It’s pretty common advice in the modern world of healthy living that to save time & avoid eating out, you should cook once & eat twice. That means that you should prepare more than enough food for one evening so you can have leftovers at least once more later in the week. However, living with the Omnivore’s hyper metabolism, this rarely happens in our home…no matter how much extra food we’ve prepared. So imagine my delight when I managed to use leftovers TWICE this past week.
First “meal” [ok, it was more like a late night snack]: Homemade Hummus
Ingredients [from AllRecipes.com]
1 can garbanzo beans, drained, liquid set aside
1 garlic clove, crushed
2 tsp ground cumin
1/2 tsp salt
1 tbsp olive oil
Place drained beans, crushed garlic, cumin, salt, & olive oil into a food processor & blend.
Add garbanzo liquid slowly & continue to process until desired texture has been reached.
Serve with baby carrots & bell pepper slices, or the veggies of your choice. Enjoy.
Second meal: Hummus Veggie Wraps
1 vegan tortilla of your choice [we used spinach, but my gluten-light belly would have preferred corn]
assorted chopped veggies of your choice [we used spinach, carrots, bell peppers, tomatoes, broccoli, & red onions]
You know how to make a wrap…Enjoy.
Third meal: Kitchen Sink Salad*
*I know, I know, salads on a vegan blog are trite, but I just loved the luxurious feeling of taking the container of leftover, pre-chopped veggies from the wrap out of the fridge & having half my salad already prepared. Plus, it’s just so pretty. ❤
a few handfuls of spinach
leftover veggies from your wrap
1/2 an avocado, diced
1/2 an apple, diced
your favorite vegan dressing [I used a raspberry vinaigrette]
Again, you know what to do…Enjoy.