Everyone knows that leftover's can make the best meals, and a lot of vegetarian-vegan dishes are best the day AFTER they are made.
These 2 recipes cover all these bases really well they can be served as an entree for 2 persons or a side dish for 4
Carrot "Casserole"
Preheat oven 375F middle shelf
2 cups boiled/steamed carrots,(or parsnips, potatoes, yams,yucca, turnips) drained and mashed
2 cups cooked brown rice
3 tbsp minced onion
1/2 cup sliced mushrooms (optional)
2 cloves garlic smashed and minced
1 cup grated cheese
1 tsp dried thyme or tarragon
1 large egg beaten
1 cup milk (or veg. stock or water)
1/2 tsp sea salt
1/4 tsp ground black pepper
3tbsp butter
Mix everything together except the butter, to combine.
Turn into a shallow buttered oven proof dish and dot with the butter.
Bake in oven for 30-35 mins uncovered.
Remove from oven and wait 10 mins before serving to allow contents to settle.
Cooked Cauliflower/Broccoli Salad
1/4 cup olive oil
1tbsp vinegar or fresh citrus juice
1/2 tsp sea salt
pinch sugar
1/2 tsp mustard
2 tbsp minced onion or scallions
1/2 tsp ground paprika
ground black pepper to taste
hot sauce to taste(optional)
Mix all of the above in a jelly jar and shake well ..allow to marinate for 30 mins or overnight before dressing vegetables.
2 cups cooked cauliflower or broccoli (steamed/boiled) in florets
1 cup cooked green beans or other vegetable of choice (cooked or raw)
1/4 cup minced olives (optional)
Toss the vegetables in the dressing and allow to marinate for 1hour+
Drain and serve on torn, crisp lettuce leaves and garnish with minced parsley or cilantro (1/2 cup)...pass extra dressing (the marinade from the vegetables) round on side
Also not all great meals need to be expensive...all the celebrities and multi-millionaires I have worked for in the past 4 decades understand this..so splurge on great wines, olive oils and GOOD LIVING and save pennies by not wasting food.
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