Hi everyone and welcome back
In these strange and uncertain times, where grocery stores have a hard time staying stocked, many of you might be afraid to run out of food. First off, I want to put your mind at ease, here in Italy, where we have been under lockdown for a couple of weeks now, our grocery stores are fully stocked. Unless people hoard, all of us will have plenty of food. However, if you are still worried (and I don’t blame you if you are), stock your pantry with some lentils, beans, chickpeas, rice, pasta and a few condiments, and you will have inexpensive and tasty options for quite a while! In this video I am sharing a full week of delicious and satisfying meals, only using items from your pantry. All recipes are below.
I hope that wherever you are, you are staying safe and healthy.
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I am starting off by cooking some beans in my Instapot. Of course you could just use canned beans. If you want to cook your beans on the stove,
you would cook them for at least 2 hours, longer depending on the quantity. In a slow cooker, they will take from 6-8 hours
6 cups of beans
12 cups of water
1-2 tsp chili-powder
1 tsp garlic powder
1 tbsp paprika
1/2 tsp sriracha
1 tsp onion powder
Cook on manual for about 1 h and 6 min, less if using less beans
Chili
3 cups black beans
1 can or 1 1/2 cup kidney beans
1 cup red lentils
2 cans diced tomatoes
1 can corn
3 cups water or vegetable broth
2 bouillon if using water
1-2 tbs tomato paste
1-2 tbs maple syrup
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried onion
1/4 tsp cayenne pepper
Add all ingredients to a pot, mix well and bring to boil. Reduce heat and cook until lentils are done, about 15 min.
Enjoy
Bean Burgers with Quinoa salad
3 cups black beans
1/4-1/2 cup oats
1 tbs ketchup
1 tbs mustard
1 tsp garlic powder
1 tsp dried onion
2 cups quinoa
1 can black olives
1 can corn
Salt and pepper to taste
Preheat oven to 400F
Mash up about half of the beans and add the rest of the ingredients. Mix well, form patties and put on lined baking sheet. Bake for about 40 min. You might have to flip the patties halfway through
Add 4 cups of water or vegetable broth to a pot. Add quinoa and bring to boil. Cook uncovered until all the liquid is absorbed, take of stove and let sit for 5 min.
In a bowl, add corn and about half of the olives. Add quinoa, salt and pepper, mix well.
Eat warm or cold. Enjoy
Spaghetti Bolognese
Spaghetti of your choice (I am using quinoa)
2 cans tomatoes
1 cup red lentils
1 tsp garlic powder
1 tsp onion powder or dried onion
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp basil
1/2 tsp oregano
1/2 tsp everything but the bagel or just a bit more garlic and onion powder
2 tbs tomato paste
Boil water for pasta and cook pasta according to package
Mix all other ingredients and cook until lentils are done. Add leftover olives from yesterday if you like.
Enjoy
Kung Pao
2 cans chickpeas
6-8 tbs soy sauce (I am using tamari and coconut aminos)
1 tbs arrowroot powder or corn starch
1-2 tbs rice vinegar
1 tsp garlic powder
1 tsp ginger powder
1/2 tsp red pepper flakes
Dried mushrooms optional
Peanuts optional
If using dried mushrooms, rehydrate in a bit of water for about 15 min. Brown chickpeas in a bit of soy sauce for a few minutes, then cover them in arrowroot powder and mix well.
Add the rest of the ingredients, adding enough liquid to coat chickpeas, but not necessarily to create a sauce
Serve on brown rice, topped with peanuts.
Enjoy