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DAY 3 VARIATIONS: SOUP, SALAD, REFRIED RICE SOUP: This may be the laziest, easiest thing to do with your leftovers at this point, but literally you can put them in a blender with stock (veggie or chicken if you do that), and heat it up and you have soup. You can also add a bay leaf as it heats, or blend a little yogurt (again) or cashews in with your soup to make it creamier. Add salt and pepper to taste. This is surprisingly delicious. If you want to bring the curry flavor forward, add more curry powder as it heats. SALAD:

SPINACH or LACINATO KALE (any green, really) BALSAMIC VINEGAR/OIL/LEMON/SHALLOT / YOUR CHOICE VINAGRETTE NUTS, DRIED BERRIES, CHEESE, EGG (optional)

Either of these variations is really terrific tossed into a winter said with a little balsamic vinegar, salt and pepper, and maybe a chopped tart apple. You won’t even really need more dressing than that! but you can always use a balsamic vinaigrette or add a little finely chopped shallot. Try it with spinach or lacinato/dinosaur kale — and if you’re eating raw kale, seriously take the time to massage it! it sounds ridiculous but it breaks down the roughness. even better, let the kale sit in that dressing for a while — the acid will do the same work. if you still do cheese, this would be great with a sharp cheese — blue, or feta.

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And if you’ve prepped 7 minute eggs**, and put them in the fridge, put one on top!

New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...