One of the advantages of helping the bride and groom clean up and breakdown the reception hall the morning after the wedding is you get to take home leftovers. We made sure all the trays went from the buffet table to the coolers before we all left the reception on Saturday night and came back to clear everything out on Sunday. They were so generous and sent us home with a whole bunch of yummy food from Soul Veg. We decided to put some of these leftovers to good use and make a simple dinner of BBQ tofu sandwiches tonight - I just had to toast the buns and reheat the tofu. I made some slaw to have with it, because in the South you do not serve a BBQ sandwich of any variety without slaw. I don’t use a recipe anymore when I make slaw, but my freehand version is based on the one in 1000 Vegan Recipes. To make up for the fried kale of Sunday night, we decided to have some raw kale today. I am more than a little in love with the garlicky kale at Whole Foods and I found this recipe for a similar dressing that I now make all the time. I cut back the amount of tamari in it because I think it’s too salty as written. Still, it’s good. We had some leftover potatoes (they're purple potatoes, they're not burned) from a couple of days ago, and while I don’t normally try to save and reheat these, it worked out pretty well. They weren’t as good as they were fresh, but we liked them. Instead of heating them back up in the oven, I put a little oil in the skillet so they’d get crispy.
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