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Empty fridge, but full stomach!

November 18, 2010

Have you ever come home after a hard day’s work just to find the fridge empty and a feeling of hopelessness in the kitchen? I’ll admit, it happens to me more often than not! I have to make dinner and I want it to be tasty and nutritious, but there’s hardly anything in the fridge, aside from some leftover roasted beets, some turnips and a parsnip. But I gather my courage, have a mental brainstorm, and in the end I make a delicious and nutritious meal.

Check out the recipes below. Feel free to modify based on what’s left in your fridge!

Turnip & Parsnip Over Penne by joe vegan

Ingredients

  • 2 turnips, sliced
  • 1 parsnip, sliced
  • 1 onion, sliced in half rings
  • 3 cloves garlic, minced
  • 1-2 jalapeño peppers (minced, with or without the seeds depending on how spicy you like it.)
  • olive oil (use enough for frying and coating pasta
  • whole wheat penne (or other pasta)
  • 1-2 Tbsp thyme
  • salt & pepper to taste

Directions

  1. Boil salted water. Make pasta with it. Don’t overcook.
  2. Meanwhile, fry some olive oil in a saucepan on med-high. When hot, add onions. Fry until translucent.
  3. Add parsnip, turnips, and jalapeños. Fry until veggies just start browning.
  4. Add garlic and thyme and cook for 1 min. making sure not to burn garlic.
  5. Salt and pepper to taste. Serve over al dente whole wheat pasta.

Roasted beet and chickpea salad by joe vegan

Ingredients

  • 3-4 roasted beets, chopped (leftover is fine!)
  • half to full can of chickpeas (garbanzo beans), rinsed
  • 1 Tbsp. maple syrup
  • 2 Tbsp. lemon juice
  • dill, or taragon, or parsley to taste (fresh or dried is fine)
  • salt & pepper to taste

Direction

  1. Mix all ingredients together and serve.

penne and salad

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One Comment leave one →
  1. Nycboy permalink
    November 18, 2010 11:30 pm

    Your site makes me want to cook. This quick fix sounds and looks so yummy!

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