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Outta The Pantry - From my pantry to yours -- let’s explore the world

Puerto Rican Sofrito

15 mins

easy

Hey everyone! I’m Micah (my-kuh), the creator, developer and photographer behind Outta The Pantry.

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Latest Recipes

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Like so many recipes I’ve shared, this one begin

Like so many recipes I’ve shared, this one begins with a couple of gifts. First, blood orange infused olive oil. So, I made a blood orange olive oil cake. Second, a chocolate, and rose rooibos tea blend. After enjoying the tea and reflecting on its woody and honey-spiced notes I thought, this would make a wonderful base to candy oranges in. So I made rooibos candied oranges.Here’s the recipe for my blood orange infused olive oil cake topped with rooibos candied oranges.Ingredients: 3/4 cup olive oil 1/4 cup applesauce 3/4 cup + 2 tbsp milk 2 tbsp blood orange juice 1 cup sugar 2 cup flour 1 1/4 tsp baking powder 1/4 tsp baking soda 1 teaspoon salt 1. Preheat oven to 350 degrees Fahrenheit 2. Cut a circle of parchment paper to fit perfectly in a springform pan. This will keep your cake from getting stuck. 3. Mix wet and dry ingredients in two separate bowls. 4. Sift dry ingredients into the wet mixture and fold in. Do not over mix. Pour mixture into the pan and smooth out. 5. Bake at 350 degrees for 45-50 minutes. Once cake is cooled, top with rooibos candied oranges (recipe will be in the link in bio) or simply powdered sugar.

follow @outtathepantry for more recipes. Do you

follow @outtathepantry for more recipes. Do you want the full recipe? These blood orange scones are vegan, gluten free and absolutely beautiful. #scones #bloodorange #glutenfree

follow @outtathepantry for more recipes. This vi

follow @outtathepantry for more recipes. This video has been in the drafts since I last visited Atlanta. It was an amazing week developing recipes and foraging in the woods with @riyahniko. The pecans from my bourbon pecan pie and candied mushrooms recipe below are from that trip as well. Here’s a quick pine soda recipe for those interested in making homemade “sprite.” Be sure to always triple check your identification when out foraging for goodies! Not all pines are edible!Ingredients:1 cup of cleaned and chopped edible pine needles1-2 cups of sugar (adjust depending on size of jar) water to fill jar Whole spices, berries, or citrus (optional flavorings) Directions: Place all of your ingredients in a pressure safe container. Although not shown in the video letting your ferment sit in a jar covered loosely with a cheese cloth or tea towel before bottling for a day or two can help ensure fermentation (bubbling). Afterwards place the mixture in a pressure safe bottle for 2-3 days and check for bubbling. Place in the fridge to halt fermentation and enjoy your homemade sprite. This “recipe” is just a starting point, foraging/experimentation is about creativity and having fun. #pine #pineneedles #naturalsoda

follow @outtathepantry for more recipes. Easy de

follow @outtathepantry for more recipes. Easy dehydrated citrus wheels. These are so simple to make without a dehydrator. All you need is citrus, a baking sheet and an oven or convection toaster! Preheat oven to 200 degrees, slice citrus 1/4 inch thick and place on a parchment lined baking sheet. Bake for 4-6 hours or until moisture is completely gone and they are brittle to the touch. Use these as garnishes for cocktails, mocktails and even around the house for a pop of color. Recipe on my website now, link in bio ✨#dehydratedfruit #citrus

🚨🚨 outtathepantry.com 🚨🚨 NEW WEBSITE

🚨🚨 outtathepantry.com 🚨🚨 NEW WEBSITECheck out the link in my bio to keep up with Outta The Pantry recipes, blog entries and tips and tricks🧑🏽‍🍳From my pantry to yours, Www.Outtathepantry.com

