Cooking strategies for the Coronavirus-era and beyond.
Grocery store shelves have been emptying out in San Francisco from the Coronavirus anxiety. We’ve been learning to be self-sufficient and resourceful in our own kitchen. With that, I’m experimenting with a series of posts where I break down recipes and suggest ways to create variations with limitations. Please join me!
Brown butter mushrooms
Sauté garlic and mushrooms in vegan butter until browned. Add tarragon, salt, and pepper.
What gives it flavor
Mushrooms cooked in butter with spices.
Substitute
Mushroom for leek / jackfruit
Add
Tempeh (crumbled) / navy beans / broccoli (or broccolini) / spinach / in-season leafy greens.
Make extra
Eat on a slice of sourdough bread* / on a bed of quinoa / rice / salad / toss with pasta
*ask me why
Thank you Ben (patreon.com/sahavegan) for your substitution ideas.
Pizza grilled cheese
What gives it flavor
Marinara sauce
Substitute
Deli slices for vegan meatballs / vegan beef grounds / vegan pepperoni
Add
Experiment with pizza toppings: zucchini / onion / olives / onions / arugula / pineapple 🙃
Make extra
Turn it into a dip with sourdough bread.
Place contents on a bed of brown rice and bake to melt cheese — Hong Kong cheese-baked rice style.
Make flatbread pizza with naan, pita bread, or use it on baguette.
Thai basil chili tofu
What gives it flavor
Stir-fry sauce.
Substitute
Tofu for tempeh (crumbled) / vegan meat.
Make extra
Tacos / salad / toss with vermicelli noodles.
*This recipe uses Woon Heng’s stir-fry sauce (used in many of her recipes). You can also substitute with a ready-made stir-fry sauce.
Meat alternatives mentioned:
If you can’t find an ingredient, try to omit or substitute. Text us [+1 (415) 580–1897] with questions. I’d like to hear from you directly. Send me photos and your tips on how you’ve been resourceful. I’d love to share it so others can be inspired!
Tag @noucuisine on Instagram or email me
I invite you to visit NouCuisine to browse for more vegan recipes.
Bon ap’!
May
