Healthy Vegetarian Recipes that Freeze Well
- musicalchef Apr 28, 2008 09:34 AM
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.
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.
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.
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.
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.
I had leftover stuffed chard leaves for lunch today from the freezer that froze well. The filling was beluga lentils, brown rice, raisins and spices, but that can vary. Wrapped them in gently steamed chard leaves (I steamed in the microwave for a fast meal), and simmered in a homemade tomato sauce made from last years roasted tomatoes. To freeze I made sure the sauce was nice and thick and put the chard packets on a silpat lined cookie sheet, topped with a couple of tablespoons of the sauce and froze. Then I have individual chard leaves for lunch. I grab two or three, stick them in a container to take to work for a quick healthy lunch.
I also freeze individual serving of mole paste to quickly spice up a Mexican inspired meal, or pipian verde (I love that stuff).
What about falafel? I mean if I form the little balls, freeze them, bag them, and then when I want to serve them, defrost, roll in a bit of flour, and fry? Do you think it would turn out well? Yeah, I know they're not exactly light and healthy, but I'd like to try it out. I'm making that eggplant and chickpea stew tomorrow and freezing it as well.
I've frozen mole before, but I'm living in Amman, Jordan, and can't get all the stuff for it here. When I'm in the States I make a big batch from Rick Bayless' recipe and it freezes (and reheats) really well!