracha maple drizzle!
Sesame and garlic just go hand in hand. Mix in some tamari, hoisin and garlic chili oil and you've got yourself an easy 15 minute lunch! Naturally gluten free and vegan, this lunch or dinner dish will be your go-to weeknight meal!
