Celebrating a full pantry with a vegan, gluten-free Menu Plan Monday

I let myself completely run out of olive oil, then grapeseed oil, then sesame oil, then peanut oil. I ran out of chickpea flour which meant no socca pizza for fast and easy meals. I ran out of balsamic, onions, thyme, tofu, tempeh, and tamari, and how do you cook without the basics? (My mom would laugh at me for considering balsamic a “basic” – I remember I amused her greatly when I called her from college and said, “I don’t know how our grocery bill is so high, we just bought the essentials, you know cheese, bread, vegetables, capers…”) I’ve still managed to feed myself pretty well thanks to the farmer’s market and the generosity of friends and family. (I was treated to dinner or cooked for three times last week!)

Socca Pizza

Late last week I finally managed to make the grand tour, from the Indian market to Rainbow Grocery, my vegetarian co-op, to Trader Joe’s. I really love the full-pantry feeling. It just makes me feel so safe and secure. And it makes me want to cook! My well-stocked pantry has inspired my first proper menu plan in over a month. (I’ve still been doing less formal private menu planning – I can’t really remember how I used to cook and shop without it – but it’s better when I get to share it with you!)

Edamame, Corn, and Tofu Succotash

This week’s Gluten Free Menu Swap is hosted by Heather of Celiac Family with the theme of corn. I am super, super excited about corn. I didn’t make it to the farmer’s market last week so I’m not sure if it has arrived there yet (or actually if any of the farmers at my market grow corn – there are so many fewer produce stands than there were last year), but I’ve certainly been seeing it in all the grocery stores, from Rainbow and Whole Foods to Trader Joe’s. Corn is one of my favorite parts of summer. Like asparagus, it is an entirely seasonal treat that I only get to eat for a few months a year. Unlike asparagus, it doesn’t cost $6 a pound. I’ll be trying a new recipe with corn this week, the Post Punk Kitchen’s fresh corn johnnycakes. And I’ll be making one of my favorite easy dinners, The Splendid Table’s edamame and tofu succotash with fresh corn. If there is indeed corn at the farmer’s market, I’ll get a bunch and make my absolute favorite corn recipe, Fresh Corn Polenta, every morning. Oh, my mouth is watering just thinking about it…

Fresh Corn Polenta with Sauteed Cherry Tomatoes

Have a great week of cooking, everyone! For a giant round-up of menu plans, check out the Menu Plan Monday compendium over at orgjunkie.

Monday
Socca pizza with chard, cream cheese, and red onion
Impressionist cauliflower

Tuesday
Red lentils & kale with coconut and crispy shallots

Wednesday
Fresh corn johnnycakes
Brazilian shredded collard greens (Viva Vegan, sub collards for kale)
Warm sweet potato and black bean salad

Thursday
Edamame and tofu succotash with fresh corn (marinate/broil tofu instead of buying smoked)
Green salad

Friday
Chickpea picatta with mashed potatoes

Saturday
Leftovers

Sunday
Tempeh helper,
Steamed broccoli
Chocolate cupcake brownies

Shopping list: 3 red onions, chard, 2-3 spring onions, 1 bunch kale, 5 shallots, 4 ears corn, collard greens, 3 sweet potatoes, frozen shelled edamame, tofu, 1 large tomato, scallions, 4 cups arugula, potatoes for mashing, (capers?), broccoli