Easy Veggie-Scraps Stock and Black Bean Pumpkin Soup

Vegan

I'm finally in the groove of stashing veggie scraps in the freezer and then using them to make a stock - a few extra herbs from our garden (thyme, rosemary, basil), a bay leaf and you can always add another carrot or onion if you're keen, top up with water, simmer for 45 minutes, strain - voila!

The stock then went on to evolve into a Black Bean Pumpkin Soup loosely based on this recipe. Cumin is key :)

Easy Pear Sauce

Vegan

I often make applesauce 'coz it's so darn easy and if you're doing healthy baking, it'll often show up in a recipe to cut down on the amount of oil. Pretty much any fruit puree will do in my experience (these Fudgy Brownies turned out delish with a medley of stewed fruit) and of course are delicious on their own with a spoon, on toast, pancakes, oatmeal, yogurt...

Anyway, we indulged our expat experience recently with a big box of baby Honey Bell pears from Costco, from New Zealand and as they were starting to soften en masse, I browsed again for a pear sauce recipe. Here is a winner - simple, delicious, and it's got my favorite spices. I made it in our Turtle (the slow cooker) but you don't have to - it only takes about 30 minutes on the stove.

I'm getting lazy with taking photos recently... other people just do such a good job!
 Pic and recipe both from Two Peas and Their Pod

Lemon-Dill Zucchini with Fried Rice

Success! Quick, easy, colorful, fresh, simple, delicious meal!
Rescue Mission: leftover rice

Vegan -  Lemon-Dill Zucchini

- fry zucchini in olive oil, adding salt, pepper and dill once it softens
- at desired level of done-ness, remove from heat and toss with fresh lemon juice


Ovo-veg- Carrot and Egg Fried Rice

- great way to use up leftover rice, which apparently works better than freshly cooked
- flavoring made from mixing whatever bottled sauces I found on hand: soy, sweet chili, veg oyster (mushroom) and sesame oil

Rice Pudding

Vegan 
Rescue Mission: on-its-way-out banana and (cooked) purple rice mix

Ok, I know, I know, gruel, right?  So delicious!

Heated unsweetened soy milk, added the (cooked) rice mix with a dash of cinnamon and followed Kath Eats Real Food's method of whipping in the banana. Pleasantly sweet enough for me! Yum yum!

Brown Rice Congee and Veg

Vegan
Rescue Mission: various veg that have been idling in the fridge for nearly a week

Ok, nothing glamorous here... Let's face it, it's gruel... But it's pretty tasty!

High water to rice ration (up to 8:1)
Cooking time: 1 hour or more on low heat, just stir occasionally

Flavors: started with fresh ginger, added ground cumin, soy sauce, sesame oil
(+ salt & lemon juice to serve)

Veg: carrots, eggplant, red pepper, bok choy

Stewed Fruit

Vegan
Rescue Mission: using up past-its-prime fruit or fruit that was disappointing in taste (eg. bland)

Any fruit, fresh and dried is a good combo. Add water, spices and stew away... viola! Topping for oatmeal and pancakes, can serve as a jam-like spread, etc

The before and after. Suggested serving below!

Stewed Veggie Rice

Chinese New Year Day - Year of the Little Dragon! (Snake)

Vegan
Rescue Mission: brown rice and veggies-on-the-verge:
- soaked dried-out mushrooms (stems still a little too wood-y, just huck 'em next time)
- cut off bits of tomatoes

METHOD

1. sautéed onion with shredded carrot in EVO - mmm, Dad's pilaf smells came from this!

2. added remembered ginger, then chopped mushrooms and carrots

3. debated serving on top of rice, but tossed right in it warmed up and soaked up the liquid

4. S+P