When one plans ahead, one has yummy dinner

On Tuesday I had potatoes baking in the oven, rice cooking in my instant pot and three recipes in mind, as I was eating my left over soup. I love Laura’s new book Vegan-ease, and while I didn’t want the recipes for dinner that night, I knew I wanted to try them for Wednesday’s dinner. And seeing how I prepped the main ingredients the day before- all I had to do was some chopping of veggies and assemble the rest of the ingredients. A teaspoon of this, 1/4 teaspoon of that, wrap and bake. EASY!!!

The first dish I made was an oven fried casserole : rice, broccoli, ginger, garlic. I added onions and celery to it. Look how pretty it looks- this is before it was cooked.

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Put foil in it and pop it into the oven and cook for 45 mins. Clean the kitchen and voila : this happens

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This tastes like good old fashioned, home made soup that your grandma cooked, or the recipe that has been handed down for generations. Only no broth. It’s comfort in a bowl.

Now, time for the potatoes. I baked 5, two for chilli chickpea stuffed spuds (3 for fries). I cooked the chickpeas in the IP, but you can used canned for extra ease. Plus I baked the potatoes ahead of time- saved me about an 1 in the kitchen. (Though I could’ve baked them when I cooked my casserole)

Check these bad boys out:

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They are just waiting to be put in the oven. Once baked they have a wonderful texture- crunch from the chickpeas, softness from the potatoes. Has a great flavour from the chilli powder and smoked paprika. I can see warm salsa going on these even though it does not need any extra flavour or texture. They are great! In fact I might have had one for breakfast 🙂

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See?!?!?!  Plan ahead and you shall be happy!! Tonight, I’m making fries. I’m also going to freeze some of the casserole in appropriate serving containers and putting it in the freezer- for those days I don’t feel like cooking but want a healthful homemade meal.

How do you like your potatoes?

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