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Tag Archives: vegan in the freezer

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 🙂

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
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.
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 🙂

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Menu plan Jan 25-31

This week I’m only going to focus on recipes by Ginny, vegan in the freezer as I’m in the middle of other projects. Next week I’m going to be posting recipes by Jill the veggie queen.

White pizza sauce

Brown rice and broccoli casserole

Chili pasta casserole

I’m going to use the white sauce for pizza, also for pasta with stir fried veggies- frozen or fresh veggies what I can buy that doesn’t cost me an arm and a leg. The casserole dishes can be revamped and turned in burrito’s.

Use hostage #veganinthefreezer so we can see what you’re cooking up!

 

How are you going to use these dishes as left over? As is? Or are you going to get creative? Let us know and drop us a line or two 🙂

 

 

Pull Apart Pizza Buns

I decided it was time to stop talking about these and just make them.  Kathy Hester (healthy slow cooking) wrote a review and shared a recipe from Ginny’s (vegan in the freezer) new book, The Make Ahead Vegan Cookbook: 125 Freezer-Friendly Recipes.

I knew I needed pizza sauce, I wasn’t all that worried, because I had some in the cupboard right?! Well it turns out I didn’t, so off to the google gods to find a decent recipe (read, let’s hope I have everything on hand and wouldn’t take hours to make). The first site that popped up was minimalist baker- hey, I’ve been to her site before, she has some good recipes, let’s check it out. A can of tomato sauce, some spices- whisk and that’s it. The recipe is so easy, but tasty. See for yourself pizza sauce. The recipe is part of a pizza recipe, so I’m going to revisit and make that pizza pie. I mixed the yeast with the water, made my flax egg, made the pizza sauce- then I got down to work. Ok Big Red,  a.k.a Kitchen Aid stand mixer did the rest of the work for me. You might want to keep a couple tablespoons of extra flour handy so you don’t have to wash your hands before getting extra flour if you find the dough too sticky. Also before you start cutting the dough, or as I did just rip off equal sized pieces, flour your work area so the dough doesn’t stick. Put it in the crock pot, and clean up.

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The next picture is after it cooked on low for an hour.

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It says to use a stand mixer to mix the ingredients but you would be able to whisk and knead by hand if you don’t have one. Also, a trick I’ve learned from Kathy is to always make sure you put a clean tea towel between the crock and the lid- otherwise your bread would get soggy- look at how much condensation is on the lid, all of that would end up on your bread. (seriously, you can cook bread, buns, cakes, pizza EVERYTHING in the crockpot, just look through Kathy’s site, she’s proof that it can be done)

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I suggest, making a garlic dip for this- I’m making some tonight to have with them.You can add vegan parm, or even add a bit of vegan cheese and transfer them to the oven for a few mins to melt the cheese. I wish I was at home, because I’m want some in my mouth right now…. with yummy ranch dip. So, I’m going to get going so I can work on that.

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Check out the recipe and make these soon, you don’t need to thank me. I suggest making these for game night- BUT fair warning, you will want to make a few batches of these. They freeze well, and can be in the freezer for up to 3 months.

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Here’s my recipe* for garlic dip (if it’s too strong for you, add more mayo. I’m a huge garlic and onion fan, and can’t believe not everyone is on board with that)

4-5 tablespoons of vegenaise, 1 teaspoon garlic powder, 1/2 teaspoon onion powder,  scant 1 teaspoon of each parsley and dill. Mix together and chill for at least 1/2 hr, it’s ideal to chill it for as long as you can hold out the next day is really good.

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This is the mayo I use, but use any vegan mayo you want.

What is your fav pizza dip?

*the garlic dip is a recipe loosely based on Lindsay’s ranch dip from the The Happy Herbivore book. The link will take you to her site.

Cook along Jan 4- 10

Hi everyone! I’m going to be hosting a cook along. I’ll be posting new recipes each Friday so you can shop for the ingredients over the weekend (late start, but I know you have potatoes and other veggies)

Ginny McMeans’s new book The Make Ahead Vegan is going to be out in stores later this month, but head over to Amazon and pre-order yours now. During the month of Jan we’re going to be cooking recipes from Vegan in the Freezer.

What I love about this site is almost every recipe can be made ahead of time- so you can just pull it out of your freezer and have a healthful meal instead of eating junk food.

Make as many dishes as you want, take some pictures and use the hashtag #veganinthefreezer so we can find you easily on Instagram, Twitter and Pinterest.

Mashed potatoes

Grilled veggies

Stuffed shells

Cheeze

How to blanch veggies

If you would like to follow us on Facebook join whole foods plant based cooking tips.

For those with a pressure cooker, I’m going to be making these recipes in honour of Jill’s a.k.a the veggie queen new book (out later this month) Vegan Under Pressure. What I love about this site- wonderful healthful meals made in minutes. Jill has a utube channel that you should check out. A step by step visual. With the ease of an instant pot you don’t need to babysit your food. You can shower, clean the kitchen, help the kids with homework- or do nothing at all 🙂

Soup stock

Steel cut oats

Middle eastern chickpea soul with spinach

Use the hashtag #theveggiequeen so we can find follow along. You can follow us on Facebook – join plant based instant pot people. I’ll be posting recipes on the blog each Friday as this cook along isn’t an official one in the group.

I’m not posting a menu plan, as I don’t really have time for that and I’m working on more projects which I’m not willing  to chat about yet, but you will be the first one to know what I’m up to, in the future.

What is you favorit make ahead meal or pressure cooker meal?

 

 

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