I’ve reached that point in the holiday season where I am pretty sure that I might possibly be prepared and have accomplished all my decorating/wrapping/gift giving goals…maybe. This impending holiday business means that I have neglected consistent grocery shopping and have taken on the challenge of cobbling together what is on hand to make what could pass for a meal ( meaning I’m not eating a whole bag of popcorn or cookies over the stove). Flights are booked, presents are wrapped, and lights are lit, but a sister still has to eat, right?
My tried and true approach to using up the residuals of my cupboards is usually to a taco-fy it or put it in a sandwich. In this case, I was taco-ed out and our bread cupboard runneth over, so sandwich it is! How boring is a sandwich without his steamy partner, soup? Let’s throw that together too.
Sandwich first, we assemble and grill, easy enough! I always keep a batch of pesto in the freezer (this is my go-to recipe). Typically I blend up a batch and freeze it in ice cube trays. This way, you only have to defrost the amount that is needed by popping it right into the microwave.
The soup is an all in one pot deal, throw all ingredients together and simmer, in and done! I added french fried onions to my sandwich, but feel free to customize away with whatever is bumming around in your cupboards. This meal is excellent for a friend gathering or lunch, this soup reheats beautifully and the sandwiches come together in no time. Wins all around.
Happy holidaying friends, eat often!
Grilled Re-fried Bean and Pesto Sandwich
2 pieces bread, whatever you have on hand
1 tablespoon pesto
1/4 cup re-fried beans
1 tablespoon nutritional yeast
salt and pepper to taste
1. Heat grill pan over medium heat. Spread pieces of bread with non-dairy butter on one side, set aside.
2. Combine salt, pepper, nutritional yeast, and re-friend beans in small bowl, thoroughly combining.
3. Spread pesto on bread, spread re-fried bean mixture on remaining piece of bread. Press together.
4. Grill sandwich until crispy on outside and filling is warmed through.
Quick Tomato Soup
1 28 ounce can tomato puree
1 onion, chopped
2 cloves garlic, chopped
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups almond milk
1. Saute onion over medium-high heat until translucent, add chopped garlic. Saute for 2-3 minutes, making sure not to burn garlic.
2. Add tomato puree, basil, salt, pepper, and almond milk. Simmer over medium heat until heated through, 5-7 minutes.