A key part of what makes meal planning easy is having some go-to recipes. Certain recipes are more receptive to having random leftover vegetables thrown into them than others. I highly recommend finding a recipe you like from each of the following genres and using at least one every week or so:
Noodles
Pretty much every noodle dish I make contains more vegetables than noodles, and my family prefers it that way. My chilli-garlic noodles are like 50% shredded cabbage (because cabbages are MASSIVE and you have to use it up pretty fast).
Stir-fry
The best way to clear out your fridge and freezer. I make a pot of brown rice or brown rice noodles to go with it, then stir-fry some diced tofu or seitan and a whole bunch of random vegetables with some sauce.
Vegetable Soup
Sambar is my favorite way to use up cut vegetables, especially ones that have been in the freezer for who knows how long. Are the green beans all freezer-burned and frozen into a block of ice? Doesn't matter, I just dump them all in the pot. The seasonings of the soup are so flavorful that it doesn't make much difference what vegetables you include either. You can also throw any sort of lentils or pre-cooked beans in there.
Salad
Salads are a great way to use up leftover fresh vegetables, especially ones that don't freeze well, such as cucumbers, cherry tomatoes, or fresh herbs. If you find a dressing you like (the garlic Caesar linked below is very healthy and easy to make, so it's one of my favorites), you can pour it over pretty much any fresh vegetables and serve it as a prelude to your meal, a vegetable side, or a light meal on its own.
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