Waste Not Want Not Wednesday: Very Veggie Fried Rice

When I made this for lunch recently, Jonathan, my 2 year old son said, "Like this meal." That's great news for me. This lunch dish was composed primarily out of leftover ingredients I wanted to use up when I cleaned out my refrigerator.

You could make this for lunch, as we did, as a side dish at dinner, or keep some in the refrigerator for a nourishing snack. It reheats well, though I think it's yummiest fresh from the pan.

Very Veggie Fried Rice
serves 4-6, depending on appetite!
1 cup frozen peas

1 large carrot (or 2 small), diced fine
1 large celery stalk, diced fine
(alternatively, use up to 2 cups of leftover veggies. You may need to adjust the seasoning if you choose to do this)

2 cups leftover cold cooked brown rice
1/2 cup green onions, white and green parts, minced
2 tablespoons hoisin sauce
1 tsp five spice powder
1/2 block tofu, or, leftover tofu from another meal
1 tablespoon grated ginger
3 large cloves garlic, chopped
2 tsp low sodium soy sauce
low sodium soy sauce or Bragg's Liquid Aminos to taste
chopped peanuts, chopped cilantro, and Sriracha (optional) to garnish
1-3 tablespoons oil, for the pan

To keep this lower in fat, use a large non-stick skillet or wok. That will significantly reduce the amount of oil necessary to "fry" your rice.

Squeeze the excess moisture from your tofu and break into medium chunks on a plate. Sprinkle tofu crumbles with five spice powder and soy sauce. If you are using leftover tofu, skip this step, and add the five spice powder when you add the garlic and ginger.
Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. Add the chopped garlic and ginger. Saute for about 30 seconds, just until cooked. Be careful not to burn! Add the chopped celery and carrot and cook until softened, about 4-5 minutes. Add the tofu and cook until heated through, about 2 minutes. At this point, add more oil to the pan, if necessary. Add the cold brown rice and cook until hot, stirring often. Stir in the hoisin sauce and green onions. Check the seasoning. Add Bragg's if it needs more salt.
Serve in bowls, garnished with chopped peanuts and cilantro. For those who (like me) like it spicy, drizzle with Sriracha. This would probably be great with a wedge of lime, too!

Waste Not Want Not Wednesday: the Brinner Edition

I've been looking for ways to use up leftover ingredients. You know, when you buy a bunch of green onions, but could only use up the dark green tops? Or when you have half an onion and a metric crap-ton of leftover baked potatoes in the refrigerator? Or half a bunch of kale? or half of a bell pepper? or five slices of bread left in the loaf? Or whatever...

Whenever I throw away leftover ingredients that have spoiled because I couldn't figure out how to use them, it always brings to mind the saying that my Grandma (and probably every one else's grandma) used to say: Waste not, want not. 

Welcome to my first post celebrating that frugal concept!

Tofu scramble, soy chorizo hash, biscuit

Breakfast for dinner, or Brinner, as it is affectionately known in our household, is a classic standby on days when I don't feel like cooking. The whole meal whips together very quickly, and easily utilizes leftover ingredients. The skillet potatoes and scramble are both great ways to use up leftover veggies and herbs. Try throwing in broccoli, onions, kale, sweet or hot peppers, or asparagus. Serve with toast or biscuits. Fresh fruit or juice would make this a complete meal.

Tofu Scramble

serves 4

1/2 tsp liquid smoke

1/4 tsp turmeric

1-3 tablespoons low sodium soy sauce (to taste)

1-2 tablespoons nutritional yeast

1 tablespoon ketchup

1/3 cup green onions, chopped

2 cloves garlic, minced

1 block extra firm tofu, squeezed of excess moisture

up to 1 cup leftover veggies

1 tablespoon oil

salt and pepper to taste

Mix liquid smoke, soy sauce, ketchup, turmeric, and nutritional yeast in a small bowl. Crumble tofu into medium sized chunks onto a plate or into a bowl. Add seasoning mixture and stir well to combine. Heat oil in a nonstick skillet over medium high heat. Add the garlic and saute for about 30 seconds, until just cooked, taking care not to burn. Add the seasoned tofu. Cook, stirring often, until hot and browning slightly. Add in your veggies and saute until hot. Toss in green onions, season with salt and pepper to taste, and serve. 

