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Pan-Seared Picatta Portobellos with Brown Rice Potato Cake + Cookbook Contest Winner!

I said it before and I’ll say it again — I love leftovers.  Some of my favorite meals came into existence by using up a bit of this and that.  Take this dinner of pan-seared portobello mushrooms, spinach, and brown rice potato cake.  It was the result of needing to use up a few stray items in the fridge before going shopping. The spinach and mushrooms were delicious, but the real star of the meal turned out to be the happy marriage of leftover mashed potatoes and cooked brown rice.
When mixed with some seasonings and sauteed, the brown rice and potatoes transformed into a third entity with a wonderful texture and flavor that provided an ideal companion for the mushrooms and spinach all complemented by a tangy lemon-caper sauce.

Now, for this week’s Special Vegan Mofo Cookbook Giveaway:  The winner of a copy of Vegan Fire and Spice (chosen randomly by the random number generator on Random.org is:  Candy Beans! Congratulations! (E-mail me with your address and I’ll get the book in the mail to you.) 
Everyone else:  Check back tomorrow for the 4th and final cookbook giveaway during Vegan Mofo.
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