While we love thumbing through cookbooks for new recipes to try (or pulling out our old favorites), the reality is that we just don’t have the time to do that very often. We’ll certainly post here about cookbooks or recipes we’ve found that we really like but our day to day meals are often whipped up on the fly with whatever we have on hand. I’ll admit that I tend to be one to cook more from recipes but Darlene is a master of cobbling together whatever we have in the fridge and the pantry and making it into a great meal. She’s taught me that meals don’t have to be elaborate to be satisfying and nutritious. Let’s take a look at a couple of recent examples of what I’m talking about. First up, the bowl (or plate in this case), which generally consists of a grain, a vegetable and some beans or tofu (or both) with a sauce or dressing of some sort.
Here’s what’s on the plate, along with some ideas for how you could change it up.
- Brown rice. We often cook a big pot of brown rice on the weekends and use it for a couple of meals during the week but if you haven’t done that and you don’t have the time to cook brown rice, how about quinoa?
- Black beans. Just plain ‘ol beans that we cooked in our Instant Pot. Don’t have a fancy schmancy pressure cooker? No worries, just open up a can of any beans you have on hand.
- Tofu, diced and fried in a little olive oil. You could leave this out entirely but if was a nice addition here.
- Roasted butternut squash. A baked sweet potato would make a fine substitution, or change it up entirely and use steamed broccoli or roasted brussels sprouts or sauteed kale or any other vegetable under the sun. If you’re really in a rush, microwave some frozen broccoli. We almost always keep a bag of frozen broccoli on hand to add to a quick meal and frozen vegetables are still very nutritious.
- This was all tied together with a ranch style dressing from Terry Hope Romero that Darlene found on-line. We almost always make our own dressings and you should too, if for no other reason than you’ll save money. Dreena Burton has quite a few dressing recipes in her cookbooks, as does Isa. And if you don’t want to go to the trouble of looking for a recipe just whisk together some olive oil, cider vinegar or lemon juice (or both), a bit of prepared mustard and salt and pepper to taste.
Here’s another example of throwing stuff together for a quick, satisfying meal – burritos.
We almost always have tortillas on hand because the kids love burritos and quesadillas. And while there’s no shortage of burrito recipes available, I don’t think I’ve ever followed a recipe for a burrito. Here we have the black beans and rice again, cooked beforehand and at the ready, along with avocado, mango salsa and cashew sour cream. You could certainly use salsa from a jar and we do so regularly (especially in winter with a dearth of fresh tomatoes), but here Darlene made a nice quick salsa with a small can of diced tomatoes (drained), some frozen diced mango, diced onion, plus a little oil, cider vinegar, oregano and salt. For the “sour cream” we used the Cashew Crema recipe from Viva Vegan! and it’s very similar to this one from Oh She Glows. (One tip on this front: if a recipe calls for soaked cashews but you don’t have any that have been soaking, you can boil them for a few minutes and get similar results.)
Hopefully this post has inspired you to move beyond cooking from a recipe and into whipping up a quick meal with whatever you have on hand! (Just remember to always keep rice in your pantry and you’ll be well on your way.)
We wrote about this many times on our previous blog and it’s still a go-to meal when we need something quick and/or when we need to use up some leftovers. In this version I stir-fried onion, carrot, beet greens, tofu, garlic, ginger and cashews, then threw in some roasted asparagus left over from last night’s dinner. Once all that stuff was happy I added about 3 cups of cooked brown rice, then about 2 tsp. of sesame oil and 1/4 c. of soy sauce (we use the Trader Joe’s variety that’s fairly low in sodium). And that’s it. Delicious. The kid ate a big bowl of it too so that’s an added bonus.
This is a fairly common (and quick) meal around here: rice, vegetables (maybe some tofu too) and a sauce wrapped in a whole wheat tortilla. In this case we fried tofu, onions and carrots together (salt and pepper is all you really need for seasoning but if you want something more add whatever you like). We also sauteed some kale, then wrapped all that up with rice and a lemon tahini dressing. Which reminds me. Never buy salad dressing in a bottle. Make it yourself. But that’s another post.