Ever feel like your body is yelling at you for vegetables?
As a family we got that message a few weeks ago. It had been a long weekend. Doug was away with friends and the kids and I were surviving.
Part of survival was a few too many meals out. They had been vegan – but certainly not plantbased!
Finally, by Sunday, when all the ballet and baseball and galavanting with friends was done, we decided we needed lots of whole foods — STAT!
In the fridge I had mushrooms, cauliflower, broccoli, baby potatoes, spinach and tempeh. What to do with that?
I ended up making a few things:
- I cut the baby potatoes in half, tossed them with salt and pepper and roasted them on parchment paper at 400℉ for 30-45 minutes.
- With the mushrooms I made mushroom gravy from the Engine2 Cookbook – adding in the tempeh for more bulk.
- I roasted the broccoli and cauliflower…same as the potatoes but only for 15 minutes.
To serve we put down a bed of spinach, put the potatoes and broccoli-cauliflower on top, then doused it all in the mushroom gravy.
Now part two of this story is that I was able to use the leftovers for two more meals! Which is a bonus.
The next day, Doug was home from the firehouse and I was working at home so I used the veg for lunch.
This time I took the already cooked broccoli-cauliflower and sauteed it with more garlic, lemon juice and spices.
I also toasted walnuts and pulsed with nutritional yeast and a pinch of salt. I mixed the vegetables and walnut mixture together and put it over the spinach and warmed up potatoes.
The lemon with the walnut-nutritional yeast added a nice flavor to the vegetables.
Finally, the next night, I had a hankering for a stroganoff and there was still a bunch of mushroom gravy left. However, growing up we used cream of mushroom soup, egg noodles and either beef or chicken in our stroganoff.
So I adapted the mushroom gravy, adding some soy milk (the kind from the shelf-stable carton), garlic (always), nutritional yeast, thyme and fresh parsley.
We added that to the Banza brand chickpea pasta – which you need to try – and it was a hit. Not a sniff left.
So moral of the story:
- get back to center after an indulgent weekend,
- make double batches of everything so there’s leftovers, and
- experiment – have fun in the kitchen with different foods and flavors.