Posts Tagged With: leftovers

Rusk

Bread and crackers which are too old for the table, may be used for this. Dry them thoroughly in an oven; when dry, break in a mortar and grind coarsely in a hand or coffee mill. It can be eaten when soaked in milk or warm water, and is relished by almost every one. This is a standard article for the table.

From Health, or, How to Live (1865) by James White

(Please note that this was written in the 19th century/1800’s. Of course, I would recommend vegan milk.)

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Sweet Potato Jin Deui

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Quinoa Chia Cereal & Olive Crisps

Yesterday (Sabbath) we had some cooked quinoa and raisins left over from breakfast the day before. I added it to my chia seed cereal and poured some more soy milk over it. It was delicious.

Today for lunch I finished off some leftover peas and brought out some old rye crisp bread (at least 3 months past the sell-by or best-by date, but still edible), poured some olive oil over it, added thyme, oregano, sweet basil, and salt, and sliced up some leftover olives (not the bitter spanish olives). I try to go for the lightest/least bitter olive oil. It was still a little bitter, but the thyme and maybe sweet basil and salt helped to sweeten it/make it less bitter. The meal was satisfying (with an energy bar for dessert), and the oil and herbs and salt help to make the crackers taste better/less stale.

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Vegetable Soup

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Potato Pancakes

I also call them “potato patties”. These are different from the ones that I make from shredded potatoes, because they use leftover potatoes, mashed.

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Random? Leftovers

Today was leftover day, again. I was going to cook up a beet (though I wasn’t so sure I would actually eat it today) and found that it had already rotted (and it was starting to stink up my fridge, too, I think)—yuck! Should have cooked it earlier.

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Steamed Rice and Vegetables

Today is leftover day. I had made a vegetable stir-fry and boiled rice for lunch a few days ago, and a quiche/oven-scrambled tofu yesterday. I was thinking of eating one or the other this morning, but had only a few minutes and not much motivation, so a grapefruit and a banana was my breakfast (which reminds me that I want to try making some grapefruit peel and orange peel candy tonight, if I have time).

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Oatmeal

Oatmeal is a good way to start your day. It is easy to make, filling, and can be enjoyed in a variety of ways. You can boil it, make baked oatmeal, use it to top a crisp, bake granola bars, form it into a patty with savory herbs and bake it, roll it with flour and boil it as dumplings, bake it into cookies, make no-bake cookies, granola, etc. Even peanut butter no-bake cookies made with honey instead of sugar can be a nutritional part of breakfast. Cliff uses oats in its delicious, filling, and nutritious energy bars. Whole grain oats are loaded with fiber and protein, and oats can help you to lose weight (everything in moderation). Here, I’ll be talking about a bowl of oatmeal for breakfast and just a few healthy and delicious ways to enjoy it.

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Lentil Loaf

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Pierogi

I have eaten and enjoyed pierogis since I was a child (or at least I think I was a child when I had my first pierogis. My first clear memory of pierogis is eating them smothered in spaghetti sauce). I recommend melted vegan butter or olive oil and garlic instead. While spaghetti sauce is okay, it may tend to overpower the flavor of the pierogis. Vegan butter and/or olive oil doesn’t, but instead enhances the flavor. Continue reading

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