Fermented maví and jamaica drink. Recipe below te

Fermented maví and jamaica drink. Recipe below text. My amazing sister gifted me Diasporican by eatgordaeat for Christmas. The very next day, I began working on this recipe! I can’t wait to try more recipes from this book as well as share my own vegan PR dishes.I grew up drinking jamaica and maví, but only the first satisfied my senses. What I never had, until this recipe, was a drink that combined the two. It makes a world of a difference. I’ve tweaked this awesome recipe in a couple of ways. First, I added cinnamon, star anise, fennel and bay leaf. Next I increased the amount of sugar (maví can be very astringent but this is purely optional). l also fermented the drink with slices of organic ginger! This recipe does not involve the use of a ginger bug so this fermentation took about 2 weeks. Notice the clip with the fuzzy ginger. I included this to show a really common fermentation mistake. In my second bottle, I left more than 1 inch of head space, or air, in my bottle and this created the perfect breeding ground for unwanted bacterial growth. I know this bottle was unsafe to drink because the mold was white and green as well as only on the pieces of ginger. Unfortunately, I had to discard that bottle. I should have chosen a smaller bottler or filled the remaining space with purified water (simple mistake). Ingredients: Diasporican original “Maví and hibiscus cooler” recipe A couple pieces cinnamon 1 huge bay leaf or 3 small ones 2 1/2 cups organic cane sugar 3-4 star anise 1 teaspoon fennel seeds 3 thumbs sliced organic ginger To ferment:Let the infusion cool completely before transferring to a large sterile container to sit in for a few days. Place a cheese cloth or kombucha cap on this container to allow airflow but not contaminants. After 8 days transfer to sterile pressure safe containers. Add slices of organic ginger. After 8 more days pop open your bottle and enjoy over ice. I burped my bottle once during this entire process.

This rutabaga deli “meat” sandwich is the perf

This rutabaga deli “meat” sandwich is the perfect combination of spicy, sweet & umami. Rutabagas are a cross between turnips and cabbage with a sharp flavor, similar to potato, that becomes sweet after cooking. I was gifted these awesome rutabagas and felt this was the perfect way to use them all up. Ingredients 3 rutabagas (this makes a lot of slices)4 tablespoons of soy sauce (seems like a lot but this is a lot of rutabaga) 2-3 tablespoons of your favorite chili oil, I used chiu chow 2 teaspoons black or red wine vinegar 2 teaspoons sugar 2 tablespoons tahini 3 tablespoons boiling hot water to thin tahiniA couple dashes of Worcestershire (optional; Annie’s makes a vegan version) Pepper to taste Coconut or olive oil for greasingSandwich toppings:Vegan mayonnaise Persimmon jam or any sweet jamAny salad greens Pickled vegetablesCombine all spices and seasonings in a bowl, whisk well to combine. Thinly slice the rutabaga with a knife or better yet, a mandolin. In a deep dish, evenly layer the slices and ensure each is covered with marinade. Let marinate 4 hours up to overnight. Preheat oven to 350 °F. Grease a baking sheet and evenly place each slice. If you would like the slices to have a soft center, cover for the first 15 minutes. Bake uncovered for an additional 15 minutes. Spread mayonnaise and persimmon jam on buttered toast. Assemble sandwich with lettuce, pickled vegetables and rutabaga slices. Enjoy!#veganrecipe #rutabaga #vegansandwich #sandwiches

Interested in making your own coconut milk & flour

Interested in making your own coconut milk & flour?Ingredients1 dry coconut (yields about 2 cups of coconut meat)2 cups watera cheese cloth or strainerCarefully crack open your coconut and pop out thecoconut meat. Peel the outer brown skin with a vegetable peeler or knife.Blend equal parts chopped coconut meat and water onhigh speed until smooth. Transfer to a cheese cloth orstrainer and begin to squeeze as much of your coconutmilk out as possible. At this point you have homemadecoconut milk!To make coconut flour transfer the coconut pulp to abaking sheet and spread out evenly. Bake at the lowesttemp setting on your oven, usually 150-175°F and checkafter 40 minutes. Check every 10-15 minutes until it feels completely dry.Let cool completely before transferring to a food processor or blender. Blend for 1-2 minutes until the pulp becomes a fine powder. Store in an airtight container in your refrigerator.#coconutmilk #coconutflour #glutenfree

Do you have any tricks for choosing a good coconut

Do you have any tricks for choosing a good coconut? #coquito #coquitotradicional #caribbeanfood #coconut

Immune boosting mushroom gummies Part 2!Ingredie

Immune boosting mushroom gummies Part 2!Ingredients:1 cups amber jelly and wood ear mushroom1 cup sugar1 cup freshly squeezed orange juicethe juice of two lemons2 tablespoons grated gingerIn a medium saucepan combine orange juice, sugar andginger until it becomes a thick sauce. A great way to tell if your sauce has thickened is to run your spoon or spatula across the pan. If a line forms across and remains visible your sauce has thickened. Once your mixture has thickened add in your mushroomsand make sure they are evenly coated. After a few minutes transfer mushrooms to a sheet pan and brush on your extra liquid.Bake at 170 degrees Fahrenheit for 30 minutes. After 15minutes flip each gummy over. After they have completely cooled down enjoyed enjoy them as is or use them as a versatile garnish.

