INGREDIENTS

INSTRUCTIONS

NONE
WITH THIS baker's dozen of foods in the house, you can always cook a meal,
says Mollie Katzen.
1. Rice and whole grains (bulgur, millet, oats, quinoa)
2. Tofu
3. Apples, all kinds
4. Carrots
5. Greens for salad and cooking
6. Dried fruit and nuts
7. Pasta
8. Garlic and onions
9. Cheeses (cheddar and goat cheese, and Mexican fresh queso)
10. Whole-grain bread
11. Nut butters (tahini, peanut butter, almond butter, sunflower butter)
12. Canned beans (chickpeas, pintos and white beans)
13. Canned tomatoes
THREE FOR THE FREEZER
1. Frozen fresh fruit (Slice it up when it's at its ripest, then separate
and freeze the slices. You can transfer them to a plastic bag once they've
frozen.)
2. Frozen fresh berries
3. Frozen juices and juice concentrates (Exotic flavors like guava or
passion fruit are great for making a quick dessert sauce)
KATZEN'S ADVICE ON VEGETABLE BOUILLON
There are a few very good brands of vegetable bouillon paste available in
many grocery stores. They come in several flavors (including vegetable and
mushroom), and are very potent, so a single jar, if stored in the
refrigerator, can last you half a year. My favorite brands are BETTER THAN
BOUILLON, and THE ORGANIC GOURMET. Use only 1 teaspoon per cup of hot water
for regular strength, and 1 1/2 to 2 teaspoons per cup of water for strong
bouillon. (For a superb flavor treat, add a tablespoon of bouillon paste to
the water the next time you cook a batch of rice.)
kitpatH Nov97
Recipe by: Mollie Katzen's Vegetable Heaven

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