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Leftover grilled or roasted veg has numerous options available to it.

You can add them to soups.

They make killer antipasto; leave them out at room temp, toss in some good olive oil and lemon...

Another outstanding use for it is in soup, as a puree:

Saute an onion and garlic down, add three or four celeriacs chopped to the pot with a small handfull of roasted (unsalted) cashews, top with...

To clarify, it is actually another plant entirely separate from stalk celery; celeriac shoots up a stalk-like growth, but all of the plant's growth energy is used to create the root, not the...

Toast the quinoa in a dry saute pan over high heat until it's browned; you should smell a nutty aroma.

Then cook it pilaf-style. Cut up an onion, some garlic. Standard pilaf method. And season...

Cannoli pastry is actually traditionally done with pasta dough. They're also supposed to be deep-fried. Deep-frying in itself isn't bad, as long as you do it properly. Besides, you shouldn't be...

Not at all. However, a problem arises in that, I've never formulated a "recipe" for it as I've come to understand that it isn't about a set recipe, so much as the technique. I'll see if I can't give...

Nut oils are some of the most susceptible to rancidity that there are, short of saturated animal fats. Keep all nuts in the freezer - you can buy more in bulk, and keep them longer - and any nut oils...

I realize this thread is out of date now, but I will chime in with another suggestion for restaurants in London that are vegan friendly:

Thai Taste. It's up on Dundas East, past the cop shop, in...

That's the point of it - it's used as a thickener in many Southern and East Indian dishes.

Not really my thing, though - I tried it once in culinary school, but it never struck my fancy. I can...