Talk to me, baby
I’m going blind from this sweet, sweet craving, whoa
Let’s lose our minds and go crazy crazy
Ah ya ya ya ya we’ll keep on cooking and have meals in the freezer.
Unlike some hit songs, you will never get bored with this book. I first heard about Ginny McMeans a few years ago, when I was looking for freezer meals. During the busier times in life it’s nice to be able to have healthy foods in our freezers. You’re less likely to be tempted to eat junk food. And this book makes life a lot easier. You can double the recipes, and stick one dish in the freezer for later. Or sometimes you make a recipe, but end up with left overs that go bad before you have a chance to eat them. Ginny teaches you how to cut down on food waste and store food properly in your freezer.
The Make Ahead Vegan (125 freezer friendly recipes) offers tips on what not to freeze, the best types of storage containers, how to prepare your food, blanching times and a food storage guide. There’s even tips and tricks. Oh, and you know the abundance of veggies you get from the farmers market or even your own garden? Now you can have a taste of summer on cold long winter days.
Chapter 1:Party Pleasures that include: cauliflower chickpea pizza bites, chickpea balls in marinara sauce.
Chapter 2: Wake up and eat:chocolate layered cinnamon rolls, German apple cake, Fruit filled half moons.
Chapter 3: To warm you from the inside out: slow cooker vegan sausage black bean soup, veggie stew.
Chapter 4: Side to complement: creamy broccoli bake, cauliflower tots, slow cooker pull apart pizza rolls.
Chapter 5: Hearty Meals: American tetrazzini, chipotle lentil patties, pizza sandwiches.
Chapter 6: Extra embellishment: ketchup, Thai sweet chili sauce, butterscotch sauce.
Chapter 7: Sweetness: Cinnamon maple cookies, chocolate sugar cookies.
Chapter 8:Always Frozen- ICE CREAM!!!!
I’ve made about a dozen recipes so far from this book. I did fail at one, only because I decided to sub panko crumbs for breadcrumbs, but I used my “cauliflower rice” and made the broccoli bake- that was a tasty mistake 🙂
I’m stoked to be able to share a recipe with you. It was the very first one I made from the book. Both my kids loved them. Finally I don’t have to make two batches at once to please the minions. They were a nice blend of soft, with a touch of crunch, maple with cinnamon. I hope you enjoy this recipe as much as we did!!
Cinnamon Maple Cookies*
Cinnamon maple is a perfect combination and when the flavors get turned into cookies, eyes will roll in ecstasy. These are big cookies so get your munch on.
YIELD: 36 COOKIES | ACTIVE TIME: 20 MINUTES | COOK TIME: 10 MINUTES | TOTAL TIME: 30 MINUTES
1 tablespoon coconut oil
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon sea salt
2 teaspoon ground cinnamon
3 tablespoons sugar
1 cup vegan shortening
1 cup pure maple syrup
1 teaspoon vanilla extract
1 cup pecans
Preheat the oven to 350°F. Lightly grease a baking sheet with the coconut oil.
In a bowl, combine the flours, baking soda, and salt. Set aside.
Mix the ground cinnamon and sugar together and set aside also.
In a large bowl, with an electric mixer, beat the shortening on medium speed until light and fluffy.
Slowly add the maple syrup and beat until it is well incorporated. Beat in the vanilla.
Add the flour mixture to the maple syrup mixture and mix until just combined.
Fold in the pecans.
Drop by heaping tablespoons, 2 inches apart, on the prepared baking sheet.
Flatten a bit and sprinkle with the cinnamon-sugar.
Bake for 8 to 10 minutes.
Remove from the oven and place the cookies on wire racks to cool.
Storing in the refrigerator:
Will keep in the refrigerator for 4 to 5 days.
Freeze in freezer bags and just take out a few when you want. They defrost almost immediately.
Will keep in the freezer for up to 5 months.
Visit Ginny’s blog Vegan in the freezer.
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And if you still want more food porn, which I know you do- check out her instagram
I was given permission to post the recipe and above photo’s on our blog by Ginny McMeans.