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January 28, 2014

Recipe for tofu stir-fry with cabbage and cashews {vegan}

Tofu stir-fry with cabbage and cashews (The Perfect Pantry).

Recently our friend Bev stayed with us for a week-plus while recovering from foot surgery, and this made her a captive audience for my cooking experiments. Working with what I had in the pantry one day, I whipped up a turkey version of this vegetarian tofu stir-fry, with cabbage and cashews and mushrooms, and we loved it so much (and ate so much of it) that I had to make it again for you. Bev doesn't like very spicy food, so instead of adding chili paste, which might have been my first instinct, I used a bit more sesame oil, to enhance the nutty flavor of the cashews. Though I've never been a huge fan of cooked cabbage -- I love raw cabbage, in slaws and salads -- I've decided to work harder at liking it. And, as it's so nutritious, I'm making a special effort to incorporate cabbage into our diet more often, starting with soups and stir-fry dishes. Serve this tofu stir-fry over white or brown rice.

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January 23, 2014

Barbecue sauce (Recipe: meat-free split pea soup) {vegan, gluten-free}

Originally published in October 2006, this updated ingredient post features new photos, links, and tweaks to the recipe. Just in time for National Soup Swap, this make-ahead-and-freeze soup is vegan on its own, or you can add leftover shredded chicken or cooked sausage for an omnivore's delight.

Meat-free split pea soup, from The Perfect Pantry.

Recently, I spilled the beans about my relationship to Miracle Whip. My friends were aghast, my cooking buddies appalled, my family amused. Now, hold on to your coffee mug, because I've got another shocking pantry revelation: I keep a bottle of barbecue sauce in my refrigerator at all times.

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January 2, 2014

Recipe for vegan pumpkin and potato soup with carrots and curry spices {vegan, gluten-free}

Vegan pumpkin and potato soup (The Perfect Pantry).

When I told my friend Bev I was making a pot of hearty pumpkin and potato soup to aid her recovery from foot surgery, she didn't exactly jump for joy. Okay, maybe the swollen foot restrained her, but I think it was something more. I think it was unbridled skepticism, an unqualified "oh" that hung in the air while I tried to convince her to have faith, that pumpkin and potato together would be wonderful. As it turned out, I was right, of course. Bev loved the soup, sweet from carrots, packed with the healing power of ginger, and now that she's back on her feet, I'm sending this recipe out for her so she can make the soup again.

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December 19, 2013

Slow cooker vegan black bean and sweet potato stew recipe {vegan, gluten-free}

Gorgeous black bean and sweet potato stew, vegan & gluten-free.

Around the holidays, we're never quite sure who will drop in, or when, or how long they might stay. One thing we do know is that everyone must be fed, and fed in holiday style. Vegetarians and vegans merit special attention in our household, because there are so many of them, and I always have a batch of this vegan black bean and sweet potato stew made ahead and stashed in the freezer. Like all stews, this one tastes better when made a bit ahead, and the slow cooker does most of the work, so it's perfect for holiday entertaining. The vibrant colors and bright citrus-accented flavors appeal to all ages, and make this stew a great side dish or main course. I like to serve it with wedges of polenta, but it would be great over rice or noodles, too.

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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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