With the current COVID-19 situation, you may be struggling to figure out what to cook. Here are some recipes using common kitchen staples with notes about substitutions. Please take care and be safe, everyone!
Entrees
Savory Oatmeal – add any vegetables or toppings you’d like2 Ingredient Sweet Potato Pancakes – just add egg! Also works with mashed banana and probably other fruit or veggiesCurried Chickpea Salad – sub apricot or orange jam for mango chutney (or omit)Fishy Nuggets – Can sub coconut flakes for another filler like almond meal, flour, oats, etc.Mediterranean Salmon Salad – you can sub canned tuna and switch out the veggies. Would probably taste great with white beans instead of fish!Roasted Veggie Lunch Bowl – Roast whatever veggies you have in the fridge, add protein and sauce of choice!Whole Grain Salad with Miso Dressing – sub other grains or veggies. Many of us have a forgotten tub of miso in the fridge!
Sides and Snacks
Bean and Corn Dip – Use up those cans of beans and corn. You can also just use bottled Italian dressingBerry Chia Jam – can use frozen or fresh berriesBreakfast Bites – just oats, banana, applesauce (maybe sub canned pumpkin?), and raisins. Sub other fruit or fillings like nuts.Broiled Green Beans – use fresh or frozen!Carrot Pancakes – Carrots last a long time in the fridge! Could sub other grated veggies.Roasted Carrots – can also use baby carrotsChia Pudding – start with milk (or alternative) + chia seeds, add whatever other flavors or toppings you’d likeSavory Roasted Chickpeas – try with whatever spices you have on handVegetarian Baked Beans – can sub brown sugar for molasses, sub other vinegar for apple cider vinegar
