• The Vegetarian Homestead

Trying New Recipes

Every time I walk past our pantry I am reminded that I need to start planning meals that include what we have preserved.

I am a creature of habit and even though I cook almost 100% of our meals from scratch, I have a hard including new ingredients. This needs to change since we worked so hard to grow, harvest and preserve all this food.

So this week I have made every meal that included at least 2-3 ingredients from our pantry. I used dehydrated cabbage in a vegetable lentil soup I made and it was delicious!

I still have cilantro, parsley, oregano, thyme, chives, green onions, lettuce, chard, beets, carrots, cabbages, spinach and Broccoli growing in the garden. I need to use these as well as the stored food from the pantry.

Today I made lunch that included potatoes, broccoli, carrots, turnips, herbs and garlic powder. All that was from our garden! It was a delicious meal!

I found a great recipe for kimchi which I am making tonight. I kept going out to the garden to get ingredients instead of looking in the fridge, how awesome is that!?

This is also a great time to start preserving some of the shelf stable produce that may start going soft. This includes potatoes, squash, sweet potatoes, onion and garlic. I love having home made garlic powder and salt on hand. I also peel a bunch of garlic and fill a quart size jar and store it in the fridge. It makes cooking more enjoyable when you don't have to peel the garlic every time!

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