Two Quick an Easy Vegetarian Supper Recipes Using Leftovers

The other evening after a long day, I arrived home to an almost empty fridge—not a usual predicament in my house. Rather than head back out to the supermarket I decided to embark on a new recipe. I emptied the contents of my fridge, (which didn't take long) and began preparing supper from meager leftovers.

The cooked vegetables were from prior dinners and the other bits and pieces were either going stale in the back of my fridge or in my dry store cupboard. The eggs were the only fresh ingredient (always use fresh eggs). I keep chickens in the back yard so I always have fresh eggs. Using up leftovers is a great way to save some pennies but also to reduce waste which is crucial these days. Go and empty your fridge and make a quick and easy supper.

• Melt the butter in a deep bottomed pot.
• Add the diced onion and fry till soft and translucent.
• Add in the diced cooked carrots.
• Follow with the mashed potatoes, pumpkin and the white beans.
• Stir to mix well.
• Pour in a splash of milk.
• Mash the ingredients together.
• Heat through.
• Sprinkle over the cheddar cheese.
• Season with salt and pepper.
• Put a lid on the pot and reduce the heat to it's lowest setting.
• Heat the vegetable oil and fry your eggs.

To Serve

• Spoon your vegetable mash onto warmed plates and top with a soft fried egg, Fig 1).
• Garnish with a parsley sprig and drizzle over a little olive oil.
• If you have any chives, snip a few over the mash before adding the egg. Delicious.

If you want to be a little fancy (which I have been of late) instead of piling your veggie mash on to a plate:

• Heat a little vegetable oil in a frying pan over a moderate heat.
• Add your round (butter greased) mold/s as in Fig 3).
• Spoon in the veggie mash to the brim of the mold.
• Cook for 3 to 4 minutes till almost set and remove the mold.
• Using an egg lift gently flip the mix and cook for a further 3 to 4 minutes.
• And serve as in Fig 2).

Cook's Tips:

• Any leftover cooked vegetables will work in this recipe: turnip; parsnip; sweet potato; broccoli, cauliflower; sweet corn; peas; cabbage; kale; spinach; leeks; peppers to name but a few.
• Any left over cheeses, soft or hard will work very well when using potatoes or sweet potatoes. Toss in a few olives if you have some lurking in your fridge.
• A sprinkle of diced spring onions or snipped chives through the vegetable mash will add texture and colour.
• If fried eggs aren't your thing make a batch of creamy parsley sauce and pour over the vegetable mash instead of topping with an egg.
• My fav option sans egg is a big dollop of sweet tomato chutney, newly tried and now a firm delight.

Tips for Meat Lovers:

• Left over cooked sausages add loads of flavour. Chop into small chunks and add to the vegetables.
• Left over cooked meats will add bulk to this supper. Shred or dice the meat and add with the vegetables.

Admittedly this recipe is not the most exciting of dishes, but it is a quick, easy, cheap and really tasty recipe. In fact this dish has become a regular satisfying supper in my house. Plus it's a great way to get the kids to eat their vegetables.

Of course vegetables are cheap, versatile and most importantly they're good for us. The next time your fridge is looking a little bare apart from a few leftover vegetables by pass the soup pot and try out this vegetable mash dish instead or opt to make the mash into a fried veggie cake as in Fig 2).

When you have left over vegetables the most important thing is to store them correctly: once the vegetables are completely cold store in sealable containers in the fridge for no more than two to three days.

These days we need to be economic in every aspect of our lives. Food waste can be a huge waste in many homes. Use your imagination and invent or change recipes to make the most of the foods you buy. Not only are you contributing to a healthier you, a cleaner environment by reducing waste but you'll save money too.