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I often have leftovers in my fridge --- leftover veggies, vegan meat products etc ---- I really like to cook dishes out of leftovers, because it always amaze's me, what good dishes you can get out of it.
I also like it when it get's quick --- perfect for everyone in a hurry.
Enjoy my "leftover dishes"!
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I again had leftover veggies in my fridge and was in the mood for rice. I think I really turn to a fan of fried rice dishes.
The tofu for me, is the highlight! It was so great, I already have an Austrian dish in mind I will going to cook soon a similar way. This really, really was so good.
The leftover veggies I had in my fridge were:
half a kohlrabi, 1 zucchini and 1 small homegrown eggplant. I thought about to add mushrooms, but decided against it. This 3 veggies with the tofu are just perfect!
I actually didn't expect this dish to be that yummy, so I didn't take any step by step pictures. But doesn't matter - it is so easy to make anyway. First, here is what I used:
I cooked 1 cup of long grain rice (Uncle Bence), 1 zucchini - cubed, 1 small eggplant - cubed, 1/2 kohlrabi - cubed, 1/2 middle sized onion - chopped, 1 middle size clove of garlic - chopped, 1/2 tsp sesame oil and seasalt for seasoning --- for the tofu: 100g firm tofu - cubed, 2 tbsp sweet paprika powder, 1 tsp smoked paprika powder (I always use indian one), 1 splash Shoyu and 1 splash Sunflower oil.
Start with the tofu. Drain and cut into small cubes. Marinate with the paprika powders, Shoyu and oil. Set aside for 15 min in the fridge.
Cook the rice. I used 1 cup of rice and added 1,5 cup of water with a bit of salt. Bring to the boil and turn down the heat to minimum. Shut the lid and leave for 25 min. Don't open the lid!
Prepare the veggies.
Heat some sunflower oil into 2 different frying pans. One for the tofu, one for the veggies. In the tofu one add a bit more oil. Add the veggies in one pan and the tofu into the other. Fry the tofu until golden brown on each side. That should take approx. 10 min. When golden brown, turn off the heat, but leave the tofu still in the pan.
When your veggies are slightly golden, add the onion and garlic. Also the sesame oil and tofu. Bring all togheter and stir well. It is time for the rice. Add and mix all very well together. Add a little splash of Shoyu if you like. I also added a little bit of the tofu oil ... the paprika will give a really nice note to the dish.
Thats already it! Give it a rest of 5-10 min and ENJOY
The tofu for me, is the highlight! It was so great, I already have an Austrian dish in mind I will going to cook soon a similar way. This really, really was so good.
The leftover veggies I had in my fridge were:
half a kohlrabi, 1 zucchini and 1 small homegrown eggplant. I thought about to add mushrooms, but decided against it. This 3 veggies with the tofu are just perfect!
I actually didn't expect this dish to be that yummy, so I didn't take any step by step pictures. But doesn't matter - it is so easy to make anyway. First, here is what I used:
I cooked 1 cup of long grain rice (Uncle Bence), 1 zucchini - cubed, 1 small eggplant - cubed, 1/2 kohlrabi - cubed, 1/2 middle sized onion - chopped, 1 middle size clove of garlic - chopped, 1/2 tsp sesame oil and seasalt for seasoning --- for the tofu: 100g firm tofu - cubed, 2 tbsp sweet paprika powder, 1 tsp smoked paprika powder (I always use indian one), 1 splash Shoyu and 1 splash Sunflower oil.
Start with the tofu. Drain and cut into small cubes. Marinate with the paprika powders, Shoyu and oil. Set aside for 15 min in the fridge.
Cook the rice. I used 1 cup of rice and added 1,5 cup of water with a bit of salt. Bring to the boil and turn down the heat to minimum. Shut the lid and leave for 25 min. Don't open the lid!
Prepare the veggies.
Heat some sunflower oil into 2 different frying pans. One for the tofu, one for the veggies. In the tofu one add a bit more oil. Add the veggies in one pan and the tofu into the other. Fry the tofu until golden brown on each side. That should take approx. 10 min. When golden brown, turn off the heat, but leave the tofu still in the pan.
When your veggies are slightly golden, add the onion and garlic. Also the sesame oil and tofu. Bring all togheter and stir well. It is time for the rice. Add and mix all very well together. Add a little splash of Shoyu if you like. I also added a little bit of the tofu oil ... the paprika will give a really nice note to the dish.
Thats already it! Give it a rest of 5-10 min and ENJOY
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I had again some leftover rice. At the time I am totally into rice, haha.
