Tips for a Shared Kitchen #2 – Get Your Pantry Organized!

If you are like me, when I started experimenting with plant-based foods, along with cooking what I regularly would cook for my husband, my pantry started to grow, and grow, and get crowded, and then it would grow some more. I would get overwhelmed and upset just looking at it! I wanted to share with you what I’ve learned about organizing my pantry to make sure I can see everything, know what I have, and can quickly get to it when cooking.

#2 – Get Your Pantry Organized!

Here is our “shared” pantry for 5 people. And it truly is shared, 3 vegan and 2 omnivore.

Angleton Pantry

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Squash Soup with Coconut Milk

We had a cold front come in this past week and it’s been 70s and 80s here. Our highs went from 106 F to 90 F last weekend and this week it’s been in the 80s. It will warm back up soon, but while we get a break from the August heat, and enjoy the cloudy rainy weather, I made a squash soup. I want fall to be here so bad! And this weather is not helping. We’re so close! Some of the ingredients was just from what I had on hand, but it ended up being really yummy and the toasted pumpkin seeds kicked it off nicely!

Squash Soup with Coconut Milk side


Squash Soup with Coconut Milk

  • Servings: 6 bowls
  • Time: 30 minutes or less
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Ginger Peach Sorbet with Vodka

Ginger Peach Sorbet with Vodka

It’s peach season here in Texas and we love our peaches. It seems like it’s been a good year so far and our house couldn’t be happier! So the other night we saw we had a few organic peaches that were ready to be used. It was late and we knew if we didn’t do something with them that night they might not last until morning. We also had a few peaches already in the freezer for smoothies. So we decided to make a sorbet. This past weekend I was sick and congested, and I could still smell them, barely, but I could. And now that I’m feeling better I was so happy to dive into this sorbet today and smell and taste it with all it’s glory!

You could use all frozen, all fresh, or a mixture of fresh and frozen peaches but it doesn’t matter. We had some vodka and since vodka doesn’t freeze we figured it would be a good thing to put in the mixture so that it wouldn’t get too hard. And because liquor and desserts just go together.

This is zesty and tangy. Taste the mixture before freezing, you might want to add more agave to it. I however love zesty and tangy so it was perfect!

I really hope you enjoy this recipe! Simple, easy, delicious, and a perfect August dessert to come home to.

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Ginger Peach Sorbet with Vodka

  • Servings: 2-3 cups
  • Time: 5 minutes
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The Sunshine Blogger Awards!


The Sunshine Blogger Award – designed to honor bloggers that bring sunshine into our lives.

The other day I was going through my emails and seeing what was new with the blogs that I follow after a very long tiring weekend (you would think I’d be done with the move, now that it’s been a month, but that’s just not how life goes), and I was shocked and honored to see that Food and Cheer nominated me, along with 10 other blogs, for the Sunshine Blogger Award! I’m new to all of this and seeing that someone has seen and likes my blog well enough to nominate me for the Sunshine Blogger Award gives me so much more energy to continue with it! Thank you Food and Cheer! I’m so glad to have found your blog and your inspiring recipes. Not to mention – I love a good meaning behind a name, and knowing that your blog was named after a great Tolkien quote just makes me feel closer to you already. Thank you again!

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