Dinner Plate #41

 

This is me making the most of my leftovers and some things that were from leftover catering nobody wanted. I took some veggies from a veggie tray (cauliflower, broccoli, and tomatoes) and used those with my leftover chicken-style soy curls and leftover roasted garlic gravy, and the result was some creamy quinoa with soy curls and broccoli, carrot cauliflower medley (roughly following an omnivore recipe from Husband Tested Recipes from Alice's Kitchen), and tomato-basil salad.

I only had one large broccoli floret, so I chopped that finely and added it to my quinoa dish rather than making the usual carrots, cauliflower, and broccoli. But the cauliflower-carrot recipe I was trying was so good! I loved the nutmeg in here and the veggies cooked up perfectly in the microwave. I used vegan butter and left out the cheese, but the original recipe definitely helped me with the technique. It was great; the recipe is a keeper.

The quinoa was relatively straightforward--I cooked some onions and garlic in olive oil, toasted some quinoa with that briefly, and then cooked all that in veggie broth made from a leftover veggie ramen seasoning packet. When the quinoa was cooked, I added my leftover soy curls, gravy, some nutritional yeast, a bit of salt (it didn't need much), pepper, broccoli, and a bit of garlic powder. (I guess I was going for a very strong garlic flavor). I let that cook until warm. The broccoli had been blanched, so I knew it would be cooked through; if it hadn't been, I would have thrown the broccoli in earlier. I topped it off with scallions and it was perfectly delightful.

Finally, I made a tomato salad with the handful of grape tomatoes that were left on the veggie tray. It had finely chopped red onion, olive oil, white wine vinegar, salt, pepper, and some basil from my kitchen window.

All in all, a great lunch.