Nesting: What's In My Freezer

My in-laws were up visitng over the weekend. While I hadn't planned on it at all, I woke up Saturday morning with this INTENSE NEED to make all the freezer meals I could -- as quickly as possible. I don't really like freezer meals, truth be told. But I have had good success in the past with the dump -- raw ingredients -- freezer meals method. So you basically chop everything, put it in a bag, but you don't pre-cook. Then you freeze and thaw it out the night before you dump it into the crock pot.

I learned this method years ago from New Leaf Wellness. They have a great post with 31 vegetarian meals you can make this way. I didn't use any of those recipes -- I mostly stuck to those tried-and-true meals that we know we like. It's too risky for me to branch out and make unfamiliar fare. Anyway, the dump method is legit. I feel like it makes everything taste fresher. It's also wicked fast.

Rather than getting long-winded, I thought I would just share with you everything I was able to cram into my freezer this weekend. As far as cost, it's tricky because I had some of these ingredients on hand. I can tell you that I spent $65 at the grocery store getting produce, more beans, and some random ingredients. But I made 12 meals (some will have lunch leftovers), several batches of cookies, and a bunch of other items, like freezer waffles.

WHAT I MADE

Pumpkin Chili x 2

Miso Split Pea Soup x 2 

Oh She Glows Cheeze Soup x 2

Tikka Masala with Chickpeas, sweet potatoes, peas, etc. x 2

Note: For this recipe, I just chopped an onion and two sweet potatoes, then I added a can of drained chickpeas and a heaping cup of frozen peas. I plan to just use Aldi Tikka Masala sauce when it comes time to cook.

Irish Italian Spaghetti Sauce x 2

Note: This is a family recipe. It's a can of tomato soup, can of cream of mushroom soup, onion, some Italian spices, and traditionally some ground beef. I used Aldi "meat"balls instead. You just simmer and reduce and then use it to top spaghetti.

Carrot + Butternut Squash Soup x 2

Note: I added a heaping helping of ginger to this mix.

Detoxinista V, GF Lactation Cookies x 2

Pecan Chocolate Chip Cookies x 2

Peanut Butter Chocolate Chip Cookies x 2

Note: this is a variation of the Pecan Chocolate Chip Cookie recipe above. If you're interested, I could post it. I mostly just replaced all sugar with brown sugar and did half Earth Balance, half Peanut Butter for the "butter". The rest is the same, minus pecans.

Applesauce Freezer Waffles x 8!

Bag of mixed veggies (kale, cauliflower, celery) to add to smoothies

Gigantic bag of frozen bananas 

36 Padsicles for the lady bits

TIPS

// My favorite storage device for an activity like this is the humble gallon freezer bag. I know they're not low waste, but they stack flat and I don't have to worry about glass breaking (I've never had an issue with it -- but it's always a possibility. I also think it's easier to thaw things that have frozen flat).

// I like to turn the top of the bag (the zipper) inside out so it stands up straight while I toss everything in the bag.

// I made two of each meal because it was easier to buy ingredients in bulk and then chop them all in an assembly line. Likewise, I found it most easy to make meals with similar ingredients (lots of carrots, sweet potatoes, butternut squash, onions, beans, etc.).

// I left out wet ingredients like vegetable stock or Aldi sauces (here's more #notsponsored posts about my Aldi love). I did put in some wetter ingredients, like tomatoes, in. There wasn't too much method to the madness, but it made sense that way. OH! And while we're on stock/broth. I actually bought a stock concentrate and put in the correct amount of that versus planning to use packaged stock/broth. When I go to make the meal, I'll just add water in the amount of stock needed.

// When you're freezing stuff like waffles, naan, cookie dough, cookies, etc., it's best to freeze them first laying flat on a baking sheet lined with parchment or some other  non-stick layer. Then once they're fully frozen you can transfer to bags.

// Try to get as much air out of the bags as possible to help prevent freezer burn. I do the fancy method of actually sucking the air out myself!

// Some of those recipes above are not crock pot recipes. But they work in the crock pot! Trust me. And several of the soups will require blending afterward. Which is annoying. I'm considering getting an immersion blender.

WHAT'S NEXT?

I don't have a clear plan. Obviously I did a lot of soups and stews already. I'm not a big casserole person. I also really don't love pasta. I know I want to make 100 pieces of homemade naan for sides or pizzas. I'd also like to whip up some Sweet potato + beet veggie burgers (x 4).

