Veganomicon Chickpea Cutlets w. Spaghetti Squash Saute
It's about time I went food shopping. Our kitchen was empty. So sad. We spent a good looooong time in Whole Foods tonight buying a lot of stuff. My goal is to use it all up this week without having to throw anything away. I'm tired of throwing unused food out. The good thing about this is that I will be semi forced to create new recipes like I did tonight. I had 1/2 of an already roasted spaghetti squash in the fridge that would most likely have been forgotten about and thrown away..but the NEW Jenna made a delicious side dish with it. In oil I cooked garlic, shallots, red bell pepper, slivered almonds and spaghetti squash. Seasoned w. salt and pepper to taste and then threw in some parsley. It was really good. I'm kinda proud of myself for recognizing that I had that squash in the fridge and was able to use it. Anyway..this new side dish went really well with the chickpea cutlets. One thing about the cutlets is that they really need a sauce. I didn't have everything I needed to make a sauce that I would have wanted to have with it..next time. I am excited about the leftover pieces of cutlet to use in a sandwich for lunch later this week. I think this will be one of those recipes that I make a lot (the cutlets). It's super fast and easy and it's a great substitution for those days when I want seitan but don't have any made or thawed.
Our food closet before shopping. This is a 5 shelf closet but we only use 3 shelves for food. I end up keeping a lot of stuff in the fridge or freezer like flours, nuts, grains etc...because of pantry bugs. We have not really had a problem with them and I'd like to keep it that way.
After. Some of that stuff will be moved to the fridge or freezer if not used in the next week or so.
The produce. We have some butternut squash, brussels sprouts (Peter hates them, I love), Jerusalem artichokes, shallots, onions, garlic, carrots, cauliflower, broccoli, rutabaga, red bell pepper, potatoes, jalapenos, ginger, parsley, string beans, and some tofu. I think that's all of it. I'm looking forward to what I'll be making with all of this plus the few staples I already had.
Sunday, November 11, 2007
VeganMoFo: Finally I went food shopping.
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7 comments:
Oooh, I love peeking into fellow bloggers' pantries. Yours is so organized!
I've never cooked with jerusalem artichokes- maybe you'll share your recipes with us?
Oh, and I share your love of brussels sprouts.
wow, I could NEVER have an empty (or even a half-empty) food closet - I go to Whole Foods at least twice a week! haha. Love your organization, and love the variety of produce and such that you brought home from the store :0)
and that Chickpea Cutlets with Spaghetti Squash Sautè dish? yum!!
Your pantry is so neat and organized! I gotta get around to doing that, myself.
I know what you mean about those pesky pantry bugs. I had to throw out some sugar recently due to them infesting. Now I just keep them in re-sealable bags. That seems to work.
FYI..my pantry usually isn't that organized..it's usually packed and out of control because I buy too much stuff. i will be doing my best to keep it this neat though
bazu..whatever I do with the j. artichokes i'll make sure to tell you.
Oh, I love brussel sprouts and I love getting a peek into your pantry. I've also been working really hard to not throw anything out and use everything I buy. Can't wait to see what you cook up with your goodies.
Yum - on the spaghetti squash. I haven't had it in forever. Need to get some at the store!
what a bunch of voyeurs we are! we love looking at each other's pantries, fridges, etc. mm, those chickpea cutlets are g-o-o-d great, but i totally agree with you that they need a gravy or sauce to make them perfect.
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