Skillet Potatoes with Soy Chorizo 

serves 4-6

1/2 link Trader Joe's soy chorizo

1/2 onion, chopped

4 cloves garlic, chopped

4 cold baked potatoes, chopped into 1/2" pieces

1 bell pepper (any color), chopped

up to 1 cup leftover veggies

1-2 tablespoons olive oil

salt and pepper to taste

In a heavy skillet, preferably cast iron, heat oil over medium high heat. Add the onion and garlic and saute until soft. Add the potatoes and cook, stirring every few minutes, until golden brown. Add the chorizo and leftover veggies, and cook for about two minutes. Add the bell pepper. Cook, stirring often, until the pepper is crisp tender. Season to taste and serve. 

Aloo Gobi

This is probably not a very traditional Aloo Gobi. I don't actually know. What I do know is that I love it, and it tends to go pretty quickly whenever I serve it. I like to garnish it with fresh tomato, cilantro, and caramelized onions. To make it less spicy, reduce the amount of chili, starting with the cayenne.

One thing that is important to note: you really want to do all of the prep before you begin cooking. Have the ingredients, especially the spices, close to your pan. Read the recipe through a few times, and make sure you understand the order of operations :)
Happy cooking!


Aloo Gobi
makes a whole bunch
1 medium head of cauliflower, washed and trimmed and cut into medium florets
3 large russet potatoes, peeled and cut into 1 1/2 inch chunks
2 Tablespoons shredded ginger
2 cloves of garlic, chopped
1 (or more) jalapeno or serrano chilis, diced
4 bay leaves
1 teaspoon cumin seed
1/4 cup water
1/2 teaspoon turmeric
5 teaspoons ground coriander
1/2 teaspoon cayenne
2-3 Tablespoons oil for cooking
1/4 cup of water, plus more if needed

Garnish:
1 tomato, chopped and set aside
1/2 cup chopped cilantro, set aside
1/2 large onion, diced

In a small bowl, mix turmeric, coriander, cayenne, and 1/4 cup of water to make a spice paste.

Heat a deep pot over medium high heat. Add oil. Drop one cumin seed in the hot oil. If the seed cracks, add the cumin seed and saute for about 30 seconds.

Add the ginger, bay leaves, jalapenos, and garlic. Saute for another 30 seconds to one minute, just until cooked. Do not burn the garlic or the ginger!

Add a little more oil if your pan seems dry. Next, add the spice paste and stir until the spices and the oil begin to separate. Add the cauliflower, potatoes, about 1/4 cup of water, and salt to taste. Stir well, then cover the pan. Cook over medium high heat for about 20 minutes, until the cauliflower and potatoes are fork tender. Stir every 3-4 minutes. Add more water as needed if things begin to stick.

About ten minutes into cooking, heat a skillet over medium high heat. Add a dollop of coconut oil (or veggie oil of your choice). Add the chopped onions and season with salt to taste. Saute until the onions begin to be caramelized. They should be tender all the way through, and a lovely golden brown. Taste and add more salt as needed.

When the cauliflower and potatoes are tender, pour into a serving bowl. Toss it gently with the onions, diced tomato and cilantro. Serve with hot rice or chapati.

Cabbage Salsa and Cilantro Mayo Sandwich Toppers

To find the recipe I used for Curry Burgers, check out the (very awesome) website theppk.com. It's a great way to use leftovers, and I think we'll be using this basic recipe to make veggie burgers out of many of our leftover legume based stews. For the record, my 2 year old son loved the burgers but hated the curry we used to make them. For some reason he thought they were chicken nuggets...

This is my master recipe for Cabbage Salsa (or, Citrusy Coleslaw if the concept of salsa with non-tex-mex cuisine offends you). My family started out using this as a taco topper (using the tex-mex variation), but it soon moved to burger topper, and even a side salad. We eat this several times per month, often with tacos, but with a few variations, it's super good with many other cuisines as well (such as Indian inspired flavors!).

