The vegetarian family forum isn't active whatsoever so I figured I'd try here...
I'm looking for freezer meal ideas. We don't freeze much of anything so when I sit down to think of meals to freeze I'm a little lost. I seriously don't know what freezes well!
I have a few casserole dishes I make occasionally that I'm planning to double up on and freeze. Lasagna is my other obvious freezer meal. I'm going to make a big pot of pinto beans (hubby loves his bean burrritos ) and some chick peas for on-the-fly hummus.
What else freezes well? I'm open to non-veggie suggestions as well since I'm pretty good at substituting things (my chili non-carne is to die for!).
I'll gladly post the few freezer meal recipes I have if anyone is interested!
Minestrone freezes really well - I don't really have a recipe, I just make it up as I go along. I also freeze eggplant parm without a problem, but have also just done the eggplant slices and frozen them, then throw them together with sauce and cheese as needed. There is a lot of really nice eggplant at the farmers market now, I might do this. I also bake my eggplant, not fry it. Baked ziti also is a good freezer one.
Make up a big batch of pasta sauce and freeze it in portions - it's always easy to come up with something to use it on. I like to add beans to the sauce for some protein - white beans and zucchini in tomato sauce over either pasta or cheese tortellini is good, to make it even yummier toss it in a baking dish and add mozzarella - yummy!
Pesto freezes really well in ice cube trays - I like to use spinach instead of basil sometimes.
I'd love the chili non-carne recipe - I adore chili even though DH hates it.
I'm not great with freezer meals, overall - I don't usually have room for them. I also am lousy with real recipes, I just make up a lot of stuff.
Soup in general sounds like an awesome freezer item!
I don't really follow "recipes" either but here's how I throw together my chili non-carne:
First I saute 8 oz Seitan (cut into little pieces), ~ 1/2 diced onion, and a few garlic cloves finely minced.
Then I add ~ a cup of tomato sauce, a few diced tomatoes, and chili powder, cumin, salt and pepper to taste.
I let that simmer covered for 45 min-1 hr. Then I add a can of kidney beans, heat it all up and let it reduce down for ~ 10 min.
Serve it up on rice or pasta (I prefer brown rice) or eat it by itself. Top it off with sharp cheddar/colby cheese.
Nom nom nom ....
Something like red beans and rice freezes well. Beans in general usually freeze well. Rice too. If someone knows how well a homemade veggie burger (mostly beans) would freeze, I have a great recipe!
I like this recipe a lot for freezing. I usually replace the frozen spinach with sauteed onion, garlic and spinach or chard, but it's good with frozen spinach, too:
I liked this one, too, although you need to grate the zukes instead of dicing them if you want it to freeze ok:
I love this one. It's easy, but has lots of ingredients.
Moroccan Spiced Soup
For 8 servings
1tbsp olive oil
2 onions, chopped
2 cloves garlic, finely chopped
1 tbsp chopped fresh ginger root
1 pinch hot red chili flakes
2 tsp cumin
2 tsp coriander
¼ tsp cinnamon
2 carrots chopped fine
4 ribs celery, chopped fine
1 796 ml tin plum tomatoes with juice
6 cups chicken or vegetable stock
2 cans of green lentils
500 ml caned chick peas…drained
2 tbsp lemon juice
2 tbsp chopped fresh cilantro
Pinch of saffron
¾ cup of raisins
½ cup of slivered almonds
Roasted pine nuts and cilantro for garnish
Heat oil in a large saucepan…add onions, garlic, ginger root, hot pepper flakes, cumin and cinnamon. Cook 2 to 3 minutes until very fragrant. Add carrot and celery and cook until tender. Add tomatoes and stock and bring to a boil. Add all other ingredients and bring to a boil.
Makes a lot, so you can have some and freeze the other half if you like.
I plan on making this when I go to Sarahsunshine's to meet the new baby.
Leo (3 1/2) with Malcolm the cat
I freeze a black bean chili all the time and its just as good as the day I made it.
Add equal parts of:
-homemade black beans (leave only a little liquid, maybe 1/2 cup)
-Kernal corn (frozen works best if you are in a hurry)
-1c. Diced Tomatos (I've used fresh but also canned in off season. Drain some liquid out of the canned) to about every 3 cups bean/corn mix
-Taco/Chili seasoning (mix your own spices together or when in a hurry we buy 'Burritos; taco mix and use that. If your ok with using seasoning evelopes then any taco mix will work) season to taste.
Add all the things together and bring to a boil. Simmer for about 10 min., longer if too much liquid. Simmering will help it get thicker. Serve as is or add chesse, onion, sour cream. My DH is big on meat so I add some ground beef to his after cooking it.
There is an actual recipe somewhere but I've made it from my memory for years, hence my less than acurate measurments. Sorry.
We have also froze enchiladas, fajita veggies all cut up, loads of soups, and waffles with great outcomes.
~Joy~ DS1-8/5/05, DS2-10/18/10 (VBAC#1), DS3- 4/11/12 (VBAC#2!)