Vegetarian Freezer Cooking from 30 Day Gourmet [NOOK Book]

Overview

Bulk cooking is gaining in popularity. But there is little information available for vegetarians who want to be able to prepare meals ahead and freeze them. This book answers that need. It includes information about what foods vegetarians do and don't eat, and 25 recipes, complete with nutritional information. Over half the recipes are vegan (no animal products whatsoever), and many of the remaining ones can easily be converted to vegan with instructions included with the recipe. This is your complete guide to ...
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Vegetarian Freezer Cooking from 30 Day Gourmet

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Overview

Bulk cooking is gaining in popularity. But there is little information available for vegetarians who want to be able to prepare meals ahead and freeze them. This book answers that need. It includes information about what foods vegetarians do and don't eat, and 25 recipes, complete with nutritional information. Over half the recipes are vegan (no animal products whatsoever), and many of the remaining ones can easily be converted to vegan with instructions included with the recipe. This is your complete guide to getting started with vegetarian freezer cooking.

Introduction Vegetarian Cooking Hints
Cooking and Freezing Beans
Types of Vegetarians and Cooking for Vegetarians
Sweeteners
Vegetarian Nutrition and Meal Planning
Soy Products and Fake Meat

MEATLESS ENTREE RECIPES:
Sweet and Sour Tofu
Vegetarian Chili
Stir-Fried Tofu
Falafel
Bean Turnovers
Bean Turnover Fillings
Rarebit
Lo Mein
Cauliflower Curry
Mushroom Quiche
Mexican Pie

PIE CRUST RECIPES:
Whole Wheat Pie Crust
Whole Wheat Bread Dough Crust
Potato Pie Crust

SOUP RECIPES:
Vegetarian "Chicken" Soup
Cream of Mushroom Soup
Peach Fruit Soup

SANDWICH AND DIP RECIPES:
Chummus
Techina

SIDES AND SALAD RECIPES:
Ratatouille
Bread Crumb Stuffing
Potato Knishes
Rice Pilaf
Egg Rolls

SNACK AND DESSERT RECIPES:
Chewy Vanilla Cookies
Tofu Brownies
Rice Pudding
Chocolate Tofu Pudding
Carrot Cake
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Product Details

  • BN ID: 2940014632935
  • Publisher: 30 Day Gourmet, Inc.
  • Publication date: 12/1/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 790,083
  • File size: 212 KB

Meet the Author

Nanci Slagle is the President of 30 Day Gourmet, Inc. She is a graduate of Cedarville University and works as a high school English teacher and Drama Director.

Meet Nanci: When I discovered freezer cooking in 1993, I had been married for 14 years and was the mother of four children ages 8, 5, 3 and 1 month. I was also a "crisis cook" who didn’t think about dinner until the last possible moment. We ate fast food dinners and we ate a lot of hot dogs and boxed macaroni and cheese dinners. Sound familiar? In my early days of freezer cooking, I tackled the then-daunting task with a good friend.In the beginning, we got together once a month and assembled 25-30 entrées for each of us. Later, we began cooking every three months. Our 2-day cooking marathons netted us each about 75 freezer meals. As our family sizes, schedules and tastes changed, we found that the "system" we had developed was adaptable enough to "flex" along with us.Fast forward to 2012. I now work full-time and the kids are (mostly) gone. I no longer have long cooking marathons but instead do mini-sessions every 3-4 weeks. Freezer cooking is still the best way I have found to feed my family great home-cooked food without having to stress over the "dinner chore".

Carol Santee is the author of 30 Day Gourmet's Freezer Lunches to Go and Healthy Freezer Cooking ebooks. She is a computer information specialist and a work-at-home mom.

Meet Carol: Our family was introduced to 30 Day Gourmet in 1999 by my sister-in-law. At the time, I was working full time and found it difficult to find the time to put a delicious and nutritious meal on the table every night. Our family jumped in gung-ho and cooked for 30 days the first time out! We realized that it saved us time and money but I soon found out it helped me in many other ways. It allowed me to spend more time with my family and less in the kitchen.I left the workforce in 2001 to become a stay at mom. This move forced our family to evaluate our food expenses and was the start of our "What’s on Sale" method.It was also the beginning of what would eventually become Freezer Lunches To Go as we learned how to create a freezer cooking alternative to school lunches. Today, I work for 30 Day Gourmet editing and formatting ebooks, writing newsletters, and answering questions from fellow freezer cooks on our website and facebook page.
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