Vegan Mains

Simple Pantry Meals | Week 2

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Last updated on June 29th, 2020 at 08:05 pm

How are you doing, friend? I think – I hope – most of us are doing some version of isolation. How was it for you this week? It feels like every hour brings a new set of emotions, yes? It’s different for everyone. I seem to flop between “I got this” and “I don’t got this.”

I also have a heightened awareness of how much my daughter talks. I mean I always knew she talks a lot, I just didn’t know how much she talks. Now I have moments where her little voice bounces around my head like a pinball. Full disclosure? Sometimes I don’t actually hear a word she said. I think it’s my self preservation kicking in. That’s this week. Who know’s what next week will bring. But today, I have a new batch of pantry meals for you. Let’s do it.


[su_dropcap size=”2″]1[/su_dropcap] Green Pea & Mint Buckwheat Risotto

A close-up overhead image of a white stoneware bowl full of green pea and mint buckwheat risotto - a pantry meals recipe

This green pea and mint buckwheat risotto is vibrant, delicious and a super simple addition to your pantry meals collection. Made with buckwheat groats, garlic, frozen peas, stock and fresh mint it’s a pantry-lovers dream. AND, it’s a risotto you don’t have to stand over and stir. You’ll have more time to listen to your kid’s incessant chatter! Wait…what?

Can you freeze it? Yup, you totally can. Buckwheat can be easily frozen in a freezer-proof sealed container once it is completely cooled. I suggest you slightly undercook the buckwheat as it will continue to absorb liquids as it cools. To re-heat; thaw out the risotto and gently heat it in a pan or in the microwave.

[su_dropcap size=”2″]2[/su_dropcap] Vegan No-Sausage Rolls

An overhead image of freshly baked vegan no-sausage rolls on a lined baking tray. Some of the rolls have black sesame seeds on top while other have salt flakes - part of a simple pantry meals roundup

I created these vegan no-sausage rolls recipe for my cookbook and it is one of my family’s favourites. They are so good! Besides mushrooms, onion and garlic these little guys are made with freezer and pantry staples. Also, they freeze beautifully so make a stink’n big batch and freeze some for later. Like all things though, the proof is in the eating. Don’t take my word for it though:

“Thanks Amanda, these rolls are delicious! Perfect recipe, I divided the quantity by three and it worked perfectly. Best no-sausage roll recipe I have ever tried.” (Valentina).

[su_dropcap size=”2″]3[/su_dropcap] Quick Creamy Lemon Orzo

An overhead image of two white bowls sitting on a textured blue napkin filled with creamy lemon orzo - part of a pantry meals roundup

Orzo (or risoni) is such a brilliant pantry staple. Besides being completely delicious, it cooks in around 7-minutes. Those tiny pasta kernals – they look a little like rice – bubble away in the pan absorbing all the good flavours and finish in a creamy pasta bowl. I make my quick creamy lemon orzo regularly and it never gets old BUT if you do want to mix it up you can switch out the spinach for asparagus, finely sliced kale or finely shaved broccoli. You can refrigerate cooked orzo for up to 3 days but it won’t be as saucy once it is refrigerated.

[su_dropcap size=”2″]4[/su_dropcap] Vegan White Pizza with Pear & Balsamic Shallots

OK, hear me out on this one. I know what you’re thinking “How does a pizza make it to a list of pantry meals?”

Simples. Pizza bases are made entirely of pantry ingredients – yeast, flour, oil, salt plus water – and after proofing you can make individual pizza dough balls and freeze them for next time. This vegan white pizza with pear and balsamic shallots is one of my favourites but you can top your base with any toppings you like. We make a full batch of the dough, cook two on the day and freeze the other two for another night.

To thaw your pizza dough simply place it on the counter in its container for 1-2 hours until it thaws and comes to room temperature. Now you are good to go. If you prefer tomato based pizzas you can use a store-bought tomato sauce or buy a big batch of tomatoes and roast them with a head of garlic. Once roasted add the tomatoes to a food processor with some sea salt and a handful of fresh basil. Squeeze in the roasted garlic from its skin and process to combine. This makes  an awesome freezable tomato sauce for pizzas and pasta.

[su_dropcap size=”2″]5[/su_dropcap] Sticky Date Cake with Salted Caramel Frosting

Well, it is Easter after all. This sticky date cake with salted caramel frosting might just make staying indoors OK. For a moment at least.

See you next week with another pantry meals roundup. I hope this helps navigating your new kitchen normal a little easier. x

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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