It’s Time For Dinner … The Easiest Time To Fail at Plant-Based Eating

6 secrets you need to know to make cooking a snap

Jan 24, 2025

Ask me years - decades - ago how important ingredients are in a meal, and I wouldn’t have had an opinion. I would have told you it doesn’t matter.

Ingredients are ingredients. Can the brand of tomato paste make a difference? Can the spice you choose matter?

Even writing that, I realize how naive I was. But it wasn’t my fault - nobody taught me the importance of food quality for better cooking. Or the importance of good nutrition and what it does for my body.

But I know better today. I see how everything is connected. I really do believe that’s what makes my cooking better.

It’s also why I find cooking a joy rather than a chore. I plan out my meals carefully, always having standbys ready for the days when things go awry.

You know those days … The days when you have the best intentions, but dinner fast approaches and you don’t have a plan.

Those are the days when your plant-based ideas run amuck. That’s when you tend to drop everything, order in, or rely on old favorites.

It takes a while to turn that way of thinking around.

These are the things I’ve pieced together over the last decade that have really helped me to get dinner on the table even when I’m tired and cranky and want to turn in a different direction.

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Secret #1: Use Ice Cube Trays to Make Sauces

One of the biggest headaches when facing the dinnertime blues is not having the right sauce to complete your recipe. Wouldn’t it be nice if you could pop everything into the freezer so it’s ready and waiting for you?

Now’s the time to get a couple of extra ice cube trays and turn them into workhorses. It’s a great way to preserve a whole lot of sauces and liquids in convenient, quickly thawed quantities. Just pop them in your saute pan, soup pot, or blender for easy use.

Let’s say you have a can of coconut milk, and your recipe calls for ½ cup. What are you going to do with the rest of the can? Fill up an ice cube tray and freeze it. Once frozen, dislodge the frozen cubes and store them in a more convenient zip-top freezer bag, and you’re ready to go the next time you need it. Each cube holds about 1 ounce, or 2 tablespoons.

This is where experimenting comes in handy. There are so many things you can freeze, just give it a try. I suggest dedicating one tray to savory and one to sweet. Some ideas include:

Pesto
Stock
Curry paste
Tomato paste
Fresh herbs in olive oil
Date paste
Yogurt
Coffee
Green tea
Coconut milk

This is super easy to use, and cuts down on not having the right ingredients on hand. Or prevents you from opening larger cans or bags when all you need is a small quantity.

Secret #2: Pickle Your Vegetables

I just started doing this recently, and it makes a world of difference in your cooking. It’s also easy to grab and turn into dynamic meals.

Don’t worry, this isn’t about canning, or spending a ton of time in your kitchen pickling a pile of vegetables. Start simple. Start with what’s already in your fridge, possibly wilting because you haven’t needed them since you shopped. Instead of throwing them out, pickle them.

It’s easy. Shop for a few different-sized jars. They can be as simple as a standard canning jar, or go more sophisticated with a locked top in place. Be sure to wash them and have them ready for filling.

Gather a pound of fresh veggies. Wash them, dry them, and cut them to size. Trim edges off beans and peel carrots so they’re ready for eating. We suggest:

Cucumbers
Carrots
Green beans
Summer squash
Onions
Cherry tomatoes

If you want more flavor, fill the base of the jar before you put the veggies inside. Ideas include:

Sprigs of fresh herbs - thyme, dill, rosemary
Whole spices - black peppercorns, mustard seeds, coriander
Dried herbs and spices
Garlic cloves, smashed or sliced

Then, pack the veggies in. Make sure there is a ½ inch of space from the rim of the jar to the veggies.

In a saucepan over high heat, add 1 cup vinegar, 1 cup water, 1 tablespoon salt, and 1 tablespoon sugar (if using). Bring to a boil, and stir to dissolve salt and sugar. Fill each jar to ½ inch of space from the top. Place the lids on the jar and screw or seal tight. Let them cool to room temperature, then store in the refrigerator. Waiting a day or two will intensify the flavor.

Once ready, you can add them to tacos, burritos, sandwiches, and even salads.

Secret #3: Don’t Overlook Your Pantry

The days of saying, “I have no food in the house” came to a screeching halt in 2020. Suddenly, the world went shopping … we stockpiled everything!

That trend has never let up. If you care about food at all - I know you do because you’re here - I’m betting you have more in your pantry than you even realize.

It’s time to use some of what’s been sitting there for weeks or even months. Open up the pantry door and peer inside. What looks good? What sounds good? Pick an ingredient or two, and let’s get cooking.

I play this game all the time.

Maybe it’s cold outside. I find macaroni and a jalapeno. Yum! I know it’s time for my favorite mac-n-cheese recipe.

Or I notice arborio rice and think of one of my favorite dishes.

Roots!

It’s Veganuary - Plant-Based Comfort Food

I walked into Natural Grocers over the weekend, and the first thing I saw in the produce section was … Mushrooms…

5 months ago · Lori Osterberg

Peer into your pantry now. What stands out to you? A can of coconut milk? A curry would be good. Or maybe a can of kidney beans? Why not whip up chili?

See, just seeing one or two ingredients is sometimes all you need for motivation. Your brain thinks: mmm … And you’re ready to begin.

Secret #4: Go Shopping For Better Supplies

Yes, this isn’t something you can do when you’re standing in the kitchen, ready to cook dinner. But if you spend a day stocking a pantry shelf with gorgeous oils and vinegars, you’ll have an easier time when it comes to cooking.

(Yes, there is a difference.)

Head to your favorite market, or find a local olive oil and vinegar store where you can sample their wares.

We have a local winery that also crafts olive oil and vinegar. I LOVE their products and have given some as gifts.

There are other options. Like the Oil & Vinegar stores at your favorite mall. Or Kosterina - I was excited to find some of their products at my local grocery store. Or order one of their many products online.

How does this help you? I often create a simple cucumber and tomato salad. Yep, slice cucumber and grape tomatoes and toss. Then add the Kosterina cucumber lemon and balsamic vinegar to taste. Yum! And easy peasy.

Secret #5: Mise en Place

So you’ve decided to cook. You’re halfway through cooking and … Oh, no, you don’t have an ingredient. This can literally ruin your meal, and be a real turnoff when you’re trying to stick to a schedule.

Enter mise en place, which means “to set in place.” No matter where you begin, it can revolutionize your meal creation.

Before you start cooking, go through the recipe list and prepare everything you need. This is where a set of cute little serving bowls can come in handy. Measure your spices. Chop your veggies. Peel the garlic. Pull out your pans and bowls. Now you’re ready to go! Then cooking is as easy as grabbing a bowl and throwing it all together.

Secret #6: Repurpose Your Leftovers

Trust me, as a plant-based eater, your fridge can quickly pile up with leftovers. They make great lunches, but you can also reuse things for dinner.

Every time I use rice, farro, or quinoa in a recipe, I double or triple it to have plenty left over. It makes it easy to grab and use in another recipe.

Have leftover spinach, greens, or even asparagus? Toss it in a food processor with basil and olive oil for a quick pesto. This can be your base for pasta, or spread it on a pizza crust for gourmet flatbreads.

A good loaf of bread can make a great addition to any meal. Save the leftovers and turn them into bruschetta or Panzanella salad.

You can Google for even more ideas. You’ll be surprised at what you can come up with a quick search and a little flexibility to use whatever you have in your fridge.

So, those are a few of my tips I use regularly as I head into my kitchen to start dinner. Honestly, routine is everything. Pick the things that make the most sense and use them regularly in how you cook.

It’s the easiest way I know to fall in love with your kitchen.

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