Last Night’s Leftovers Revamped For Lunch

 

leaves

Last night’s supper was a delicious Moroccan chick-pea stew over Israeli Couscous.  Today, I tossed the cold left-overs with some chopped organic romaine lettuce and some grated organic beets.  For dessert? A home-baked vegan carrot-cake cookie inspired by the Creamy Carrot Cake Porridge Recipe here at A Healthful Appetite.

I adapted my earlier cookie-recipe by adding carrots, raisins, lemon zest and some cinnamon and nutmeg.

If you’d like to make the Chickpea dish, the recipe is below.  I try to use only organic produce and spices as much as possible.  It really does make the difference!

Moroccan Chickpeas with Couscous

1 small onion, chopped

3 medium carrots, chopped

2 large tomatoes, diced

1 can organic chick peas, rinsed and drained

1 cup vegetable stock

3 cloves of garlic, minced ( I cheated and used 1 1/2 tsp. organic garlic from a jar)

1/2 tsp. each, cinnamon and nutmeg

2 tsp. cumin

1 tsp. turmeric

1/4 tsp cayenne

1/2 cup raisins

grated lemon zest – to taste

bunch of fresh cilantro, chopped

Saute the onion and carrots in E.V.O.O. until the onions are slightly soft.  Add all of your spices and stir-fry to toast them in the oil.  Add vegetable stock and cook for a couple of minutes, stirring to scrape up the bits of spices.  Toss in the diced tomatoes and garlic.  Cook for a few minutes.  Add the raisins and can of chick peas and stir.  Grate in the lemon zest. Add the cilantro and any extra spice if you wish to make the flavour stronger. Let cook on low until ready to eat.

Serve over pre-cooked Israeli, or regular couscous.

Enjoy!

 

Now, what will I have for supper today?

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Hash Tag – You’re it!

 

hashy

I remember my mom used to make a hash whenever there were leftovers. Usually this involved some round steak, or maybe some leftover roast beef. This was the stuff I ate first – to get it off my plate. I was never really a big lover of meat, and it was the crispy fried potatoes and onions that really tempted my young, developing palate. I was often one to raid the fridge for cold leftovers of stew, just to eat the potatoes, carrots and turnip!

I had a really nice fresh organic green cabbage in my own fridge this week, so I decided to use it to make a hash of my own. I also had some spicy Yves veggie Italian Brats (see my sidebar for link to their site).

I pulled out my wonderful Greenpan and started chopping up my ingredients. I’m not so much of a mise-en-place type as a chop-as-you-go-and-toss-in-the-pan gal. I work off-the-cuff generally.

Here’s how the recipe evolved:

(Kat’s Vegan Sausage Hash)

2 medium, organic potatoes, cut into eighths, covered with cold water and sprinkled with a dash of sea salt
(cook in pot until tender, but not mushy; drain, turn off heat and steam with cover on for a couple of minutes )

Meanwhile, chop your veggies:
1 medium organic red onion, quartered and sliced
(toss in the pan with E.V.O.O. to saute)
2 veggie brats, sliced into coins (fairly thin- you want them to brown and the edges to crisp)
(toss into the pan with onions – add more oil if necessary)

Note: keep stir-frying everything as you as add new ingredients

1/4 head of organic green cabbage, sliced
(added to pan and stirred with wooden spoon)

At this point I toss in about 1/2 tsp. organic red pepper flakes, ground in some organic black pepper, and tossed in about a tsp. of fennel seeds)

1 good-sized organic tart apple, chopped
(add to pan and stir to soften)

Chop steamed potatoes into chunks and add to pan. Toss in a little crumbled coconut bacon (I use Phoney Baloney’s because I haven’t got round to making my own).

Mix everything once more; sprinkle with a little Himalayan salt and serve.

Your turn! Let me know how you like it.

(I wish there leftovers for my lunch today, but sadly, there are not. ;-))