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trying to stock my freezer before the babe arrives...got any bean heavy, soy-free recipes?

post #1 of 17
Thread Starter 

That pretty much says it all...we're doing a bunch from the Vegetarian Mother's cookbook, but would love other suggestions.  We're vegetarians but avoid eggs and soy because of food allergies...dairy is fine and obviously we need lots of legumes for protein.  Thanks!!!

post #2 of 17

I am working on this same thing right now. i double a couple of recipes each week. So far i have..veggie lasagna, cheesy pasta bake, lentil millet chili with kidney beans, black bean andsweet potato filling for enchiladas, bean and rice burritos,lemon blueberry muffins, strawberry scones. I am planning green chile stew, trotilla soup, biscuits, shredded cheese, prepared black, pinto  and garbonzo beans... And that is all for right now.  I am having trouble with how i want to format this and i apologize if it is hard to read.


 

 

 

post #3 of 17
Thread Starter 

yum!!! Any chance you could send the recipe for the millet/kidney bean chili and cheesy pasta bake? Yum!!! So far I only have a ziti with field roast "sausage", rice/bean/chili casserole, cornbread, and apple crumb muffins.  

post #4 of 17
post #5 of 17

I am kind of in a rush at this moment, but I can refer you to AllRecipes 

You can look up anything you could imagine and will find several recipes for it. I find the reviews useful with additional tips for that dish.

 

Anyway, we love love love Pasta Fagioli (Italian pasta with bean soup). I made and froze some before our baby arrived!

I don't have time to type out the entire recipe I use, but I am sure you can find one that sounds good to you on All Recipes.

 

I also froze a few batches of hummus which was good to have postpartum.

I don't know if bean salads freeze well, but I find them very convenient to have around because all you have to do when you're hungry is dig in!

 

Good luck!

post #6 of 17
I am working on this too, for my June baby! Also using the Vegetarian Mother's Cookbook for some things. Askew, that lentil shepherd's pie looks fabulous. I think it's going on my list.

I would also love the lentil - millet chili recipe.

Some other things I'm planning to freeze:
beanballs from the Veganomicon recipe. I will try freezing these, plus some marinara, and hopefully that will be easy to put with some spaghetti.
Angry red lentil tortilla soup, which I make with a can of green chiles instead of habaneros to suit my 3 year old, with broth instead of water, and with a can of diced tomatoes added.
Sloppy lentils. My DH is very good with our 5 minute bread so I know I can count on him to make the buns to go with this when the time comes.

I am also making a list for my DH of meals he can make quickly-- i.e. if I have black-eyed peas in the freezer, he can mix them with a can of tomatoes with green chiles and after 20 minutes on the stove, ta-da! It's chili! We eat it over quinoa.

ETA: realized I was interpreting "avoiding soy" the way we do-- i.e. avoiding processed fake meat, etc. If you are completely avoiding soy, I apologize that a couple of my recipes include a bit of tamari. Hopefully it's possible to adapt them!
Edited by madcap150 - 4/7/11 at 8:58am
post #7 of 17
Everyone, including meat eater DH and picky DD, loved millet chili and the veg. shepherd's pie. We also are avoing soy plus we need to avoid dairy and this recipe for Potato Veggie Burgers is great,you can make it in balls and freeze it.
I can't remember the link, I put it in a word document so here it is typed out.
Potato Veggie Burgers
Ingredients:
• 1 cup canned black beans
• 1 carrot, grated
• 1/2 onion, diced
• 3 potatoes, grated
• 4 scallions, chopped
• 1 cup corn
• salt and pepper to taste
• oil for frying
Preparation:
Mash the beans with a fork or a potato masher. Add the remaining ingredients, except the oil and mix until well combined.
Shape the mixture into patties. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.
post #8 of 17
Thanks, Mom2M-- that looks like a good one too!
post #9 of 17

We call this Pamelita's Tortalita Soup. I invented it.

 

2 large cans crushed tomatoes

3 small or 2 large cans tomato sauce

2 cans of beans (I usually do 1 black and 1 red)

1 bag frozen corn

1 bunch cilantro

1 cup water

2 or 3 cloves of garlic

1 chopped onion

bunch of chopped green onions (optional)

1 bunch chopped cilantro

lots of cumin

lots of oregaon

crushed red peppers to taste (optional)

 

Throw in a pot and heat on stove until hot then simmer awhile or throw in crockpot and cook on low all day. It really doesn't matter. It's pretty flexible.

