Pickled onions, roasted sweet potatoes, and black beans are all it takes to make delicious vegetarian tacos. If you don’t have scallions on hand, use any diced onion instead, and don’t forget to keep a stash of tortillas in your freezer. Their flavorful veggie filling stars black beans and butternut squash, and their sauce is just adobo sauce from a can of chipotles. Nearly all the ingredients to these hearty enchiladas will keep for months. The other ingredients – like frozen corn, cashews, and apple cider vinegar – you likely have in your pantry already. Coconut milk gives it a rich, creamy broth, and curry powder, ginger, and fire-roasted tomatoes fill it with bold flavor.ĭried yellow split peas make this soup a great source of plant-based protein. This curried lentil soup is one of my favorite pantry recipes. Check out the 30+ ideas below to get started! Bean & Legume Pantry Recipes But with a mix of a few items from each category, you’ll be on your way to making all sorts of delicious pantry recipes. Of course, you don’t need to keep all these ingredients on hand all the time. These ingredients will all add extra dimension to your pantry cooking. Flavorful extras: Dijon mustard, sun-dried tomatoes, olives, capers, pickled vegetables, tamari, and vinegars.Dairy and eggs: Cheeses, Greek yogurt, and eggs are all filled with protein and other nutrients, and they keep for several weeks in the fridge.Tofu and tempeh: Both are excellent sources of plant-based protein, and they have a long shelf life.And of course, you always want to have a stash of lemons or limes in the fridge. Long-lasting fresh produce: Potatoes, sweet potatoes, onions, garlic, winter squash, cabbage, and root veggies all keep for weeks, so keep a good supply on hand.
Next time you cook, freeze any leftovers, or make a double batch, and freeze the extras!
A few freezer meals: Soups, stews, veggie patties and balls, casseroles, and baked goods all freeze well. I also like to keep frozen corn and flour tortillas on hand to whip up tacos, enchiladas, or quesadillas any time. Bread and tortillas: Bread freezes perfectly, so it never hurts to have one loaf of sandwich bread and one loaf of crusty bread in your freezer. Frozen berries also work well in smoothies and baking recipes. Frozen vegetables: Did you know that frozen vegetables are just as – if not more – nutritious than fresh ones? I especially love to add frozen peas, spinach, and corn to soups, salads, and pastas. If you like baking, keep sugar, brown sugar, chocolate chips, flour, baking soda, baking powder, and active dry yeast on hand as well. Baking ingredients and spices: Sea salt, black pepper, cumin, coriander, cinnamon, cardamom, smoked paprika, and red pepper flakes are a great place to start. They’re excellent additions to baking recipes and snacks on their own! Dried fruit: My favorites are dried tart cherries, apricots, and Medjool dates. Nuts, seeds, nut butters, and coconut milk are essential fats in my pantry too. Fats: I use extra-virgin olive oil for almost everything, but I also keep coconut oil, toasted sesame oil, and butter on hand. Stock up on lentils, chickpeas, beans, and refried beans. Beans and legumes: Canned and dried beans and legumes are nutrient powerhouses, and they last for months. Canned produce: Whole peeled tomatoes, diced fire roasted tomatoes, and pumpkin puree are my top picks. I also like to keep a few pasta shapes in the cupboard. Grains and pasta: My favorites are whole rolled oats, farro, quinoa, couscous, polenta, and white and brown rice. Jack and I have made and loved these recipes time and time again, and I hope you love them too.įor me, a well-stocked pantry includes three parts of the kitchen: the cupboard, the fridge, and the freezer: In the cupboard They all use simple ingredients like canned goods, dried grains, and long-lasting veggies (plus a few tips for subbing in frozen veggies), but they’re still healthy, delicious, and even fun to eat. If you also find solace in the kitchen, I hope you’ll cook some of these pantry recipes in the coming weeks. It’s soothing and meditative – a creative distraction from the buzz of the outside world. When I’m faced with stressful situations, cooking is the first thing I turn to. It’s certainly been a stressful week for us here in Chicago, and I’m sure it has been for many of you too. 
Flash forward thirty minutes, and they’ve transformed into a creamy curried soup that’s flavorful, comforting, and nourishing. It’s thrilling to reach into the cupboard and pull out a can of tomatoes and a bag of dried lentils and imagine what pantry recipes I can make. There’s nothing I love more than making a delicious meal out of what I have on hand.
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