They are already seasoned and eliminate food waste.
Cooking doesn’t have to be fussy.
With some yummy leftovers, a well-stocked pantry, great herbs and spices, meals come quick and easy!
I had leftover baked sweet potato and some fresh shiitake mushrooms.
I chopped some parsley, thyme and tarragon (I LOVE fresh herbs but dried work too.)
I sautéed it all in some extra virgin olive oil, mixed in vegan egg and cheddar shreds and served it on brown rice cake thins. Brunch was ready in 10 minutes, from start to finish!