Otherwise, I'm also planning to get a few very large bags of assorted frozen fruits for smoothies, several bags of Aldi's "meat"balls, and a few convenience things. If you have suggestions or a recipe that you particularly loved, PLEASE SHARE! Space is getting short, but I'm happy to have done so much on this project in just one weekend.

If you have any questions, I'd be happy to answer them either on here (I know my comments app can be weird) or on Instagram.

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Better Veggie Burgers On Demand

Here’s another installment of my Make It Better series. This time, I’m focusing on veggie burgers, which are one of the favorites in our house. Well, besides pizza and garlic knots and homemade ciabatta bread. I used to follow recipes for veggie burgers, but once I got down the basics of this method, I use whatever we have on hand to mix together delicious patties on demand.

Like this kidney bean burger!

// Choose Your Bean

Canned beans are easy in a pinch and if you need burgers to fill your tummy, like, now. If you have a bit more time, try soaking and cooking beans for less salt and BPA. I usually just use one can of beans (drained + mashed) or around 1-1/2 cups as my base.

And anything that’s bean-ish (and mashes) works, too.

• Chickpeas
• Kidney beans
• Black beans
• Lentils
• Split peas
• Canelli beans
• Sweet potato

// Chop Veggies Small

The key to fast burgers that don’t require a food processor? Chopping your veggies super small so they’ll incorporate well. I use around 1 cup of veggies total, but they can be a mix of anything I have on hand. How much you use total might also depend on the specific veggie, so be creative and keep the ratio pretty much 1:1 or a little less.

Some of my favorites:

• Onions
• Shredded carrots
• Shredded sweet potato
• Shredded zucchini
• Garlic
• Peas
• Corn
• Mushrooms
• Olives

// Add Healthy Bulk

A lot of veggie burger recipes I made at the start used breadcrumbs to bulk up. Over the years, I’ve used all different ingredients to get that bulk. I always add this part by feel. You want a patty that is not too dry but also not sticking to your hands. Usually this means around 1+ cup of bulk, depending on what you use. You can also (and I suggest you do) combine different bulk items, like flax meal and rolled oats or almond meal and sunflower kernels.

Any suggestions to add?

• Almond meal
• TVP or TSP
• Whole wheat breadcrumbs
• Flax meal
• Rolled oats
• Sunflower kernels 

// Spice It Up

Here’s where I get creative. I honestly just start dumping in spices and taste as I go along. You can get away with just using salt and pepper. But sometimes, you want to have more fun. Start by adding a half teaspoon of different things and build. You can always add more spice, not take away. And if you splash in any liquids (maybe a tablespoon or so), you might need to add more bulk to soak up the moisture. Play it by ear.

Spice:

• Smoked paprika
• Curry powder
• Turmeric 
• Cumin
• Chili powder
• Garlic powder
• Dill
• Cayenne
• BBQ sauce
• Apple cider vinegar
• Soy sauce
• Tamari

// Bake It

After your mix starts to come together -- and feel free to tweak the ratios till you get something perfect -- you bake. Now, I didn’t always bake my veggie burgers before cooking them on the stove. But I’ve found doing so helps them keep their shape. And once they cool on the rack, you can transfer to your freezer for healthy weeknight dinners in a flash. Anyway, you can take or leave this tip.

If you do choose to bake:

• Preheat your oven to 350 degrees F. Line a cookie sheet w/ parchment.
• Scoop burgers by heaping 1/4 cups + flatten into patties.
• (I also love using my muffin top pan for this process!)
• Placing on your cookie sheet and bake around 15 to 20 minutes.
• Then brown them on your stove-top. 
• Add some cheese and melt by placing a cover on your pan.

// Related

10 Steps To Slow Cooker Perfection
Bake Better Kale Chips
Blend Better Green Smoothies
Chickpea Burgers
Bulk Veggie Burgers -- Frozen
Beet Burgers
Full Sandwich + Burger Recipe List

And if you need more ideas on how to use beans in your cooking:


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10-Minute (GF + Freezable) Lasagna

OK. This recipe doesn’t take ten minutes total with bake time included -- but to prepare? Not even ten active minutes. I always have stuff to make lasagna on hand. It’s one of those quick pantry meals we make when we’re low on groceries. Plus, that’s the beauty of this recipe -- there are no rules. Use what you have, leave out what you don’t, substitute where you can.

Assemble, store, and bake when you need it.

