March Favorites Month

One of our members had a great idea this month--she suggested that rather than have everyone do another new recipe, we would vote for our favorites and divvy up those. There are several benefits to this idea. First, it saves us the research of a new recipe. Second, it essentially guarantees that this month is going to be particualy awesome. Third, it's a nice excuse to try a recipe that another person made before.


I pulled a rough list from this blog, about 25 dishes, and emailed a request for a top three. I was surprised and pleased by the amount of convergence. The winners:

Sweet Potato Burritos- 4 votes

Vegetarian Groundnut Stew- 3 votes

Red Lentil Thai Chili- 2 votes

Vegan Galumpkis and Pierogi- 2 votes

Butternut Squash Mac & Cheese- 2 votes 

Lentil Burgers/Quinoa Burgers- 1 each-so I figure some kind of burger got 2 votes.

For the Vegan Galumpkis and Pierogi I did not feel up to repeating the whole process involved in making proper rolls. So I did a modification that I think turned out quite well. With all of the ingredients listed in the recipe I chopped the cabbage (as if making coleslaw) and mixed everything together in a giant bowl. I think it was an improvement for two reasons: first, it was shockingly easy compared to making rolls and second, it became quite a bit more cabbage in proportion to the other ingredients so I feel like we ended up with a healthier dish. 

February Exchange

Ethiopian style beets and my set of spices

When you go vegan you often need to find new restaurants. American food is so often meat based that it is easy to find oneself in a restaurant of another region or culture. This month's exchange definitely had a ethnic food trend.

Ethiopian food is by far my favorite group of ethnic food. In an effort to not get it every night, as I am tempted to do, I am learning to cook Ethiopian food. Included are a couple of the most useful links I've found below.

This month we exchanged:
Veggie Lentil Soup
Red Lentil Thai Chili
Pesto Pizza (made with this pesto)
Dessert Hummus (That's right-dessert!)
Ethiopian Yellow Split Peas, Lentils, and Beets: made with a vegan version of Niter Kibbeh (using Earth Balance) and a Berbere spice mix.
Chana Masala
Quinoa Burgers

Managing Large Batches

Nietzsche approves of the size of this measuring cup.

Cooking for 6 families can feel daunting and could be a barrier for enjoying freezer exchange groups. Here are some tips that I have found useful:

• Copy and paste the text of a recipe into something you can edit--covert all units up to six meals worth at one time rather than having to think about it as you go shopping or while cooking. 
• Shop for ingredients on a different day then you plan on cooking.
• If a recipe contains lots of directions that begin with things like "In a separate bowl..." you may want to rethink the recipe. 
• You do not have to do a one dish meal. Include a side dish, muffins or a dessert. My vote is generally for a dessert. 
• You don't even have to do all aspects of a meal in one day. Split it up as is convenient. Cut and chop veggies the night before. Cook muffins one night and the main dish the next.
• Or, take the opposite route, and plan a day to do everything. In my case this means letting hubs know he's on baby duty for an afternoon.
• Large slowcookers are your friend.
• It probably would not hurt to invest a large cooking pot, bowl, slowcooker or measuring cup.
• Label containers that you are freezing in before you place food in them. 

So, what did I miss? Any other suggestions from your experience?

Ten Minute Asparagus Brown Rice (101 Cookbooks)

Here is a recipe that is very tasty but I am uncertain if this would be good as a freezer meal since rice seems not to do too well after freezing.  I have made this several times and it has turned out very tasty!  I thought I would share it with the group.
http://www.101cookbooks.com/archives/ten-minute-tasty-asparagus-and-brown-rice-recipe.html

January Exchange

With the new year comes a new semester for some of our group. We have had to change the date and time that we exchange.
Exchanged this month:
Black Bean & Tomato Quinoa 
Butternut Squash Mac ‘n Cheeze
Spinach & Walnut Strudel and Vegan Apple Crumble
From the book "Fresh from the Vegetarian Slow Cooker" we have a Slow Cooked Ziti Casserole. (This is a wonderful cookbook that I recommend to everyone! I have worked out of it for years and have not found a recipe that I didn't enjoy. It's author has written numerous vegan and vegetarian cookbooks and has a nice blog.)
Also see previous posts: Split Pea Soup and Vegan Galumpkis and Pierogi 

The convenience of freezer food is warming me up to the idea of a small chest freezer. I'm also right in the thick of freezing breast milk and making my own baby food. Any recommendations as to make and models would be much appreciated. Upright or chest?

African Pineapple Peanut Stew

Here is a recipe that I make often that turns out delicious.  I thought I would share it because I am not sure how well it would freeze.  I found it when I was reading about Eat Right 4 Your Blood Type on the internet.

African Pineapple Peanut Stew
Ingredients:
1 cup chopped onions
2 garlic cloves minced
1 Tablespoon olive oil
1 bunch kale or swiss chard (4-5 cups)
2 cups undrained canned,crushed pineapple(20-ounce can)
1/2 cup peanut butter
2 Tablespoons soy sauce
1/2 cup chopped cilantro
sea salt to taste
crushed skinless peanuts
chopped scallions
How to make it:
Sautee onions and garlic in oil for about 10 minutes stirring frequently until lightly browned.
While onions are cooking wash kale, discard large stems, stack leaves on cutting surface and slice crosswise into 1 inch thick slices.
Add pineapple and its juice to the onions and bring to a simmer.
Stir in the kale or chard, cover, and simmer about 5 minutes, until just tender.
Mix in the peanut butter, soy sauce, and cilantro and simmer for 5 minutes.
Add sea salt to taste.
Serve over your favorite grain and top with crushed peanuts and chopped scallions.

Vegan Split Pea Soup

During the holidays I decided to cook my January freezer meals.  I was wrestling with a creamy cashew macaroni and vegan split pea soup.  I have made both of these meals but I went with the vegan split pea soup since I have made it several times and it turns out great.  It is packed with lots of tasty veggies and very hearty.  Here is the recipe for the vegan split pea soup:
http://allrecipes.com/Recipe/Vegan-Split-Pea-Soup-I/
The funny story with this meal is that I thought my husband said he didn't like ham in split pea soup.  So I tried this vegan split pea soup, which we both enjoyed.  So I have been making it ever since.  One day when my husband was around I was telling someone about the recipe and the reason I had made it.  Well my husband tells me that he doesn't mind ham in his split pea soup.  We continue to enjoy the veggie version of split pea soup and don’t miss the ham.