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Healthy Vegetarian Recipes that Freeze Well

Hi all,

I'm expecting some house guests in a couple weeks, and am looking for some healthy, light, preferably vegetarian recipes that I can make ahead of time and freeze. They're visiting for a wedding, and I know we'll be having fatty food all week, so I want to keep the food I serve them at home on the light side. Does anyone have any recipes like this that freeze well? It's a plus if they are Indian/Pakistani or Middle Eastern dishes, but any other recipes would be welcome too.

Thanks!

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  1. How about a vegetarian lentil stew? I usually just improvise mine, but I'm sure that a quick search on Epicurious would turn up a variety, and you could choose one that suits your taste.

    1. I do a Moroccan eggplant chickpea stew similar to this one:

      http://www.digsmagazine.com/recipes/r...

      I'm liberal with the ingredients, use fresh tomatoes when I can, or zucchini, celery, whatever vegetables I have around.

      1. Rice and dal. Check out this great blog for a recipe. There are also a number of other ideas to be found under the Vegan Week postings. I made the Ethiopian Lentil-Tomato Stew not too long ago and it too was delicious - even better when you let it simmer for an extra hour. http://definitelynotmartha.blogspot.c...

        Second the Moroccan eggplant chickpea stew.
        Any sort of bean pottage.
        Does falafal freeze well?
        Quiche, if they're not vegan.

        4 Replies
        1. re: littlegreenpea

          These all sound good; thanks! Do potatoes freeze ok? I have a good potato lentil casserole recipe from a food blog called Almost Turkish Recipes [http://almostturkish.blogspot.com/200...] . By the way I've gotten several good recipes from that blog.

          I think I may try that eggplant stew, and I'll look up the Ethiopian dal too.

          1. re: musicalchef

            Actually, I'm not sure that potatoes freeze too well. What state will they be in? I've heard of some successfully freezing mashed potatoes, but I haven't tried it.

            1. re: littlegreenpea

              The potatos and lentils would both be cooked (the potatos not all the way but mostly cooked) but not baked yet. I probably won't do it, mostly because I only have one baking dish that size and will need to use it often, so it can't be sitting in the freezer!

              1. re: musicalchef

                You could also line the dish with aluminum foil or plastic wrap, stick in the freezer, and when frozen, lift it out and store it in a freezer bag. When reheating, take off the wrap, and place back into your dish for a perfect fit!

        2. How about a great veggie soup? Asparagus, carrot, mushroom... A creamy one is fine -- just make the base and hold the cream until you're ready to defrost and serve. Moosewood Daily Special is brimming with all sorts of cool veggie soups. Add some yummy bread and maybe a bean salad -- great light supper.

          1. I made this carrot-lentil loaf that was tasty and froze really well: http://find.myrecipes.com/recipes/rec.... I did add some fresh grated parmesan before serving for a little kick. Homemade veggie burgers also generally freeze well.