Mini Storecupboard Challenge: Day 2
It’s time for another day of our healthy new Storecupboard Challenge, and today’s activity is to use up at least one portion of vegetables. This excludes protein-rich pulses such as lentils, kidney beans, chickpeas and soya (we’re cooking with those tomorrow).
Some examples of healthy veggie ingredients you might have in your storecupboard, larder or pantry might include:
- Tinned tomatoes
- Tinned sweetcorn or mixed vegetables
- Tinned green beans, button mushrooms or carrots
- Cans or cartons of vegetable soup
- Cans or pouches of vegetable stew or curry
- Jars of sweet peppers
- Dried onions
You might also have some more fancy ingredients if you’re lucky, like:
- Pickled chillies or jalapenos
- Jars of aubergine or artichoke
- Palm hearts
- Dried porcini mushrooms or seaweed/nori
- Olives (yes, technically a fruit but eaten as veg)
- Stir fry veg, water chestnuts, baby sweetcorn
- Asparagus spears or tips
- Creamed spinach
Need a few ideas? These are one or two old favourites:
- Veggie pizza toppings
- Main course salads
- Fajita fillings
- Stir fries
- Pasta sauce or pasta bake
- Vegetable chilli or casserole base
- Dips with aubergines, olives, chillies or red peppers
- Scrambled egg or omelette with veggie filling
I don’t have much by way of veggies in the storecupboard here at the moment, but I did find some tinned chopped tomatoes, sweetcorn in water and an old can of soup.
Tonight I’m going to drain the sweetcorn and add it to a pan of roasted tomatoes, chillies and sweet peppers that are leftovers from a meal I cooked up yesterday. It’ll make a tasty fajita filling with some cheese, hot sauce and fresh herbs thrown in, as well as being very colourful and easy.
What have you found in your store cupboard, pantry or larder that you could use today? What are you going to make from your ingredients?
In the fridge, left over rice and veg, one lonely courgette and half a head of broccoli. Rice burgers and broccoli for lunch to set me up for an afternoon gym. Courgette noodles with tomato sauce of some sort from tinned tomatoes and the spice rack for dinner.
For lunch, I did some buckwheat crêpes filled with aubergines and fresh mushrooms + a homemade salade with green olives, leftover radishes and cherry tomatoes from the garden. For dinner, a sad green salad and some potatoes will do a perfect soup + some bread and cheese toasts.
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