Happy Mother’s Day to all the mothers out there of both fur and non-fur children. Instead of studying for finals coming up this week I decided to spend my first Mother’s Day throwing together a delicious lunch concocted from leftovers and whatever else we had waiting to be used. My husband and I are on a tight budget, especially now with the baby coming, so getting crafty in the kitchen is going to be a regular thing from now on. I don’t mind though. It gives me an opportunity to explore my cooking knowledge and stretch my culinary imagination.
The question was what to do with sliced raw beets, leftover relish, and unused cooked multigrain elbow pasta. Hmm… how about a roasted beet sandwich with a rockin’ vegan pasta salad? I thought it sounded good so I went for it.
First thing I did was preheat the oven to 425. Placed the sliced beets, probably 1.5 to 2 large beets, in an 8 by 8 glass baking dish. I then poured about 2 tablespoons of olive oil over them and sprinkled about a tablespoon of Italian herb mix on top. After mixing all that together with my hands (don’t be afraid to get dirty) and tightly covering the dish with foil I popped it in the oven for 40 minutes.
While that was in the oven I put the pasta salad together. The relish was made for a dinner earlier in the week but it made so much that we had a lot leftover. In the original relish was 4 green onions, 1 red onion, 1 jalapeno, 1 tablespoon red wine vinegar, 1 teaspoon sugar, and 1 tomato. I decided to add a mini orange sweet pepper, a small radish, and a little more tomato to what was left. Then I threw the pasta in with about 2 tablespoons of veganaise and mixed it all up. It tasted great but I like a lot of flavor so I added a pinch of Italian herb mix and black pepper to finish it off.
Beeeep! The beets are done. Time to make the sandwich.
We had these small pita pockets in the bread box that I thought would make a good beet sandwich. We also had hummus, baby spinach, and daiya swiss slices. I cut the tops off of the pita pocket large enough to stuff the swiss in there and popped them in the toaster oven so it would get nice and melty, and it did. When they were done I put some roasted red pepper hummus inside (it’s hard to have a sandwich around here without hummus), stuffed it with a handful of spinach and topped it off with the roasted beet slices. That was that, lunch was done and ready to eat. The husband gave it a thumbs up. I guess I didn’t do too bad.