Leftover Victory: Black Beans, Wild Rice, Kabocha Soup, and Chocolate Mint Leaves
I can't believe how well this turned out. Leftover black beans and wild rice from a bout of taco fever combined with kabocha and ginger soup made from leftover squash and topped with chocolate mint leaves from the garden made a fantastic Thanksgiving Eve dinner. I'd even planned, and forgotten, a splash of lime, but it wasn't necessary. I'd try it next time, though.
The soup, by the way, killed it at Thanksgiving dinner. The only thing that came close in raves was the snickerdoodle ice cream. I also made some yummy bacon-less baked beans using Vegemite for the vegetarians in my life.
That's all for now. I'm thinking waffles and leftover cranberry sauce. Yeah.