Vegan Pecan Pie (Egg & Corn Syrup Free) This del

Vegan Pecan Pie (Egg & Corn Syrup Free) This delicious roasted pecan pie recipe was born out of a foraging adventure in Atlanta, Georgia. Shelling pecans is a peaceful practice and was a great way to spend my afternoon. For those who want to avoid the chore of cleaning up fallen (and unusable) fruits and nuts, baking a pie is a simple and delicious solution!Ingredients: 1 ½- 2 cups roasted raw pecans (set aside a few whole pieces for garnishing)1 cup packed light brown sugar2 tablespoons ground flaxseed1-2 tablespoons water (reserve 1tbsp in case the mixture is too thick)Frozen pie crust of your choosing 1 teaspoon vanilla ¼ cup of melted unsalted butter¾ cup maple syrup (1 cup if not using honey)¼ cup honey (optional)¼ cup of bourbon (optional)1 teaspoon of cinnamonIf using a premade pie crust, follow the baking instructions on the packaging. Place shelled pecans in a single layer across a large baking sheet. Toast pecans for 15-18 minutes at 350 degrees Fahrenheit until the color deepens and you can smell the aroma of toasted nuts.In a small bowl,combine ground flaxseed and 1 tablespoon of water. Mix until thick but runny. There is absolutely no flaxseed taste! In a medium sized bowl combine all other ingredients. Quarter cup of honey can be replaced with maple syrup. I blended my mixture for a smoother consistency. Finally, fold in your toasted pecans to your mixture. Bake at 350 degrees for 45-50 minutes. Let cool completely before slicing. Top with vanilla ice cream, or serve as is and enjoy!#pecanpie #veganpecanpie

Follow @outtathepantry for Part 2 of Immune boosti

Follow @outtathepantry for Part 2 of Immune boosting mushroom gummies.These are made with orange, very fresh ginger, Amber jelly (exidia recisa) and wood ear mushrooms (Auricularia auricula-judaeorange). @blackforager has a wonderful identification video on her page. Part 2 will include a video tutorial and written instructions on how you can also make these immune boosting gummies, even if you don’t have a forest near you!When my sister told me she had some ginger that wasready to come out of her garden I knew I wanted to make something exciting with it, but wasn’t quite sure what. So when our quiet walk through the woods turned into a surprise foraging trip, I knew I wanted to make some mushroom gummies. Make sure to always triple check your identification!!(Photos of the woods eat mushrooms are in my highlights!)#mushroomrecipes #mushrooms #recipedeveloper

Apple rose tart with caramel drizzle anyone? #ap

Apple rose tart with caramel drizzle anyone? #applerose #applepie #vegan #veganchristmas

🇵🇷 Let’s make some Vegan Coquito! Recipe b

🇵🇷 Let’s make some Vegan Coquito! Recipe below. If you get a chance to try this recipe please share and tag @outtathepantry ❤️Ingredients: 1 cup of evaporated non-dairy milk (I do NOT recommend evaporated coconut milk) 2 cups (1 can) of coconut milk 1 1/2 cups (1 can) of coconut condensed milk 1/4 - 1/2 cup or more of cream of coconut (I personally don’t add the entire can because it can be too sweet)1-2 cups of Rum (depends on how spicy you feeling 🔥)1 teaspoon or more of Nutmeg 1/4 - 1/2 teaspoon of Cloves1 teaspoon or more or Cinnamon 1 teaspoon or more of Some good vanilla Combine all ingredients in a large bowl using a whisk or a blender on low speed. Keep in mind evaporating milk takes a bit of patience. I hope you get to try some coquito this holiday!#vegancoquito #coquito #puertorico #bacardicoquito #coquitoseason #holidaydrinks

Presenting vegan coquito. I’m happy to share my

Presenting vegan coquito. I’m happy to share my first post! Stay tuned for the recipe ❤️Thank you to all those who ordered our vegan coquito for Thanksgiving! This is the perfect drink to celebrate and enjoy the holidays with your friends and family. #vegancoquito #coquito #puertorico #bacardicoquito #coquitoseason #holidaydishes #holidaydrinks #foodandwine

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