THE MEATLESSNESS CONTINUES
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. ~Albert Einstein (1879 – 1955)
NEVER, NEVER EVER run out of onions.
Well, first never run out of toilet paper. But after that, never run out of onions. A few onions were in an open plastic bag in the bottom of my onion basket in the refrigerator so I’d be sure to use the older ones on top first. Last one used, and when I went to the bag, discovered that they weren’t onions at all, but potatoes. Sigh.
There is a lot you can’t do without onions. You can’t make a good wok. You can’t bake a chicken; well you can, but you can’t make the gravy to go with it. And you can’t make an onion quiche, so I had to postpone my Goat Cheese Quiche because I had run out of onions.
Herewith are eight staples I hope to never find my kitchen without, just so I can be ready for anything:
Yogurt
Granola
Fruit or Grape Tomatoes
Cilantro
Basmati Rice
Balsamic Vinegar
Seltzer or Sparkling Water
Butter
If you want to make a sandwich and have no lettuce, try spinach. That makes a great addition to the party between two slices of bread. I often use cilantro or arugula. Basil is another great leaf. These provide the greenery that makes a sandwich complete. Try the tops of green onions; greenery that comes with the extra punch of the delicate onion flavor.
For thickening agents, arrowroot works in the absence of cornstarch, Flour also works, but only if you can handle gluten.
What are your basic must-have staples?
LAST NIGHT . . .
Lost internet service Sunday night, so wasn’t able to post until later on Meatless Monday, then got carried away with the shenanigans of the meat industry and didn’t post a preparation. Well, I was going to, but what I was working on had disastrous results and I’m still working out the kinks. So, I’m continuing the meatless vein today.
Today’s preparation is White Cream Sauce, part of a larger entrĂ©e, an omelet embellished with potatoes, spinach and two sauces (coming tomorrow). Now don’t panic. It’s not hard. It is a little involved, but if you take it one step at a time you’ll have no trouble. You could make the Cream Sauce ahead of time but, unless you have a double boiler, I don’t recommend it. It really only takes five minutes and you can easily make it while the potatoes are cooking.
Cream sauce is a useful preparation to know. It is the basis of a cheese sauce. It can be used for creamed vegetables, adding steamed corn, peas or sautéed pearl onions. You may not use it a lot, but it is good to keep it handy for when you need it.
