I find that some of my best meals are the result of trying to use up what’s in the fridge. They are a product of me having to try to combine flavours that I would not have thought to combine in the past. There are basic things that are essential to have in the house to make this work. For this recipe we still had a bit of left over beet paddyy and a beet left in the fridge from this recipe . I rolled the leftover beet paddy into small balls and put them in the oven at 350F for 10 -15 minutes; beet balls. There was also lettuce from a couple of the salads that we have had.
Lettuce is a great way to turn some left-over food into a meal. Miso is also something that I use to help make quick and delicious soups. It is a soup base that is a paste and it keeps in the fridge forever. I bought the brown rice miso paste, but there is a bunch of different kinds that you can choose from. I also added dulse to the soup. Dulse is a sea vegetable that is one of the very few sources of vegetarian B12. It doesn’t have a great taste on its own, but is good in miso base soups.
Soup
- 1 beet, shredded
- 2 tbsp miso
- 2 ½ cups water
- 4 bulbs garlic, minced
- 1/3 cup dulse
Put the water and miso into a pot and bring up to a light boil. Add the other ingredients and reduce heat. Allow to simmer until the beet softens.
Salad
- A bunch of lettuce
- Salad dressing – I added a bit of balsamic
- Beet balls (Beet paddy rolled into balls and baked at 350F for 10-15 minutes)
- 1 tsp hemp seeds
- A handful of almonds and a bit of pine nuts
Put everything in a bowl and toss.
Post Omnivore Creations 