The Make Ahead Vegan, book review and a recipe

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 ūüôā

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 700

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
¬Ĺ 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¬įF. 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.
Freezing:
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.

Follow her on twitter

Follow her on facebook

And if you still want more food porn, which I know you do- check out her  instagram

the make ahead vegan cookbook cover jpg

I was given permission to post the recipe and above photo’s on our blog by Ginny McMeans.

What are you excited to try? I would list every recipe I want to try, but then I would be writing out all the recipes ūüôā

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Pressure cooker soup stock

I made¬†Jill’s¬†5 minute soup stock the other day. I used carrots, celery, green onion, garlic, parsley, peppercorns, ends of green beans and I’m sure a few other odds and ends off veggies that I needed for other dishes. I put in something different something that wasn’t mentioned in the recipe…….. Can you guess what I added?

image

If you guessed veggie pulp you are correct! I line the pulp container with a produce bag, and freeze the pulp. You can use the pulp for making crackers, muffins, cookies, add to soups- why waste perfectly good produce? The mixture I used was carrots, apples and lemon.

I’ve made this stock before, and it’s good as is, but the apple and lemon made the flavour pop.

What goes into your soup stock?

 

Soup’s On!

Yummy in the pot:

Yummy in the pot

Veggie broth (from last soup I made), garlic, onions, cabbage, Yu choy, stewed tomatoes, red kidney beans, black beans and rice noodles because I wanted something different from the usual potatoes Рit was an excellent choice.  Spices РCurry, smoked paprika, s & p, crushed chilies, and oregano.

Yummy in a bowl and even yummier in my tummy:

Yummy in a bowl

Soup Made For The Week!

A bowl of delicious….a little goes a long way:

IMG_20151207_155106 (2)IMG_20151207_155045

Garlic, onions, potatoes, carrots, cabbage, red kidney beans, stewed tomatoes, spinach, Yu Choy, hot paprika, sage, thyme, oregano, s & p, curry and cayenne pepper.

IMG_20151207_154818 (2)IMG_20151207_154807 (3)

This will last all week.  I think I will freeze some.

Juice & Soup

This is what I made from some of the produce I bought:

Juice1

Kale, spinach, carrot, green apple and ginger juice.  I drank some of the juice and used the rest as broth for the soup I made.

pulp

I used about a cup and a bit of the pulp in my soup…why not?…I asked myself.¬† I added some of the juice to the pot then added onions, garlic and a bit of the pulp to saute.¬† I then added potatoes, carrots, smoked paprika, s&p, red chili flakes, thyme, oregano and sage.¬† I added water to cover veggies then added a cup of pulp from veggies I juiced, pearl barley, 6 bean blend and 2 teaspoons of potato/carrot/ginger soup mix….brought to a gentle boil then simmered.

Soup

Mmmm, mmmm good!¬† There is enough soup to last me a few days…that is if I can control myself and not eat it all in one go…hehehe.

Soup Broth

2 bowls later…yes, I had 2 bowls…LOL.¬† I’m saving some of the broth for another time to make some spicy rice noodles.¬† The broth is tasty enough that you could have it on its own.