I did the best I could, to empty out our fridge before leaving for vacation and minimizing waste.
I started off with making “quesadillas” out of Trader Joe’s brown rice wraps, vegan cheese, tomato, spinach and a spread of Veganaise mixed with sriracha and lime.
We had a whole bowl of sliced limes left from our Vegan Taco Party, so I made a quick dressing with limes, lemons, olive oil, rice vinegar and Tajin seasoning.
I poured this on top of fresh cucumbers, green beans, cherry tomatoes, radishes and sliced yellow bell peppers.
These veggies were all so beautiful, I could not stand to let them go to waste!
I absolutely hate throwing food away, so I am hoping I got most of the perishables out of the fridge before our trips.