Holiday help – Vegetarian freezer-ready meals

Holiday help – Vegetarian freezer-ready meals

Sometimes one of the biggest challenges is making food to fit everyone’s desires.  I made a batch of these recipes with meat, and then made this batch for me so that I can continue to eat mostly vegetarian at home.  Cook these in advance of the holiday craze and you’ll be guaranteed to have a healthy base for the wine and cheese you’re inevitably going to add on at all of the holiday events (well, that’s true for me anyway).

Chick pea stir and sweet potato stir fry
 
Prep time
Cook time
Total time
 
This vegetarian stir fry takes advantage of all of the best winter vegetables.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 sweet potato, peeled and cut into 1 inch cubes
  • 1 head cauliflower, florets only
  • 1can chick peas, drained and dried on a paper towel
  • 1 leek - white and light green parts only, thinly sliced
  • 4 roma tomatoes, thinly sliced
  • 1 cup green peas
  • 1 tablespoon green curry paste
  • 2 cups cooking greens of your choice. I used rutabaga greens for an extra earthy flavor
  • ¼ rice vinegar
  • salt and pepper
Instructions
  1. Toss sweet potatoes and cauliflower in olive oil, salt and pepper. Roast on a baking sheet in a 375F oven for 20 - 25 minutes (or until lightly browned)
  2. Add 1 tablespoon olive oil to a large skillet. Add chick peas and 1 teaspoon of salt. Remove from skillet and set aside.
  3. In the same skillet, heat one tablespoon olive oil and add leeks. Cook on medium high for 3 minutes. Reduce heat to medium, add tomatoes and cook for 3 more minutes. Add sweet potatoes, cauliflower, chick peas, and green peas.
  4. In a small bowl, stir together rice vinegar and curry paste with a small amount of salt and pepper. Whisk and stir into mixture.
  5. Add greens and cook until greens are wilted (2 minutes max). Season with salt and pepper.

 

 

Winter veggie soup
 
The soy sauce and red wine really give this soup a great flavor
Author:
Recipe type: Main
Ingredients
  • 1 head bok choy, cleaned and chopped into 2 inch strips
  • 2 cups rutabaga, peeled and cut into 1 inch cubes
  • 1 large, medium heat chili peppers (I used hatch since I had them frozen over from earlier in the season)
  • 2 cups red beans
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
  • 1 teaspoon dried thyme
  • 2 cups red cabbage, thinly sliced
  • 3 cups vegetable broth
  • ½ cup soy sauce
  • ½ cup red wine (optional, but tasty)
  • salt and pepper
Instructions
  1. Heat olive oil in heavy large dutch oven over medium-high heat. Add rutabaga, lightly salt and pepper, and cook for 5 - 6 minutes. Add bok choy and green chiles. Cook for 2 minutes. Add onion powder, black pepper, thyme, and garlic.
  2. Pour in vegetable broth, cabbage, beans, wine and soy sauce. Simmer, stirring occasionally about 45 minutes - 1 hour or until beans are very tender.
  3. Season to taste with salt and pepper. Ideally, you should let this rest in the refrigerator for a bit and reheat, but you can eat immediately also. Just save some for leftovers!

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