This fried rice dish really was awesome. I marinated some firm tofu and fried it until golden brown - and I made a egg free omelette to work into the fried rice. So delicous.
Here is what I used to make the omelette:
125g silken tofu, 4 generous tbsp besan flour, 1/2 tsp kala namak (black himalayan salt), a dash of tumeric and 1 tsp Nuttelex Sunflower margarine.
Other ingredients:
100g firm tofu cut in small cubes and marinated with 2 tsp curry powder, 1 splash soy sauce + a splash of sunflower oil.
1/2 big red capsicum - cubed, 1 carrot - cubed, 1/2 onion - chopped, 1 thumb big piece of ginger - chopped, 1 clove of garlic - chopped, 2 cup cooked rice, 1 small bunch fresh parsley - chopped, 1 tbsp sesame oil, and a splash of sunflower oil for frying.
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I actually love to cook with leftovers - you never know
what the end result will be. This one is in any case --- a very delicous
rice dish. I will for sure will cook it again!
I had some pok-choy, mock meat and rice leftovers --- so I added a carrot, green capsicum/pepper, onion, garlic and spices --- Perfect!
Sometimes dishes made from leftovers are the best :-)
For this dish I used:
100g firm tofu cut in small cubes and marinated with 1 tsp smoked paprika 1/2 tsp seasalt and a splash of sunflower oil.
1/2 middle sized onion - chopped, 1 small piece of fresh ginger - grated, 1 clove of garlic - grated, 1/2 cup of whatever mock meat you have - I had half a tin of Sanitariums "Tender Pieces" - marinated with a splash of soy sauce,1 clove of garlic & 1 tsp masala curry powder.
1 small carrot - cubed, 1/2 green capsicum - cubed, 1 bunch pok choy - cubed, 1 cup of cooked long grain rice, 2 tbsp roasted sunflower seeds, 1-2 tbsp sesame oil,
a splash of soy sauce and 1/2 tsp masala curry powder.
3-4 tbsp roasted sunflower seeds, 2 tbsp sesame seeds.
A simple and quick meal out of leftovers. I sprinkled a bit of roasted Sunflower seeds over it - Sunflower seeds are so good.
Sundflower Seeds are delicious, nutty, and crunchy and widely considered as healthful foods. They are high in energy, 100 g seeds consist of 584 calories. Nonetheless, they are incredible sources of health benefiting nutrients, minerals, antioxidants and vitamins. They are a very good source of protein. They are a incredibly rich source of zinc, magnesium, manganese, iron, calcium, selenium and copper are especially concentrated in the seeds! Many of these minerals have a vital role in bone mineralization, red blood cell production, enzyme synthesis, hormone production, as well as regulation of cardiac and skeletal muscle activities!
It is easy to make them --- just heat a pan and fry until golden brown (without Oil of course)
I had some pok-choy, mock meat and rice leftovers --- so I added a carrot, green capsicum/pepper, onion, garlic and spices --- Perfect!
Sometimes dishes made from leftovers are the best :-)
For this dish I used:
100g firm tofu cut in small cubes and marinated with 1 tsp smoked paprika 1/2 tsp seasalt and a splash of sunflower oil.
1/2 middle sized onion - chopped, 1 small piece of fresh ginger - grated, 1 clove of garlic - grated, 1/2 cup of whatever mock meat you have - I had half a tin of Sanitariums "Tender Pieces" - marinated with a splash of soy sauce,1 clove of garlic & 1 tsp masala curry powder.
1 small carrot - cubed, 1/2 green capsicum - cubed, 1 bunch pok choy - cubed, 1 cup of cooked long grain rice, 2 tbsp roasted sunflower seeds, 1-2 tbsp sesame oil,
a splash of soy sauce and 1/2 tsp masala curry powder.
3-4 tbsp roasted sunflower seeds, 2 tbsp sesame seeds.
A simple and quick meal out of leftovers. I sprinkled a bit of roasted Sunflower seeds over it - Sunflower seeds are so good.
Sundflower Seeds are delicious, nutty, and crunchy and widely considered as healthful foods. They are high in energy, 100 g seeds consist of 584 calories. Nonetheless, they are incredible sources of health benefiting nutrients, minerals, antioxidants and vitamins. They are a very good source of protein. They are a incredibly rich source of zinc, magnesium, manganese, iron, calcium, selenium and copper are especially concentrated in the seeds! Many of these minerals have a vital role in bone mineralization, red blood cell production, enzyme synthesis, hormone production, as well as regulation of cardiac and skeletal muscle activities!
