The Pantry Week Three

Bring 2 cups plant milk and 1 cup water to a low boil. Add 1 cup rolled oats and stir. Add 1 diced apple, 1 tsp cinnamon, pinch of salt. Cook on medium-low, stirring often, about 5 minutes until thick and creamy. Slice one banana and stir half through, rest goes on top. Add a handful of raisins and a few walnuts if you have them. Serves 2.

On Sauté mode, cook 1 diced onion in olive oil for 3 minutes. Add 3 minced garlic cloves, 2 diced carrots, and 2 stalks diced celery. Cook 2 minutes. Add 1 cup green lentils (rinsed), 1 can crushed tomatoes, 2 cups vegetable broth, 1½ tsp Cavender's seasoning, 1½ tsp smoked paprika, ½ tsp cumin. Stir. Pressure cook High for 12 minutes, natural release 10 min. Stir in a large handful of spinach until wilted. Squeeze in half a lemon. Taste and adjust seasoning. Serve as-is or over a small scoop of brown rice. Serves 2.

Cook 1 cup rolled oats in 2 cups plant milk and 1 cup water. Mash one banana and stir it directly into the oats while cooking — it dissolves into the texture. Add 1 tsp cinnamon, pinch of salt. Top with a small handful of walnuts and a drizzle of maple syrup. Serves 2.

Drain and rinse the soaked black beans. Add to Instant Pot with 3 cups fresh water, ½ tsp salt, 1 tsp cumin, ½ tsp garlic powder. Pressure cook High for 25 minutes, natural release 15 min. Drain. Meanwhile cube 2 medium potatoes and boil or microwave until just tender. In a large skillet, heat olive oil and cook 1 diced onion until soft. Add potatoes and beans. Season generously with Cavender's, smoked paprika, and black pepper. Cook on medium-high, pressing occasionally, until golden and a little crispy at the edges. Serve with salsa and hot sauce. Serves 2.

Cook 1 cup rolled oats in 2 cups plant milk and 1 cup water. Add 1 diced apple, 1 tsp cinnamon, 1 tsp freshly grated ginger, pinch of salt. Cook until creamy. Slice one banana over the top. A small squeeze of lemon brightens it further. Serves 2.

Crumble one block of pressed firm tofu into rough chunks. Heat olive oil in a large skillet over medium-high. Add tofu and let it sit undisturbed 2–3 minutes to develop a crust, then stir. Add 1½ tsp smoked paprika, 1½ tsp Cavender's, ½ tsp garlic powder, and a splash of tamari. Cook 5 minutes more. Add 2 medium cubed cooked potatoes and cook until golden. Add 2 large handfuls of spinach and stir until wilted. Squeeze in lemon. Taste and adjust salt and pepper. Serve hot with hot sauce. Serves 2.

Cook 1 cup rolled oats in 2 cups plant milk and 1 cup water. Add a large handful of raisins and 1 tsp cinnamon while cooking — the raisins plump and sweeten the whole pot. Pinch of salt. Slice one banana over the top and add a drizzle of maple syrup if you like. Serves 2.

Beans: Drain soaked pintos. Add to Instant Pot with 1 diced onion, 3 garlic cloves, 1 can crushed tomatoes, 1 cup vegetable broth, 1½ tsp Cavender's, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp chili powder. Pressure cook High for 35 minutes, natural release 20 min. Stir and add a splash of apple cider vinegar to brighten. Cornbread: Mix 1 cup cornmeal, 1 cup flour, 2 tsp baking powder, ½ tsp salt, 2 tbsp maple syrup, 1 cup plant milk, 3 tbsp olive oil until just combined. Pour into a greased 9-inch skillet or baking dish. Bake at 400°F for 20–22 minutes until golden and a toothpick comes out clean. Serves 2 with leftover cornbread for the week.

Cook 1 cup rolled oats in 2 cups plant milk and 1 cup water with 1 tsp cinnamon and a pinch of salt. Once thick, stir in 2 tbsp natural peanut butter until fully incorporated. Slice one banana over the top. A drizzle of maple syrup is optional but good. Serves 2.

On Sauté mode, cook 1 diced onion in olive oil 3 minutes. Add 3 garlic cloves, 2 diced carrots, 2 stalks diced celery, 1 tbsp grated fresh ginger. Cook 2 minutes. Add 1 cup red lentils (soaked and drained), 1 can diced tomatoes, 2 cups vegetable broth, 1 tsp Cavender's, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp turmeric. Pressure cook High for 8 minutes, natural release 10 min. Stir vigorously. Squeeze in the juice of one full lemon. Add a handful of spinach and stir until wilted. Taste and adjust salt. Serve with crackers or a slice of cornbread. Serves 2.

Cook 1 cup rolled oats in 2 cups plant milk and 1 cup water. Add 1 diced apple and 1 tsp cinnamon while cooking. Stir in a pinch of salt. Top with a small handful of roughly chopped walnuts and one sliced banana. A drizzle of maple syrup rounds it out. Serves 2.

Rice: Cook ½ cup brown rice in 1 cup water with a pinch of salt. Set aside. Beans: Warm 1 cup leftover cooked black beans (from Monday) in a small pan with ½ tsp Cavender's, 1 tsp smoked paprika, and a splash of tamari. Keep warm. Tofu: Slice pressed tofu into ½-inch slabs. Season both sides with Cavender's, smoked paprika, and black pepper. Heat olive oil in a skillet over medium-high. Cook tofu 3–4 minutes per side without moving until deep golden and a little crunchy at the edges. Serve tofu over rice with beans alongside. Hot sauce on the table. Serves 2.

Cook 1 cup rolled oats in 2½ cups plant milk with 1 tsp cinnamon and a pinch of salt. Mash one banana and stir it in while cooking. Slice the second banana over the top. Add raisins, walnuts, or a drizzle of maple syrup as you like. Serves 2.

On Sauté mode, cook 1 diced onion in olive oil 3 minutes. Add 3 garlic cloves, 3 stalks diced celery, 2 diced carrots, and 1 tbsp grated ginger. Cook 2 minutes. Add ½ cup soaked green lentils (drained), 3 cups vegetable broth, 1 can diced tomatoes, 1½ tsp Cavender's, ½ tsp thyme, ½ tsp oregano, black pepper. Pressure cook High for 12 minutes, natural release 10 min. Stir in any remaining spinach. Squeeze in lemon to taste. Adjust salt. Serve as-is or with a slice of bread. Serves 2.