Start by mixing the filling:

In the mix:

• Ricotta cheese (part-skim), one small tub
• Sliced olives
• 1/4 to 1/2 cup or so pumpkin puree
• Couple handfuls chopped spinach
• Salt + pepper

I set that aside and got some no-boil noodles. I decided to try a gluten-free variety made from brown rice, and they were quite good. Any no-boil noodles -- GF or standard -- should do for this recipe, though, a standard package usually includes enough to make a 9 x 13 pan of lasagna.

Just spread the uncooked noodles with the filling.


You’ll want to spread a small amount of sauce at the bottom of your pan. From there, layer your first row of noodles. Top with more sauce and spread to cover. Layer another row. More sauce + spread. Another row, etc. until you’ve used all the noodles. Top with more sauce, mozzarella cheese, and some Parmesan, if you feel so inclined.

I ended up using more than one jar of sauce, just FYI.


That whole part you just did should only take around 10 minutes! From there, you can stick this guy -- covered with foil -- in your fridge until you’re ready to bake (the passive part). Oven temperatures and cook times vary by the type of noodle. I cooked ours at 375 degrees F for around 45 minutes -- taking off the foil in the end stage of cooking to get that mozzarella browned.

We never eat an entire dish of lasagna, so I serve dinner and then refrigerate the leftovers overnight. The next morning I slice the cooled lasagna into squares and individually wrap in plastic wrap and then place the single serve portions in a freezer bag. To serve again, just thaw and bake in your oven (or in your microwave -- just be careful of hot spots!).

What’s your favorite quick pantry meal?

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Tempeh Veggie Burgers

Freezer and crock pot meals have been a big game changer for me when it comes to meal prep and planning. I’m sure it’s the same with a lot of you. This year, it’s all about doing it better and changing up the recipes. We try to have a good stock of veggie burgers in the freezer at all times, but over the holidays our count dwindled to zero.

We bought a bulk slab of tempeh (two pounds!) at the Greenstar Coop the last time we were in Ithaca, and I’ve been waiting to do something amazing with it. When I thought to mix together my Freezer Veggie Burger recipe, I stopped myself short. A few pulses of the food processor later and this “meaty” burger was born.

TEMPEH VEGGIE BURGERS

Double this recipe to make 16-18 freezable* burgers.

What you’ll need . . .

• 1 pound tempeh, chopped
• 1/2 large onion, chopped
• 1/2 large bell pepper, chopped
• 2 green onions, chopped (or 1 clove garlic)
• 2 tablespoons ACV
• 2 tablespoons olive oil
• 1/2 cup ground flax meal
• 1/4 cup sesame seeds
• 1 tablespoon nutritional yeast
• salt, pepper
• other seasonings (optional)

Method . . . 

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment. Alternatively, I used a special pan to form my burgers, which I’ll write more about in a minute.
2. Chop all ingredients and place in your food processor. It helps to pulse the veggies a little first. Then all the tempeh and continue pulsing with the wet ingredients. Then let blend for a few minutes until a wet dough forms.
3. Scoop heaping 1/4 cup of dough onto your sheet and form patties. Flatten slightly.
4. Bake for 15 minutes, until burgers feel a bit firm. Then it’s up to you. You can eat right out of the oven. If you want to eat them right away, I suggest heating some olive oil in a pan and browning both sides (I like the crispy texture). 
5. *To freeze: Cool burgers on a cooling rack and then place on wax paper on a baking sheet in the freezer until frozen. Put in an airtight container (zip bag is great). To re-heat, let thaw for around 30 minutes. Then heat olive oil in a pan over medium-high heat and brown on both sides.

My mother-in-law bought me this Muffin Top Pan for Christmas, and I’ve made tons of stuff in it, just not muffins! I love the shape for cookies, burgers, and even baked egg dishes (more on that soon). So, if you think a sheet like this might have a million purposes in your kitchen, I wholeheartedly agree.

See? Perfect patties!


I’ve been eating my burgers open-faced on a slice of toasted Ezekiel bread lately. More flavor, a little less bread, and definitely saves money. (That bread is so expensive, which is why we usually make our own.) With a little cheese broiled on top, some sliced tomato, and BBQ sauce? Perfecto.

Stay warm today, friends!


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6 Sneaky Ways to Fill Your Freezer

When I wrote all about our vegetarian month of freezer meals last year, I focused on a single bulk cooking weekend as the means to an end. This year, I've taken a much different approach, and it's one that I think you guys might be into. Instead of overwhelming myself with meal after meal after meal to freeze, I've built up our stash slowly over the course of a month (or thereabouts).

Here are some sneaky ways to fill your freezer. I also plan to share some of the recipes I've made this time around, including a new and improved veggie burger, amazing squash-filled waffles, and more. Feel free to share your own tips + tricks in the comments below!

