Rice Lentil Tomato Soup

I'm known as the queen of revamping leftovers. My mom told me one day that I am just like her father who loved to make 4-5 meals out of one dish. I've never gone that far but I do love a challenge when it comes to making a new dish out of a mountain of leftovers. I made moujadara on Sunday that I couldn't get through (it made a lot!) even though I ate it for a couple of days. I am on a soup kick and decided to make this soup. All I did was saute a bit of onions and garlic in a generous amount of olive oil, added a can of diced tomatoes, tomato paste, a few cups of water and the leftover moujadara (lentils/rice). A few pinches of oregano and cumin, salt and pepper and dinner was ready in no time. It was very hearty and delicous.

H.L.T. and Curried Split Pea Soup

Do you remember the curried roasted chickpeas snack I made the other day? Well, they didn't stay crunchy after a day or two and I didn't want to throw them out. I decided to revamp them by pouring boiling water over them to rehydrate them then I drained them and put them in the blender with tahini, garlic, lemon juice and water and made a curried hummus spread! It was pretty yummy in this H.L.T. sandwich. (Hummus Lettuce Tomato)


I spread a little Vegenaise on Ezekiel bread and assembled my sandwich. This would be good in a pita too.


Curried split pea soup from Vegan with a Vengeance cookbook. My favorite.

Chickpea-Dal Fritters!

Here's another re-vamp idea. Take about a cup of last night's leftover dal, drain it of all the liquid, add it to a bowl of mashed chickpeas (1 can's worth), a handful of chickpea flour, 1 tsp baking powder, 2 TB regular flour, garlic powder, onion powder, coriander and cumin. Shape into little patties and fry in canola oil. YUM! I usually hate to fry so when I do, I make sure it's going to be worth it. These were worth it! It's like falafel and you know how much I loooooooove falafel!


Delicious in wrap with tahini sauce.

Sauteed Kale and Black Eyed Peas with Tomato Couscous

I was inspired to use kale and beans together after looking at the latest post over at the Mitten Machen blog. I can't say I've ever cooked the two together. So glad I tried it because it was really good and went perfectly atop a mound of tomato couscous (w/ a dollop of harissa for some heat!). I had a small cup of leftover tomato soup from the other day and used that with some water to cook my couscous. Such a great revamping leftovers idea as well as a beautiful color.

Revamping Leftovers: Black Bean Tostadas

Mmm, looks good doesn't it? The black bean soup from the weekend got very thick overnight in the fridge so I decided to use it for these delicious tostadas. I fried up a couple of corn tortillas, topped them with the beans, added shredded lettuce, chopped red onions, sliced radishes and hot sauce. They were great!

VeganMoFo: Hominy and Bean Burger Wrap

Yes. Another revamp recipe where I take leftovers and turn them into a new dish. I had soo much leftover posole stew that turned really thick overnight in the fridge. I used half of it, drained off the liquid and mashed it with chickpeas that I had in the fridge and added chopped onions, cilantro, masa flour, bread crumbs, salt and pepper. I shaped them into patties, sprinkled a little masa flour over them and baked them in the oven for about a half hour, flipping halfway. I had the idea to make wraps because I had whole wheat flour tortillas and ripe avocados. They were so good! I spiked some vegan mayo with lime juice and hot sauce to complete the wrap, along with fresh lettuce and tomato.

Curried Chickpea Burgers

This is another "revamp" recipe where I take a dish that I made a day or two before and turn the leftovers into a brand new dish. You remember the chickpea korma I made on Thursday? Well, it made a lot and after a few days I wanted it to be something else already. So after some thought, I decided to make curried chickpea burgers with the leftovers. The curry had a lot of sauce so I drained all that off and mashed up the chickpeas/carrots/cauliflower mixture that was left, added a few handfuls of breadcrumbs, a few tablespoons of whole wheat flour, a sprinkle of cayenne, dried parsley and 1/4 of a chopped onion. I put the mashed mixture in the fridge for a half hour for it to firm up a bit before I shaped them into patties. They were baked for 30 min. (flipped over halfway) in a 400 degree oven.


Oh my god, wow. These were perfect. Crispy on the outside and tender on the inside. I served them in a hot pita with lettuce and a garlicky cucumber sauce (cucumber, garlic, vegenaise, lemon juice, red wine vinegar, salt, pepper, parsley). It was so freaking delicious! Kind of like falafel with a kick of curry flavors.


Kind of blurry but here is my sandwich mid-bite. So yummy.

Spiced Mixed Bean Broth

I like to revamp food. Yesterday's bean salad leftovers was revamped into this delicious spicy and tangy bean soup flavored with cumin, turmeric, jalapeno, lemon juice and cilantro. The recipe is from a bargain cookbook I got at Borders called "500 Soup Recipes" and originally calls for black eyed peas. This is my soup o' the week.