5 Recipes That Use Last Night’s Leftovers – Plant-Based Diet – Recipes & Weight Loss Supplements


Typically, the will to whip up a wholly new meal simply isn’t there – particularly when the leftovers are within the fridge. However that doesn’t imply you must eat them as is. There are many scrumptious methods to rework yesterday’s lunch into a singular dish for tonight’s dinner.

Listed here are a number of methods to make a brand new meal out of the leftovers whereas nonetheless following a primarily uncooked, plant-based weight loss program:

1. Portobello BLT Sandwich
What higher strategy to make the most of the elements ready for final night time’s salad than by turning them right into a sandwich? Strive our satisfying recipe that’s bursting with taste.


For the mushrooms:

  • 2 Portobello mushroom caps – thinly sliced at a 45-degree angle
  • 4 tablespoons grape seed oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1 sprint of floor cayenne pepper
  • Recent cracked black pepper to style

To construct the sandwich:

  • Sliced spelt – or natural entire grain bread
  • Romaine lettuce leaves
  • 1 avocado – mashed
  • 3 slices of tomato
  • Vegetarian mayonnaise or a do-it-yourself condiment of your alternative
  • Sea salt to style


First, add the grape seed oil, maple syrup, smoked paprika, sea salt, cayenne and black pepper to a mixing bowl and whisk till absolutely mixed.

Generously pour combination over mushroom caps and toss to coat. Let sit for about quarter-hour.

Utilizing a non-stick skillet, heat the sliced mushrooms over medium warmth. Sear either side till golden brown – this could take about 3 minutes per aspect.

To assemble your sandwich, unfold one slice together with your do-it-yourself condiment and one other with the mashed avocado.

Stack the Portobello mushroom caps, tomato and lettuce on one slice of bread and prime with the opposite. Get pleasure from!

You can exchange the Portobello caps for your favorite mushrooms.You may change the Portobello caps in your favourite mushrooms if desired.

2. Crunchy Crisp Kale Chips
Want a aspect to go together with your sandwich? Simply use your leftover kale to create this potato chip various.


  • 2 bunches entire kale leaves
  • 1 1/2 cups cashews
  • Juice of 1 lemon
  • 1/2 cup dietary yeast
  • 1 teaspoon unrefined sea salt
  • 1 teaspoon salt-free dried herb seasoning
  • 1/4 teaspoon black pepper
  • 1 sprint of cayenne pepper
  • 1/3 cup distilled water


First, take away the stems from the kale and minimize the leaves right into a bite-sized items.

Subsequent, place the cashews, lemon juice, yeast, sea salt, herb seasoning, cayenne and black pepper and water right into a meals processor. Mix till combination reaches a clean consistency.

Use your arms to therapeutic massage the kale items with the combination generously on each side.

Place leaves on Teflex sheets and place in a dehydrator for about 2 hours, or till they’re crispy.

3. Sunflower ‘Tuna’ Salad
This mock-up salad from Kim Wilson’s e book “On a regular basis Healthful Consuming … In The Uncooked” makes use of yesterday’s leftover greens as its important elements.


  • 1/2 cup sunflower seeds
  • 1/2 cup almonds
  • 1 carrot
  • 2 stalks celery
  • 1/8 candy onion – chopped
  • 1/4 cup contemporary parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/8 teaspoon garlic powder
  • 3/4 teaspoon kelp powder
  • 1/2 teaspoon sea salt


First, grate the carrot and celery into your meals processor. Add remaining elements and pulse till combination is finely floor. Let combination sit for no less than 1 hour – to make the flavors mix – after which serve in your favourite natural entire grain bread.

Sunflower seeds transform this meal into a delicious raw dish.Sunflower seeds remodel this meal right into a scrumptious uncooked dish.

4. Tomato Avocado Basil Salad
Don’t let the chopped cauliflower go to waste. Use it to create this contemporary dish from Ann Malkmus’ e book “Unravel the Thriller: Recipes.”


  • 2 tomatoes – diced
  • 1 avocado – diced
  • 1 cup broccoli – minimize into small items
  • 1 cup cauliflower – minimize into small items
  • 2 tablespoons contemporary lemon juice
  • 2 tablespoons flax oil
  • 1/2 teaspoon sea salt
  • 1/4 cup contemporary basil – finely chopped


Utilizing a big bowl, mix the tomato, avocado, broccoli and cauliflower. Put aside.

Add remaining elements to a jar, after which cowl and shake. Generously add the dressing to the greens and toss to coat.

5. Stuffed Bell Peppers
Leftover beets will be reworked into stuffed bell peppers with Ann’s recipe.


For the peppers:

  • 4 yellow or orange bell peppers – halved and seeded
  • 1/2 avocado – mashed
  • 1 peeled beet – shredded
  • 1/4 cup celery – finely chopped
  • 2 tablespoons sunflower seeds – soaked for 8 hours, drained and rinsed
  • 1 tablespoon contemporary parsley – chopped
  • 1 tablespoon contemporary lemon juice
  • 1 teaspoon kelp powder

For the dressing:

  • 1/2 avocado
  • 1 cup distilled water
  • 1/2 teaspoon sea salt
  • 1 sprint cayenne pepper


First, course of all the dressing elements in a blender till clean. Put aside.

Subsequent, combine your whole different elements – apart from the bell peppers – to create your filling.

Fill every pepper shell with an equally quantity of the combination. High with dressing to serve.

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