How a minimalist approach (and store cupboard) could feed your can eat attitude

How a minimalist approach (and store cupboard) could feed your can eat attitude

When it comes to maintaining your can eat attitude, it’s often useful to adopt a more minimalist approach rather than fretting about having cupboards full to the brim with ingredients you very rarely use. Personally, I’ve been taking a more minimalist approach to life over the past year (obviously quitting my full time job and striking out on my own made some elements of this rather a necessity!) and love how well this fits with having a can eat/can do attitude:

“Minimalism is a tool that can assist you in finding freedom. Freedom from fear. Freedom from worry. Freedom from overwhelm. Freedom from guilt. Freedom from depression. Freedom from the trappings of the consumer culture we’ve built our lives around. Real freedom.”

This is according to The Minimalists, Joshua Fields Millburn & Ryan Nicodemus, anyway. So, let’s talk essential gluten free and vegan kitchen cupboard staples, shall we? I’ve split my minimalist store cupboard must haves into 4 sections with no more than 5 ingredients that with just a handful of fresh ingredients could easily be adapted to cover breakfast, snacks, lunch and dinner all week.

Oils, vinegars etc

Coconut oil, Cacao butter or Rapeseed oil – for cooking

Tamari – for sauces and marinades

Miso paste – for soups and marinades

Maple syrup – for marinades, sweet treats and dressings

Tahini paste – for sauces, sweet treats and dips

Grains, seeds, etc

Quinoa – as a side to curry dishes or topper for soup, cold in salads or made into arancini balls

Millet flakes – for porridge, overnight “oats” or made into muesli

Pumpkin seeds – for topping veg bowls, making energy balls or muesli

Sunflower seeds – for making pesto, energy balls or muesli

Sesame seeds – for topping soups, making “milks” or rolling energy balls in

Fruits, veggies and pulses

Dates – for sweet treats (e.g. stuffed with tahini as a snack) or making energy balls

Passatta/chopped tomatoes – as a base for soups, sauces and curries

Chickpeas – for curries, roasting and dips

Cannellini beans – for soups, stews and blending into sauces

Red lentils – for blending into soups, making ragu or a simple daal

Herbs and spices

Cinnamon – for porridge, muesli or sweet treats

Black pepper – for seasoning savoury dishes

Cumin seeds – for curries, soups and dips

Paprika – for soups, marinades and sprinkling over roasted veggies

Chilli flakes – for sprinkling in miso soup, adding a kick to curries or marinades

 

Some options for mixing and matching the ingredients above to make quick nutritious meals:

  1. Creamy millet flake porridge (my “luxurious” version of this can be adapted to suit what you have available)
  2. Homemade muesli with sesame seed milk and chopped dates
  3. Energy balls (if you’re after a recipe for these lovely seed and date balls, how about giving this one a go?)
  4. Lentil daal with quinoa
  5. Hummus with quinoa “arancini” balls
  6. Tomato and cannellini bean soup topped with crunchy seeds (I’ve written up a recipe for this soup you can check out here.)

Have you found this list useful? Would you like to see more of how I’d mix and match these gluten free and vegan pantry essentials? Drop me a note in the comments below and let me know x



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