Freezer, before the day of cooking.

I’d been planning for nearly  a week to spend a good part of this weekend filling our freezer with prepped food, like chopped onions, and a few complete meals. This evening, as I cleaned up the kitchen, I took a real look inside the freezer, and what do you know, it’s already pretty full. So I may scale back a little from what I was thinking about doing, which was probably too ambitious anyway.

Prep Work
chopped onions, around 6, or until I get tired of chopping onions
make black beans in crockpot
grate 4 carrots
slice and drain 1 pound tofu

Cooking / Mixing
black bean filling
make lasagna sauce
mix Italian marinade and bag with tofu
3 batches pizza dough
mix batter and make waffles
mix batter for muffins

Meals Available from Freezer
2 pans of Black Bean Enchiladas
Vegetable Lasagna
3 pizzas
Italian baked tofu
Oatmeal Banana Raisin Waffles (12)
Carrot-Raisin Muffins (12)

Since I already have waffles in the freezer, I might skip the Oatmeal Banana Raisin Waffles, though they sure sound tasty. That particular recipe and the one for Carrot-Raisin Muffins come from Vegan with a Vengeance. I’m going to try substituting almond milk for soy milk, since I have it on hand.

I haven’t had much experience in freezing tofu, so trying it in marinade will definitely be an experiment.