Shop my Pantry: Day One

Happy New Year!

Today I began my challenge to shop my pantry, a good way to use up things and not spend as much money.

Breakfast today was oatmeal (which I hardly ever eat) mixed with cinnamon, nutmeg, and brown sugar. I also had frozen blueberries and some orange juice. Apparently we have 4 bags of frozen blueberries in the freezer. Lol! Someone got excited when shopping once (hint, it was probably my mom).

My pre-lunch snack was a delicious pear... I am a pear fanatic!

Lunch was leftover fried rice from a few days ago and some spring rolls I picked up at the dollar store last week. They are actually really good... Much better than I was expecting. I ate them with sweet chili sauce I've had in the fridge forever.

Snack was a little bag of vegan trail mix I made for Christmas. It's full of pretzels, mixed nuts, cereals, chocolate, and dried fruit. I still have about 10 of these to eat. Lol.

Dinner was a bowl of black eyed peas and mustard greens with tofu for the new year!

I think overall today went really well! I used up a bunch of things and had done really great meals.

Day one: success!

Comments

Vegan Red Beans and Rice

This is my favorite local food. Since going vegan I don't eat it a lot, since I can't order it at restaurants because they are full of meat. It's actually really easy to make, and is super tasty. Everyone has their own family recipe, it seems, for red beans. You will find so many people using different ingredients to make them taste amazing. This is just my take on red beans and rice, New Orleans style, without the meat. Enjoy! Variation 1: the easy way Ingredients: 2 cans no salt added red kidney beans, drained 4 stalks celery, chopped 1/2 red bell pepper, chopped 1-2 tbsp olive oil 1 tsp garlic powder 1/2 tsp cayenne pepper 1/4 tsp onion powder 1 tap kosher salt flakes Directions: Throw everything in the pot except the beans and cook until soft. Add beans and a little water and cook until thoroughly heated. Take a hand blender and puree 1/2 the pot until smooth. Mix together and serve with rice. Variation 2: the long version Ingredients: 1 package ...

Tofu Chickpea Mash

I've been trying for ages to figure out a vegan substitute for egg salad/tuna salad/chicken salad, and nothing ever seems to taste how I want it. I have, however, discovered the wonderful world of tofu mash and chickpea mash sandwiches... And they are so fantastic! Yesterday I decided to combine the two and it tasted great! This would work well on a sandwich, on rice cakes (which is how I ate it), or as a dip (if you purée it instead of mashing with a fork or potato masher). Enjoy the recipe! Ingredients 1 block extra firm tofu, drained but not pressed 1 can low sodium chickpeas, drained 1/4 cup vegan mayo 2 tsp brown mustard 1 tsp Cavender's Greek Seasoning 1 tbsp dried dill weed 1/2 tsp onion powder 1/2 tsp garlic powder Salt and pepper to taste Directions: Throw everything into a large bowl and wash with a potato masher. If you want to make it a dip, throw it in a blender. This makes about four cups, so it will last you a while or be great to make finge...

Vegan "Egg Salad" Recipe

I think I may have perfected my vegan "egg salad" recipe! Ingredients 1 block of firm or extra firm tofu 1/4 cup Just Mayo (or other vegan mayonnaise) 2 tbsp yellow mustard 1/4-1/2 cup diced white onion 1-2 dill pickles diced (or 1-2 tbsp sweet pickle relish if you like sweet pickles) Salt Pepper Mash up the tofu and mix together all the ingredients until they are thoroughly mixed. It tastes best if it is let to sit in the fridge for several hours to give the flavors time to meld. Serve on bread, rice cakes, with pita chips... However you most enjoy your "egg" salad! Makes four servings If you like this recipe, check out my Instagram where you can see my daily food posts! @knittingopera

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