The Well-Stocked Pantry

(Page 2 of 2)

September/October 2003
By Laurel Kallenback 
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Meatless Sloppy Joes

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In a saucepan, heat some olive oil and diced onion (or dried onion flakes). Add a package of frozen veggie-burger crumbles and bottled barbecue sauce. Simmer ten minutes and serve on whole-wheat buns.

Easy Vegan Lasagna

Layer no-cook lasagna sheets, bottled spaghetti sauce, burger crumbles, and tofu sautéed with garlic, salt, and pepper, and frozen, chopped spinach. Sprinkle the top of the casserole with soy Parmesan. (Time-saving hint: Make two lasagnas and freeze one for next week.)

Speedy Chili

In a soup pot, add a package of veggie-burger crumbles, a can of diced tomatoes, a can of kidney or black beans, a jar of chunky salsa containing onions and bell pepper, a small package of frozen corn, chili powder, cumin, and salt, and pepper to taste. Simmer twenty minutes.

Pantry Prep 101

In just a couple of hours, you can organize your kitchen and keep it that way.

  • Make a list of canned, frozen, or dried staples that you can use for a number of meals.
  • At the store, read labels carefully and select brands you prefer. The initial research will save time later.
  • Attach a magnetic notepad to your refrigerator door. When you run low on a staple, write it on the list to buy before you’re out.
  • Once you have basic ingredients, type them into your computer. Print out this inventory list and tape it inside a cupboard door for quick reference.
  • Once you’re stocked with your family’s favorite standbys, add a new recipe to your repertoire every week or so for variety.
  • Save time before shopping by planning a number of the week’s meals in advance.

PANTRY SHELF

CANNED & JARRED GOODS

DRIED GOODS

Cold Storage

THE FRIDGE

THE FREEZER

Chart sources: The Enlightened Kitchen, by Marie Oser (John Wiley & Sons, 2002); Fresh & Fast Vegan Pleasures, by Amanda Grant (Marlowe & Company, 2002); The Green Kitchen Handbook, by Annie Berthold-Bond (HarperPerennial, 1997).

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