It is easy to make them --- just heat a pan and fry until golden brown (without Oil of course)
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Kidney Bean Parsley Soup
-Austrian Style-
I decided to put this recipe into "Leftover dishes" because --- it actually is! I mostly cook my own kidney beans. I use them often for dishes and salads. I actually always was annoyed to throw away the water I cooked the beans in ... until I recently reminded my mums recipe of a bean soup. She often also cooked beans and I remember, out ot the water, she cooked a fantastic soup. I think to remember she got the idea from my Austrian granny. And there was no other way for me then to also cook a soup.
When the soup was ready to eat --- I was soooooooooo delighted, this soup for sure is one of my favorite soups! haha, I not even coult pass the soup pot when it already was cold! I always had another spoon full! The fresh parsley add is my idea and was not present in my mums soup. But this combination of the bean and parsley ... wow. So, have a look at my simple soup recipe. After you tried it the first time I am sure, you also never will throw away the cooking water!
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You simply cook your kidney beans. When the beans are done --- remove beans. Leave a couple of beans in the water!!! That will smooth the soup. Now grate in a small clove of garlic and use your hand grater to smooth the soup. When ready add 2 generous tbsp of vegan sour cream and a bit of seasalt. I always mix Tofutti cream cheese with fresh lemon juice. Processed to a creamy sour cream. Add the sour cream to the soup and use a eggwhisk to combine. Bring short to a simmer and turn off the heat. Add fresh chopped parsley, stir well and give the soup a rest for 15 min --- THATS it! ENJOY :-)
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Curry with Veggies and
fruits
I had some celery, mushrooms and green capsicum as lefover veggies in my fridge. I added carrots, celery, veggie meat, pineapple and banana and had a very yummy Curry!
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I started to heat some vegetable oil and added fresh grated ginger and garlic, 2 tsp Tumeric, 2 tsp cummin powder, 2-3 tsp coriander powder and 1 tsp of malaysian curry powder.
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I added a bit of pineapple juice (I used pineapple out of a tin) and stired the spices well together.
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I added a bit more of the pineapple juice and added 3 tbsp of coconut cream and 1-2 tsp of Lemongrass paste. Stir on middle heat and also heat some oil in a frying pan and fry for a short time your prepared veggies --- Mushrooms, Carrot, Celery, green Capsicum, vegan meat of your choice or tofu. Start with the tofu! When fried for 3-5 min, add to your Curry sauce ...
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... add also pineapple and sliced banana --- but the banana to the very end!
Let the Curry simmer for 15 min and let it rest --- you can add the banana now! If you feel to add some more spices etc --- just do it.
I hope you like my Curry cooked out of leftovers --- ENJOY :-)
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Spicy
Fennel Rice Pan
I had half a package of vegan chicken pieces left. Also half a fennel - so I thought about it and started to cook some rice.
I love to just add ingredients into a pan, fry it and add rice --- this one really is delicous, I am happy about the result.
I used:
Half a fresh Fennel - sliced + the greens of it - chopped
1 small onion - sliced
1/2 a package of vegan chicken pieces - marinated with garlic, soy sauce, sweet paprika powder and a bit of Sunflower oil
Whatever smoked product you can find -- I used a German sausage what really has lots of smoke flavour - cubed
1 carrot - sliced
1 small tin of Corn Kernels
2 tins of Kidney beans
2 tsp sweet paprika powder
2 tsp smoked paprika powder
1 tsp malaysian curry powder
Seasalt
1 cup of long grain rice - cooked
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Start to marinate the vegan meat. You can use whatever vegan meat you want --- I marinated it with 1 clove of garlic - grated, sweet paprika powder, soy sauce and a bit of oil. Heat some oil into a pan and add your marinated meat and the smoked product you use --- smoked tofu is also a great option.When the vegan meat has slighty been browned - add your fennel and fry for 5 min.
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Also add your carrots and corn kernels ...
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... the beans and all spices. Stir well and fry for further 5 min.
I used long grain rice --- add it when ready.
I also added the green of the fennel.
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That's it!
Plate up and ENJOY :-)
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Pasta with
Kofta
in Italian Tomato Sauce
(Veatball style :-) )
I recently had a birthday dinner for my sweetheart. He wished for indian food, so I cooked lots of indian food.
I had leftovers ... like the Kofta balls. I actually used the recipe for my carrot & onion Bahjis ---
but formed it this time into balls.
I ued for the Kofta:
2 middle sized carrots - grated
3 middle sized onions - sliced
1-2 cup of chopped fresh Coriander
2-3 cups of Besan Flour
1 tsp sea salt
3 tbsp Curry Powder
2 tbsp Tumeric Powder
1 tbsp ground Cumin
1 tsp Garlic Powder if you like!
