Pantry Recipes for Busy Nights and Emergencies

3 cups cooked chickpeas (2 cans, drained)

1 can diced tomatoes (1.5 cups)

1 can coconut milk (1.5 cups)

½ teaspoon salt

4–6 cups chopped kale

1 Tablespoon olive or avocado oil

1 medium onion, minced (can sub with dried or powder!)

2 teaspoons Italian seasoning

½ teaspoon thyme

½ teaspoon smoked paprika

4 cloves garlic, minced (can sub with garlic powder)

½ cup uncooked quinoa

8 oz (1.5 cups) roasted red peppers (storebought or homemade), packed in water or oil, chopped or minced

28 ounces crushed tomato (puree)

28 ounces diced tomatoes

3 cups vegetable broth

Ingredients:

1 Tablespoon olive oil

4 cloves garlic, grated or finely minced

1 can pumpkin puree (about 1 ¾ - 2 cups)

1 cup milk (use any milk or replace with water / pureed cashews or macadamia nuts)

½ teaspoon salt

1 tablespoon vinegar

¼ teaspoon dried oregano

½ teaspoon dried basil

dash of cayenne powder

(Pair with Cybele's Free to Eat pasta!)

4 servings buckwheat soba (about 9 ounces)

1 Tablespoon olive oil

1 Tablespoon minced garlic (powder okay, use ½ teaspoon)

1 medium carrot, julienned

1 sweet bell pepper, julienned (jarred okay)

4–8 ounces shiitake mushrooms, sliced (dried & rehydrated okay)

2–4 cups greens, like cabbage (omit if you don't have it!)

2 teaspoons minced ginger (frozen or dried okay, just ½ teaspoon dried)

1 teaspoon soy sauce

2 teaspoons minced ginger (frozen or dried okay, just ½ teaspoon dried)

¼ cup peanut butter

1.5 Tablespoons rice vinegar

1.5 Tablespoons sesame oil

2.5 Tablespoons soy sauce

1 teaspoon vinegar or citrus juice

½ teaspoon red pepper flakes

1.5 cups uncooked whole wheat couscous

2 cups frozen spinach (omit if you can’t access it!)

1.5 cups roasted red peppers, chopped or sliced

1 can chickpeas (garbanzo beans)

4 ounces feta cheese 

juice from half a lemon (about 1 Tablespoon)

optional: red pepper flakes

Ingredients:

2–3 Tablespoons ghee

4 cloves garlic (can modify to use garlic powder)

8 ounces mushrooms (about 240 grams) – you can use dried shiitakes here! Rehydrate them first.

2 teaspoons soy sauce

1–2 teaspoons chili paste (pureed spicy peppers – like sambal oolek or sriracha)

8 cups leafy greens (we used kale & mustard greens)

4 servings soba noodles (about 240 grams uncooked)

optional: 1 teaspoon sesame oil, sesame seeds for garnish

1 cup uncooked quinoa

1.5 cups full-fat coconut milk (~15 oz can)

¼ teaspoon sea salt

1 lime – juiced and zested

(Pair with any beans of choice or canned wild salmon!)

1 Tablespoon olive oil

1 medium onion, diced or minced (can sub with dried or powder!)

8 cloves garlic (can sub with garlic powder, but fresh is best)

1 Tablespoon tomato paste

¼ teaspoon rosemary

½ teaspoon salt

28 ounces diced tomatoes (or puree)

1 Tablespoons balsamic vinegar

8 cups broth

3 cups cooked white beans

5 ounces fresh spinach (use frozen or skip if you have to) 

2 Tablespoons butter

1 medium onion, chopped (can sub with dried or powdered)

4 cloves garlic, minced (can sub with garlic powder)

1 habanero, minced (sub with cayenne or red pepper flakes)

1 jalapeño, minced (sub with cayenne or red pepper flakes)

½ teaspoon cumin

1 Tablespoon tomato paste

5–6 cups black beans (or black & red beans)

4 cups chicken broth

1 can tomatoes (14-15 ounces)

1.5 teaspoon salt

8 cups kale, chopped (use frozen or skip if you have to)

½ onion, chopped (can sub with dried or powdered)

3 cloves garlic, minced (can sub with garlic powder)

1 red bell pepper, chopped (can use jarred)

2 carrots, shredded (1.5 cups) (consider subbing with freeze-dried carrot chips)

1 cup dry lentils

1.5 cups unsalted broth or water

3 Tbsp tomato paste + 1 cup water

1 cup pineapple chunks

1 Tbsp apple cider vinegar

¼ cup soy sauce

½ tsp red pepper flakes, black pepper to taste

2 cups chopped greens (spinach, kale, Swiss chard, etc.)