Thanksgiving Leftovers Soup

I stood in front of a fridge packed full like a kid’s closet.  A couple of times I opened the door and a bottle of sparkling cider, wine or a boursin would fall out and hit me in the shin.  I cursed this fridge, full of leftovers from Thanksgiving.  Pies, mashed potatoes, stuffing, gravy, casserole, vegetables, strudels, and a hundred different types of cheese.  I couldn’t find anything, I couldn’t put anything new in there and damnit, I was sick of the same leftovers and I wasn’t going to eat it anymore!

So I decided to make a dish out of my leftovers that didn’t taste like giving thanks.  As someone who doesn’t eat turkey, google searches for leftovers were a wash, so I had to get creative.

I decided on soup.  And o.m.g. I’m glad I did.  It was delicious…thankfully.

Thanksgiving Leftovers Soup

No recipe, but here’s what I did.  I heated some frozen celery leaves I had saved from a stalk a few weeks ago with “no-chicken” broth in a pot and added some Sunny Paris seasoning from Penzey’s and let that heat up.  Tossed in some rustic truffled mashed potatoes (chunky, with skins) and some cheesy corn casserole.  Added black pepper, crushed red pepper and salt.  And boom! Soup!

We had this soup as a side last night with a vegetarian Reuben and it was amazing.  What a hearty, winter meal!

Mini Tofu Pizzas

The other day, I made these yummy little mini pizzas out of leftovers I was trying to chuck from Thanksgiving before they got gross.  I had some leftover vegetable tofu loaf that I wanted to get rid of asap, tons of good cheese and these weird Pepperidge Farm 7 Grain Deli Flats that I picked up as a quick, easy, low cal substitute for a veggie burger bun.  I also had a jar of Puttanesca sauce that had been opened and some onions.

Vegetable Tofu Loaf

So as I was in a tremendous hurry and starving (or maybe I was only in a hurry because I was starving), I popped two deli flats in the toaster oven to crisp up while I got the other ingredients out of the fridge.  After they were relatively firm, I topped them with the Puttanesca, tofu loaf crumbles, raw chopped onions, red pepper, other herbs, salts and spices and then an aged white cheddar that I sliced up thinly.  I popped them back in the toaster oven until the deli rounds were crispy and the cheese was melted.  I think I actually hit them under the broiler for a second, too, in order to even out the doneness.  I can’t remember.  Anyway, I pulled them out, threw them on a plate and added a little fresh basil for flavor and garnish and BAM! Dinner in ten minutes!

Mini Tofu Pizzas

Recipe for the Veggie Tofu Loaf after the jump!

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