I guess I feel like this post isn't really about a traditional 'Christmas meal' as such, but more about using up leftovers - regardless of what they are left-over from! Its about finding different ways to use what you have, instead of just reheating it and eating it.... again!
And also to share a few salad recipes that I love, which are quick & easy to make when large family gatherings require a variety of dishes!
Let me start by sharing a picture of our Christmas dinner table:
As I saw it all sitting there it truly felt wonderful! Such healthy food! I love being able to host eating occasions and Christmas is no exception to the rule!
A huge range of salads always makes me smile!
I have mentioned before that I'm a huge fan of this couscous salad from PCRM.
It's really delicious and seems to be like equally by omni's and herbies.
A garden salad never goes astray! I love to add fresh basil leaves from our garden and I love the added colour that a red onion gives.
I really enjoy making a rice salad too.
I'm a big brown rice fan so I enjoy turning it into a sweet salad.
2 packets microwave brown rice
2 chopped spring onions
1/2 cup currants
1/2 cup seed mix (pumpkin & sunflowers seeds and pine nuts)
2 teaspoons dried cumin
1 teaspoon dried coriander
juice of one orange
Serve with the zest from the orange.
We made veggie kebabs for the BBQ which worked out way better than I was expecting! I enjoyed them even with the tomato!!! The veggies cooked really well and they were very tasty, even without oil or any dressing/marinade.
Corn pieces on the BBQ always work out exceptionally well too.
There were quite a few kebab sticks leftover.
So I just used a fork to remove the vegetable pieces and warmed them in the microwave. Added them to leftover garden salad along with some dressing I had made to be a 'leftovers lunch'.
Another PCRM recipe that I regularly make is this three bean salad (I just use whatever canned beans I have on hand, picture shows butter beans and a four bean mix).
The leftovers from the bean salad turned into a pasta meal for our family.
I just boiled some pasta and added the salad along with 1/2 cup tomato paste.
Super simple meal but totally delicious!
I also made my carrot salad recipe, just with the added addition of a grated apple too. This salad is quite sweet which makes it great for getting children used to enjoying some salads.
Leftovers also make wonderful carrot cake simply by combining wholemeal self-raising flour, a flax egg and some soymilk to the salad!!! ;-)
I made 3 kilograms of spiced wedges!
Clearly I over-catered when it provided our family with a whole other meal. Though, I'm grateful for that really! We LOVE potato nachos!
Our toppings were the leftover carrot, peas and corn mix with refried beans and salsa!
Super easy and tasty meal :-)
This brings me to the last salad I'm sharing today.
Mexican salad. One of my favourites lately.
Lettuce, red kidney beans, tomatoes, capsicum, corn, spring onion and avocado. Topped off with home-made tofu sour cream.
It makes a great fresh burrito filling!
Particularly nice on warm days when a heated filling isn't necessary.
I can't finish this post without mentioning dessert of course!
Chocolate coconut whipped cream with dark chocolate shavings.
Everyone loves this and its so super quick & easy to make.
A few cans of coconut cream left in the fridge overnight. Scoop out the top thickened layer being careful not to add the water below. Whip the cream using beaters. I add Your Inspiration at Home chocolate powder but cocoa powder works too.
I was so very very pleased with how well my trifle worked out.
I made a basic vanilla cake (like this cake minus the cocoa), whole and blended raspberries, made soymilk custard and assembled them in layers. Topped with fresh berries to make a delicious vegan trifle :-)
Everyone agreed it was super yummy!
And I don't think you need to know how to use up leftover dessert! You just EAT IT! ;-)
Question of the day:
Do you enjoy eating leftovers? Do you re-purpose them or just reheat and serve how it originally was?