Easy cooking from New Year’s Day!
No one wants to spend hours over the stove. Especially on a holiday and especially New Year’s Day!
So let’s clean out the fridge and make a healthy vegan meal. My Selections included a bunch of vegetables that were left from a grocery run about a week ago. A huge box of spinach, some onions, a head of garlic, a few left over mushrooms in a big box, an already open jar of sauce, and a good sized container of cooked pasta from the day before.
Pulled it all out to the cutting board and chopped away. Laid it on a plate for easy access and readied a fry pan, my favorite Le Creuset, and the wok. (My wok is always on the stove and gets almost daily use) Chopped mushrooms go into the fry pan with a bit of garlic infused olive oil. I love mushrooms but the rest of my family finds them questionable…so they get cooked separately.
A bit more oil into the wok and throw in the onion. Once those get sizzling add some garlic. I fresh chop mine but a dash of garlic powder works too. Let that get all nice and sautéed. Next throw in your pasta to get warm, add some of the sauce to your liking, and whiz it around until everything is nice and hot. Toss in the chopped spinach and stir until it wilts. You’re ready to plate!
And here it is! I added some vegan parmesan cheese, tossed the mushrooms on the top…it was delicious!
There are so many options to this meal and they all start with whatever you have laying around. Make it easy, make it all the things you like, and clean out the fridge!
Here’s the video of the meal and below I will leave the ingredients and amounts I used for this dish.
I hope you’ll try it!
What I used:
1/2 white sweet onion sliced
4 cloves of garlic minced
A large handful of spinach chopped
3-4 mushroom caps sliced
Leftover cooked pasta maybe 4 servings worth
Leftover red sauce (I had Rao’s marinara in the fridge)
Garlic infused olive oil (because I had it handy)
Topped it with some vegan parmesan cheese that I grated (I love Violife brand)
You can really use any vegetable you might have lying around…and we always seem to have some of those! Get out those wrinkly bell peppers or the bottom of the bag Brussel sprouts! They’ll be delicious!
And you got a glimpse in my Veganuary intro video of my baking/ prep area…yes it does really look like this!
I have everything at my fingertips and, even though it looks crowded, it’s really efficient. The mixer isn’t always there but fits into a cabinet with plenty of space to pull the blender forward or mix a batch of cookies.
What does your space look like? And what goodies do you make?
Until next time,
Susan
