Last night, I sauteed up a bunch of ingredients with the intention of using them for two drastically different meals.
Eggplant & Spinach Sautee
- ~ 1 1/2 tbs extra virgin olive oil
- 1/4 sweet white onion, diced
- 1 eggplant, peeled & cubed
- 3 big handfuls fresh baby spinach
- garlic powder to taste (I probably used ~ 1 tsp)
- salt & pepper to taste
Dice up the onion.
Heat up a frying pan. Pour in EVOO and allow to heat.
Toss in diced onion. Allow to brown slightly, stirring occasionally.
Peel & cube eggplant. Toss into pan and cook until they begin to brown.
Add spinach and cook, stirring occasionally, until they wilt.
And that’s it for the base!
Now, as I said, I used this base for two entirely different meals. Last night, to about 1/3 of the base, I added my leftover Channa Masala and brown rice so that I ended up with this Indian concoction for dinner.
It was perfect.
For lunch today, I brought the other 2/3 of of the base, as well as a block of tofu.
I cut the block of tofu into cubes and baked them for about eight minutes in the toaster oven…
…then tossed them with the base and some grated parmesan & romano.
See what I mean? One base, two entirely different ways.
That’s a full work week of vegetarian dinners and hot, veggie-filled, leftover vegetarian lunches!
I’ll be keeping up the vegetarian week for a full, 7-day week, though. At least!