If you’ve got leftover potatoes, carrots, beans, and onions taking up space in your fridge, don’t worry! In this video, we’ll show you how to turn these humble ingredients into delicious and satisfying meals. These recipes will help you make the most of your leftovers and reduce food waste. So next time you’ve got a few odds and ends in your fridge, don’t let them go to waste – get creative and turn them into something delicious!
Here’s a vegan organic recipe for a stovetop chopped potato, carrot, and onion casserole:
Ingredients:
2 tbsp extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, minced
4 medium potatoes, peeled and chopped
4 medium carrots, peeled and chopped
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1 tsp salt
1/4 tsp black pepper
1/4 cup vegetable broth or water
1/4 cup chopped fresh parsley
Instructions:
Heat the olive oil in a large skillet or dutch oven over medium heat. Add the chopped onion and garlic and sauté for 5 minutes, or until the onion is translucent.
Add the chopped potatoes and carrots to the skillet and stir to coat them in the onion and garlic mixture.
Add the dried thyme, oregano, paprika, salt, and black pepper to the skillet and stir to coat the vegetables in the seasoning.
Pour in the vegetable broth or water and stir to combine.
Cover the skillet with a lid and simmer the vegetables for 20-25 minutes, or until they are tender and cooked through.
Remove the lid and stir in the chopped fresh parsley.
This recipe is easy to customize to your tastes. You can add other vegetables such as bell peppers, zucchini, or mushrooms, and adjust the seasoning to your liking. Enjoy your delicious vegan organic stovetop chopped potato, carrot, and onion casserole!
Here’s a recipe for a raw string beans and red onions casserole with olive oil and seasoning:
Ingredients:
1 pound of fresh green string beans, trimmed
1 medium red onion, sliced
1/4 cup extra-virgin olive oil
1 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
Instructions:
In a large mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper.
Add the trimmed green string beans and thinly sliced red onion to the bowl and toss to coat them in the dressing.
Let the vegetables marinate in the dressing for at least 30 minutes before serving. This will allow the flavors to meld and the green beans to become slightly tender.
Once you’re ready to serve, transfer the green beans and red onion to a serving dish and top with chopped fresh parsley.
Enjoy your delicious raw string beans and red onions casserole with olive oil and seasoning!
This recipe is simple and healthy, and the raw green beans and red onions add a satisfying crunch. You can also add other vegetables or herbs to the dish to suit your taste.
What to do with those leftovers? 🤔
Here’s a recipe for repurposing your leftover stovetop chopped potato, carrot, and onion casserole and raw string beans and red onions casserole into a delicious roasted vegetable side dish:
Ingredients:
Leftover stovetop chopped potato, carrot, and onion casserole
Leftover raw string beans and red onions casserole
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
Instructions:
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line a baking sheet with parchment paper.
Spread the leftover stovetop chopped potato, carrot, and onion casserole and raw string beans and red onions casserole onto the baking sheet, trying to create a single layer.
Drizzle the olive oil over the vegetables, making sure they are evenly coated.
Sprinkle the garlic powder, paprika, salt, and pepper over the vegetables and toss them together to distribute the seasonings.
Roast the vegetables in the oven for 12 minutes or until they are crispy and lightly browned.
Serve the roasted vegetables hot as a delicious side dish. Enjoy!
Chutney on everything!
