Photo Credit: DoTheGreenThing.com
I was tired today, and I had several bits of leftovers. There were three black bean burgers, about three cups of lentils with caramelized onions, some of the sweet bean burrito (something I’ll post on later), and two cups of cooked black beans.
All of those things mixed up in a bowl, spread in a 9×13″ pan, and covered with a few tortillas and the enchilada sauce in Veganomicon made for a tasty dinner.
The Verdict
The enchilada sauce was good (and the recipe actually included salt, wonder of wonders). I skipped the chilis and used cayenne pepper instead, but that’s just because I need to take a trip to the store.
On that note, this vegan cooking is a serious drain on my allium resources. I’m out of onions and garlic (just bought some three days ago), and I need mushrooms something fierce. Tomorrow’s meal is looking like seitan and grains with frozen veg because that’s about all I have left!
I still miss sour cream a bit, but I’m hoping that as I stay away from it, the craving will decrease. Everyone really liked this casserole/enchilada/whatev dish, and my son and I both had seconds.
Today’s Tip
I have a rule on Sundays that I don’t cook until any leftovers from the week get eaten. It’s one of the ways we keep the grocery budget low and the fridge cleaned out (win-win).
One of my kids doesn’t like leftovers, so I try to “repackage” them, like tonight’s dish. If we ate burgers, I’ll break them up and serve over greens for taco salad. If we have veg, I’ll toss them into a soup or roast them quickly.
The Selective Omnivore 