About a year ago, I found myself really into freezer cooking. This happened to come around right around the time. . . my phone and camera broke. Yep. I had an in-progress draft saved here for months now and thought it would be a great teaser for where my blog is going.
As you can probably see by the picture and description below, I had quite the stockpile going! It was rather eclectic, but it worked.
Pictured above (in varying degrees of visibility):
- TJ’s pizza dough in whole wheat and herb
- chickpea cutlets
- corn muffins
- autumn mac daddy from Veganomicon
- pre-cooked macaroni, coated in olive oil
- tomato paste
- pre-cooked black beans (~1.5 cup per bag)
- unfried refried beans (2 cup per bag)
- seitan jambalaya from Veganomicon (prep)
- meaty beany chili (prep)
- 2-ingredient breakfast cookies
- roasted and pureed sugar pumpkin
- strawberries purchased on clearance at the end of the season
Random snapshot I took while doing the prep. Pictured: chickpea cutlets and mustard sauce (not in freezer pic above).
I also documented my first freezer-to-crockpot experience: the chili and corn-muffins. I froze everything but the water and lentils and added them in once defrosted. Muffins defrosted on counter while the stew cooked. YEP, amazing.
What did I tell you? AMAZING! The avocado could have been applied in a prettier way, but I was tired. It was near midnight. That was kind of the whole point with freezing and slow cooking. But I was very happy with how it worked out, flavor-wise!
If you’re curious, the jambalaya didn’t work out so well. It wasn’t the freezing process that killed it, but two things:
1) I was using brainy seitan (my first attempt!)
2) The recipe was just NOT meant for a crock-pot. Oops!
Everything else worked out just as well as the chili, but I no longer had a camera to document it. I definitely want to show you guys more freezer meals as time goes on, so anyone as busy as I am can still enjoy a delicious meal.