Comments for SUSTAINABLE PANTRY

Comment on Miso/Sesame Roasted Tempeh by A Low Creativity Cooking Week | Making Food Simple

A Low Creativity Cooking Week | Making Food Simple — Wed, 01 Sep 2010 15:47:12 +0000

[...] did discover an amazing miso marinade, and have used it for both tempeh and tofu to great success. Thank you, Alexa at Sustainable [...]

Comment on August Can Jam: Homemade Ketchup by Paige

Paige — Mon, 30 Aug 2010 16:31:56 +0000

I made ketchup over the weekend as well and used this recipe, combined with @whatjuliaate’s recipe!! DELICIOUS! I am flush with tomatoes! For the can jam (I follow along) I made nicely spicy peach salsa. http://www.canningwithkids.com/blog/2010/08/nicely-spicy-peach-salsa.html

Comment on 3 Salads for a Beach Picnic by Alta

Alta — Wed, 25 Aug 2010 16:30:06 +0000

Yum! These all look really fresh and tasty.

Comment on In a New York State of Black Bean Burger by Alexa

Alexa — Mon, 23 Aug 2010 17:35:15 +0000

Thanks, Doug! I’m so happy that you tried them out, and love your modifications! And sliced avocado sounds great — I’ll try that with mine next time!

Comment on August Can Jam: Homemade Ketchup by Jess W.

Jess W. — Sat, 21 Aug 2010 03:34:17 +0000

I really want to taste this! I wonder what Peter, the perpetual ketchup hater will think of it.

Comment on Bread and Butter Pickles: July Can Jam by kristen

kristen — Fri, 20 Aug 2010 19:45:12 +0000

home-made pickles are in my top 15 favourite things of all time. these look especially delicious.

Comment on Invest a little time, make a lot of dough by 100 Awesome Blog Posts for Eating Healthy on a Budget

100 Awesome Blog Posts for Eating Healthy on a Budget — Wed, 11 Aug 2010 10:12:29 +0000

[...] 43.) “Invest a lot of time, make a lot of dough” at Sustainable Pantry [...]

Comment on In a New York State of Black Bean Burger by Doug

Doug — Sun, 08 Aug 2010 23:04:06 +0000

Lex – so I have to say that these came out super well! I used steel cut oats instead of whole oats, and I used oregano instead of savory. I was surprised at how well the oregano worked. While the oats were cooking I decided to dice up the onion and saute it with some salt, pepper, and the cumin seeds until it sweetened up rather than using it raw, adding 3 cloves of minced garlic for the last few minutes of the cooking. Then I combined that with everything else, took it off the heat and mashed it by hand since I don’t have a cuisinart. I ended up serving it with some sliced avocado and grape tomatoes. Was really happy with the results, so thanks!