SmarterFitter Daily

Whoa, this was like, one of the best burgers I've ever made. EVER. Two words: "basil mayo".

Check it:

• 1 portobello mushroom, basted in balasmic, olive oil, a little garlic, salt, pepper and dried thyme, then grilled in the oven
• 1 roasted red pepper cut into thick strips (from a jar, some phenomenal red peppers I got as a Christmas gift from Cookery School / Rosalinds Kitchen - Pequillo Peppers Navarrico from Brindisa - my god they are good)
• A good scatter of pine nuts
• Homemade mayonnaise mixed with chopped basil and a little fresh garlic
• Slice tomato, raw red onion, lettuce
• One of Ottolenghi's crusty bread rolls

On the side, one of my favourite simple salads: crispy lettuce, cucumber, red onion, lemon juice, olive oil, salt, pepper, fresh oregani (from the garden!).

Total victory.

I like turning leftovers into something entirely different.

Having adapted Heidi's recipe for brussels sprouts and tofu, I adapted it again by mixing the leftovers with little gem lettuce and celery to create a crispy lunch salad! 

A surprisingly good trio, tossed with pine nuts and cooked with a bit of maple syrup and garlic. I adapted Heidi Swanson's Shredded Brussels Sprouts and Apples recipe, using savoy cabbage instead of brussels sprouts. I really enjoyed it! But it needed some freshness such as cilantro, celery or cold crispy romaine lettuce. I might add all three to the leftovers tomorrow.

FYI: I used plain tofu, marinated in a made-up mix of soy sauce, cider vinegar, maple syrup, liquid smoke and water. Given the maple syrup in the recipe, I'd skip that in the marinade next time.