Freezer Friendly Vegetarian Dinners

Spanish Rice- Freeze in a ziploc.  Empty into a bowl, add a little, and cover, microwave

Stuffed Green Peppers
Prep filling, boil green peppers in salted water for 3 mins.  Fill peppers on baking dish and place in freezer.  Once frozen, they can be individually wrapped. To serve: Remove wrapping and partially thaw at room temperature. Place in shallow pan, cover with foil. Bake at 400 degrees for 30-45 minutes.

Lentil Shepherd's Pie  Lay parchment paper in a casserole dish; assemble and freeze.  Once frozen, remove from parchment paper, wrap and place back in freezer.  To cook, replace casserole in same dish.  Bake at 250 degrees for 20 mins, then 350 degrees for 30 mins.

Lasagna (recipe to try)

Veggie Alfredo Lasagna

This lasagna recipe is made with cauliflower sauce.  Looks delish!

Quick Crustless Quiche

Quick quiche from Allrecipes

This quiche can be made start to finish is about 45 mins.  Yum!  The cheese makes a great "crust".  I used cheddar cheese, shallots (sauteed) and steamed broccoli.

Nutty Granola

Nutty Granola Recipe

I love this granola recipe!

White Bean Tuscan Pizza

Found this recipe when I was looking for a healthier pizza.  Can't wait to try it!

http://www.nomeatathlete.com/white-bean-pizza/

Simple Tomato Rasam from Amma

Ingredients:

Tomatoes                            3

Turmeric powder                        1/8 tsp

Rasam Powder                  1 tsp

Asafetida                             1/8 tsp

Cumin                                   ½ tsp

Salt                                        to taste (I usually add ¼ tsp first. In the end depending on the taste, I add more)

Green chilies                      2

Cilantro                                few leaves

Seasoning:

Ghee                          1 tbsp

Cumin                        ½ tsp

Mustard seeds       ½ tsp

Method:

·      Slice the tomatoes and chilies into big pieces; add water (say until the tomatoes are fully covered in water), turmeric, salt, cumin, coriander, green chilies and boil.

·      Once the tomatoes soften, mash them with the back of a ladle.

·      Add rasam powder.

·      Continue boiling the rasam until you can see that the level of rasam in the vessel has decreased a little.   Rasam is done!

·      For seasoning, heat ghee and add mustard seed.

·        After the mustard seeds crackle, add cumin.

·      Fry for a few seconds until you can smell cumin.

·      Add to the rasam.

This rasam uses cumin both while cooking and seasoning.

Thai Fried Rice

1 pkg extra firm tofu, cubed
1 red pepper, thinly sliced
1 shallot, minced
1-2c shiitake mushrooms, stems removed and sliced
1 or 2 green onions, thinly sliced
handful cilantro, chopped
2-3 Tb. oil (peanut or sesame)
1 tsp ginger-garlic paste (or use fresh minced ginger and garlic)
1 clove minced garlic
4c. cold cooked white rice
2 red chilis (whole)
2 eggs

Sauce:
2T. soy sauce
1T. fish sauce
1 tsp rice vinegar
1 tsp white sugar
1T. water

Prep the ingredients as follows:

Rinse and drain tofu.  Squeeze water out with paper towels.  Cut into small cubes.  Wash and prep all veggies.  Mix sauce in a bowl or glass measuring cup, stirring well, set aside.

Using large skillet, heat 1Tb. oil over medium heat.  When oil is hot, add a little of the shallot and 1 clove of garlic.  Cook until fragrant and soft, then add tofu.  Salt tofu well, and cook until lightly browned.  Set aside in a bowl.

Add 2 Tb. oil to skillet over medium heat.  When oil is hot, add the rest of the shallot, the ginger-garlic paste, and the red chilis.  Be prepared to stir frequently as the ginger-garlic paste causes oil to splutter.  Add mushrooms, cook until soft (you might have to add a little water if pan is too dry) then add red peppers.  Cook, stirring every few minutes, until mushrooms begin to brown.  Remove from pan.  Be sure to remove the 2 red chilis.

Heat a dash of oil in skillet.  Scramble eggs in a dish and then add to skillet.  Leave it to cook for a few minutes, adding a dash of salt.  When egg is mostly cooked, flip it over and cook another 1-2 minutes.  Remove from pan.  Allow to cool a minute, then slice it into thin strips.

Add rice to the hot skillet and stir to break up the chunks.  Then add other ingredients back in: tofu, mushrooms and peppers, egg.  Add the cilantro and green onion.  Stir to combine, and add the sauce.  Mix well and cook another few minutes until everything is heated through.

Serve with Sriracha.