With a little creativity you can always make a quick lunch (or even breakfast) with the previous night's leftovers. It is easy to always make a little more than you need at dinner, so you can have a homemade organic and vegan lunch without much fuss.
For example, this dinner was short grain brown rice, topped with a puree of red lentils seasoned with miso and garlic, garnished with parsley from the garden. It was served with one of my staple dishes of collard greens cooked with caramelized onions, (You can see how to do this under "recipes." Just substitute collards for mustard.) and beets cooked in waterless cookware, drizzled with balsamic vinegar and orange olive oil.

We ate all the beets, but there was 1 serving of leftover rice which I kept in the rice cooker container and placed in the fridge, so I didn't have to wash the pan! The leftover lentils, parsley and greens were put together in one container.

The next morning, I put some water in the rice cooker. There was about 2/3 cup of rice, so I added about 1 1/2-2 cups water.  We needed two servings of porridge for breakfast so I added a handful of cornmeal, a handful of dried coconut, some raisins, and cut up a ripe plantain along with some vanilla and nutmeg. Then I plugged in the rice cooker and let it cook while I was busy doing other things.
Topped with ripe mulberries from our tree and served with unsweetened soy milk, last night's leftover rice was the base for a delicious and nutritious breakfast.

When it was time for lunch. I transferred the leftover lentils and greens into a pan with enough water to make a soup. It was heated it up, but not boiled because of the miso. Garnished with a dollop of leftover spinach pesto from the Pulp Kitchen book, and served with some toast, it made for an almost instant and delicious lunch.
So here are three meals with basically one prep. Had there been leftover beets, they would have been wonderful served cold with salad greens and a vinaigrette.


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