This delicious, vegan sweet potato pear soup is perfectly light, with subtle flavors and warmth. When served with a dollop of thick Cranberry-Orange Vinaigrette and sour cream, it packs a beautiful and bold punch. I first found the recipe when I was browsing my new cookbook, Mollie Katzen’s The Heart of the Plate. I made it out of curiosity and loved it. This is the second time I’ve made it, and it always surprises and delights my audience. Mollie Katzen recommends pairing it with her Cranberry Orange Vinaigrette, and the flavors together are tart and sweet.
This is one of my favorite recipes to make for potlucks. Its easy, fast, and can be served hot or cold. It’s a great vegan main-dish option that everyone else will enjoy too. You can even make it gluten-free if you substitute rice or rice-based noodles for pasta.
I first made it with this recipe, and I highly recommend it.
I’ve posted here the instructions for how I would usually make it, but when I made it last I had to leave some things out because I didn’t have them. I used macaroni instead of spaghetti, white sugar instead of brown, and I had to leave out the ginger and scallions. The flavor is much less complex without these ingredients, but it still tastes ok. This isn’t the first time I’ve needed ginger, though, so if you’re planning on making a decent amount of Asian-style food, I’d recommend picking it up. I also want to experiment with using ginger in other types of food, because it’s a great spice that isn’t used very often, so it should give your food an unusual, new taste.
I really wanted toorder in Chinese food, but I decided I would take on the challenge of making it myself. I was craving General Gau’s Chicken, one of my favorite things to get from Chinese restaurants. In researching it online, I discovered that it goes by a variety of names, including General Tso’s Chicken.
I didn’t have any chicken in the house, so I used tofu. I’ve had it before at restaurants with fake chicken, so I figured tofu would be pretty similar.
I chose this recipe from The Hungry Mouse because it was the only one I could find that didn’t call for corn starch, which I didn’t have. I also modified her recipe a lot based on what I could find. If you want to make this, I HIGHLY recommend using her original recipe. But I’ll post what I did and what I learned from the experience, because in this case I think one of the important things is how it is cooked, not just the ingredients you use in the sauce.