As the lazy days of summer morph into Fall, our schedules tend to get busier. School, sports, cultural events, neighborhood gatherings — no matter what you’re into, the Fall seems to bring more. Which often translates into less time for cooking.
There’s no getting around it: Plant-based meals require more creativity than throwing a marinated chicken breast in the oven, or a turkey burger onto the grill. But creativity doesn’t necessarily mean complicated. What it does require is parking your shopping cart in supermarket aisles you often speed by:
- The Mexican food section (Fun Fact: In 1992, salsa surpassed ketchup as the top-selling condiment in the U.S.)
- The Asian food section
- Spices beyond McCormick’s dried oregano and parsley
- Canned beans
Taking the time to creatively stock your pantry, spice rack, and refrigerator door, translates into faster mealtime prep and — money back guarantee — always more savory and creative meals.
Simple Supper Recipes
Commit to making one, two or more of these easing-slowly-into-fall simple suppers, and you’ll get what I mean.
Pasta with Chickpea Sauce: I prefer pasta recipes that provide a shot of protein, and this one, from Serious Eats, fills that requirement. Humble chickpeas are whipped into a creamy, protein-packed, dairy-free, garlicky sauce. Be sure to read the recipe notes to learn how to make the recipe “weekday simple” with canned beans.
Black Bean Burritos: When I’m not interested in spending too much time by the stove, this is my go-to dish. It works for dinner as well as lunch. With a can of beans, tortillas (which I always have in my freezer), and spices like chili powder and cumin, you’re good to go in ten minutes. Want more nutrients? Add spinach, kale, and/or corn, fresh or frozen. Have leftover rice? Avocado? Add some, or all of that, too. You can’t go wrong.
Pumpkin Gnocchi: This decadent bowl of pumpkin gnocchi is like being wrapped in a warm blanket on a cool fall night. Channel Simon & Garfunkel as you add sage and thyme (no parsley or rosemary, which makes it even simpler!) during the 20 minutes it takes to make this bowl of comfort.
Udon Noodle Cabbage Stir Fry: If you don’t have a jar of black bean garlic sauce in your refrigerator door, pick one up (Asian section) next time you’re at the supermarket. While you’re in the right aisle, buy some sriracha and a jar of chili crisp too, for future flavor. I tend to double the veggies and halve the amount of udon, but it’s always a good idea to follow a new recipe the way it’s written, then modify as you go (or the next time you make it). Make sure you don’t over-cook the cabbage; the contrast between the cabbage crunch and soft, chewy udon noodles is key to the recipe’s success.
Lentil Carrot Soup: Sometimes I simply want a bowl of soup for supper — typically at the beginning of the week, when I’ve indulged a bit too much over the weekend. Smoked paprika, turmeric and cumin provide deep umami flavor, and lentils make the recipe both satisfying and protein-icious. Add a salad and a crusty loaf of bread, and you’re good to go. (Perhaps skip the bread if you’re repenting for overindulgence).
Baked Tofu with Peanut Sauce: The first time I made peanut sauce, I thought, “How could I have lived my life without knowing about this?” Before I went plant-based, I never would have considered (or thought about) combining peanut butter, soy sauce, sesame oil, and lime juice in a saucepan, then pouring it over baked tofu. Or veggies. The sum of these ingredients is way bigger than each of its parts. It’s lick-your-fingers delicious.
BIG NEWS!!!! SHAMELESS PROMOTION!!!
My friend, and plant-based co-conspirator, Diana Goldman, launched her cookbook this week, Plants for You. Watch this short video of Diana’s book launch, then buy it here.
If you are in the Boston area, come meet Diana (and me) at the Boston Veg Food Fest, Sunday, Saturday 28. Diana will have a booth, and is doing a cooking demo at 4:30. I’ll be “(wo)manning” Diana’s booth at 4:30 p.m., while she’s cooking. Stop by and say hi!
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