What I Cooked: Pt. Nine

Honestly in this “new normal” not very much has changed for us cooking wise. They way we cook in our house has always focused on reducing waste, cooking once and making enough to freeze for future meals, and using inexpensive, whole food pantry staples to round out our meals and help make them more affordable. If focusing on this form of cooking and food shopping is new to you, hopefully you find the recipes in this post helpful.

If you missed it, I previously posted about our pantry staples and our fridge staples - these are great resources to use when grocery shopping to help you have what you need on hand to keep making healthy meals for you and your family.

Previous weeks of What I Cooked series, including many great freezable and affordable recipes:

Week 1
Week 2
Week 3
Week 4
Week 5
Week 6
Week 7
Week 8

Now on to some additional recipes from the last couple weeks for you:

Easy Apple Sauce Muffins
The linked recipe is the inspiration I used, but I did not add brown sugar/date paste, vanilla or raisins. Again, always adapting recipes to what you have on hand. They were delicious, so we made a second batch for the freezer.

Hemp Seed Ranch Dressing
This is a really great recipe for a protein and omega packed ranch dressing that we have been keeping on hand as a dip, salad dressing or toppping to a nourish bowl.

Cream of Vegetable Soup
One of my favorite YYC vegan bloggers for meal inspiration is The Kindest Plate on Instagram. Eleni is such a kind soul and makes vegan cooking really easy and accessible. This cream of veggie soup is incredible simple and adaptable to what you have on hand. With the left overs, I continued to add it to pasta sauces and other dishes through the week to add that extra veggie packed, nutritional punch.

Chunky Lentil & Vegetable Soup
Soup is such an easy way to utilize small amounts of left over vegetables you may have. This is one of my favorite protein packed, vegetable soups and it freezes beautifully!