Recipes Using Pantry Items

Pantry to Plate: 40 dumpling pork wrappers

Ingredients: 

• 1 lb ground pork
• 2 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1/2 teaspoon
• 1/2 teaspoon white pepper
• 1 teaspoon sugar
• 1/2 teaspoon chicken bouillon powder
• 1 tablespoon oyster sauce
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce 
• 2 cups Chinese garlic chives (chopped)
• 2 teaspoons sesame oil

Recipe:

1. Place ground pork into a bowl and add ginger, garlic, white pepper, salt, sugar, chicken bullion, dark soy sauce, light soy sauce, and oyster sauce. Lightly mash together using your hands to mix.
2.  Into the previous bowl, add in chives and sesame oil. Mix thoroughly using your hands. 
3.  Grab a dumpling wrapper, placing it in the palm of your hand. Wet the edges of the wrapper then place a tablespoon of filling in the center. Fold the wrapper in half (like a taco) and pinch/pleat the edges to seal. 
4. To cook, steam or pan-fry the dumplings.
5.  Enjoy!

Pantry to Plate: Kimchi Fried Rice

Ingredients:

• 2 cups Rice
• 1 Cup Kimchi
• 3 tbsp Soy Sauce
• 4 TBSP Vegetable oiL
• Onion
• Green Onion
• Garlic
• Eggs
• Spam

Recipe:

1. Thinly slice scallions and dice onion
2.  combine kimchi brine, soy Sauce, + Vegetable oil, cook over high heat
3.  Add scallions, onions, Garlic, + kimchi until soft4
4. Slice spam into inch-long pieces, add to pan
5. Add 2 cups of rice, stir until combined
6. Remove rice from pan, fry eggs on medium high
7.  Plate rice, top with fried egg, garnish + enjoy!

Black Bean Tacos and Corn Salsa

Ingredients:

• 2 cans black beans
• 6 small-sized tortillas
• 1 bag shredded Mexican cheese (optional or vegan substitute
• Corn Salsa:
• 1 can corn
• 1 jalapeno
• Juice of 1 lime
• Salt to taste
• Recipe: 

Tacos:

1. Blend two cans of black beans (about half drained) with seasonings of your choice until it forms a paste.
2. Fold tortillas in half and add the bean paste.
3. Place tortillas on a hot pan at medium-high heat. Cook for about a minute and a half on each side (or until adequately toasted). Flip and repeat.
4. Serve and add cheese if you'd like!

Corn Salsa:

1. Drain the corn and add to a medium-to-large sized bowl.
2. Dice jalapeno and add.
3. Add the juice of a lime.
4. Mix thoroughly and let sit in the fridge for about 30 minutes.
5. Optionally, add salt to taste.

Ally Tostadas

Ingredients: 

• 1 Package Ground Beef or Beyond Beef (TFP)
• 1 Package of Tostadas (TFP)
• 1 Onion (TFP)
• 1 Avocado (TFP)
• 1 Shredded Cheese (TFP)
• 1 Can Rosita Refried Beans (TFP)
• 1 Clove of Garlic
• 1 Lettuce
• Mayonnaise
• Lemon Juice
• Spices: 
• Garlic Powder, Onion Powder, Chicken consomme, Salt, Pepper

Recipe:

Marinating the meat:

1. Thaw out the meat and place into bowl
2. Chop up one clove of garlic and mix it in
3. Add preferred spices
4. Let it marinate overnight

Cooking:

1. Cook meat thoroughly for about 15-20 minutes, add water if needed, and place in a separate bowl
2. Heat refried beans in a pot, and follow the can instructions.
3. Chop up Lettuce

Guacamole:

1. Put cut avocado in bowl
2. Add the desired amount of mayonnaise or cream, lemon juice, & salt
3. Mix

Assemble:

1. On tostada, spread refried beans, put meat, lettuce, guacamole, shredded cheese

Chana Masala 

Ingredients:

• 1 can garbanzo beans, washed
• 2 tomatoes
• 1/4 of an onion
• Cilantro
• Jalapenos/green chilis
• spices (use what you have based on your preference!)
• Cumin
• Cumin powder
• Coriander powder
• Salt to taste
• Garlic powder
• Red chili powder
• Turmeric
• Tamarind concentrate

Recipe:

1. Cut tomatoes, onion, and jalapenos/green chilis. Blend the tomatoes to make a paste.
2. Heat oil in a pot and add cumin seeds. Once they crackle, add jalapenos/green chilis and onion.
3. Add the tomato puree, with salt and turmeric.
4. Let it cook, then add red chili powder, cumin powder, coriander powder, and garlic powder.
5. Let it cook, then add the washed garbanzo beans. Toss and coat with spatula.
6. Cover and cook on low heat.
7. Add half a can of water and cook on medium-high heat uncovered.
8. Add 1/4 spoon tamarind concentrate (if you have)
9. Add cilantro and adjust spices.
10. Add a little heavy cream if you prefer thicker gravy (optional!)
11. Serve with yogurt & any flatbread or rice!

Sheet pan dinner with vegan sausage & potatoes

Ingredients:

• Beyond Sausage (TFP) cut into coins
• Potatoes (TFP) cut into 1 inch cubes
• Onion (TFP) cut into wedges
• Optional additions: other vegetables of your liking like Bell Pepper (TFP) or Carrot (TFP) or event top with parsley (TFP)
• 3-4 Tbsp Olive Oil
• Salt, and pepper to taste
• Other herbs and spices of your liking! I like Rosemary and thyme but paprika or Italian seasoning would also be great!

Recipe:

1. Preheat oven to 425F
2. Line baking sheet with aluminum foil or parchment
3. Drizzle vegetables with olive oil and season, tossing to evenly coat
4. Add vegetables and sausage to the sheet pan and spread evenly
5. Bake for 30 minutes and start checking for doneness by testing to see if the potatoes are tender with a fork. It should be done between 40-45 minutes.

Enchiladas y Arroz & Ramen with Tofu

Ingredients:

• Enchiladas y Arroz:
• Tortillas
• Protein (eg: chicken, Beyond meat, etc)
• Tomato sauce
• Onions
• Cheese
• Lettuce
• Peppers
• Seasonings of choice

• Ramen
• Tofu
• Green Onion
• Seasonings of choice

Recipe:

1. Enchiladas y Arroz:
2. Heat up some shredded protein.
3. Cook protein with tomato sauce, onion, peppers, lettuce, and seasonings of your choice
4. Heat in conventional oven on rolled tortillas covered in sauce and cheese
5. Ramen with Tofu:
6. Season and fry tofu
7. Add some chopped green onion
8. Add to your favorite ramen!