Bare Pantries, Part 1
January 2, 2010
It’s time to clear out the pantry and put to use the season’s leftover ingredients. This is first in a series of pantry cook fest postings:
Pumpkin coconut and shallot soup, from the ton of puree from processing my Halloween pumpkin.
Seitan loaf, stir-fried. I made a dry yet flavorful loaf on Christmas after drinking too many jolly beverages. It was perfect in a spicy schezuan stir fry with a plentiful side of quinoa.
Here is that loaf again. This time diced for to simmer in tomato sauce for a hearty pasta plate.
My bag of Daiya mozzarella also needed a home, and fast. I incorporated it into a big batch of tofu ricotta for a sharp cheesy bite.
Mmmm, whole wheat penne with seitan tomato and tofu-mozzarella ricotta. My lunch for the next week.