These pantry recipes are great to make when supplies are limited.
With all that is unfolding in the world these days and the order for many of us to stay inside, lots of us are looking to pantry recipes to help feed and nurture our families. For many of us, these measures mean grocery shopping every two weeks, having one designated shopper, and picking up less perishable goods. Below I have created a list of some of my favourite pantry recipes that rely heavily on dried or canned goods. While they often contain some fresh veggies, the veggies used last a long time in storage (think onion, carrot, potato) and are easily replaced with other fresh veg or even frozen.
This soup is one of my favourites to make—it's super easy and so delicious. For the base, you can use either canned black beans or dried beans, along with some canned tomatoes, and stock cubes. Some fresh staples like onion and garlic are added to round out the flavour, but feel free to use leek, celery, or shallot if that's all you have. I garnished my soup with fresh veggies, but it is just as good with a dollop of yoghurt and a splash of hot sauce.
Another simple stew that can be made with a can of tomatoes and a few cans of beans (or even dried ones!) This recipe calls for some carrot and squash (you could totally use frozen veg here), but yam, potato, or cauliflower would be a great swap. To bulk up this meal try serving it alongside rice, quinoa, couscous, or even a slice of bread.
Typically what I'd call a breakfast, this kitchari is good at any time of the day. The base is split, made up of moong beans or red lentils and rice, but other grains like quinoa will work in a pinch. This is a great recipe to use frozen peas in or even that veggie medley (the classic version with carrots and green beans) instead of the mixed veggies called for.
My all-time favourite soup! This base is versatile—you can skip the leek and add a touch more onion—and if you don't have celery it should still work. The carrot and potato ratios are interchangeable, and you can even add a sweet potato or any other root veggie in lieu of the ones called for. If you don't have fresh spinach, try frozen or even shredded kale, or just skip it altogether.
I love this recipe from Joy McCarthy. It is simple and relies heavily on many pantry ingredients such as pasta, nuts, mustard, and nutritional yeast. You can skip the tomatoes (just add some hot sauce or ketchup) as well as the herb (or go for dried).
Another hearty pantry recipe that replies on dried beans, canned tomatoes, and some long-lasting veggies (like carrot, onion, and squash). Again the veggies used in this recipe are interchangeable, so feel free to use up whatever you might have on hand.
This soup from Oh She Glows is like a big old hug. It uses red lentils, which are fast cooking and just one of the best beans to stock up on. This is defiantly one of those recipes that are worth doubling. Like all the above recipes the veggies her are pretty interchangeable, so use what is available to you.
While this socca is topped with a lot of fresh veggies, the base is all pantry ingredients—chickpea flour, water, salt, oil. Use this socca as a base for any veggies you have going off (just roast them all up), use for a pizza crust, even top with fresh salad greens or any tender herbs you might have. If you don't have the ingredients to make a salsa verde, try a simple tahini sauce made with 1/2 cup tahini, pinch sea salt, 1/4 tsp, garlic powder (or a grated fresh clove), a couple of tablespoons lemon or lime juice, and about 1/4 cup water.
If you are headed to the stores soon, this guide on what I keep in my pantry might be of use. It covers all my favourite oils, beans, grains, herbs, and spices that can be used to make nearly anything. <3