Vegan Mofo 2017 #4: Cooking Ahead Recipe Share

mofobanner2clean

A Vegan Experience of Surgery & Recovery: I had chest reconstruction surgery on August 22nd 2017. For Vegan Mofo 2017, I will be writing about my experience preparing for surgery and my ongoing recovery.

Just a quick one from me today because I’m wiped. Although I said that I didn’t get very far in preparing meals for the freezer, there were a few batches of things I cooked up as well as some ideas that would have worked great if I had the time.

I thought I’d share some recipe suggestions and links with you

 

Isa’s Chickpea Cutlets

I’m sure most of you cookbook fanatics have heard of this recipe, taken from the cookbook Veganomicon and also available on Isa’s website, these cutlets are delicious and relatively straightforward to make. I double batched this double batch recipe and filled my freezer with these. Delicious in sandwiches or wraps, or alongside potatoes, veggies and tons of gravy.

If you haven’t tried these, go for it!

The Vegan Slow Cooker by Kathy Hester

vegan slowcooker

This cookbook is pretty great for a variety of recipes but my particular favourites are the slow cooked Seitan meats and the Cheater Chili. I have a 10L slow cooker so I made a few batches of the Chicken Seitan and froze it in strips, breasts and nuggets. I didn’t get round to the Chili sadly, but it’s a really simple recipe that just involves opening tins of beans, tomatoes and adding spices.

Speaking of slow cookers, if you usually cook dried beans from scratch or are wanting to save on some cash, it’s super easy to cook dried beans this way. You don’t even need to soak beforehand, just cover with enough water and cook on high for 4-6 hours

Mac n Cheese

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New Farm Mac topped with “Pulled Pork” and BBQ Sauce

Now, I don’t know about you but I always need access to Mac n Cheese. It’s a dish that never fails to make me feel good. My favourite recipe isn’t exactly healthy, in fact it’s downright obscene….but it’s really delicious and a really quick sauce to whip together. It’s from The New Farm Vegetarian Cookbook and luckily for you all, a quick Google will bring you the recipe.

It’s essentially oil, flour, nooch and spices and you won’t be able to move after eating. but it will definitely make you feel good. I made up a big batch of this sauce to freeze and also made sure a copy was written out and stuck to my boyfriends kitchen cupboard for emergencies. He’s been amazing and has made it for me so many times. True love.

Vegan Richa’s Turmeric, Spinach Lentil Dal

You probably all have a favourite dal recipe, this is one that I really enjoy. Sometimes I mix up the spices a bit and add some coconut milk. Sadly I never got round to filling my freezer with delicious dal, but it was my original plan.

Whether you need to bulk cook or not, definitely give this recipe a whirl!

Waffles

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Chocolate Hazelnut Cookie Waffles

Waffles are great for breakfast, lunch, dinner, dessert, snacks…so why not fill your freezer with some for when the waffle craving hits? I found this pretty easy to do as I love making waffles and as I usually end up eating them alone, I had plenty leftover. I have a variety of waffles stashed away in my freezer, sweet and savoury.

I made and blogged about these amazing Chocolate Hazelnut Cookie Waffles for my boyfriend post surgery. But, as it’s Mofo and waffles were my theme a few years ago, I thought I’d share links to a few of my favourite Mofo Waffle Creations

White Chocolate Raspberry Waffles

Lemon, Blueberry Cheesecake Waffles

Potato & Sausage Waffles with Sauerkraut

Corn Buttermilk Waffles

So there you go folks! That’s the end of my recipe share. Have any of you got suggestions for quick and easy meals to fill your freezer with?

 

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10 thoughts on “Vegan Mofo 2017 #4: Cooking Ahead Recipe Share

  1. Isa’s chickpea cutlets are so damn good, and I always forget about them!!! Thanks for the reminder, I have chickpeas in the freezer from a previous batch cooking day and I know my life would be better if I had a batch of chickpea cutlets chillin in their place.

    I actually have chilli in the freezer too, haha. I think I usually make double batches and freeze half of anything that will freeze, and then when my mental health does its usual disappearing act I can still pull things out to thaw and eat.

    Curious how well the mac n cheese does freezing and reheating? I have not had luck with cashew based sauces in the freezer. Just the sauce gets frozen right? If I could freeze creamy things… This is a level up waiting to happen…

    Liked by 1 person

    • That’s a good suggestion about making big batches, I need to start doing that for sure, especially as winter creeps in.

      That sauce freezes and reheats really well because it’s pretty much just oil and water. I always freeze it as just sauce aye and then cook the pasta fresh. Although I’m sure if you cooked up pasta and put it into aluminium trays ready to be baked then it would freeze and reheat pretty well like that.

      Like

      • Ooh thanks, I probably was reading too many macncheese posts and confused recipes, oops. I’m looking forward to trying this 😀

        Like

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