From Pantry to Plate (organize the pantry & cook with me)
Hi everyone today we are making 3 recipes from the pantry! Let these recipes inspire you to use what you already have in your kitchen. Big shoutout to @jelan64 for helping with the title :)
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0:00 intro
0:52 empty bins
2:27 organize
4:02 recipe decision time
5:11 everything but the kitchen sink marshmallow treats
6:28 kale quinoa pasta salad
8:09 ramen pancakes
10:11 outro
EVERYTHING BUT THE KITCHEN SINK MARSHMALLOWS
2 vegan chocolate peanut butter cups (or any vegan chocolate), chopped (41g)
3 ounces (75)g pumpkin seeds
2 3/4 cup to 3 1/4 cup (120g to 180g) cereal of choice
1 ounce (28g) popcorn
1.25 ounces (40g) pecans or any nut
10 ounces vegan marshmallows *if you have more use extra
1/4 cup (60g) vegan butter
In a pot melt the vegan butter and marshmallows together over medium low heat. Add in all the chocolate, seeds, nuts, popcorn, and cereal. Mix together to coat everything. Spread out onto a large pan or baking sheet. Allow to cool for 30 mins and cut into squares. *I definitely could’ve used another bag of marshmallows, so feel free to have more marshmallows or cut back on the mix-ins
KALE QUINOA PASTA SALAD
1/4 cup (42g) quinoa
About 6 ounces (180g) pasta, of choice
Large handful (60g) sugar snap peas, chopped
4 to 5 leaves (135g) kale, chopped
1/2 (150g) zucchini, chopped
1/2 cup (100g) cooked lentils
1 block extra firm tofu (16 ounces 454g), cubed
1/2 cup (120g) vegan sour cream
1/3 cup + 2 tablespoons (100ml) pickle juice
Salt, pepper, garlic powder, onion powder to taste
Cook the quinoa and pasta according to package directions. In a large bowl add the sugar snap peas, kale, zucchini, lentils, and tofu. With a blender or whisk combine the vegan sour cream and pickle juice. Add the cooked pasta and quinoa to the bowl and then add the dressing. Mix to coat, taste, and then add seasonings to taste. Chill for 30 minutes in the fridge and then enjoy.
RAMEN PANCAKES
1 packet ramen (68g)
1/2 cup to 2 tablespoons (110g) pancake mix
1/2 cup (120g) non-dairy milk, unsweetened
1 tablespoon (14g) light olive oil or neutral oil
3 to 4 scallions chopped
Separate the seasoning packet and noodles. Add boiling water over the ramen and cover to cook. Mix the seasoning packet in with the pancake mix. Then add in the non-dairy milk, olive oil, and 2 tablespoons (30ml) of water from the noodles. Use a knife to cut the noodles into smaller pieces. Then drain the excess water. Add the noodles into the batter along with the scallions. Mix together. Lightly oil a frying pan and pour in the batter. Cook over medium heat for 5 minutes covered. When it looks mostly dry and feels loose, you can flip it. Cook on the other side for 5 minutes. Enjoy with extra fresh scallions on top and soy sauce.
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