It’s been a while since I’ve shared on WIAW, so today I’m sharing tasty, fast and easy leftover meals.
Monday was leftover day for me, and leftover = easy, and easy is a good thing with the busy holiday season coming. This past weekend I made these awesome Vegan Pumpkin Spice pancakes and decided to make several batches so I could freeze and have pancakes on the quick during the work week. I do this with waffles and french toast as well, just like having Eggo’s, but better, so Monday’s breakfast was Vegan Pumpkin Spice pancakes. This pancake recipe is from Minimalist Baker, one of my favorite food blogs.
Lunch was leftover homemade, handmade pasta from Sunday, I made enough to have leftovers and I put some of the uncooked pasta in the freezer for times when I don’t have a lot of time. Recipe here.
Snack, not leftover, just great.
Leftover black bean vegetable soup was the base for dinner Monday night. I took a Korean Purple sweet potato, peeled chopped, boiled until just tender, then sautéed with a little olive oil to give them an oven roast flavor. Mixed them into the soup added a salad and dinner was served. The Korean Purple sweet potato has white flesh and when cooked has a slightly sweet chestnut flavor, with the texture similar to that of a yukon gold.
What a great day of eats, I hope yours were just as good.
Check out Jen at Peas and Crayons and all of the other WIAW’s and don’t forget to make good use of your leftovers.
Have a great Wednesday!