Was doing some research of my own and came across this interesting website called Love Food Hate Waste. Appears to be primarily directed at a UK audience but one of the recipes there really caught my eye.
I'm one of those poor souls that has a difficult time judging amounts for some types of food. Pasta? Usually wind up with enough for left over for the next three months.
Green beans? Good things my kids love 'em because when I fix a pot they usually find their way into a meal for several days running. And I have the same problem with mashed potatoes ... and gotta tell you, leftover mashed potatoes can be difficult to convince people to eat.
So ... enter my search for ways to use leftovers and from there to this really cool recipe.
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Mashed potato stacks
Ingredients:
Some stainless steel baking rings, approximately 7cm in diameter and 6cm in height - or just make sure to plop the potatoes in approximately the same size patties
Left over mashed potato (or other mashed veg – try mashed carrot, cauliflower or sweet potato)
A selection of colorful cooked vegetables (boiled carrots, broccoli and green beans, or roasted red and green peppers, etc.)
Directions:
Method:
1.Preheat the oven to 190C/375F and grease a baking tray – use oil or vegan margarine if you’re cooking for vegans. Grease the baking rings well.
2.Place the baking rings on the greased baking tray and press a layer of mashed potato into the base of each one. Cover with a layer of cooked vegetables – there is scope for some artistry here and you can try to arrange the vegetables so that they will show up well when the stacks are removed from the baking rings. Cover the vegetables with a layer of mash, and press down firmly – this is important as otherwise the stacks can fall apart when they have to stand up without the support of the baking rings.
3.Add another layer of veg, and finish with another potato layer. Use a fork to rough up the tops of the stacks and either brush with a little oil or dot with vegan margarine before putting into the oven. Bake for 25 minutes until the tops of the stacks are golden brown.
4.Let the stacks sit for five minutes and loosen them up, if necessary, by going around the edges with the tip of a knife. Use a fish slice to lift them off the baking tray and onto individual plates, then carefully lift the baking rings and ease the stacks out.
5.These are vegan (assuming that the mash wasn’t made with butter or milk). If you’re not cooking for vegans, a sprinkling of cheese will improve the protein content of the dish – for vegans, a sprinkling of toasted sunflower seeds will add to the nutritional content. Or serve with a couple of veggie or vegan sausages!
I'm one of those poor souls that has a difficult time judging amounts for some types of food. Pasta? Usually wind up with enough for left over for the next three months.
Green beans? Good things my kids love 'em because when I fix a pot they usually find their way into a meal for several days running. And I have the same problem with mashed potatoes ... and gotta tell you, leftover mashed potatoes can be difficult to convince people to eat.So ... enter my search for ways to use leftovers and from there to this really cool recipe.
=====================
Mashed potato stacks
Ingredients:
Some stainless steel baking rings, approximately 7cm in diameter and 6cm in height - or just make sure to plop the potatoes in approximately the same size patties
Left over mashed potato (or other mashed veg – try mashed carrot, cauliflower or sweet potato)
A selection of colorful cooked vegetables (boiled carrots, broccoli and green beans, or roasted red and green peppers, etc.)
Directions:
Method:
1.Preheat the oven to 190C/375F and grease a baking tray – use oil or vegan margarine if you’re cooking for vegans. Grease the baking rings well.
2.Place the baking rings on the greased baking tray and press a layer of mashed potato into the base of each one. Cover with a layer of cooked vegetables – there is scope for some artistry here and you can try to arrange the vegetables so that they will show up well when the stacks are removed from the baking rings. Cover the vegetables with a layer of mash, and press down firmly – this is important as otherwise the stacks can fall apart when they have to stand up without the support of the baking rings.
3.Add another layer of veg, and finish with another potato layer. Use a fork to rough up the tops of the stacks and either brush with a little oil or dot with vegan margarine before putting into the oven. Bake for 25 minutes until the tops of the stacks are golden brown.
4.Let the stacks sit for five minutes and loosen them up, if necessary, by going around the edges with the tip of a knife. Use a fish slice to lift them off the baking tray and onto individual plates, then carefully lift the baking rings and ease the stacks out.
5.These are vegan (assuming that the mash wasn’t made with butter or milk). If you’re not cooking for vegans, a sprinkling of cheese will improve the protein content of the dish – for vegans, a sprinkling of toasted sunflower seeds will add to the nutritional content. Or serve with a couple of veggie or vegan sausages!