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Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


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Hearth and Soul Hop – The Vegetarian Recipe Edition

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Hearth & Soul Hop

Welcome to another Hearth and Soul Hop, the food carnival for and about food that not only nourishes our bodies, but our souls!  You can find the Hearth and Soul Hosts sharing links to entries on the Hearth and Soul Hop Facebook Page, Pinterest Boards, and on Twitter at @HearthNSoulHop.

I am featuring several of the delicious meatless recipes that I discovered visiting last week’s contributors:

Creamy Corn Empanadas

Cinnamon Apple Crisps

Brie and Basil Strata

Strawberry and Tomato Salad

Lima Beans with Artichokes and Sun Dried Tomatoes

As I go to hit publish, WordPress isn’t working well. I will try to add the pictures for these delicious recipes tomorrow.

 

~ Please link a post that closely fits into the mission. If you are new, read the Hearth and Soul Hop mission statement which includes the rules for linking up. As always, if you have any questions please email me at aleasleftovers(at)sbcglobal(dot)net.

~Please include a link back to one/any of the host sites (through worded link or badge). The Hearth and Soul Hosts include:

April of The 21st Century Housewife
Elsa of Elsa Cooks
Judy of Savoring Today
Penny of Penniless Parenting
Swathi of Zesty South Indian Kitchen
and me, Alea of Premeditated Leftovers

-Linky will stay open from 1:00 am Tuesday to 11:59 pm Thursday (Eastern time).

Hearth & Soul Hop



About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Kristel from Healthy Frugalista says

    The Brie and Basil Strata by April from 21st Century Housewife that you featured looks so delicious! I still have plenty of tomatoes and basil in the garden to use so maybe I’ll try it this week.

    I’m leaving link #35 for Best Cream of Tomato Soup Ever, using garden tomatoes, basil and carrots.

    Reply

  3. Miz Helen says

    Hi Alea,
    Thank you so much for the feature on my Creamy Corn Empanadas what a nice surprise! I am sharing my Kid Friendly Pasta Salad today. Hope you have a great week and thanks for hosting!
    Miz Helen

    Reply

  5. Jennifer V says

    Thanks Alea! I love that the features this week are all vegetarian. We try to eat vegetarian a couple of times a week and I am always looking for new recipe ideas.

    Reply

  6. Denise @WholemadeGoodness says

    This week I’m sharing my recipe for chewy, deli-style bagels that you can make at home.

    Thanks for hosting and have a great week!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.