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March 20, 2014

Recipe for roasted cabbage, apple and pecan salad with mustard vinaigrette {vegan, gluten-free}

Roasted cabbage, apple and pecan salad with mustard vinaigrette (#vegan #glutenfree).

Now that it's Spring, officially, I know you're ready for greener-than-green recipes starring pungent ramps and crunchy peas and crisp spears of asparagus. I'm ready, too, but here in New England, Spring in March is more theory than reality, with snow still blanketing the garden. Nevertheless, I've got something green-ish for you, this lovely side dish of roasted cabbage with apples and pecans. I'm determined to eat more cooked cabbage this year, and roasting turns the leaves soft and sweet. Combine that with some crisp apples, not too tart, and toasted pecans, and this is a side dish that will compliment any main course protein (roasted chicken, grilled steak, baked fish). The ingredients are available year-round, and that's exactly when you should make this salad.

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March 9, 2014

Recipe for corn and black bean salad with sweet lime dressing {vegan, gluten-free}

Black bean and corn salad (The Perfect Pantry). #vegan #glutenfree

Here in New England, corn season lasts for six weeks, and these middle-of-March weeks are not the weeks for fresh corn. Don't let that stop you from enjoying this gorgeous vegan and gluten-free side salad. Buy frozen organic corn kernels or frozen fire-roasted corn (if you're lucky enough to have a Trader Joe's market nearby). Combine the corn with canned or cooked black beans; I'm using my new pressure cooker to make large batches of beans, so I always have some on hand. Add a squirt of lime for a bright, fresh flavor. You'll forget that it's winter. When corn season arrives, make this salad with fresh corn kernels and bell pepper from your garden, and it will be that much better. Serve it with salmon (oh, the colors!) or roast chicken.

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February 18, 2014

Tofu and Brussels sprouts fried rice recipe {vegan}

Tofu and Brussels sprouts fried rice (#vegan), from The Perfect Pantry.

To be honest, if it weren't for my occasional complete and utter laziness in the kitchen, I might never have considered Brussels sprouts for any stir-fry dish. Yes, it's easy to trim the woody bottoms of a few sprouts and thinly slice them for this recipe, but it's even easier to grab a package of shaved Brussels sprouts from the grocery store shelf. I'm not a huge fan of cruciferous vegetables, so to get them into my diet, I cook them with seasonings I know I will like. There are a dozen fried rice recipes on The Perfect Pantry, and now a baker's dozen, as this tofu and Brussels sprouts fried rice is going into permanent rotation in my kitchen. With a quick stir-fry, the sprouts turn bright green and sweet, making them irresistible, even to me. If you don't like tofu, you can swap in any other protein (shrimp, pork, even leftover rotisserie chicken). Remember to cook your rice ahead of time, so it can cool; you can make it days ahead, and store it in the refrigerator. If your rice is pre-cooked, and you sneak into the grocery store for a package of shaved Brussels sprouts, this dish comes together in minutes.

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February 16, 2014

Recipe for Costa Rican gallo pinto (black beans and rice) {vegan, gluten-free}

Gallo pinto (Costa Rican black beans and rice), with scrambled eggs for breakfast.

On every vacation my husband Ted and I have ever taken, one element of the local cuisine defined the entire trip. In Malaysia, I greeted every morning with mee goreng (fried noodles) for breakfast, in restaurants or from street carts; in Brazil, pao de queijo, cheese balls made of manioc, appeared everywhere with breakfast or afternoon coffee. Recently, on vacation in Costa Rica, gallo pinto was the constant. Throughout the country, there are beans (red or black), and there is rice (always white). And then there is gallo pinto, black beans and rice combined with some of the bean cooking water, garlic and bell peppers. You'll never see it with red bell peppers, but I like the color; green peppers are the norm. Cook the rice and beans separately, ahead of time (even a few days ahead), and reserve some of the bean cooking water in a small jar in the refrigerator. Then, toss the dish together in minutes, just before you're ready to serve. It's common to eat gallo pinto for breakfast, with eggs and plantains, or later in the day, with grilled fish or chicken.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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