• Home
  • About
  • Recipes
  • Books
  • Contact

June 7, 2015

Burst tomatoes with fresh herbs {vegan, gluten-free}

Burst tomatoes with fresh herbs: so easy and so versatile!

K-I-S-S. Keep it simple, stupid. Have you heard that before? It's a design principle, originally created by the US Navy, that emphasizes simple solutions over the more complex. In cooking, keeping it simple means letting ingredients speak for themselves. A recipe with 25 ingredients isn't necessarily better than one with three ingredients, if those three work together and enhance each other. I could have called this recipe KISS tomatoes. I could have added more ingredients (garlic, cheese, dried oregano, onion, bell peppers, etc. etc. etc.), but really, all that needed to be there were the tomatoes and a few fresh herbs. We enjoyed these burst tomatoes as a dip for some toasted bread and, later in the day, as a sauce for penne pasta with just a sprinkling of parmesan cheese. If we'd had any left (None. Demolished.), bruschetta would have been on the menu, too. For the tomatoes, I used a box from the grocery store; they're out of season here in New England, but for this dish, they were just fine, as were the fresh herbs I bought at the market. In the summer, garden-fresh tomatoes and herbs will make this recipe sing.

Continue reading "Burst tomatoes with fresh herbs {vegan, gluten-free}" »

June 3, 2015

West African vegetable stew in peanut sauce {vegan, gluten-free}

West African vegetable stew in peanut sauce, a great main dish for vegans.

Lately I've been thinking a lot about adapting favorite recipes for changing dietary needs (newly gluten-free, pre-diabetic, vegetarian). When Jared, a local filmmaker who just happens to be vegan, and Jessica, an old friend of my husband Ted's, came to lunch a few weeks ago, I decided to take the West African chicken mafé recipe in my previous post, and veganize it. Out with the chicken, in with chickpeas. Potatoes, zucchini, mushrooms: the combination of firm and soft vegetables really worked, and with the rich peanut, tomato and coconut sauce, nobody missed the meat at all. Reaching for a tube of tomato paste in the refrigerator, I grabbed an identical-shaped tube of harissa instead, and added it to the dish before I realized my error. Wow! Great flavor, just a hint of smoky heat, that elevated the vegetable stew to another level; that's one error I'll make again and again.

Continue reading "West African vegetable stew in peanut sauce {vegan, gluten-free}" »

January 25, 2015

Pressure cooker chickpea gremolata with green olives, pine nuts and raisins {vegan, gluten-free}

Chickpea gremolata with olives and raisins #vegan #glutenfree

Other than in hummus, chickpeas don't turn me on. Or they didn't, until I tried this chickpea gremolata and pumped it up with pine nuts and raisins and green olives. This dish was the kind of perfect storm that can occur when you have a perfect pantry: a long-forgotten gift package of dried chickpeas discovered on the back shelf of the cupboard; a bag of giant mixed raisins from Trader Joe's; and a pressure cooker standing empty. The best thing about this dish is the texture of the chickpeas. Without any presoaking, add the dry chickpeas to the pressure cooker, and what comes out is not in the least bit mushy or overcooked, without any canned-chickpea aftertaste. Then, toss those un-mushy chickpeas with robust fresh ingredients for a quick marriage of sweet and salty and olive oil and heat. Divine.

Continue reading "Pressure cooker chickpea gremolata with green olives, pine nuts and raisins {vegan, gluten-free}" »

January 7, 2015

Confetti spaghetti squash with peppers, zucchini, lemon and capers {vegan, gluten-free}

Scrape out strands of spaghetti squash topped with colorful vegetables. Fun for kids and adults! #vegan #glutenfree

When I first shared this recipe in a post about capers, in January 2008, I thought that, because I found it in a kids' cookbook, it would be typical kid food. Au contraire. Capers give the vegetable sauce a sophisticated profile, but honestly, I imagine my grandkids would take great pains to pick out each and every caper berry. Two changes I've made in the way I prepare this recipe now: I use smaller amounts of both capers and lemon juice, which tend to overwhelm the delicate vegetables, and I add a teaspoon of garlic. I like to serve the vegetable topping right in the spaghetti squash, so each person can scrape out his or her own squash as they go along. Sometimes, I grate some parmesan or asiago cheese on top. Not vegan, but delicious.

Continue reading "Confetti spaghetti squash with peppers, zucchini, lemon and capers {vegan, gluten-free}" »

December 17, 2014

Sweet and sour slow cooker red cabbage with apples and onions {vegan, gluten-free}

Slow cooker red cabbage, just as good on hot dogs as on the holiday table! #vegan #glutenfree #crockpot

Nothing revolutionary here, just a reliably delicious traditional side dish that you can serve hot or cold. In fact, my husband Ted's first reaction after taste testing was, "This would be great on a hot dog!" And so you see it, served at room temperature, piled on an organic beef hot dog. Ted was absolutely right; it's a great pairing. I'd love to see this sweet and sour cabbage on the holiday table, slightly warm and oh-so-holiday-red. The stunning color and tangy flavor, which comes from a mix of vinegars, compliment a range of menus, from Christmas goose to roast chicken to fish tacos. The recipe calls for pomegranate vinegar, which I buy at Trader Joe's (or online); if you can't find this, substitute a tablespoon of balsamic vinegar plus a teaspoon of red wine vinegar, or swap in pomegranate juice. Top a rice bowl with red cabbage and some chunks of cheese, for a quick vegetarian lunch. With five minutes of prep, you can set cabbage in the slow cooker to do its thing all day, while you are at work or running errands. Make it a few days ahead, and let it get happy in the refrigerator for up to a week.

Continue reading "Sweet and sour slow cooker red cabbage with apples and onions {vegan, gluten-free}" »

Welcome to The Perfect Pantry®

  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

Never miss a recipe

My best recipes

Shop here

  • Start your Amazon shopping here, and your purchases help support this site. Thank you.

Beat the drum

My Photo

Find me here too

Syndicated on BlogHer.com
Blog powered by Typepad