For full disclosure, I found a handful of recipes for cabbage salsa online and tweaked it to my own liking. It's been so long that I don't know which recipes were the specific inspirations for this, so I can't credit any of them.

Cabbage Salsa, Basic Recipe
3 cups shredded cabbage or prepackaged coleslaw mix (which is what we used for the batch pictured above)
2 cloves garlic, minced
1-2 limes, juiced (this will vary by the lime--Most of the time I only need 1)
1 bunch of green onion tops (green parts only), chopped
1/2 cup chopped cilantro
salt and pepper to taste

Tex Mex Variation:
1 jalapeno or Fresno chili, minced
1 tomato, chopped fine
dash of ground coriander and cumin, to taste

Mix all of the ingredients in a large bowl and toss well to combine. The lime flavor will be most sharp if served right away. Or, you can let this rest in the refrigerator for 30-60 minutes to let the flavors blend. The cabbage will soften slightly if you do this. We eat the leftovers the next day, but because it is wilted by that time, we frequently toss fresh shredded cabbage in the mix to reintroduce the crunch factor.

Cilantro Mayo
1/2 cup vegan mayo
2 Tablespoons minced green onions
3 Tablespoons finely minced cilantro

Stir ingredients together and serve. This works best served immediately. Great flavor for tex-mex, Indian, or North African flavors (think chili burgers, curry burgers, or falafel). This was pretty much essential on our curry burgers, especially with sliced tomato. It kicked them up from good to great.

Green Beans with Spring Onion Almond Pesto

This was one of those recipes that came together purely on accident, when dinner was almost finished, but I decided that the side dish needed just a little more oomph. In this case, the side was steamed green beans. And this recipe provided excellent ooph. This pesto whips together very quickly and is very flexible. Feel like more garlic and less green onion? Go for it. Want less crunch? Leave out some almonds. You can add more or less olive oil, change the type of oil, substitute broth--seriously, go nuts. No pun intended. Or was it?!

I recommend making this in either a food processor, or what I used, a 4 cup capacity "food chopper" (read: compact food processor). I like my Cuisinart 4 cup food chopper, but I'll write more about that awesome little tool later in some other post. A blender would probably work, too, in a pinch, but I have had issues with uneven processing when using a blender to make any kind of pesto. Unless you have a Vitamix, in which case you are awesome and I'm totally jealous.

Anyway, getting down to business....

Green Beans with Spring Onion Almond Pesto
Makes about 3/4 cup of pesto for 1 pound of green beans


3 green onions, trimmed of the fangly rooty bits at the bottom, and cut into rough 1" chunks (it will process better this way)
2 cloves garlic, peeled (smaller cloves will produce a less "hot" garlic flavor)
1/3 cup whole almonds
1 1/2 teaspoons balsamic vinegar
2 tablespoons-1/4 cup olive oil
salt and black pepper to taste
1 pound green beans, trimmed

Toss the garlic and green onions in the bowl of a food processor. Process until the garlic is chopped relatively evenly. Add the almonds, vinegar, and olive oil. Process again until the ingredients begin to come together to form a paste. I left my almonds somewhat coarse, rather than smooth, to preserve the lovely crunch of almonds, but if you like a smoother texture, continue processing until it reaches your desired consistency. Season with salt and pepper to taste.

In a steaming apparatus (I use a bamboo steamer with lid over a pot of boiling water), steam the green beans until they are easily pierced by a fork, but haven't lost all of their crunch. Time will vary based on your green beans (and probably your altitude, or whatever). In a large bowl, toss the hot green beans with a few tablespoons of the pesto. Add more pesto until it reaches the flavor and texture that you like best. It may take quite a bit of tossing to coat all of the beans with the nutty, herby mix. But it's so worth it. Enjoy!

Three Bean Chili

I didn't actually watch most of the Superbowl. To be honest, I don't know anything about football, except that the men wear bright spandex and throw around an oddly shaped ball. I watched it to see Madonna's halftime show, which was actually pretty cool. 

