Quarantine Kitchen — Part I

April has been rough in my kitchen! I've been cooking up a storm, but some of my dishes have been hit or miss, because I have limited ingredients in my pantry at any given time. However, I thought I would share a few meals that were, indeed, delicious.

How have you been getting creative with your quarantine cooking?
Personal pizza with homemade marinara sauce, homemade cashew ricotta and Tofurky Italian sausage. I made three and froze two. Popping the leftovers in the oven made for such an easy lunch this week!

Nacho bowl with fresh tomato, shredded lettuce, pickled red onion, Beyond Meat crumbles, and my homemade Salsa Dona. I have a jar of the salsa in my fridge...I'm surprised it hasn't melted through the glass, it's stomach-ache-inducing spicy.

Brunch of skillet potatoes, tofu scramble with mushrooms, and toast with Earth Balance and mango jam. I'm very well stocked on ketchup. Much more was eaten behind the scenes than is pictured.

Rice noodle bowl with shredded lettuce, tofu, cilantro, cucumber, pickled red onion, and my homemade nuoc cham. Pickled red onions are one of the last things I made with my sister before quarantine, so I thought I'd make some to have to munch on here.

Fettuccine with mushroom sauce made from homemade cashew cream and white wine. I tried to recreate a dish I had in Portugal (see the original here). For these tough times, I'd say I did pretty well.