Closed Loop Cooking Weekly Newsletter 3.20.20

March 20th, 2020

Hi fam,

As we’re all at home, social distancing and cooking more often, it’s important to know what to do with what we have on hand. Will there ever be a good time to practice making parsnips taste better? When resources are limited your kitchen prowess will pull dinner together out of thin air. I call this practice improvisational cooking, our own version of a plant-based Chopped, without the stress of me yelling at the TV. I want to encourage y’all to use this time cooking at home to experiment with random ingredients and give yourself room to fail. You’ll know what actually works together once you’ve had the chance to taste it. You don’t have to invite anyone else over for dinner, in fact, please don’t. Learn what you like to cook, which flavors resonate with you and get familiar with your pantry. Making use of your plant-based pantry items will go a long way. Lucky for us I wrote up a list of my essentials with several pantry-friendly recipes to get us started.

While we’re limiting our trips to the store out of necessity we must also be mindful stocking up. (Panic buying jugs of milk will only get you so far.)

What unforeseen ingredient combinations are you trying out in these trying times?? #closedloopcooking

Stay hungry,

Hawnuh Lee | Founder, Closed Loop Cooking

H O W - T O

What to stock your plant-based pantry withSimple pantry staples can help you be prepared any time of the year and give you a solid foundation to create wonderful plant-based dishes with. Red lentils are a must people, trust me on this one.

A T T E N D

Creating a Zero Waste Workplace – Virtual WorkshopOne of our fav low waste ladies, Moji Igun, is hosting a virtual workshop this Sunday (the 22nd) to help you cultivate a waste free workspace. We can take some serious steps when we’re back in office and share tips with your fellow remote workers in the meantime! I know you’ll be near your computer.

L I S T E N

Death, Sex, and MoneyOne of my favorite podcasts, this is a non-food related show but a hecka good binge right about now. Listening to this latest episode with Ben Sinclair of High Maintenance (must watch series) will put you in a better mood. We can all do with some positive vibes.

R E C I P E S

Salty sweet squash seed granolaLeftover squash seeds from all of that butternut squash you bought? This tasty granola recipe is a pantry-friendly favorite and easily customizable. Great for using up what you have on hand.

Have an idea we should feature in the newsletter? Want to support us? Drop us a line at [email protected] and tell your pals to sign up. We can’t wait to see what y’all cook up next! #closedloopcooking