Some days I like to do some cooking that will last for a few meals. Today was one of those days! I made some Roasted Butternut Squash Soup (with fresh rosemary instead of Garam Massala), and then roasted up some beets.
I later sautéed the beet greens (both the roasting and sautéing instructions are from Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes) along with some Chicken-less Strips from Trader Joe’s. I served the greens, a beet, and the chicken-less strips along with some Cajun Grain Brown Jasmine Rice.
Now I have leftover beets, rice and soup for the week, with plans for a couple of other dishes!