Food Blog Vegan MoFo

#VeganMoFo Day 16: If There’s An Actual Zombie Apocalypse, All I Want Is A Cyanide Capsule

But setting aside my own mental health issues and lack of desire to survive an apocalypse, much less one borne of one of my most stupid anxieties… the challenge is to make something with non-perishable food. This is actually kind of a real challenge in light of all the natural disasters of late: between wildfires, flooding, and earthquakes, the area I live in constantly threatens to upend everything.

Listen, I pay attention to the news. I have friends in places dealing with actual disasters right now. Earlier this year, in fact, we had to evacuate our home due to flooding – it was fine in the end, thank god, and we left before the waters rose – so this prompt is anything but cute fun to me. In fact, I have to say that thinking about how to address this prompt for a silly blogging challenge got me into a really weird, anxious headspace.

That said, I do not have an emergency kit to speak of, but I should make one. That’s primarily what I’ve been thinking about, because when I get anxious, I want somewhere to put that energy. Planning is a good thing. So I’ve been researching long-term storable food options, what we might actually want to have in terms of supplies, and how to put it all together so maybe, in the midst of hell, food isn’t totally miserable too. (My mom looked at me like I was crazy when I asked what spices she kept in her emergency kit. I guess I am.)

…but I didn’t actually want to MAKE any of it right now, because it’s my goddamn farmers’ market day… so for the VeganMoFo content of this post, I have one recipe idea that can be made with dried or canned food and a single burner/boiling water.

Recipe idea: Moroccan-spiced stew over couscous

  • 1 cup couscous
  • 1 can plain vegetable soup with tomato broth
  • 1 can chickpeas, drained
  • Spice blend like ras al hanout
  • Raisins and/or dried apricots, chopped (optional)
  • Sliced almonds or shelled pistachios
  • Salt & pepper

Boil 2 cups of water, then pour over couscous in a heat-safe bowl. Cover and let sit about 20 minutes, then season and fluff. Add the canned soup and beans to the pot with spice blend and a handful of raisins. Bring to a boil, then simmer for a few minutes to heat and get the flavors to meld. Taste to adjust spices/seasoning. If time and fuel permit, let it simmer long enough for the soup to thicken. Serve over couscous and sprinkle with nuts.

As for my current “emergency food kit,” it effectively consists of whatever’s in my pantry now (a lot, but it probably wouldn’t last too long or work well without power), plus some snacks I picked up at Trader Joe’s this morning while researching freeze-dried and shelf-stable stuff.

I do not want to have to eat this. Except the trail mix and chocolate. And I’d have to buy peanut but that does not require refrigeration (but I liiiiike all natural stuff!).