Sometimes the desire to work up an entire brand-new meal simply isn’t there, specifically when the leftovers remain in the refrigerator. That does not suggest you have to consume them as is. There are a lot of scrumptious methods to turn the other day’s lunch into a distinct meal for tonight’s supper.

Here are some methods to make a brand-new meal with leftovers while following a primarily raw, plant-based diet:

1. Portobello BLT Sandwich
What much better method to consume the components gotten ready for last night’s salad than by turning them into a sandwich? Attempt our pleasing dish that is breaking with taste.


For the mushrooms:

  • 2 Portobello mushroom caps– very finely sliced at a 45 degree angle
  • 4 tablespoons grapeseed oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon smoked paprika
  • 1/2 tsp sea salt
  • 1 dash ground cayenne pepper
  • Fresh broken black pepper to taste

To construct the sandwich:

  • Sliced spelled– or natural entire grain bread
  • Romaine lettuce leaves
  • 1 avocado– mashed
  • 3 pieces of tomato
  • Vegetarian mayo or a homemade dressing of your option
  • Sea salt to taste


First, include the grapeseed oil, maple syrup, smoked paprika, sea salt, cayenne pepper and black pepper to a blending bowl and blend up until the whatever is well combined.

Generously put the mix over the mushroom caps and toss to coat. Delegate rest for about 15 minutes.

Using a nonstick frying pan, heat the sliced up mushrooms over medium heat. Burn each side up until golden brown – this must take about 3 minutes per side.

To assemble your sandwich, spread out one piece with your homemade dressing and another with mashed avocado.

Pile the Portobello mushroom caps, tomato and lettuce on one piece of bread and top with the other. Delight in! If you desire,

You can switch Portobello hats for your preferred mushrooms.
2. Crispy Crispy Cabbage Chips

Need a side meal to accompany your sandwich? Merely utilize your remaining kale to produce this potato chip option.

  • Ingredients:
  • 2 lots of entire cabbage leaves
  • 1 1/2 cup cashews
  • Juice of 1 lemon
  • 1/2 cup dietary yeast
  • 1 teaspoon unrefined sea salt
  • 1 teaspoon salt-free dried herb flavoring
  • 1/4 teaspoon black pepper
  • 1 dash of cayenne pepper

1/3 cup pure water


First, eliminate the originates from the kale and cut the leaves into little pieces.

Next, position the cashews, lemon juice, baking powder, sea salt, herb flavoring, cayenne and black pepper, and water in a food mill. Mix up until the mix reaches a smooth consistency.

Use your hands to kindly massage the kale pieces with the mix on both sides.

Place the leaves on Teflex sheets and position them in a dehydrator for about 2 hours, or up until crispy.
3. Salad ‘Thon’ Sunflower

This mockup salad from Kim Wilson’s book “Everyday Wholesome Eating … In The Raw” utilizes the other day’s veggie scraps as its vital elements.

  • Ingredients:
  • 1/2 cup sunflower seeds
  • 1/2 cup almonds
  • 1 carrot
  • 2 stalks of celery
  • 1/8 sweet onion – sliced
  • 1/4 cup fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/8 teaspoon garlic powder
  • 3/4 teaspoon kelp powder

1/2 tsp sea salt


Sunflower seeds turn this meal into a delicious raw dish. First, grate the carrot and celery in your food mill. Include the remainder of the components and pulse up until the mix is carefully ground. Let the mix sit for a minimum of 1 hour– for the tastes to blend– then serve on your preferred natural entire grain bread.

Sunflower seeds turn this meal into a tasty raw meal.
4. Tomato Avocado Basil Salad

Don’t let the sliced cauliflower go to waste. Utilize it to produce this fresh meal from the book “Unravel the Mystery: Recipes” by Ann Malkmus.

  • Ingredients:
  • 2 tomatoes– diced
  • 1 avocado– diced
  • 1 cup broccoli– cut into little pieces
  • 1 cup cauliflower– cut into little pieces
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons flaxseed oil
  • 1/2 tsp sea salt

1/4 cup fresh basil– carefully sliced


In a big bowl, integrate the tomato, cauliflower, broccoli and avocado. Put aside.

Add the staying components to a container, then shake and cover. Kindly include the vinaigrette to the veggies and toss to coat.
5. Packed peppers

Leftover beets can be made into packed peppers with Ann’s dish.


  • For the peppers:
  • 4 orange or yellow bell peppers– cut in half and seeded
  • 1/2 avocado– mashed
  • 1 beet peeled – grated
  • 1/4 cup celery– carefully sliced
  • 2 tablespoon sunflower seeds– soaked for 8 hours, drained pipes and washed
  • 1 tablespoon fresh parsley – sliced
  • 1 tablespoon fresh lemon juice

1 teaspoon kelp powder

  • For the dressing:
  • 1/2 avocado
  • 1 cup pure water
  • 1/2 tsp sea salt

1 dash of cayenne pepper


First, run all the dressing components through a mixer up until smooth. Put aside.

Next, integrate all of your other components– besides the peppers– to produce your filling.

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