We just ate our Cheesecake Factory leftovers.
Monday:
I don't know what to call these, but I make these quiche or fritatta-like muffin things with rice, cheese, eggs, and veggies. These had spinach, and we ate them with roasted sweet potatoes. Basically the recipe for the fritatta muffins is: 2 eggs, 1 cup rice, 1/2 cup cheese, 1-2 cups fillings. Bake in a muffin tin at 400 for about 20 minutes until slightly browned on top and eggs are cooked. This makes six: obviously it can be scaled up easily.
Tuesday:
Pot pie made with a "turkey" gluten loaf that I made and had in the freezer from Thanksgiving, salad, homemade rye bread.
Wednesday:
Wild rice and mushroom soup, more salad and rye bread, plus a wacky cake with peanut butter frosting.
Thursday:
I made a different version of the frittata rice muffins with chiles, black beans, tomatoes, and cheddar to use up leftover odds and ends. We also had eggless (vegan/Lenten) banana french toast.
Friday:
Red beans and rice, sauteed collard greens, cornbread. This is one of my favorite dinners. I love these collard greens, the recipe comes from Veganomicon.
Saturday:
Out of town. Out to dinner with family.
Do you have a good red beans and rice vegan recipe? It's one thing I just can't seem to do well without the sausage!
ReplyDeleteHi, Monica. We do really like this recipe. I'll have to post it during Lent. We're not used to eating it with sausage, though, so we don't miss it.
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