TRASH SOUP - soup made of vegetables you saved from the trash!
Today's version features radish tops and Romanesco/broccoli stalks & leaves. Just add a base of onion/carrot/celery/garlic and some potatoes for creaminess and you are good to go ☺️
Bad pic but quick, healthy and delicious lunch: leftover rice, kale and tofu from freezer microwaved with soy sauce, mustard, curry powder. Topped w tomatoes and light tahini.
Greens, baked potato, roasted cauliflower & sweet potato, cashews, hummus, chili sauce!
All the leftovers!
- Boiled carrots+tbsp hummus
- 2 tbsp curry
- Gram flour
omelettescramble - Steamed broccoli+cashew cream sauce
Leftovers sandwich
Yesterday (Friday) I was home late, too tired to cook and trying to avoid take out. Found some vegetarian lasagna in the freezer! Yay for leftovers!
Leftover potatoes + Greek yogurt + dill pickles + all the green herbs ♥️
Delicious quick lunch from yesterday: leftover dahl heated up in the oven in a wrap (crunchy!) + leftover roasted cauliflower with sweet chili sauce 😋
And today's nice and rainy run.
Sunday we did a spontaneous BBQ even though I didn't have much in the house (which is not true 99% of the time lol) . But those situations often lead to new and interesting combinations!
I had a bunch of radishes lying around of which the greens I had already used up in a curry (recommend!). I felt like tzatziki and since we didn't have any cucumber decided to use the radishes. Added dill. It was a great topping for our BBQ baked potatoes!
I also used mandolin to slice up bulb of fennel. No dressing needed. So flavorful. Summer in your mouth.
We also grilled Romaine lettuce. After grilling I added a delicious dressing of red wine vinegar, olive oil, and chopped garlic, shallots, capers and parsley. Super yum!
The leftover radish tzatziki and fennel I threw together with some extra rice vinegar and today I had it on a ww pita, like fatoush. 😊
Rekindled my cooking vibe, lol.
Rice salad inspired by Nonna: brown rice, hummus, roasted bell peppers, pickled red cabbage and capers. 💜
I don't really meal prep at the moment, I just make some extras at dinner time so I can mix-and-match side dishes to make a lunch. This is how I did it this week:
- Monday we had stir fry with rice so I cooked some extra rice which I used for today's salad. Wednesday I added the rice to some miso broth with tofu and veggies. Sometimes I use the cooked rice to make porridge for breakfast.
- The stir fry consisted of Chinese cabbage of which we saved some raw to add to salads or soups.
- Tuesday I baked some falafel and simultaneously roasted some sliced bell peppers which we added to our wraps. Today I added them to my lunch.
- Still have a huge jar of homemade red cabbage pickle in my fridge which I can add to soups, stir fries, sandwiches, salads, wraps, anything really!
I like doing it this way because then I don't have to eat exactly the same lunch every day.
Had some leftover spring onions, Turkish green peppers, half a broccoli + stem and half zucchini lying around in my fridge. Sautéed it with garlic.
Also had an opened can of cannelini beans which I blended with water, nooch, corn starch, mustard, turmeric, salt, pepper and some rice vinegar.
Put it all together, baked in a hot oven for 15 min and tadaaaaa: creamy, healthy vegan quiche.
Dinner was... a gingery soy sauce stir fry of all the leftover veggies we had (some spinach, onion, a few mushrooms, a carrot, a little bit of frozen broccoli, garlic, chickpeas). It was really good!
leftovers + tzatziki + pitas
LUNCH / lentils & leftover baked potatoes, and ketchup of course
This is the meal prepped lunch (lettuce, grilled veg, kale, rice, chickpeas & hummus) topped w nooch!