The First of My Cook Once, Eat Twice Vegetarian Recipes

One of the things I really love to do streamline my cooking. By that I mean that I prep lots of things at once to have them on hand later in the week (such as chopping two onions instead of one or making extra rice), or I make two of something so I can stick one in the freezer for another meal.

I’ve found lots of great recipes for freezing ahead on Make Ahead Meals and TheKitchn.com, but I’ve also developed a number of delicious recipes that allow me to cook two meals at once using some of the same ingredients. I’ll eat one that night and save the other for the next day, which frees me from cooking on extra-busy nights or evenings when I just feel lazy. Over the years, I’ve managed to streamline them so that I have very few dishes to do afterwards, too!

vegetarian cooking - how to cook two meals 2

I’m going to be sharing a few of these recipes with you over the next little while, (for as long as you’d like me to anyway) but this pair of recipes is my absolute favorite and these two dishes are wonderful for fall. The best part is that it only takes thirty minutes to prepare both of these meals and you’ll only have two small sauce pots to wash when you’re done!

The first recipe is Herb Roasted Vegetables with Creamy Grits and the second one is Harvest Vegetable Soup. Each recipe serves four.

Here are the ingredients for Herb Roasted Vegetables with Creamy Grits:

  • 2 sweet potatoes, pelled and cut into 1-inch pieces
  • 1 cup butternut squash, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1/2-inch slices
  • 1 large sweet white onion, peeled and quartered
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried tarragon
  • 2 tablespoons olive oil
  • 3 cups cooked grits

….and for Harvest Vegetable Soup

  • 2 sweet potatoes, pelled and cut into 1-inch pieces
  • 1 cup butternut squash, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1/2-inch slices
  • 1 large sweet white onion, peeled and quartered
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 tablespoons olive oil
  • 4 cups vegetable stock or broth
  • 1 cup uncooked rice

Now here’s how to make both of these at once, in thirty minutes!

Preheat oven to 400-degrees and line two 9×13 pans or baking sheets with foil (no clean-up!). Set pans aside.

Peel and cut all your veggies at once.

Dump all of the first recipe’s veggies in one baking pan and the soup’s veggies in the other. Add the olive oil to each pan, then the seasonings and herbs. Get in there with your hands and toss both pans of veggies well until coated. Put into the oven for fifteen minutes or until squash and potatoes are fork tender.

In a medium saucepan, bring vegetable broth to simmer and add rice and chopped garlic. Cover and simmer for about fifteen to twenty minutes.

Meanwhile, in another medium saucepan, prepare grits according to the package directions. Do not use instant grits! Regular grits are ready in five minutes and taste so much better.Once grits are cooked, turn heat off and cover tightly until veggies are done.

Remove veggies from oven.

To finish soup, simply stir the veggies into the soup once rice is cooked. To serve veggies and grits, spoon 3/4 cup grits into a soup bowl and top with veggies.

Please do try these recipes and let me know what you think. Also, if cooking two meals at once is something that appeals to you, let me know. I’ll be happy to continue sharing my tried and true favorites.

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One Response to The First of My Cook Once, Eat Twice Vegetarian Recipes

  1. Jenny Sangler November 20, 2012 at 1:02 am #

    Do you love to cook two meals at once? If you have some great tips, feel free to share them here.

    – Jenny Sangler

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