OK, I have reviewed the recipe thread. But - what do you like to make that freezes well?

[Flaxbee]

I just don't have time to prepare a good meal every night, heck - every other night.

I'd love some recipes I can make on a Sunday and then be able to reheat throughout the week.

Mostly recipes that are non-pasta-based ... so veggie lasagna is out, unless I can make it without noodles.

Anyone have any favorites that preserve well?

[CherokeeDem]

1. I love your question...

would love to have some of those recipes myself!

A quick note...I've used thin slices of eggplant or zucchini, sliced lengthwise to substitute for lasagna noodles...works really well....

[Flaxbee]

2. I thought I'd seen a recipe substituting eggplant or zucchini for layering noodles - glad to hear

you've done it successfully!

Will have to look into that.

[Goblinmonger]

4. Things that I commonly freeze

(and I do a lot of crock pot cooking and cooking on the weekend to freeze because the teaching gig doesn't offer a lot of time to cook during the week). I can give recipes for these if you want my take on it:

Chili
Frijoles de olla
Curried Rice and Lentils
Baked Oatmeal with Fruit (I have this for breakfast a lot)
Baked Steel Cut Oats & Pumpkin
Lentil sauce for pasta
Lentil Taco Filling
Tomato Pasta Sauce
Pestos (basil, garlic scape, & red pepper)
All kinds of soups

Probably more if I think about it. I generally find that after about 3 weeks, I have enough foods for supper and lunch that I don't need to cook or buy non-fresh groceries for about another 3 weeks.

[Flaxbee]

5. thanks, Goblinmonger!

Whenever you have time, would love some of the recipes:

Curried rice and lentils (what - if any - veggies do you include?)
Frijoles de olla
Steel cut oats and pumpkin (that sounds fantastic)
Lentil taco filling

Any favorite soups -- my husband really likes Mediterranean and Asian flavorings ... and I'll buy chicken for him if he asks for it, but I want the base of everything to be vegetarian.

I've got a Moosewood Restaurant cookbook and like their ideas, but a lot of their recipes have about a zillion ingredients ... I'm looking for simple and tasty and "preservable".

[LeftyMom]

6. I make big vats of soup and split it up into freezer bags.

Not a whole lot of work and it saves a ton of money over canned soup for when I'm in a hurry or feel a bit under the weather.

[Flaxbee]

10. I've been buying Bob's Red Mill soup mix whenever I come across it at Big Lots

Extremely high quality dried goods, and very easy to toss in some veggies and presto! Soup.

I was at the office until 2am last night and made a very bad decision to heat a can of Progresso soup that someone we used to work with had left in the cupboard - I should have just licked the inside of the cat's litter box and it would have tasted better.

It's really amazing how truly different (and much better) home made (with good, whole ingredients) soups and food taste; once you've become accustomed to natural foods without preservatives, it is a WORLD of difference.

[flvegan]

7. Three words: Inbox, Leftymom, seitan.

You're welcome.

[LeftyMom]

8. One of these days I'm going to teach you to make your own.

[LeftyMom]

9. Generally nothing with tofu.

Freezing tofu changes the texture and can make it a bit grainy. So unless you've got a savory dish where that's okay (sometimes it can even be desirable if you're using your tofu as a meat stand-in,) you'll generally want to avoid freezing tofu dishes.