Tired of Leftovers?

I am freaking tired of leftovers. I normally put up with them since I'm cheap and it's economical, and on the occasion, look forward to leftover tempeh taco filling or something almost on that level.
Thomas and I have been doing our part in eating thanksgiving leftovers, and now we're freezing a couple things (like how I almost had enough pumpkin pie filling to make another pie). There's still two pieces of tofurkey in the fridge, but I just can't do it - I might just freeze them and get the strength to put them in a potpie in the future.
In case you're curious, the biscuits went first, out of everything, followed by the green beans and mashed potatoes.
The majority of the food you are about to see is actually from prior to Thanksgiving, but what the hell, here it is. We did go out to eat both Friday morning (Junior's, dee-licious) and Saturday for lunch (Bay Leaf).
Fried tofu in Soy Vay Chinese Marinade, plus a bunch of crushed red pepper and garlic. Served with garlickly purple broccoli florets, brown rice and steamed delicatta squash. I used Trader Joe's super duper extra firm tofu for this - and it gets high ratings from us.
More Soy Vayed tofu - baked with crushed garlic, on top of saucy brown rice and oh my, formerly frozen organic broccoli. I'm really not in love with Soy Vay, but it's easy, a mutual like in the household, and satisfies a part of a chinese food craving.

Grilled 'cheese' and garlickly tomato rice soup with green beans. I'll be straight up, I threw the sandwich in the microwave for a few seconds to start the melting, then grilled it. This cheese isn't exactly cheddar, but it worked. Thanks Wiebke, for the recipe link~

The grilled Real Food Daily cashew cheese. Basically if you have agar, cashews and nutritional yeast, you can make this. I made a batch for the second time last week - half of it regular, half 'smoked'.
Nutrional yeast, sea salt, oregano and olive oil roasted chickpeas. My imitation of the Vegan Lunch Box recipe description.
Purple broccoli adoration. Next to it is my first head of elephant garlic.
From a couple weeks back when I was cleaning out the fridge - whole wheat pasta, chopped tomatoes, garlic, spinach, portabella slices and pine nuts.
Another PPK testing recipe - cornbread, big muffin style. It's topped with toasted corn and chopped jalapenos. We had these with chili on Sunday.
Elbows tossed with PPK testing 'cheez sauce', waiting to be casseroled.Mac n cheez casserole - with Real Food Daily cashew cheddar, spinach and garlic, elbows (I wish elbows had ridges) and PPK testing cheez sauce. Topped with whole wheat breadcrumbs and freshly ground pepper.
Ancho chili and sea salt yam fries, organic ketchup and a balsamic glazed portabella slices sandwich on ciabatta bread.
The balsamic portabella recipe is from Vegan with a Vengeance, and I was skeptical to try it, since I know how to cook mushrooms - but I had not thrown the garlic in just when Isa does before - and it's fantastic and toasty.My lunch from Bay Leaf. Thank goodness it came with hot and sour soup. Mustard Greens and pan seared (burped??) tofu with whole chiles. Another thank goodness that I can appreciate a plate of boring greens. I did eat a whole chili, and I like heat, but the dish just didn't pull together for me. Not what I was expected, not 'bad', but no sesame tofu. Here's to trying something new...and being sick and wanting more soup.