Monday, July 15, 2013
Leftover Mashed Russets In Lunch Skillet
Lunch today is leftover mashed russets, kale, mushrooms, smokey tempeh, and nutritional yeast with sliced pickled beets on the side. Yummy! I just got a non-stick skillet out and put a couple of large spoonfuls of potatoes in the pan, then I added sliced mushrooms, ripped pieces off of several stalks of kale, cut 4 smokey tempeh slices into small pieces, cooked it all together, served and sprinkle on nutritional yeast and added some pickled beets on the side.
This is so good! The more you eat vegetables for your meals, the more your taste buds adjust to those flavors, until you crave the tastes.