I’m going to skip over my Thanksgiving dinner because, as the only person at the table not indulging in turkey, I ended up cooking all of my food in the morning and reheating it just before sitting down to eat.  The reheated meal wasn’t *bad* by any means, but it really just wasn’t that great either.  I need a Thanksgiving where I don’t have to cook all of my food for 1 person.  It’s such a bummer.

Anyway.

Leftover Tofurky is one of the good things about being the only vegetarian at Thanksgiving, because you get that whole adorable ball of soy to eat for the next week.  And I’m pretty sure they changed the formula for making it this year, because the texture of it was far better than I’ve had in the past.

I’ve been enjoying the leftover Tofurky roast on bread that I slather with my homemade cranberry sauce (1 cup water, 1 cup sugar, 1 bag fresh cranberries; boil it all together for 10 minutes and you’re done), Tofurky gravy, and baby spinach.

I also chopped up some of the leftover roast and added it to lentil soup that I made with the leftover roasted vegetables that I cooked in the pan with the roast.  I also added some mashed yams to the soup, which was delicious but also made it really ugly, so I’ll spare you a photo

• 2 Cups cold leftover rice* (I used unseasoned sushi rice)
• 1 large carrot, chopped
• 1/4 cup onion, diced
• 2 cloves garlic, sliced
• Kale, 1 large handful, chopped
• 1/3 cup edamame, thawed
• 2/3 cup zucchini, sliced
• 1/3 cup broth or water
• 1 tbsp low sodium soy sauce
• 1 tbsp white miso (or more soy sauce)
• Squirt of lime or lemon juice

In a large cast iron skillet over medium-high heat, spray with a bit of olive oil or other oil, add the onion, carrot, and garlic.  Stir often until the onion softens and browns a bit, about 3 minutes.   Add the kale and the broth, cover and turn the heat down a bit.  Let cook for about 4 minutes, until the kale is wilted and the carrots are tender.  Uncover and add the zucchini, rice, soy sauce, and miso.  Stir really well to combine everything, making sure that the miso dissolves.  Add the edamame and the lime juice to taste.  Serve immediately.

Note:

• The leftover cold rice here is key!  It gets a bit dried out and fries much better than fresh rice.  Use whatever you have on hand, leftover takeout rice, brown rice, sushi rice, even quinoa or bulgur.