In between navigating the terrifying landscape of a post-apocalyptic Los Angeles, protecting Teddy from roving gangs, and trying to remember what the heck happened to my eye, let's stay inside and cook delicious pantry-based meals, OK?
Disclaimer: Exactly zero fresh and/or refrigerated ingredients were used for the three meals created in this production.
Double Disclaimer: This episode was a part of a collaboration with several other PBS Digital Studios shows all talking about The Future. Learn more here!
Triple-Coconut Quinoa Porridge from Megan Gordon's Whole-Grain Mornings
1 ¼ cups (60 grams) unsweetened coconut flakes
1 vanilla bean, split, or 1 teaspoon pure vanilla extract
1 (13.5 ounce / 400 ml) can unsweetened coconut milk
1 cup (180 grams) quinoa, rinsed (I used black quinoa because I thought it would look prettier, but you can use any kind of quinoa.)
2 tablespoons natural cane sugar, plus more for serving
1/4 teaspoon ground ginger
¼ teaspoon kosher salt
1 to 2 tablespoons melted coconut oil, for serving (optional)
Preheat the oven to 325F.
Place ¾ cup of the coconut flakes in a shallow baking pan and toast in the oven until fragrant and just golden brown, 5 to 6 minutes. Set aside.
Scrape the vanilla seeds into a heavy-bottomed pot. Add the vanilla pod, coconut milk, quinoa, remaining coconut flakes, sugar, ginger, and salt with ¼ cup of water. Stir to combine and bring the mixture to a slow boil over medium heat. Decrease heat to low and cover the pot. Cook porridge until thickened and most of the liquid has been absorbed, stirring a few times to prevent sticking at the bottom, 18 to 20 minutes. Remove the vanilla pod.
Remove from heat and let sit, covered, for 10 minutes. Divide between bowls and garnish with the toasted coconut flakes and a drizzle of the melted coconut oil.
Black Bean Dip slightly adapted from Matt's Mom's recipe(!)
2 cans drained black beans (15 oz.)
1 or 2 chipotle chiles in adobo (from a can) (Use 2 if you want it to be more than mildly spicy)
½ cup mayo
½ cup parmesan cheese
½ tsp. New Mexico chile powder
½ tsp. Cayenne pepper
1 tsp. Ground pepper
1 tsp. Salt
shredded cheddar cheese (optional)
In food processor, purée chipotle peppers with half the beans. Combine purée with remaining ingredients. Place in a heat proof container. Top with shredded cheese, if using. Heat in a 325 degree oven untill warm throughout.
Sesame Noodles adapted from Bon Appetit
NOTE: Like I say in the video: If you have vegetables on hand, they would be great in this recipe. Consider mixing in some sautéed broccolini and topping off with lots of chopped scallions.
2 tablespoons coconut oil
2 teaspoons crushed red pepper flakes
2 teaspoons sesame seeds
1 lb. spaghetti (Honestly, a thinner noodle like spaghettini would have been better here.)
1/3 cup tahini
1/3 cup unseasoned rice vinegar
1/4 cup reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sugar
roasted seaweed (optional)
Whisk tahini, vinegar, soy sauce, sesame oil, and sugar in a large bowl. Set aside.
Melt coconut oil in a large skillet over medium heat. Add sesame seeds and red pepper flakes and cook, stirring occasionally, until oil is sizzling, about 4-5 minutes.
Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Add noodles to the skillet, pour over the tahini mixture, and toss to coat. Top with roasted seaweed.
(Also, as I mention in the video, this is great served cold as well. Just let the coconut oil mixture cool in the pan and rinse the noodles under cold water before tossing everything together.)