lentils

Plant-based Pantry Vol.1

Kia ora, koutou – just thought I’d do a quick post to show some of the staples we have in our plant-based / kaimanga pantry.  We usually get these from Bin Inn or Piko so that we can reduce the plastic coming into the whare by taking our glass jars or reusing paper bags to bring home our dry goods.  We usually have a few cans of beans and lentils etc on hand for when we are in a rush and haven’t had time to soak and cook – but generally I do a big cook-up in the weekend and freeze some meals for the week so I can make good use of the dry stuff.

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Beans and legumes:

Lentils: I always have a mix of different kinds of lentils.  These are really handy for curries, dahls, and in bolognese sauces too.  They are also handy to sprinkle in salads for some extra protein.

Adzuki, black, and kidney beans: I use a mix of these for chillis (to have with corn chips, in tortillas, or on rice); in summer, I cook a few up in the weekend (slow cookers are great for getting beans super-soft) and then make up a few salads using some corn, beetroot, nuts and seeds and a vinaigrette dressing.

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Seeds: I use sunflower seeds, sesame seeds, pumpkin seeds, and linseed.  I put them in bread, toast them to top salads, sprinkle on top of pasta bakes, and add them to nut-loaf mixes too.  I use sesame seeds heaps in noodle and stir fry dishes (and they are really yum toasted and put in with your sushi fillings too).  All of these can be blitzed up for bliss-balls too.  (I usually have some ground linseed too, to sprinkle on cereals and to use in baking as an egg replacer).

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Nuts: I usually get whatever is on special – these can be pretty expensive.  Peanuts are usually reasonably priced and these are good for bliss balls, and crushed on top of satay dishes and noodle soups.  I also toast them and then crush them for dukkah (along with walnuts).  Raw cashews feature in a lot of plant-based dishes as a sauce-base and for baking too.

Will do a post with my go-to herbs and spices soon.

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