With leftover spinach and peanut sauce or leftover mashed yams I make "burgers" out of the ingredients by just adding almond meal or quinoa flour until the mixture is firm but sticky. Grease a pan and bake or fry the patties- make them about the size of a burger- and enjoy them on bread or with a lettuce wrap! A good choice for the next day's lunch.
Veggie layer bake; V, GF, P
This is a crowd pleaser; being vegan, gluten-free and paleo it can satisfy nutritional preferences and is large enough for four or so hungry appetites. I use eggplant, sweet potato, tomato and red pepper- all sliced into long, thin (but wide) strips as the "noodle" layers and as filler: grated cabbage, parsnips, spinach and leek leaves. Layer as show below with a bit of olive oil on each layer as well as basil, Italian seasoning and black pepper. Cook at 400 for about 40 minutes with tin foil and then 20 without. We covered it with soy-free, gluten-free vegan cheese but you could just use nutritional yeast for a nutty, cheesy flavor. Cool, cut and enjoy!
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