These Freeze well Jeanne - Tamale Bean Pie, Kadee Pot Pie, Lentil Taco Filling,

[Guest guest]

These are all dishes that freeze well:

 

Tamale Bean Pie

1 medium onion - chopped

1 green bell pepper - chopped

2 cloves garlic - minced

16 ounces refried beans, fatfree - (1 can) (I use the dehydrated or 1.5 cups

home cooked)

30 ounces pinto beans, canned - (2 cans) (or 3 cups home cooked)

1 cup frozen corn kernels

3/4 cup salsa

2 tsp chili powder

1/2 teaspoon cumin

1 tsp salt - optional

1 tbl nutritional yeast (loaded with B vitamins, has a salty cheesy flavor)

Cornmeal Crust

1 cup cornmeal

1 tsp salt

1 tbl agave nectar -- or other liquid sweetener*

1 cup boiling water

Preheat oven to 400 degrees. In a large nonstick skillet over medium-high heat,

sauté the onion until it is just beginning to brown, stirring constantly. Add

the green pepper and stir for 2 minutes. Add the garlic and sauté for one more

minute. Add the remaining ingredients, except for the nutritional yeast and

crust ingredients. Mix well and pour into a 2-quart baking dish. Sprinkle with

nutritional yeast.

Mix cornmeal with salt and stir in agave nectar. Beat in boiling water until

mixture is smooth. Drop by spoonfuls over nutritional yeast and beans and spread

to cover the surface.

Bake for 25 to 30 minutes, or until crusty.

*Any mild-tasting liquid sweetener will do--including rice syrup, corn syrup,

honey, or barley malt syrup.

 

 

Kadee's Pot Pie, great for lazy cooks like me! You can sub whatever and I'm sure

it'll still be good.

Crust (double this if you also want crust on the bottom, I like it better that

way):

1 c. flour (I use whole wheat pastry flour)

1 tsp. salt

4 tbsp. butter

1/4 c. shortening (I use earth balance sticks)

3 tbsp. ice water

Mix all but the water with a fork until shortening is the size of small peas.

Add ice water and mix to pastry consistency. Refrigerate while you mix the

filling.

Filling:

1 can cream of mushroom soup

1 can vegetable broth

1 small potato, cut into 1/2 " cubes

1 carrot, sliced

1 large mushroom, sliced

1 small can corn (I use frozen)

1 small can peas (I use frozen)

about 1/4 tsp. each: sage, thyme, & oregano

Mix all these things together (you can use more or less broth to make the sauce

the consistency you want). Cover the bottom of two loaf pans with crust (if you

doubled the crust). Pour in the filling, and top with the rest of the crust.

Bake at 400 degrees for about an hour. Very good.

 

 LENTIL TACOS

Ingredients

1 cup dried brown lentils, rinsed

8 ounce can tomato sauce (or home made)

corn tortillas (for fun, use a mix of white, yellow and blue)

1 packet dry taco seasoning mix (or make your own with the recipe below)

handful of textured soy protein, optional (I leave this out)

lettuce (shredded)

cucumber (seeded, peeled, sliced)

tomatoes (chopped)

lemon or lime wedges (optional)

Directions

Cover the lentils with water in a large saucepan. They expand tremendously so

use a large pot. Add tomato sauce, textured soy protein, and taco seasoning.

Bring to high heat until boiling. Simmer at low heat until the mixture thickens.

Add more water if necessary

and stir often so that the bottom does not burn. This process will take about an

hour. You want to cook it until it's about the consistency of cooked oatmeal.

Taste the mixture and add more seasonings if necessary. Add more textured soy

protein if you want more texture and continue to heat until the textured soy

protein is fully hydrated. In the meantime, heat the corn tortillas in the oven,

directly on the oven rack for about 5 minutes at 350 degrees.

Assemble the tacos as desired. Squeeze the lemon wedges over the tacos... yum!!

This recipes makes a large quantity and is very flexible with the garnishes.

Experiment by adding chopped avocado, cilantro, onion, etc. I prefer these

without salsa since the taco filling has so much flavor on its own. Enjoy!!

Taco Seasoning:

4.5 tsp. paprika;

1 tsp. cumin powder;

0.5 tsp. oregano;

1 tsp. chili powder;

1 tsp. onion powder;

0.25 tsp. lemon powder (optional, I've never used it);

1 tsp. salt;

1 tsp. sugar;

0.5 tsp. garlic powder;

1 tsp. flour;

0.5 tsp. cocoa powder

Mix all together and store in airtight container. Makes approx. 4 tablespoonful

- the equivalent of 1 package of seasoning (enough to season 1 pound of meat or

a substitute). This mix is very mild, I add cayenne.

 

 

 

 

________________________________

Jeanne B <treazured

 

Mon, November 30, 2009 12:28:06 PM

[veg_grp] Need freezer veggie recipes please!

 

 

It is no secret that Carl and I adore our daughters in love. The one who lives

close by could very easily be vegetarian (lacto-ovo non rennet cheese) and never

gets enough veggies since our son the carnivore is the cook. Sitting here trying

to think of something she'd really like, and I remembered how she devoured even

the onions and celery I stuffed in the thing (starts with T, ends roasted and

consumed by the carnivores) and how she mentioned how she just doesn't get

enough veggies....SOoooooo o, how about if I make several dozen two to four

serving size casseroles of veggies for one of her Christmas presents? I found

some microwavable paper freezer containers online that should work well.

 

Now I need lots of recipes for veggie casseroles for the freezer. I have her

favorite broccoli with cheese, the eternal green bean casserole and squash with

stuffing but what more? She's never met a vegetable she didn't like and adores

spicy foods.

 

I'm looking over the veg folders here and online but would love everyone's

favorite veggie casserole dish which will freeze well. Some I do just don't

freeze and since I don't microwave, my instructions would probably read like

" nuke until hot and bubbly. "

 

Ah ha, that reminds me...Bubble and Squeak. She likes it when I make it. Has

anyone frozen it before? It never lasts that long here to actually toss in the

deep freeze. I don't make it with that animal stuffies but sometimes will toss

in a handful of baconless bits.

 

This could be such fun and maybe a good gift for vegetarian friends who live in

carnivorous houses. Er....not that the actual houses are carnivorous, just some

of those who live within. It would be rather alarming to live in a house that

actually ate its inhabitants. Real Nightmare on Willow Street, eh?

 

Hugs, Jeanne in GA

 

http://jeannefromge orgia.blogspot. com/

 

 

[Guest guest]

Yummie! Thank you. Our girl will love these! Jeanne in GA

PS: So will we.

 

http://jeannefromgeorgia.blogspot.com/