Days 24: Monday
Breakfast: Toast with Flax Seeds, Tomato Sauce, and Baked Beans
Lunch: Chickpea, Potato, and Spinach Jalfrezi (recipe coming), basmati rice, a clementine.
Dinner: Beet and Citrus Salad with Pinenut Vinaigrette, Polenta (flavored with miso), with olive-y, caper-y, pickle-y tomato sauce (kinda like a puttanesca).
As an omnivore, I always had a few staples on hand in my pantry that I used primarily as flavor enhancing ingredients. A range of fridge-stable stuff of which I could add a dollop or two to any dish to instantly amp it up.
It ranged from things like various compound butters kept in the freezer to blocks of stock or homemade demi-glace for glazing. Guanciale or chorizo or duck fat. Really great Parmigiano-Reggiano or frozen cured foie for grating. Anchovies or fish sauce.
You get the idea—simple, intensely flavored things in a wide variety of genres—enough of them that no matter what I was cooking, I could find something that would complement the flavor profile.
As a vegan of three and a half weeks, I've discovered that there's a whole new set of these ingredients,and I've gradually been honing my pantry, stocking up on my favorite ones so that eventually, I hope to have just as large a selection to choose from. Here are a few of my go-to's thus far: