Vegan Store Cupboard Challenge

[Deleted User]

The food was lovely 😊 something incredibly satisfying about cooking stuff you've grown yourself 😉 
I've put some chickpeas in to soak - tomorrow I'm making garlic polenta served with crushed chickpeas in a lime and mint dressing, roasted parsnips and carrots in a dijon and maple dressing (from the freezer) and salad leaves from the garden. 
My dd will be over on Friday so I'll be making sushi - she's been bugging me for weeks for some so I'd better do it! 😂

candygirl

Just made a lovely 3 bean chilli, which I'm having with crusty bread later , after I've watched Masterchef 😁

kacie

When you get time  @squirrelgirl (or anyone else) can you please post your inventory of your freezer, I'm emptying mine out to defrost and need more side dish ideas. 

Wednesday2000

All I have in my freezer is frozen berries for smoothies and frozen vegetables, bread and various vegan sausages, burgers and Quorn etc...

I made carrot and red lentil soup today even though it is quite warm here. It was lovely. I haven't made that in quite a while. I have leftovers in the fridge.

joedenise

That's one of my go to soup recipes @Wednesday2000 as I've usually got carrots in the fridge and red lentils in the cupboard.  My other go to recipe is a mixed veg soup using frozen mixed veg which I buy cheaply from one of the freezer shops - I generally use the land of Ice but other freezer shops are available.

[Deleted User]

Candy that sounds lovely! 😊 
Kacie, I haven't had time to inventory my freezer yet but as far as 'side dishes' are concerned, I tend to steam most veg then 'finish' them in a variety of sauces - for instance, carrots and parsnips tend to be in maple syrup and dijon mustard; greens with walnuts and dates and sometimes vegan chorizo; broccoli with seed pastes, chopped nuts and dates; tomatoes roasted with garlic and basil; cauliflower stirfried with spices; brussel sprouts stir fried with orange and ginger; squash slices with a herb sauce etc. Grains, I usually serve with a variety of fresh herbs and sauces mixed through - buckwheat with coriander and garlic; bloomed wild rice with thyme, orange and dates; quinoa with lime and mint etc. Mashed potatoes I tend to whack horseradish sauce in or mix in chutneys and bake; polenta I generally make with lemon and garlic etc....
It's hard to think of 'side dishes' as such for me - as a long time vegan, I no longer have a 'meat and two veg' type of vision of dinners - meals are more of an 'individual dishes' thing that I put together- like constant tapas really! 😉 throwing together whatever I have available is how I cook so it's rarely the same stuff too often - I prefer seasonal stuff and lots of fresh herbs (I grow rosemary, sage, thyme, basil, mints) and/or hm chutneys/sauces, flavoured balsamics, mustards etc so although the basics remain the same in many ways the flavours change dramatically! Probably not very helpful but if you let me know the type of basics you have in mind, I may be able to give you some ideas of what I'd do with them 😉 
 Wednesday and Joe, the soups sound lovely 😊 I don't tend to eat a lot of soup anymore - dh loves leek and potato though so do that a few times still 😉 I used to have soup Saturdays- remaining veg from the fridge for lunchtime- but haven’t done for a while! Must bring that back- as long as I make bread to go with it I'm sure it would be welcomed! 😉 

[Deleted User]

I harvested courgettes, rainbow chard, sage and coriander today 😊 I've got the chard leaves and courgettes in the dehydrator and I'm also blooming some wild rice in there 😉 I'll have wild rice salad tomorrow with a chocolate mint and raspberry balsamic dressing along with a cashew and cranberry nut roast which I found under the stairs while I was sorting it on Friday! 😂
The chard stems I have sautéed in 'butter' and olive oil with garlic and sage which I'm serving with tomato, basil and 'cheese' bake. I made garlic, rosemary and sea salt foccacia yesterday so will have the remains of that with it. 

kacie

squirrelgirl said:

Kacie, I haven't had time to inventory my freezer yet but as far as 'side dishes' are concerned, I tend to steam most veg then 'finish' them in a variety of sauces - for instance, carrots and parsnips tend to be in maple syrup and dijon mustard; greens with walnuts and dates and sometimes vegan chorizo; broccoli with seed pastes, chopped nuts and dates; tomatoes roasted with garlic and basil; cauliflower stirfried with spices; brussel sprouts stir fried with orange and ginger; squash slices with a herb sauce etc.

That is what I'm thinking, however can you freeze it as a whole, and not just making it with frozen veg, if that makes sense? I do creamed leeks and freeze it in portion sizes, and was thinking what else I can do like that as I'm not good at doing a one person portion. then I can just reheat it to go with any dish I'm making. 

[Deleted User]

You certainly can! 😊 Most of the time I cook too much so I'm always freezing leftovers (other than greens - I absolutely hate frozen greens, they always seem slimy to me if they've been frozen 😝😂) 

[Deleted User]

Made tandoori 'chicken' tenders, garlic crushed potatoes and salad for dinner tonight - definitely will be doing them again!! 😍 
Tomorrow will be 'solstice' pie (chestnuts, mixed veg, cranberries etc) horseradish mash and carrots in dill 'butter ' . 
I filled another mini muffin tray today with basil, garlic and olive oil; sage butter; roasted red pepper, olive, chilli, capers and garlic. Put them in to open freeze and will pop them into bags tomorrow 😊