Vegetable Pasta with a Mexican Twist
This vegetable pasta uses an unusual combination of spices for a pasta dish— garlic, cilantro and jalapeno. They’re more Mexican than Italian. Add some black beans to make this a Tex-Mex Pasta Salad.
Potato Chickpea Stew
I like to add leftover chutneys and sauces into stews as they have the concentrated flavors just like spice blends. This recipe uses celery chutney.
Opo Squash Soup
Opo Squash are used prolifically in Indian cuisine, and one of my favorite ways to eat them is in stews and soups. This is a simple version of an Opo Squash Soup my mom used to make back in India.
Celery Chutney
Chutneys can be made out of any vegetables. Just add acid and some spices, and you have chutney! This great little celery chutney is inexpensive and so easy to make!
Bean & Rice Burger
During my 10–Day challenge, where I lived off $5 a day, I used leftovers to create this burger. You can substitute any cooked grains, beans, and any other starchy vegetables, like sweet potatoes or yams, to bind them together.
Potato Salad
For a potato lover like me, a simple potato salad with steamed or baked potatoes can be the most delicious and hearty meal! I hope you enjoy this recipe too!
Ginger Brown Rice
The addition of ginger and fresh hers is a great way to add a little flavor to a plate of steamed rice or quinoa. Like with this Ginger Brown Rice recipe!
Black Bean Stew
Black beans are so delicious by themselves, you only need a few ingredients to make this stew!
