Stuffed Mushroom Seitan Balls
Hello hello! We have been eating the same old meals over and over and over again. With school, after school dance classes and cooking classes that I’ve been teaching, dinners here have been quite boring. Rice and beans, Jambalaya, some sort of pasta over and over again. Its hard to break out of your comfort zone when you finally figure out what your kids will eat. You just make that stuff over and over again with a few new things thrown in just because.
Some good news on my end is that we are renovating our kitchen! I’m really hoping that with a proper oven and more counter space/cabinets that I’ll be able to create some new recipes. I cannot wait for our kitchen to be started (within a week) and finished (within a month or less!). Our current one is currently falling apart and has a stove top, which is fine and a very small oven thats jammed in a cabinet. Its horrible. My old sheet pans didn’t even fit in it when we moved here 4 years ago. I’m so looking forward to having an actual real sized oven. I’m hoping to take some before pics and of course will be taking some after pics. I am so excited!
One things I’ve been trying to do is turing our leftovers into new dishes. The photo above shows these tiny little “meat” balls that were just leftover stuffed mushroom stuffing from a Meatless Thanksgiving cooking class I taught with my friend VeggieGirl at the local Adult School. It was a great way to use the leftovers and it added something extra and wonderful to our Parsley-Cashew Pesto we had that evening. I even got my 2 year old to eat one.
I have some of our Jambalaya left over and I think they would make perfect croquettes. Our Jambalaya is not a traditional Jambalaya at all. Its just what we call this rice, bean and field roast sausage dish that we eat a lot. I’m hoping it works out for a future post.
Pesto Pizza w. Kalamata Olives, Roasted Peppers, Tomatoes and Cashew Parm
One recipe of mine that I always use the leftovers for a different way are my pestos. We love pestos. I use all different types of nuts in them and different combo’s of herbs and greens. If I’m going to save some for my daughter to take to school I make them using sunflower or pumpkin seeds since her school is nut free and she has a kid in her class with a bad nut allergy. If it’s just for home I use cashews, almonds, pistachios…etc…I never use pine nuts. 1. they are so expensive 2. the last time I ate them I got Pine Mouth and have lost my taste for them although I’ve been thinking of trying them again…but back to 1. they are so expensive! My current favorite nut to use are cashews. Its lends a nice creaminess to the pesto.
The weeks that we are eating pesto we always have it with pasta one night and pizza later on in the week. I’ll also freeze an leftovers, even if it’s a tablespoon or two, to use as a spread for a sandwich or mix with a bit of vegan mayo and use it to top a veggie burger.
I’m looking forward to coming up with new ways to use leftovers!