#1: Make Double

Whenever you cook this month, make a double, triple, or bigger batch. Slow cooker soups are excellent for this idea, since a full pot is often enough for at least two meals for two or three people. My favorite Freezer-Friendly Veggie Burgers are another great option, since you can make some for dinner tonight and still have a good stash for next month. Just eat whatever you want immediately and freeze the rest. Portion out into individual sizes whenever possible for the fastest re-heating.

#2: Utilize Leftovers

Make a huge dish of lasagna? Or too much of whatever else? If you didn't eat all your meal tonight, you're in luck. Rather than eating the leftovers for lunch tomorrow, freeze for future consumption and pack a PB+J instead. We often store leftovers in the fridge with good intentions to gobble them up, and they go to waste anyway. If you freeze straight away, there's no risk! Do this for two or three meals each week, and it adds up fast.

#3: Use It Up

If you have time on the weekend, dig deep into your refrigerator to find the ingredients that will soon go bad. Lay them out in front of you and figure out what you can make. Consider whatever you create a bonus meal -- and freeze it up! We often have half blocks of cheese, a couple cups of almond milk, half of an onion or pepper, a limp head of broccoli, super ripe bananas, etc. I most often use our tips to Eliminate Food Waste and some of the recipes on that page. Otherwise, I -- again -- use the slow cooker. Here are some tips for making awesome crockpot meals without recipes.

#4: Think Part vs. Whole

You don't need to make dinner from soup to nuts to take advantage of freezer cooking. Think about the different parts of a meal you can make easily the day of . . . and make the rest for freezing. Pasta cooks up simply with little cleaning required. So, make + freeze just the homemade tomato sauce or perfect pesto to accompany and thaw the night of.

#5: Freeze Ingredients

When we went blueberry picking, I used up a lot of them making jam + brie grilled cheese, muffins, and other goods. I still had a good number left that I rinsed, dried, and froze whole. We've been getting gazillions of tomatillos, so -- along with making tomatillo salsa -- I've washed them well, cut in half, and frozen on a baking sheet before stashing into a container. I also freeze cooked beans (here's how) that we end up using all month long.

#6: Plan Ahead

You can also just choose a list of solid vegetarian make-ahead meals and pick a couple days each week to crack away at them. No need for an intense bulk cooking experience. Just make an extra dinner here and there and watch them pile up. Before you know it, you'll be cooking and cleaning far less and enjoying the fruit of your efforts much more.


Here are some more tips + recipes:



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Freezer Drawer // Love or Hate It?

Airing my dirty laundry today. Or, I guess in this case, it's my cluttered freezer drawer.

We have an upright freezer in our basement that I have filled to the brim (and organized, labeled, etc.!) with all sorts of foods, from Vegetarian Freezer Month eats to big bulk bags of veggies + fruits to glass containers of homemade staples, like applesauce, waffles, and chili.

Our refrigerator's freezer drawer is quite another story, as you can see. It's a catch-all for leftovers that aren't as, well, planned. Like bananas that are too ripe. Or half bags of frozen stuff. Or old freezer packs. (We have a million on them somehow.) From what I discovered . . . stuff expired in 2007 and ALL . . . what we keep upstairs is stuff we rarely eat.

Hmmm.

I think a huge part of it is my own lack of labeling and organization coupled with the poor design. Or let me re-state that. The poor design for my own preferences. When we bought our refrigerator several years ago, a drawer was a HOT item on my must-have list. Now? I don't really like hate it! Everything gets lost in there.

After doing a major cleaning, I ended up getting rid of the majority of what you see above. Including a few rogue breastmilk bags from Ada's first year. Now we're left with an empty space looking to be filled.

Here's the deal:

• I'm planning to keep a roll of masking tape + a Sharpie next to the fridge to make labeling simple.
• I'd also like to create a list of what's in the freezer to post on the refrigerator door.
• I might invest in some smarter storage for that type of space, maybe something like these taller, slimmer containers.
• I may also try to create some loose zones in the freezer (like fruit, veggies, meals, desserts, etc.) so everything is easier to find.
• And obviously, I need to clean the freezer more regularly to keep everything under control.

I'm hoping to unveil a much more inspiring freezer space the next time I share. But I guess I'm wondering if any of you have tips you could give me. Do you have a freezer drawer? Love or hate it? And, it not -- maybe there are universal methods that would work for everyone?

I need all the help I can get!

