Leftovers Made Lovely: 3 Recipes for Left Over Veggies
Leftovers got you down? No need to stress over the short life of your favorite fruits and veggies.
While one of the hardest parts of including fresh fruits and vegetables into your diet on a daily basis is that these foods only last so long in the fridge. And who likes to throw away good food? We’ve got the solution to this quandary. Here’s a few great ways to use up those tasty foods, before they turn on you.
Leftover Sweet Potatoes. Once you boil, or bake ‘em, sweet potatoes can store in the fridge for quite a while. But when you see that time is running out, go a head and add these savory spuds to your menu with sweet potato pancakes.
Here’s the recipe:
- Sweet potato leftovers, mashed
- 1 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons honey
- 2 cups milk
- 4 teaspoons melted butter, and enough to grease the skillet
- 2 whole egg, or egg substitute
- 1 teaspoon fresh ground cinnamon
- Pinch of nutmeg
In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with fresh honey, nut butter, or maple syrup.
Leftover Veggie Medley. Ok, so you’re scanning the fridge and you notice you’ve got some bell peppers that have seen better days, the Kale is wilding, hmm an onion, an eggplant is on it’s last legs and you’ve got no idea what to do with this strange combo. Guess what? It’s veggie taco night.
Here’s the recipe:
- 2 cups cooked quinoa (I used a mixture of pearl and red quinoa)
- All of your leftover veggies sliced, and diced (cooked until tender, but crispy)
- 1/4 cup sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh herbs
- 1 tablespoon chili powder
- 1 cup (or just use one 15-ounce can) of black beans, rinsed and drained
- 2 tablespoons low-sodium soy sauce
- Lowfat cheddar cheese
- Pinch of sea salt
- Soft whole grain tortilla shells
1. Cook quinoa per directions on the box, and set aside.
2. Heat the oil in a sauté pan over medium heat until shimmering.
3. Add the veggies, herbs and spices and cook for about 3-5 minutes, stirring frequently.
4. Add the cooked quinoa, black beans, soy sauce, and mixing to thoroughly combine.
5. Reduce the heat to low and let simmer.
6. Assemble each taco as desired.
Leftover Kale. Ok, so you got a little excited and overstocked on kale. But now it’s going bad and you’re getting bummed. Here’s how to extend the life of your favorite leafy green… make snackable kale chips and take them on-the-go!
Here’s how to make ‘em:
- Leftover kale, washed, and stems cut off
- 1 teaspoon extra virgin olive oil, coconut oil or sesame oil
- 1/2 cup shredded Parmesan cheese
- Fresh herbs chopped (cilantro, basil, rosemary or any of your favorites)
- 1 fresh lemon
- Pinch of cayenne powder
- Dash of sea salt
1. Preheat oven to 350°F. Coat large baking sheets with oil.
2. Wash and thoroughly dry kale, and fresh herbs. Remove the leaves from the thick stems and tear into bite-sized pieces, and chop herbs finely.
3. Place in medium-sized bowl and squeeze fresh lemon juice onto dried leaves for cleansing, and extra flavor. Then drizzle with olive oil, add sprinkle of salt and other spices. Toss.
4. Place on baking sheet and bake about 5 minutes. Then turn and move them around for even crisping.
5. Top with shredded parmesan cheese, keeping a close eye, as you bake for an additional 5 minutes or until the edges are crisp but not burnt. Cooking times will vary.
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