It’s pantry turnover time once again! Spending the upcoming Labor day weekend with Wok Man in his hometown of Milwaukee, it was time to use it or lose it.
Stuffed peppers: A very simple way to use up veggies, leftover tofu scraps, grains and herbs.
I start to panic if there isn’t a tub of my fresh-made hummus in the fridge. Hummus is a great way to rotate garlic stock. This dip’ll be joining the mile-high club as a blue chip accompaniment.
You can’t go wrong with potatoes and ketchup.
The 5-minute mango chutney (Veganomicon, pg. 212) is the perfect fate for an overly ripe mango. Very tasty. I made it in advance for an quote-unquote Indian dinner. I wound up taking a whiff of it randomly throughout the day, loving that my taste buds reacted just to the fragrance.
For quote-unquote Indian night, I prepared Tamarind Lentils, which secretly turned out to be more of a vehicle for my chutney. The recipe (Veganomicon, again, pg. 123) utilized more of my garlic and the rest of the ginger and onion. Great perishables turnover!
Banana and currant muffins. I halved the all-purpose flour with Bob’s Red Mill High Fiber Hot cereal with flaxseed. I think you know why.
Bringing my best bud Veganomicon, I plan to school Milwaukee on the ways of delicous food free of animal products. I also hope to report on some good food options for vegans wandering about in Dairy Land, U.S.A.