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Automatic (Healthy) Eating // Tip 5

Planning is a big part of eating well. Even a little thought ahead of time can make a big difference. Today's tip is all about the prep-work. Maybe meal-planning is fun for you -- imagining all the delicious, healthy foods you'll eat in a week. Or shopping for deals. But if you don't love cooking, or sometimes even if you do, the execution of this plan can be difficult.

If you're catching up:

• Tip #1: Stock up on frozen veggies 
• Tip #2: Buy greens and actually USE them 
• Tip #3: Create simple, go-to meals
• Tip #4: Learn to love alternatives

// TIP 5: Prep/Make Ahead + Store


Too often, making meals becomes an afterthought because life gets, well, so busy. Whether you work full-time (or super full-time!), stay home, or something in-between, there's really no perfect situation. Eating well and enjoying meals made with whole foods takes a little bit of work.

So, treat cooking like a job. Give it a time slot -- even if only an hour -- on a certain day. Create a To-Do list, just as you would at work. Have goals. Continually try to make your process more efficient. Seek out information to broaden your understanding of (simple) cooking methods and (easy) recipes.

How to start?


// 20 Prep/Make-Ahead Ideas:

• Write out your meal plan for the week somewhere visible
• Hard-boil eggs to eat alone or in sandwiches or salads
• Mix together a crock pot soup or stew
• Chop veggies for use in stir-fries, hot or cold salads, and more
• Chop fruit for use in smoothies or as snacks
• Bake Breakfast Cookies or muffins or mini quiches for the week
• Pulse together a batch of Energy Chunks or bars
• Make 15-Minute Stove-Top Applesauce for sides or use in baked goods
• Press tofu and cube or slice for effortless frying
• Whip up a tasty homemade hummus for sandwiches or dipping
• Portion out lunch items or pack ahead for the entire week
• Simmer some pizza or pasta sauce
• Roast vegetables for easy grab-n-go
• Blend together a few purees to add to pizza crusts, healthy mac 'n cheese, etc.
• Make a batch of Homemade Freezer Waffles for quick breakfasts
• Hand-mix some Veggie Burgers and consider freezing in bulk
• Create a dry oatmeal mix to bring to work -- just add hot water!
• Create a list of pantry items that are IN-STOCK and OUT
• Make a large meal, like $10 Lasagna, that works for multiple days/nights
• Bake bread (my favorite? Sourdough) for toast, sandwiches, etc.

// STORAGE METHODS

It's really up to preference and intent for use. You can try freezer cooking for an entire month if you like. Top considerations include freezer space (we have a dedicated upright in the basement) and reheating methods.

Here are some tips + recipes:



Otherwise, I try to make sure I keep things fresh by using air-tight containers.

• For dry goods, like oatmeal, energy chunks, flour mixes, etc., I like using OXO Good Grips containers in various sizes.
• For storage of produce, I have a set of Rubbermaid Produce Saver containers. They each feature a vent and crisp tray circulate air and keep items fresher, longer.
• I also use large Wide-Mouthed Ball Jars for storage of lots of ingredients and even soups and stews, applesauce, etc. (including freezing -- here's how).
• In the refrigerator, I often use gallon Zip-Lock bags, though I'm trying to quit that habit because of the waste involved. 

As for my specific method, I usually do my "cooking job" on Sunday afternoons. I always make a crock pot soup and some sort of side bread, that way dinner is prepared for the night and lunch the next day. The rest sort of depends on my mood and whatever ingredients are in the CSA share or grocery store that week.

What's your prep/storage method? Do you agree with making cooking a side-gig for better success?

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Vegetable Burgers in Bulk + Frozen

We've covered a lot of meals this month, haven't we? And as I mentioned in my freezer month cooking tips -- I love simple recipes that mix together using just my two hands. This veggie burger recipe is great because you don't need many tools to make it. And you can customize using any vegetables or grains you have on hand within reason.

Use black beans or kidney beans or even garbanzos. Sub in brown rice or quinoa for oats. Use sweet potatoes or parsnips instead of carrots or spice things up with jalapeno peppers. You get the idea, just stick to the basic ratios and adjust the moisture content as needed. The goal is for it to be moist, but not sticky when you form the mix into patties.

Here we go!

HAND-MIXED VEGGIE BURGERS

What you'll need . . .

