Sequestration Meal #341
As I'm trying to reduce the amount of food on hand around here, and the pantry is starting to feel more manageable, I'm trying to take a look at my freezer. So I finally decided I just needed to make these. I had fresh thyme and parsley from a neighbor, so I made a lemon thyme cream sauce for the ravioli out of Earth Balance, almond milk, and unsweetened non-dairy creamer (essentially a white sauce flavored with lemon and thyme). It still needed something so I put some Violife Parmesan over the top when I plated it and garnished it with some parsley.
This felt very elegant somehow. It tasted good, too, although I did wish it had some tofu ricotta in it or something, because I wanted something higher in protein. As I often do, I made up for it at dessert, though--if my dinner is lower in protein, I tend to have soy milk and/or peanut butter with whatever my dessert is. I don't typically eat dessert, really, but a meal like this kind of demands it.
This does look very elegant! I was doing super well in eating down my freezer stash of many things, but in the last couple of weeks I have realised I am slowly filling it up again. Oops! Often because I find some fun stuff that I really want to try, so I just buy it. But also because after some Delta lockdown scares (thankfully we were only locked down for a week, but other states will be in lockdown for much longer), I have started just slowly getting a small reserve stock of pantry iteme because the second there is a wiff of lockdown, people will buy out the shelves.
ReplyDeleteIt doesn't seem likely that we'll have a lockdown, though infection rates are way up locally. I'm really trying to be disciplined in spite of my rising anxiety--there's still tons of food around! But I definitely don't plan to eat myself down to bare cupboards. We'll see.
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