A bit of water and Sunflower Oil to deep fry it
I think I made approx 20 kofta balls out of it and got 5 leftovers. After 3 days of cooking and tasting indian food --- plus 2 days of eating indian food and leftovers --- I was not in the mood for any more indian food for lunch, haha --- I actually starved for Italian food.
So I thought about it and decided to cook a great pasta sauce and use the koftas like meat balls --- YES!
Simple and so delicous --- I actually will use the Koftas in the future for this pasta sauce because the balls work best for me. They stay firm in the sauce and thats what I love.
And here is how I cooked my sauce :-)
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I had 5 leftover Kofta balls ---
I cut them in half and fried them on the cut side to seal them again.
So, heat some Sunflower Oil and fry the cut side until golden brown and crisp ... then remove from the pot and ...
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... add half a chopped onion & 1 big chopped clove of garlic. Fry for 1 min and add some olives. I used the marinated olives from Coles. Marinated with garlic and chilli --- I so love this ones.
I also used Kalamata olives -- just cut in quarters and add to the pot and stir well for another min.
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Add half a tin of diced tomatoes and half a bottle of passata tomato.
Add 2 tsp of dry Oregano, 2 tsp of dry Majoram and 2 tsp of dry Basil.
Also seasalt, 1/2 a tsp of raw sugar, 1 tsp of malaysian curry powder and a splash of cold pressed Olive Oil. Stir well to combine.
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Return the Kofta balls and also add thin sliced carrot.
Let it simmer for 10 min and turn off the heat and give it a rest for 10 min.
Cook whatever pasta you like and serve!
I also added some grated Vegust cheese on top .... Hhhmmmmm, I love it!
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Carrot Fritter's
& roasted
Capsicum
Yoghurt
I am sure you know this ... you make yourself a fresh juice with your juicer and don't know what to do with the leftovers from the veggies in the tank. Well, I made myself a great carrot juice yesterday. I had a tank full of carrot leftovers from juicing. I often bake a bread with it but this time I wanted to use the carrot leftover for cooking. So I made some really delicous fritters. And who not loves crispy fritters!
Very simple and delicous --- you need the leftover carrots ( I juiced 6 middle sized carrots), I also had leftover rice, so I added approx 2 cups of cooked rice, 1 cup frozen peas, 1 grated garlic clove, 2 tsp dry orgegano (of course you can also use fresh one), 2 tsp of curry powder, 1 tsp of paprika powder, seasalt, approx 1 cup Oats milk (or any other dairy free milk) and approx 2 cups of besan flour. You maybe need more - if the dough is to wet, just add more flour.
So you see --- this fritters are also gluten free!
And here I show you what to do ...
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Add all the ingredients for the dough into a bowl and mix very well.
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And now heat some sunflower oil, it should be enough to cover the pan,
and start to add your dough and form some fritters.
Fry until crisp on each side, put on a paper towel to get rid of the oil
and thats already it!
How quick is that!
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Serve with any kind of yoghurt you like ... I made a delicous roasted capsicum yoghurt. I used roasted capsicum from the jar. Added the capsicum into my food processor with the juice of half a lemon and processed until smooth. Then I added 3 generous tbsp of Tofutti Fresh Cream Cheese --- and processed with a bit of seasalt and chilli powder until smooth and creamy. That also it!
A quick lunch or dinner out of leftover!
ENJOY :-)
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Carrot/Potato
fritters
with
Dill Sour Cream
And another delicous fritter for you, with carrot leftovers from the juicing!
I actually like this ones more than the above recipe.
Both are delicous for sure, but I love Dill and lentils, so this is my favorite :-)
It's already pretty hot here in Australia and I juice a lot. I love my carrot & cellery juice, so lots of leftovers again.
For my new fritters you need:
2 cups of the carrot, I also fine grated 4 small potatoes (you can use any potato), also grated 1 big clove of garlic,
4 stalks of fresh Oregano from my garden, 1 cup of cooked brown lentils, a bit of water,
3/4 cup besan flour and 1/4 cup plain flour, sea salt and sunflower oil to fry.
For the dill sour cream I used 1 package of Tofutti Better than Cream Cheese ... add it in my food processor with a generous splash of Flaxseedoil and the juice of half a lemon, a pinch of salt --- and processed until creamy.
Add fresh chopped Dill ... ready.
That's it ... just fry the fritters until golden brown and cripy, top with the dill cream and a sprinkle of lentils and
ENJOY :-)
Tip:
for the case your fritters will stick to much on the pan or fall apart ...
then you need more plain flour.
Just add more flour and it should non sticky or fall apart anymore.