By J.M. Hirsch
The Associated Press

Leftovers. What's a vegetarian to do with all these day-after delicacies? Dig in! But don't settle for nuked remnants. There are plenty of easy ways to give new life to old leftovers.

Start with potatoes. Got a few baked spuds hanging around? Turn them into baked french fries. Without removing the skins, slice them into 1/4-inch round slices. Arrange the slices on a lightly oiled baking sheet.

Brush the potato slices with olive oil, then sprinkle with salt, fresh ground black pepper and some red pepper flakes. Bake for 5 minutes at 400 degrees, then broil for 1 to 2 minutes, or until the slices are lightly browned and crisp.

Maybe mashed potatoes are your problem. If so, turn them into a fantastic corn and potato chowder. Combine the potatoes with an equal amount of milk (soy or dairy) and 1 or 2 tablespoons olive oil in a large saucepan.

While this heats over a medium-low flame, add 1 or 2 cups of frozen or canned corn, some finely chopped carrots and celery (or whatever vegetables are on hand). Season to taste with salt, fresh ground black pepper and paprika.

Green beans are another common leftover. This preparation works almost no matter how they were prepared the first time around: Start by boiling some pasta (wide noodles work nicely). Drain, rinse with cool water and set aside.

Toss the green beans in a preheated wok with 1 to 2 tablespoons of toasted sesame-seed oil. Saute until heated through. Add the noodles and toss well to combine. To serve, sprinkle with sesame seeds, crushed cashew nuts and a splash of toasted sesame-seed oil.

As for other leftovers - be bold and soup them. It really doesn't matter what you have, from vegetarian sushi to lasagna to dried fruit to candied sweet potatoes, all leftovers taste good as soup.

Add anything and everything to a large stockpot. Combine with just enough vegetable broth to cover, and bring to a simmer. These really are the best soups you can make.

My family recently experimented with using leftover vegan spanakopita in a soup. It was wonderful. The phyllo dough dissolves and acts as a natural thickener, while the greens and crumbled tofu give the soup great texture and flavor.

While the soup simmers, grab any leftover rolls and cut them into cubes. Brush the cubes with olive oil and toast in the oven at 400 degrees until golden and crispy. Serve the soup with these croutons sprinkled over it.

Other leftovers aren't so obvious. There are excess raw ingredients that otherwise might sit on a pantry shelf for months.

Canned pumpkin is something I always tend to overstock. To get that unused can out of the pantry before summer and on to the dinner table, try this recipe for Nepali pumpkin.

Nepali Pumpkin

2 tablespoons safflower oil or ghee (clarified butter)

1/2 cinnamon stick

4 to 5 cardamom pods, bruised

1/2 teaspoon ground turmeric

1 medium onion, finely chopped

1 inch fresh ginger, peeled and

grated

2 garlic cloves, crushed

2/3 cup canned chopped tomatoes

1/3 cup vegetable broth or water

2 teaspoons ground cumin

2 teaspoons ground coriander

21/2 pounds pumpkin puree

1/2 teaspoon sugar

1/3 cup light cream (soy creamer can be substituted)

1/4 teaspoon ground white cardamom seeds

Salt and freshly ground black pepper

Fresh cilantro, lightly chopped

Heat the oil or ghee in a large skillet. Add the cinnamon, cardamom pods and turmeric. Saute briefly until aromatic, taking care not to burn. Add the onion and saute for about 6 minutes.

Remove the cardamom pods and cinnamon stick, and add the ginger and garlic. Saute for several minutes over a low flame until the onion is very soft.

Add the tomatoes, broth or water, cumin and coriander. Mix well and cook over a medium-low flame until the tomatoes have broken down into a thick sauce. Add the pumpkin and mash into the sauce until well blended.

Cook for 5 to 6 minutes, stirring regularly. Add the sugar, cream and ground cardamom. Cook for another minute. Season to taste with salt and pepper. Serve topped with cilantro. Makes 4 servings.

From "Spices," Manisha Gambhir Harkins (Ryland, Peters & Small; $24.95)