project pantry ep. 2 | farewell red miso paste 👋

This week we are continuing the decluttering process of our pantry/fridge/freezer with another episode of project pantry – in the attempt to use up ingredients that may have been overlooked or avoided, with the intention of reducing food waste, save a bit of money, and to be a bit more creative in the kitchen. This week included SO MANY delicious vegan meals, and I finally managed to use up the last of a red miso paste jar that has been following me around the last 3 places I have lived. ✨TIME STAMPS ✨ 00:00 intro 01:27 lentil bolognese 02:37 simple ramen 04:15 tofu pad thai 05:31 pizza con patate 06:45 sushi tempeh bowl 07:35 crispbread pizza 08:26 pear, parsnip + potato soup 09:24 lemon orzo w/ tofu cutlets 11:51 miso caramel tahini porridge 12:25 bean curd shredded “duck” 14:15 tofu + cabbage stir-fry 15:17 outro ✨RECIPES USED FOR INSPIRATION ✨ Lentil bolognese | https://rainbowplantlife.com/10-ingre... Vegan ramen | https://www.bbcgoodfood.com/recipes/v... Tofu pad thai | https://www.noracooks.com/vegan-pad-t... Crispbread pizza | https://javligtgott.se/recept/knackep... Lemon orzo | https://plantbasedrdblog.com/2023/05/... Miso caramel tahini porridge | https://amisa.co.uk/recipes/miso-tahi... Tofu sheet “duck” |    • Video   Cabbage + tofu stir-fry | https://plantbasedrdblog.com/2022/08/...