For me, a cold sandwich cannot compare to a nice warm meal. And, since you already did the work in preparing your food a day earlier, there is little to do now but enjoy it.
Yesterday, I was fortunate to have Sunday dinner leftovers for lunch. On Sunday, my husband and I both pitched in to make a meal that was a little more special than our average weeknight fare.
For a while there, it looked like spring would come early, and I was craving the types of things we ate last summer—simply prepared barbecued veggies and tofu in particular.
Winter is back, unfortunately, but we were able to somewhat duplicate our summer meal indoors using our oven.While my husband marinated some portobello mushrooms and prepared some baked tofu, I went to work recreating a sweet potato dish that I had enjoyed at Kale restaurant. We also prepared some asparagus and a quick lentil and rice dish.
What are you having for lunch?
Linking up to the Potluck Party at Lifeologia.
Mashed Sweet Potatoes with Carrots and Quinoa
Keywords: boil side gluten-free vegan vegetarian nut-free quinoa sweet potatoes carrots
Ingredients (4 servings)
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes.
- 2 medium carrots, sliced 1/4-inch thick.
- 3/4 cup veggie broth
- 1/2 cup cooked quinoa
- salt to taste
Place sweet potatoes and carrots together in a medium-sized pot. Cover with water and bring to a boil. Boil until tender. Strain and move to a medium-sized bowl.
Beat the sweet potato and carrot mixture with an electric mixer, gradually adding veggie broth. The carrots will stay somewhat chunky, making a nice textural "surprise" in the end result.
Once the mixture is mashed to your satisfaction, stir in the cooked quinoa and salt to taste.
I like to make this a bit more liquidy than the usual mash.
I cook one cup of dry quinoa and save what I don't use in this recipe for a quick side the next day.
Easy Roasted Portobello Mushrooms
Prep Time: 5 minutes + time to marinade
Cook Time: 20 minutes
Keywords: roast side gluten-free vegan vegetarian
Ingredients (6 servings)
- 6 portobello mushrooms
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar or red wine vinegar
- 2 tsp salt
- 2 cloves garlic, minced
- dried parsley and oregano, to taste
- freshly ground pepper, to taste
Preheat oven to 400°F.
Rinse mushrooms quickly and place in baking pan, tops down.
Combine oil, vinegar, salt, garlic and herbs in a small bowl.
Drizzle marinade over mushrooms.
Season with ground pepper.
Set aside to marinade for 20 minutes or so.
Cook for 20 minutes.
Quick Curried Lentils and Rice
Keywords: saute vegan vegetarian nut-free rice lentils
Ingredients (Serves 4)
- I medium onion, finely chopped.
- 1 Tbsp sesame oil.
- 1 19 oz can lentils, rinsed.
- 2 Tbsp Bragg's Liquid Aminos (or soy sauce)
- 1/4 tsp black pepper
- 1/2 tsp curry
- 1/2 tsp cumin
- 3 cups cooked basmati or white rice
In a large pan, over medium heat, saute the diced onions in the sesame oil until translucent.
Stir in the lentils, Bragg's, pepper, curry and cumin and saute for 5 minutes, being careful not to let it stick to the pan.
Stir in the cooked rice and serve.