(This is my first post on this DDC. I am a first time mama due in September too!)
I just started making my list of what I'd like to freeze. Here are some things that have made it to my list. They're all vegetarian.
Gazpacho (recipe follows) (can easily be vegan)
Spinach Dhal (recipe follows) (vegan)
Cauliflower soup (recipe follows) (vegan)
Pinto beans, spinach and rice (recipe follows) (vegan)Freeze and pack burritos
(I haven't tried this recipe yet.)Zucchini Cheddar breadTortellini Gazpacho
from Feeding the Healthy Vegetarian Family by Ken Haedrich
1/2 pound ripe tomatoes
1 1/2 cups V-8 juice
1 large cucumber, peeled, seeded and diced
1 medium green or red bell pepper, finely chopped
1 small red onion, finely chopped
2 small inner celery ribs, finely chopped
2-3 T red wine vinegar
2 T lemon juice
juice of 1/2 lime
2 T olive oil
1-2 T chopped fresh basil
1-2 T chopped fresh parsley
salt and freshly ground pepper to taste
2-3 T finely chopped pickled jalapeño pepper (optional)
10 oz cheese tortellini
Mr. Haedrich says to put it together like this: peel, core and seed the tomato and then mix it in with everything else, minus the tortellini. Stick it in the fridge for at least 2 hours. Add the cooked tortellini a half hour before serving. Instead of all that chopping, I like to put it all (minus the tortellini) in the blender and let 'er rip.Spinach Dhal
from Curried Favors by Maya Kaimal MacMillan
1 cup green or yellow split peas
2.5 cups water
1/3 of a 10-oz package of frozen chopped spinach, thawed and partially drained
2 cups fresh spinach, finely chopped
1/2 cup grated unsweetened coconut
1 teaspoon minced garlic
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 cup water or as needed
1/2 teaspoon mustard seeds
2 dried red peppers
10 curry leaves OR 2 bay leaves
1 tablespoon vegetable oil
In a 3-quart saucepan, bring the split peas and the water (2.5 cups) to a boil. Turn down the heat and cover. Let it simmer 45 minutes, watching for spilling.
When the peas are cooked and completely tender, mash with potato masher or back of spoon 6 to 8 times, to break up roughly. Add chopped spinach. As mixture begins to simmer again, add coconut, garlic, cumin, cayenne and salt and continue to simmer for another 20 minutes. Add 1/2 cup water or more if necessary to maintain consistency of moderately thick soup. Remove from heat.
In a small covered frying pan, heat mustard seeds, dried red peppers and curry leave sin oil over medium-high heat until mustard seeds begin to pop. Pour contents of skillet over cooked peas and stir. Taste for salt. Serve over rice!Cauliflower Soup
1/4 c olive oil
1 head cauliflower, cut into florets
1 red onion, diced
4 cloves garlic, thinly sliced
2 bay leaves
pinch of hot red pepper flakes
4 cups veg. broth (original recipe calls for chicken broth)
1 cup tomato sauce
1 cup orzo
In a large pot, heat olive oil over medium-high head. Add florets and cook, stirring frequently, about 10 minutes
Add onion, garlic, bay leaves and pepper flakes. Cook 5 more minutes.
Add stock and tomato sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add enough water to bring liquid back to original level. [THIS IS WHERE I WOULD FREEZE IT.] Add orzo and cook according to package directions.
Taste for salt and pepper. Consistency should be close to porridge.Pinto Beans, Spinach, and Rice
(I've never frozen this.)
From Feeding the Healthy Vegetarian Family by Ken Haedrich
1/2 cup dried pinto beans, picked over and rinsed
(or you can use a 19-oz can of beans. don't forget to rinse 'em!)
1 1/2 cups long grain brown rice
3 cups water
3/4 teaspoon salt
1 unsalted bouillon cube (or equivalent)
1 medium carrot, finely chopped
2 tablespoons olive oil
1 cup chopped onions
2 garlic cloves, minced
1 1/2 teaspoons chili powder
1 10-ounce package chopped frozen spinach, thawed
If using dried beans: Using your preferred method, cook the beans. Reserve 1/2 cup of the cooking water.
Combine the rice, water, and 1/2 teaspoon of salt in a medium saucepan. Crumble up half of the bouillon cube and add it to the rice along with the carrot. Bring to a boil, then cover the saucepan and cook over very low heat for about 35 minutes, until the water is absorbed and the rice is tender. Remove from the heat and set aside.
Heat the olive oil in a large, heavy non-reactive skillet. Stir in the onion and sauté over medium heat for 7 minutes, until translucent. Stir in the garlic and chili powder, sauté
for 30 seconds more, then stir in the spinach. Crumble the remaining half of the bouillon cube into the reserved bean water, whisking well to dissolve. Add the water to
the pan with an additional 1/4 teaspoon salt and gently simmer the spinach for 5 minutes, until much of the excess water has evaporated.
Stir the cooked rice and beans into the spinach and heat the dish, stirring, for 5 minutes until hot.
This is good for burrito fillings with avocados and salsa. Yum!