Operation Pantry Clean Out Begins

By Monica on January 16th, 2008

Around the first of this year, I was bitten by the “clean out the pantry bug”.  The chickens delighted in all the stale cereal I threw out, and I discovered that I don’t need to buy lentils or dried beans for at least 50 years.  Short of fresh veggies, I’m going to attempt to use all the old pantry food and old freezer food before shopping again.  Thus, this week began Operation Pantry Clean Out and our first night of mystery meals began.

I have at least a dozen blocks of tofu in the freezer because I only make it to civilization about every other month & tend to stock up, so Chick’n Salad was easy enough.  I’ve finally tweaked a ‘chicken’ salad recipe to my liking, this is pretty darn authentic, I think.

I always have potatoes on hand because I cannot live without them.  But I also have a few winter squashes left over from the farmer’s market; I’m always surprised at how well they store.  How do you combine the two?  Squash Stuffed Potato Skins!  These turned out really well, sometimes mystery meals end up the best.

And finally, Bryanna’s Key Lime Bars (from the July/Aug/Sep ‘06 Vegan Feast).  As you know, I am a huge fan of Bryanna’s recipes, but I think this may be my favorite thus far.  There is absolutely no way anyone would ever know this wasn’t authentic egg-saturated key lime pie.  I’ve been to the FL Keys many times & had all the gourmet key lime pies, I’m telling you - this is better.  You may be asking how this fits into the Pantry Clean Out… I have several containers of frozen key lime juice in the freezer.  I bought a bag of key limes on sale last year, didn’t use them, and thought I’d juice the little suckers and freeze it.  Worked perfectly and I have enough left for many more pans of these amazing bars!

Chick’n Salad
1 lb. extra firm tofu, drained and pressed
2T lemon juice
1/2t celery salt
1c diced celery
1/2c raisins
1/3c diced green onions
1/2c slivered almonds
1c non-dairy sour cream
1/2t pepper
1 pinch cayenne
1/2t cumin
1t tamari or soy sauce
1/4t liquid smoke

Cut tofu into 1/4″ cubes.  Combine all ingredients in a large bowl, mix well.  Refrigerate for 1 hour.  (If you have fresh grapes on hand, slice some and throw those in as well!)

Squash Stuffed Potato Skins
~5 medium russet potatoes
2c pureed winter squash
2T EB
1t salt
1/2t pepper
1/2t garlic powder

Bake potatoes using your desired method.
When they are fully cooked, slice in half lengthwise and scoop out the innards, leaving about 1/4″ attached and skins intact.
Place skins on a baking sheet and roast at 450° for 6-8 minutes, until skins are just crispy.
While skins are roasting, combine the potato meat, squash, EB, and spices in a large bowl.  Mix well, to the consistency of mashed potatoes.
Remove skins from oven and stuff with the squash mixture.
Return stuffed skins to the oven and roast for 10 minutes longer.
Serve with non-dairy sour cream and salsa.