We all have leftovers, it’s part of life that not many people talk about even when faced with it. We in fact enjoy this! And often find ourselves creating entirely new and exciting dishes from their original form. There is no walk of shame to the hall of fame in Left Over Love. In fact, leftovers are one of our favorite past time activities! Before you throw last night’s leftovers away, you have to ask yourself if you’re ready to play the game of wait, wait, don’t throw that away … what else can we do with this? This post is the sixth and final post of Season One’s Wicked Healthy Takeover, working in collaboration with Whole Foods Market. Here we take parts of things we’ve made in all the previous episodes and recreate them into hip, exciting, new grubs. That being said, it’s difficult to write recipes for leftovers because unless you’ve prepared the items originally it tends to be a lot of work. Which is exactly what we don’t want to do here —> a lot of work.
Use this as a guide, an inspiration to try new things with your leftovers. We’ve found almost anything fits between two pieces of bread, can be grilled, put in a taco or into a captivating noodle dish. All of these are part of the Wicked Healthy food groups and all of them are heavy on the plant pushing.
For the recipes to the sandwiches below please watch the video. Most extensive recipes are linked to this post.
INGREDIENTS
Smokey mashers (using Heidi Ho Smoky Chia Cheeze) — see recipe below
Whole Grain bread (two pieces per sandwich) go figure
Plant based butter, room temp
Field Roast Chao Cheese, Cayenne Tomato OR Follow Your Heart’s American-style cheese
Kale, pre-steamed and cold (or any kind of greens will do)
Salt and pepper
SUGGESTED METHOD
Quick microwave or warm up the leftover mashers – this will ensure they are not cold in the middle after cooking.Lay two pieces of bread side by each, butter evenly one one side of each slice and face that down (this is the outside of your sandwich). Add plant based cheese to each piece, add a healthy scoop of warmed mashers, a small handful of kale, salt and pepper then cover with the other half of the sandwich bread and cheese.Grill in cast iron or skillet on medium heat with a little butter in there (1 tsp), wait until it’s melted before adding the sandwich your grilling. After about one minute, lightly press with a spatula then flip and repeat this process until each side is gold brown to your liking.
INGREDIENTS
1/2 bunch fresh kale, cleaned from stem and torn to bite size pieces
1/2 bunch of fresh Dino Kale, cleaned from stem and torn to bite-sized pieces
METHOD
In a saute pan that a steam basket can fit on top of, add about 1/2 inch of water and heat on high heat to boil. Once boiling, add kale to both levels of bamboo basket and place over steam. Steam for roughly 2-3 minutes. It’s done when vibrant green and slightly wilted. Do not overcook unless you like navy green greens.
Original recipes for the recipes above are also found in our previous episode post Winner, Winner, Maitake as Chicken’ Dinner.
INGREDIENTS
2 lbs yukon potatoes, peeled and 1/4 cut
1 T garlic, chopped
1 T plant-based butter
1 10 oz. container of Heidi Ho Smoked Chia Cheese
Salt and pepper
METHOD
In medium sauce pot, add potato chunks and garlic and cover with water. Bring to slow boil on medium high heat and cook for 10 -12 minutes until potatoes are cooked through and will be easily mash-able. Once done to the proper consistency, drain most if not all the water out while still hot. (Mashing is much easier while hot.)
Add butter and Heidi Ho Chia Cheese to the potatoes and, with potato masher, mash to a whipped consistency … work it baby! Season with a pinch of salt and pepper if desired. Set aside if you are plating or add to bowl for table service buffet-style.
