Last night, when I went to make the casserole for dinner, I discovered the leftover lentils had already been eaten. Instead I made a quick potato leek soup in the pressure cooker. Actually it was onion, I finished the leeks a few days ago. Instead of adding soymilk, I used the leftover gravy from our Tofurky. It really gave it a rich creamy texture.
I pureed some steamed greens along with some tomato and garlic and used this to top the feeble bit of leftover pasta that remained in the fridge. Finally I made a batch of Stedda Egg Salad (as in Instead of Egg Salad) from The American Vegetarian Cookbook by Marilyn Diamond, which we served on whole wheat toast. It's tofu and a mix of spices like cumin, curry, tumeric plus a few others. The pureed greens were tolerated but everyone loved the potato soup and the Stedda Egg Salad. My teenage daughters even took it for lunch today, that's the true mark of success.
I've begun the day by getting a batch of vegetable soup into the slow cooker. That cleaned out the last of the greens, carrots and parsnips from the fridge. This will become the base for the next few days meals.