 

Just before serving slowly stir in 3/4 pound shredded monterey jack cheese (or whatever cheese you prefer.)

 

Serve as is or add olives, avocado, sour cream, or tortilla chips.

 

We freeze the leftovers then heat and serve over overeasy eggs. We call that Huevos Tortalita.

post #10 of 17

cannot get curser to show up on screen,    cannot get enter key to work.     forgot to subscribe.  will be back with recipes

 

 

 

 

 

post #11 of 17

 

 

Millet chili i invented and it goes like this.

chop up and saute until soft

1-2 carrots

1-2 celery stalks

1 pepper

1small onion

2-3 cloves of garlic

 

meanwhile ring to boil and then simmer until soft

1 1/2 cup green lentils

1/2 cup millet

4 cups water

 

add together with

1 large can crushed tom

3 cup kidney beans

chili powder

salt and pepper to taste

 

 

and for all cheesy goodness

http://www.delish.com/recipefinder/roasted-vegetable-mac-cheese-recipes

 

thanks for all of the yummy recipes ladies

post #12 of 17
The "Sloppy Lentils" recipe from pp is awesome!! Everyone loved it and DD insisted I save some for her to have for lunch tomorrow at school! We served it over pasta.
post #13 of 17
Yum, thanks for more recipes! I am keeping a file of them so I can make lots of yummy freezer stuff. I am so glad to have all these ideas.

Mom2M, so glad you guys liked the sloppy lentils! It is always a big hit around here too. smile.gif
post #14 of 17

Congrats on all the new babies here.  joy.gif     No babies in my house, but I'm loving all the freezer ideals.  I live deep in the heat, so I like to cook once a week and freeze as much as possible.

 

Any more ideals???

post #15 of 17
Thread Starter 

Awesome ideas, mamas! Thanks so much:) :)

post #16 of 17
Thread Starter 


5 minute bread...recipe for that??? :)

Quote:
Originally Posted by madcap150 View Post

I am working on this too, for my June baby! Also using the Vegetarian Mother's Cookbook for some things. Askew, that lentil shepherd's pie looks fabulous. I think it's going on my list.

I would also love the lentil - millet chili recipe.

Some other things I'm planning to freeze:
beanballs from the Veganomicon recipe. I will try freezing these, plus some marinara, and hopefully that will be easy to put with some spaghetti.
Angry red lentil tortilla soup, which I make with a can of green chiles instead of habaneros to suit my 3 year old, with broth instead of water, and with a can of diced tomatoes added.
Sloppy lentils. My DH is very good with our 5 minute bread so I know I can count on him to make the buns to go with this when the time comes.

I am also making a list for my DH of meals he can make quickly-- i.e. if I have black-eyed peas in the freezer, he can mix them with a can of tomatoes with green chiles and after 20 minutes on the stove, ta-da! It's chili! We eat it over quinoa.

ETA: realized I was interpreting "avoiding soy" the way we do-- i.e. avoiding processed fake meat, etc. If you are completely avoiding soy, I apologize that a couple of my recipes include a bit of tamari. Hopefully it's possible to adapt them!


 

post #17 of 17
Sure! We use the recipes from Healthy Bread in 5 minutes a day. I linked to their "master recipe", but we actually use the 100% whole wheat and whole wheat with olive oil loaves the most (those aren't on the blog). I got the book from the library and ended up buying it because it gets a LOT of use.

The basic idea is that you mix up a large, very "wet" batch of dough-- just mixing, no kneading, so it doesn't take much time-- and then refrigerate it and use it to make 4+ loaves. The lead time for having a fresh-baked loaf is 2 hours, but that's not active time; you get the dough out to rise for an hour and a half and then bake it for half an hour. We've discovered this is a really easy way to always have fresh bread/ rolls/ pizza crust, and we don't buy bread anymore. Although there is lead time for having fresh bread, I think we really do spend 5 minutes or less of active time a day. We love it!
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Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Vegetarian and Vegan › trying to stock my freezer before the babe arrives...got any bean heavy, soy-free recipes?