Anyway, the Superbowl is always a time for chili and chicken wings, and since I am a vegan for the most part, I don't do chicken wings (and, Martha Stewart has the right of it: if we eat so many millions of chicken wings on Superbowl Sunday, what happens to the rest of the poor bird?!). Here is the chili I made. I was looking for a pretty chili that didn't have the usual deep, dark, spicy flavors. I like those flavors, but I also like to change things up.

So I did. 

This chili is bright. Like, a punch in the face from the sun after a long, rainy Seattle winter bright. It's also sweet, because of the roasted veggies, and well spiced, though you can always add or remove jalapenos to your liking. If you want to alter the heat, don't mess with the chipotle. It's there as a flavor component, not as a heat element. Without it, your chili will be a less awesome. Instead, substitute milder chilies for the jalapenos, or just leave them out. No big deal. 

Three Bean Chili 

serves 6

1 lb total weight of Anasazi, Black, and Great Northern beans soaked for several hours, cooked until soft, and drained (in a pressure cooker, 15 psi for 12-14 minutes)

2 medium red bell peppers, roasted, peeled, and chopped into half inch chunks

1 medium yellow onion sliced into 1/2" rings

1-2 jalapenos, or hot chilis of choice, roasted, peeled, and minced.

1 medium yellow onion, diced

3/4 lb ripe tomatoes, cut into large chunks

3 cups water or veggie broth

2 Tbsp tomato paste

1/2 of 1 chipotle chili**

1/2-3/4 tsp cumin seed

1 1/2 teaspoons ground coriander

1 heaping tablespoon chopped fresh garlic (about 4 large cloves)

1-3 Tbsp olive oil, coconut oil, or combination

salt to taste

green onions cilantro for garnish

Serve with whole grain tortilla chips, cooked rice, or sourdough rolls

Preheat broiler and place oven rack into lower 1/3 of oven. Line a sheet pan with aluminum foil. Lay out the onion ring slices and brush or spray lightly with olive oil. Put in preheated oven and cook until onion is lightly charred in places and softened most of the way through, around 7-10 minutes. Remove from oven and allow to cool until you can handle them without melting yourself (I often skip this step, but only do so at your own risk!). Chop them up into little pieces, picking out any bits that went black instead of lightly charred (the outer rings are usually the ones that get burned in my oven. Also, I tend to forget about things in the oven, so yeah...)

Heat a large pot over medium to medium high heat. Add oil. When it is fragrant, add the fresh onion and sautee until the onion is starts to go transluscent. Add the garlic and cumin and cook until the onion is fully transluscent. Add the chopped charred onion at this point, and cook until it is fully softened. Add the chopped fresh tomatoes. You want the heat fairly high for this part, so you may need to turn it up. Cook the tomatoes until they break down and no longer smell raw. Allow much of the water from the tomatoes to reduce. Continue to stir often so that nothing burns to the pan. You want to reduce the liquid, not scorch it. Add the roasted chilis, the chipotle, and the beans. Stir. Add the water, ground coriander, and tomato paste. Allow to simmer on the stove for 15 minutes or so, long enough to let the flavors mingle, but not long enough to break down the vegetables. Season with salt to taste. Turn off the heat and let the chilli cool off for another 15-20 minutes. This step seems stupid, but it was important for letting the flavor develop. Stir and adjust seasonings if necessary. I liked this best served with rice and garnished with green onions.  

**I'm talking about canned chipotles that come in adobo sauce near the Mexican foods in your grocery store. Since most people don't just eat an entire can of these babies in one meal, I like to toss the remainders in a sandwich bag in the freezer. I shave off what I need, when I need it. This method is great because it's easier to chop them when they're frozen, and the plastic bag protects your skin from the capsaicin in the chili. If you've ever rubbed your eyes after chopping chilies, you know all about capsaicin. (If you don't know all about it, you shouldn't chop chilies and rub your eyes to find out what all the fuss is about. Your life will suck for a couple of hours.)