Today’s edition is yummy. Learn how to cook from your pantry and be healthy too. Elaine Fujimura shows us how to combine ingredients and use substitutes to create an easy, colorful, and tasty meal. Her recipe for Nourishing Pantry Bowl is below.

 

 

Elaine has been a member of First UU since 2003. She has served on the Green Team, Partner Church team, FILA committee, and is an usher.  She has coordinated multiple plant-based cooking classes for church members and for the auction.

Elaine has a background in environmental science and public policy. She has worked for The Nature Conservancy and Ohio Environmental Council and volunteered with FLOW, Sierra Club and Audubon. Her interest in plant-based cooking stems from a desire to promote a healthy, ethical, and sustainable way of living and eating.

 

Nourishing Pantry Bowl

3 Tb soy sauce or tamari

2 Tb water

2 Tb tomato sauce (or ketchup)

2 tsp honey or maple syrup (1 tsp if using ketchup)

¼ tsp ginger

¼ tsp pepper

1 tsp minced garlic

1 Tb sesame oil

Dash hot sauce (optional)

1 can garbanzo beans, drained

5-6 cups fresh or frozen vegetables

Lemon juice or balsamic vinegar (optional)

Fresh herbs (optional)

 

Preheat oven to 400 degrees. Mix the first 9 ingredients into a bowl. Drain and rinse garbanzo beans. Chop vegetables into fairly even sizes. Add beans and vegetables into bowl and coat with marinade. Pour into a parchment lined baking pan. Bake for 20 minutes, mixing once.

If desired, sprinkle with lemon juice, balsamic vinegar, or herbs before serving.