Published online on Sierra magazine’s Green Life blog, September 11, 2013
How to Cook a Feast Without a Kitchen
New freshmen and recent grads are learning one of life’s hard lessons right about now: a full kitchen is a privilege, not a right. Cooking green and eating well in an efficiency studio is a challenge, and dining hall food can be questionable at best. Fortunately, being without a stove isn’t a culinary death sentence. Many who have gone without kitchen have found you can eat pretty well with simply a microwave, hot plate, toaster oven, or slow cooker. So fear not: frozen taquitos are not the only cuisine in your future. Brave pioneers of microwave cooking have discovered you can nuke artichokes and even polenta with surprisingly tasty results. They’ve also found it a greener way to cook, as microwaves use less energy than stove tops to heat small servings.
To guide you on your voyage to preparing your own healthy, green, and convenient food, we’ve rounded up a few authors who specialize in convenience cooking to share their favorite recipes that can be made without a stove.
Cold cereal is the obvious no-bake breakfast of champions, but if you’re craving something warm, try this hot plate recipe for Two Bean Confetti Hash from Melisser Elliott, author ofThe Vegan Girl’s Guide to Life.
“Breakfast is the most important meal of the day, but who has all morning to make a feast?” says Elliot. “This hash is easy, uses ingredients available at any grocery store, and is super stick-to-your-ribs hearty to get you through the morning. If you don’t eat it all in one sitting, the leftovers reheat well in a skillet on low heat with the lid on. Start your morning right!”…
Read the full post online at SierraClub.org
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