• 2 cups black beans, drained + rinsed
• 3 large garlic cloves, minced
• 1 large bell pepper, diced
• 1 large onion, diced
• 1 large carrot, grated
• 3/4 to 1 cup rolled oats
• 1/2 to 3/4 cup whole wheat breadcrumbs
• 1/2 cup sunflower or other seeds/nuts
• 1/4 cup flax meal 
• 1 tablespoon smoked paprika + chipotle seasoning
• 2 tablespoons soy sauce
• 2 teaspoon apple cider vinegar
• salt and pepper to taste 

Method . . . 

1. Prepare all ingredients ahead of time (be sure to chop everything finely so it will blend well). 
2. Then put your beans in a large bowl and mash gently with your hands. Add in the oats and bread crumbs and toss.
3. Add the rest of the ingredients and just keep mixing until it's all incorporated, adjusting with more/less dry versus wet ingredients. Check seasoning, too, to make any modifications.

// TO FREEZE + COOK:

Get a baking sheet and line with parchment or wax paper (I would have done this, but I was out!). Form dough into 12 to 16 patties, depending on the size of burgers you want. Then cover loosely with plastic wrap and freeze for about an hour, until firm. Then transfer patties into freezer bags. To prevent sticking, I put mind in smaller batches in smaller bags and then put four of these smaller bags in one larger freezer bag.

You may also cook some of these burgers right away if you wish -- just use a medium pan with some olive oil over medium-high heat and work to golden brown on each side. Serve with your favorite bread or bun.

To cook once frozen, let thaw completely and then cook using the instructions above.

If you're just catching up, be sure to check out these posts!

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Vegan Freezer Lasagna

Of all the vegetarian freezer meals I made this month, the vegan lasagna was by far my favorite recipe. Actually, I didn't follow a recipe while making it, which might be a reason it turned out so well. It was spur-of-the-moment + tossing-stuff-in-a-dish. I was cooking a bazillion 4 other things and just decided I'd use whatever we had in our CSA basket for the week, which is how the ratatouille sauce came about.

It sounds fancy, right? It's not.

Cooking from scratch doesn't need to be fussy or intimidating or time-intensive. It seems that way, but it's not the case at all. Home cooked food doesn't even need to look particularly nice on the plate in my opinion. So long as a dish satisfies and tastes good, it's mission accomplished. Bellies full. Hearts warmed.

VEGAN FREEZER LASAGNA
This recipe makes 8 sizable portions that are as great for lunch as they are for dinner. 

What you'll need . . .

For the "ricotta" mixture:

• 1 block extra firm tofu, drained well
• 1/2 to 1 cup fresh or frozen spinach
• salt + pepper to taste
• 2 tablespoons nutritional yeast

//  Drain the tofu as well as you can. I actually just used my hands and squeezed over the sink. Then in a small bowl, I combined all the ingredients with my hands and set aside.


For the "ratatouille" sauce:

• 1 large eggplant
• 1 large zucchini or other squash
• 1 large onion
• Several cloves garlic
• salt, pepper, olive oil
• Homemade tomato sauce

//  Preheat your oven to 400 degrees F. Chop eggplant, zucchini, onion, and garlic and -- on a rimmed baking sheet -- toss in some olive oil, salt, and pepper. Bake in 10 minute intervals until lightly browned. About 30 to 40 minutes. Let cool slightly.

//  Then combine with 1-1/2 to 2 cups tomato sauce (depending on how much veggie mixture you have) in a blender or food processor by pulsing. I left mine quite chunky.


Otherwise:

• 12 sheets no boil lasagna noodles
• (I used Wegmans, fancy cut, no. 15)

//  Lower oven temperature to 375 degrees F. Get out a 9" by 13" baking dish. Layer starting with 1-1/2 cups sauce covered by 4 sheets of noodles then 1/3 of the tofu mixture. Repeat. Repeat again. Top with remaining tomato sauce. Cover with aluminum foil and let bake for 40 minutes.

If you plan to eat right away, remove foil and let bake another 15 minutes and stand 10 before serving.

If you're freezing, just stick to 40 minutes.



Note: If you aren't vegan, feel free to substitute ricotta cheese in for the tofu, about 2 cups. You can sprinkle the top with bread crumbs or parmesan cheese or whatever else you'd normally like on your lasagna, too.

*   *   *   *   *   *   *   *

To freeze, let the cooked dish cool overnight in your refrigerator. Then cut into individual portions and wrap in plastic wrap. I put all my wrapped individual portions in yet another airtight container as an extra measure to ward off freezer burn. Worked very well.


When you want to cook it again, let defrost overnight in your refrigerator (or in an afternoon on your kitchen counter) and bake at 350 until the center is warmed through.

If you're just catching up, be sure to check out these posts!


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