Well, the point of this recipe is definitely not to produce these left over ingredients so that you can have a recycled pasta. That is insane, I know. But don't you ever have that feeling of disappointment in yourself whenever you have to throw away food? And yet you cannot push yourself to eat those food even just one more time?
I love recycling left over food. And spaghetti is my first fairy godmother in mind.
This is not a recipe, but just to give you a delicious hope on saving your on-the-verge-of-death, forgotten fridge stuff, and make it into something that will make you happy to eat, and thankful for once having these ingredients. However grateful you are for food, too much left overs too often can be a problem and a pain (in the heart)-- but you can enjoy it with creativity!
Go raid your refrigerators and cupboards and save those little friends from ending up into the trash. And also, please, value the hard work of our farmers.
Ingredients
left over sweet potato tempura from two nights ago
left over caprese from last night
English muffin that expires today
cheese that will expire tomorrow
eggplant
bell pepper
Italian seasoning
black pepper
sugar
soy sauce
tomato paste
butter
Procedure
I stir-fried eggplant with Italian seasoning and black pepper in high heat until light to medium brown.
Then I tossed in the old sweet potato tempura, tomatoes from the caprese, and bell pepper.
I added tomato paste and water and mixed well.
Then added sugar and soy sauce and adjusted the taste.
Before finishing, I added cheese from the left-over caprese and the almost-expired cheese.
I sided the pasta with hot English-muffin butter toast.
How about you, what is your favorite way of recycling food? Share it on VegetarYum's Facebook page to inspire me and everyone to save our left over your way!