Tag Archives: leftovers

Morning Spiced Rice

I am somewhat incapable of making breakfast at the appropriate time. This weekend, for example, by the time I decided I really wanted olive bagels for breakfast it was already 11am. Then I had to motivate to mix up the dough, let it rise, boil the bagels, and then bake them. I didn’t have breakfast until, like, 2:30 pm, technically brunch,  which is pretty standard for the weekend version of me. The problem is I get really hungry by about 9 so the laziness isn’t really an asset in this case. That is why I love leftovers for breakfast. My favorites are gallo pinto and polenta rancheros.

Sometimes I want something a little sweet and warm for breakfast and in this case leftover brown rice is the perfect thing to have.

I spice brown rice the same way as I make oatmeal, with cinnamon and sugar. First I put the cooked rice in a little pot with some hemp or almond milk. Then, once the rice starts to plump up I add brown sugar, a little cinnamon and sometimes even chai tea spices like cloves and cardamom. Sometimes I top it with maple syrup, if I have maple syrup which is pretty rare, but you could also add apples or bananas or really about anything you can think of. The best part is that it takes about 5 minutes to do and uses something I almost always have on hand, cooked rice.

Remember how I said my plan was to go camping over the weekend? It totally didn’t happen, it was way too cold for sleeping outside and there was a lot of stuff I wanted to do in town anyway, like the EAST austin studio tour, the Thanksgiving sampler party at Wheatsville, and brunch at Counter Culture. Would you believe I did none of it! If you know me at all, actually, it probably isn’t very surprising. Anyway, the laziness was kind of helpful because I ended up being somewhat productive. In a Vegan Girl’s Guide to Life, there are project instructions for a cross stitch project and I was totally inspired to try it. I ended up spending the weekend making a couple of cross stitch projects and watching  Twin Peaks….and then making cherry pie.

This is the one from the book except I changed the text, it was supposed to say “Flesh is for Zombies Go Vegan” but I remembered something I saw at the Renegade Craft Fair that said “I love you more than zombie brains” and made that instead.

It was so much fun, I haven’t made once since I was a tiny kid and now I have so many ideas now I want to make them for everyone I know.

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Glass Jars- is there anything they can’t do?

I used to buy plastic contrainers. I bought into the whole reusable/disposable/who needs the earth anyway marketing schemes from Glad and Ziploc and tried to use their shitty containers. It turns out that they purposely change the shape of the lids every few weeks so that you have to keep buying new ones. Or you can attempt to use the lid that almost works but this never works. You always end up with a bag full of soup, or worse yet pad see ew. Ewww. It took me awhile but I finally woke up to the wonder that is glass jars. They are environementally friendly, they don’t stain from putting tomatoes in them, they never leak, they can work as a drinking glass, AND the lids usually fit across the different brands. I filled this jar with a wonderful Spring soup from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas which I won a couple months back from a contest at Fat Free Vegan. It is a Greek style Orzo and Spinach soup that was just terrific and yielded 3 jars of leftovers.  The orzo really grew overnight while it soaked in the soup! I felt so silly walking around with this jar of soup and my camera trying to find a good spot to take the picture. I was going to tell people if they asked that I was on an Easter soup hunt. But nobody asked, they just watched me.

Thanksgiving Leftovers: A slice of Thanksgiving

I don’t know if I made it very clear that I love Thanksgiving. Now that the big meal is over I keep having all these flashes of different things I could make with the core ingredients. As I side note, I think it is really weird that the internet at the papers are filled with “what to do with all this leftover turkey” I mean, how hard is it? It is roasted poultry, just cook anything? Since becoming vegan I realized that the turkey is not the flavor if Thanksgiving. The key, really, is the mix of gravy, potatoes and cranberries together that is so unique and representative of the meal. And stuffing. Oh I love stuffing. I love it and I am not afraid to admit it.

So I was thinking about eating the potatoes, roasted, for dinner (we had already had the leftover seitan for lunch) I wanted to slice them thin and utilize Brussels sprouts and then I starting thinking how nice it would be if they were roasted together on a pizza. When I thought of making a gravy as the base a lightbulb went off and I went to the kitchen to work on the pizza. First I used I made the dough using a standard recipe and adding chopped sage and rosemary into the crust. Next, I started to caramelize a sweet onion and sliced and prepared the rest of my toppings: potatoes, Brussels sprouts, pearl onions, garlic, pecans, and green beans. When the onion was finally done I added a dash of celery seeds and pinch of sage and then set it aside while I made a roux in the same pan with a little earth balance and flour. I added about a half a cup of stock, added the onions back in, and threw the whole mix in the food processor to blend it into a paste. I smoothed it out over the crust, topped it with the vegetables and put the whole shebang in the oven for about 20 minutes. When it came out, I topped it with dollops of leftover cranberry sauce and then enjoyed it to an extent that I can not convey to you. It was all the wonder of the Thanksgiving leftover sandwich but toasty, roasty, and better.

I was worried that the pizza was going to suffer from the absence of the stuffing element but I think the crust and the celery seeds in the gravy perfectly melded into the correct flavors and even a similar texture.