Bruno Mars 
Not rather confident what to do with that leftover takeout rice? Looking for an authentic way to use up some further rotisserie hen? In honor of Earth Month, the Now Desk chefs are accomplishing their section to decrease kitchen waste by working with up their beloved leftovers.
On Right now, Priyanka Naik joins the anchors in 1A to make hearty cauliflower “steaks” with a bright gremolata and kushumbri. Then, she’s calling on a regular South Indian dish that is not only nourishing and quick to just take on the go (hello there, space temperature deliciousness!) but also a wonderful way to use up leftover rice. Then, she showcases an easy hack to use up leftover greens that are on their way out: a melty, wilted inexperienced quesadilla with creamy corn and carrot esquites.
At 11 a.m. ET, Naik joins Kevin Curry and Elena Besser in the Now All Working day kitchen to whip up three delicious dishes that switch leftover substances into brand name-new meals. Curry can make the most of further rotisserie hen in a spinach and feta quiche. Then Besser crisps up leftover rice to provide with smoked salmon, eggs and avocado. And Naik works by using each and every little bit of canned beans by incorporating chickpea drinking water into a decadent chocolate mousse.
It is straightforward to be sustainable and funds-savvy when there is so a lot of wonderful means to cook up your veggies!
Melissa Hom
I’m heading to be straightforward, there aren’t much too a lot of South Indian dishes that entail cauliflower. But I appreciate cauliflower and we make a genuinely yummy sautéed cauliflower dish at home that it so very simple, still full of dynamic taste: florets sautéed with onions, turmeric, our family’s purple chili masala, black mustard seeds and clean coriander.
My spice-rubbed cauliflower steaks mix a number of features from a dish I grew up taking in, but of course with a Priyanka-type twist that’s also reduced squander (no leaves still left powering here!). It combines hearty cauliflower cooked to perfection topped with a crunchy gremolata and koshumbri. Ordinarily served as a facet complementary to meals, this tomato coconut koshumbri adds the best degree of freshness and sweetness to our spicy cauliflower steaks.
Melissa Hom
If I could identify a quintessential South Indian dish, it would 100{a3762c12302782889392ca3b7989801063e93bfa43bb26bd1841194fb09ec877} be yogurt rice. There is not a Hindu temple in the South or South Indian home that does not have yogurt rice on the menu. It’s a total harmony of carbohydrates, proteins, spices and, most importantly, it’s nourishing and gratifying.
When I was younger, my household and I went on quite a handful of road trips and I generally bear in mind my Maa packing a tiffin and one of the dishes was yogurt rice. And I guess we weren’t the only Indian family to do that. This dish is effortless to make, uncomplicated to pack and travels completely.
My coconut yogurt rice is vegan (certainly), but it goes one particular action more for the reason that it incorporates leftover rice! I really don’t squander food stuff in my home and I strive to extend that to your property, way too. This dish preferences much better with leftover rice because the starches in the rice come to be a lot more resistant, which suggests that flavors will adhere to the grains much better than when they are freshly cooked.
Melissa Hom
This quesadilla is the reply to your more than-ripened deliver woes. Crammed with a mixture of sautéed greens that are on their way out (you know, the ones that have been in the fridge for just a tiny way too extended), this recipe is functional and can use up spinach, kale, arugula or a mixture. The very long leafy greens on top rated of carrots (aka carrot tops) work beautifully listed here mainly because they have a little bit of a lemony flavor, which will combine properly with other greens, garlic and serrano chilis.
Meanwhile, the true carrots will be made use of in the roasted corn and carrot esquites. I roast diced carrots and little cobs of corn in the oven with some olive oil and savory, heat spices right until charred. Then the veggies are tossed together in a dressing mixture that mimics the mouthwatering style of Mexican street corn.
Currently All Day
As substantially as I enjoy quite spicy food stuff, I adore quite decadent desserts. It really is virtually like the Yin to my Yang. I will not feel comprehensive at the conclusion of the working day without a thing decadent and sweet. The a single matter I have skipped as a vegan chef are chocolate-based desserts, since most are built with eggs and dairy. Until eventually I found the electrical power of aquafaba. Who realized that a legume can be the foundation of one of my preferred desserts?! Perfectly, it is. Aquafaba is chickpea drinking water from a can and when whipped up, mimics a whipped egg white or large cream. Which would make it perfect for chocolate mousse. This Amaretto Mousse touches my coronary heart in two means, my sustainability coronary heart and my sweet-sided coronary heart.
Kevin Curry’s rooster, spinach and feta quiche
Currently All Working day
Quiche is this kind of a good dish for applying up the last bits and pieces of foods in the fridge. Below, leftover rotisserie rooster, some leafy greens, solar-dried tomatoes and feta add huge, fresh new flavor to a very simple egg combination. Applying a retail outlet-purchased pastry crust seriously cuts down on time, way too, but with a handful of very simple tips, you can make a quiche worthy of a bakery show.
Elena Besser’s crispy rice cakes
Currently All Day
Each time I buy takeout, I always discover that I have tons of rice leftover. I get fired up mainly because it implies lunch the upcoming working day is heading to be remarkable. Crispy rice is 1 of my favourite approaches to breathe new lifetime into leftovers. All it usually takes is a minor patience and system to make it astounding. I like to top my rice cakes with correctly tender-boiled eggs, ripe avocado and salty smoked salmon.
