My tiny house expertise felt like tenting on the time in that it examined my sense of resourcefulness and skill to suppose exterior the field.
In my kitchen, we solely had room for a two-top electrical burner, massive toaster oven, Vitamix, two pots, two pans, and a few miscellaneous utensils. On account of restricted provides, I relied closely on easy cooking and one-pot meals to make use of up components.
One among my go-to methods was sautéing veggies in a shallow mixture of water and liquid aminos (soy sauce or tamari additionally impart that umami taste) till the sauce had thickened. Off warmth, I would add a punch of acid with apple cider or rice vinegar, together with a drizzle of grassy olive oil and plenty of contemporary herbs. Tremendous easy and scrumptious. For a extra filling meal, it was straightforward so as to add in leftover quinoa, rice, chickpeas, or simply crack an egg on prime and steam with a lid (or alternately, a pan or aluminum foil)—all served proper from the cast-iron pan.
One other favourite was toaster-roasted veggies, tossed in coconut oil and sea salt, with spices added afterward in order to not burn them. And not using a full-size oven, we saved electrical energy and a swath of warmth inside our tiny area.
Final however not least, soups had been a staple for utilizing up no matter was on its method out and experimenting with flavors. A hidden gem for meals waste prevention!