Discussion Board

When I've got a lot of odds and ends, or just need to use everything up to make space for the next CSA pick-up, I gravitate towards two staple dishes: soup and stirfry. With hot weather, though, soups no longer appeal! Stir fry is ok but I'd like more variety.

What do you toss everything in to?

I do lots of salads. Or roast veggies and eat them cold with a dressing, sometimes mixed with cold pasta, sometimes not. Cold soups can be good too--gazpacho, cold cucumber soup, cold strawberry soup, etc. I am also learning how to puree some veggies and add them into my baking--butternut squash into muffins, etc. Depending on the veggie they can work in lentil loaf. Lastly, I've started to cook greens and blend them with spices, then mix them with silken tofu to put in shells or the middle layer of lasagna. My son, the pickiest eater in the family, will eat almost anything provided it is smooth in texture and not the dominant flavour.

Just tonight I was thinking that I really eat about the same dinner all the time, with some minor variations:

Mashed potatoes, whipped with a little bit of low fat soymilk
collard greens (or other dark cooked green)
gravy (tonight, a can of diced, no salt tomatoes, heated up with some sauteed vidalia onions, thickened with some ww flour)

So, I know I could et the same stir fry all summer )

fiddler3

Hi Chile ~ I do the old stir-fry but to give it variety, I use different sauces, spices & starches.


This one just happened to have what I had on hand ~ onion, garlic, cherry tomatoes, spinach, pea pods, broccoli & cauliflower, and red & yellow peppers with a kind of "pad thai" sauce (a little rice vinegar, vegan oyster sauce, fresh lime juice & crushed red pepper flakes) over rice noodles & sprinkled with a little crushed peanuts.

These same veggies would have tasted totally different with a sweet & sour sauce over brown rice or just some soy sauce and served over couscous. The different combos are endless!

You could make sauces that you toss over potatoes, pasta or rice. I cube potatoes and cook them in my rice cooker and mix them through a pre-cooked sauce.

Susie

Often, when I know I won't use something up before it spoils, or I need more room, I pop things into my dehydrator to preserve them and to use them at a later time, or I bag-label-date-and-freeze them.