What to do with leftover mirepoix?
I made the microwave stock recipe from Donna Klein's Mediterranean Vegan Kitchen
(GREAT COOKBOOK BTW! no tofu or subs, all basic ingredients!)
I ended up with all the cooked left over veg (basically mirepoix- carrots, onions, celery and garlic) that I strained the stock from.
It didn't lose as much flavor as the leftover stuff from regular stock would have (probably from the quicker microwave cooking method) so it still has good flavor... and I can't bring myself to compost it. ::)
What can I make with it??
I probably have around 3 cups... I'm using the strained stock for a tomato barley soup... so I'd like to think of something other than soup.
I'm feeling so uncreative... all I can think of is using it for the base of a curry... which celery doesn't seem so great in.... :)
Thanks guys!
Cook up your favourite taco recipe, with say black beans or garbanzos, and use the mirepoix in a burrito/taco-type roll up, topped with your favourite cheeze or sour cream replacer. A shot of Tabasco or Siracha never hurt anything, either!
Or make General Tao's Tofu (a little extra sauce, please) and toss in the veggies.
I love the flavour of mirepoix so much, I might even just fry up some oyster or portobello mushroom strips and toss them together and eat that way, with a little lemon and some Herbamare.
What about pulsing them in a food processor with some cooked, drained beans, seasonings as desired, and a binder (oats, flour, breadcrumbs, etc.) as needed to make burgers or patties?
whoohoo yabbit girl is a winner! i have left over black beans and corn too and tortillas in the freezer! perfect use of all my leftovers LOL
AND you could add some pasta sauce or fresh tomato chunks, cook a bit and throw on pasta.
Glad you like my ideas. I tend to "cook by the seat of my pants"....oh, now that's an ugly metaphor! :-\
I mean, I fly by the seat of my pants through the kitchen....nope, that's no better. :P
I COOK ON AUTOPILOT, OKAY??? :D :D ;D ;D ;)
;D ;D
Now look what you did, Jen! You made me make a mirepoix on purpose, just to eat! I got to thinking and thinking about it and couldn't resist. And once again, 3 little stalks of celery plus 2 small half-peppers (one each colour) plus 3 small spring onions suddenly morphed into enough veggies for an army!!! ;D
So I added a chopped tomato and threw it on pasta. And it was good. And I'm still "in charge" in my kitchen!! (Yeah right--I am dictated to by my veggies who yell and scream, "Add me! No, me! I wanna play, too!" as they dive into my pans.) :D
Oh dear--maybe the Arrogant Worms are onto something, except all *my* veggies appear to be suicidal! (Banzai broccoli??)
mmm celery!
DH and I have been discussing how full of flavor celery is since we've been all vegged out... it's got a spicy quality to it and so many different tastes in one bite. LOL We feel sad that other people taken the complexity of celery for granted.
MVK does look a great cookbook, I got it recently and keep leafing through it but have yet to cook anything from it, but I will! As for celery, I love that stuff, particularly celery soup, with dips, in stirfrys, its all good!
KIKILOLA, this is my veggie recipe for creamed celery: http://vegweb.com/index.php?topic=13348.0 You might like it as much as I do.
Oh thanx lovey, I usually sweat down onions or leeks, add cubed potato, a little water, some soya milk and tofu blended to a cream, chuck in sliced celery, season, see how it goes, maybe add more of this or that and thicken it with a little cornflour (white thickening powder, maybe cornstarch in US, not sure) mixed with water and am good to go. ;)
Has anyone got an tried and tested recipes from the MVK? Jenniferhughes perhaps?
Every recipe I've made from MVK and her Italian Vegan Kitchen has turned out yummy yummy yummy!!
I made New Potato and Young Green Beans Salad tonight (page 76?) it's so good I am snacking on it before dh comes home for dinner! LOL
Yesterday I made Sicilian Tomato Barley Soup (with the veg stock from above) MMM YUM!
what else... hmm... walnut sauce!!!!!! Walnut, freash parsely (i use coriander), and a T olive oil or something like that... it's soooooooooooo good and rich!! great over spinach pasta.
...Or did you mean a celery recipe??
No I wasn't being celery-specific ;) and I will have a good old look for those you mentioned; there are tons of recipes in that book to get through :P