#FoodTuesday #Vegetarian #Vegan #cookingwithleftovers

Okay, this isn’t vegan, but it totally could be if you use vegan cheese, which I would have if I could get it here.

ANYWAY, I cooked onions, mushrooms, garlic, and sliced teeny tiny itsy baby carrots in a little butter, then turned off the heat and covered the pan to let them sweat together. I seasoned them with salt, pepper, sage, and Penzeys Tuscan Sunset blend.

When #4 Daughter got here (it was Nail Night), I cooked the gnocci, which takes about three minutes after the water comes to a boil, then turned up the heat for the veg and added the drained gnocci, stirred that around until I liked the way it looked, and we topped our portions with mixed Italian cheese.

I had some left over, so the next day I cooked some spinach and added that to it. More cheese, of course.

It was so luscious! And, as my new son-in-law is fond of saying, full of macronutrients and micronutrients. I don’t know what that means, but if he says it, it must be good.

A WRITING PROMPT FROM ME TO YOU: Spinach

MA