May Freezer Cooking Plan

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.

April 28 CSA Share

Full share from April 28, 2010

Full share from April 28, 2010

Wow! This is my fifth year as a CSA member! I’m super-excited about the coming season for several reasons.

One, my feeble attempt at a vegetable garden last summer was pretty much a fail. I only had a 4X4 plot, and though it was in the sunniest part of our yard, it just wasn’t enough. I got a few tomatoes and cucumbers, and some basil, but it wasn’t a particularly productive garden. The hot peppers that I planted in pots on the back desk did pretty well, though.

The second reason I’m looking forward to my weekly shares is that we’ve had some changes in our family’s financial situation. Getting in a batch of produce each week that was paid for a long time ago is going to be a huge plus in meal planning and saving on groceries – something that I’m planning to start blogging a little more about in general.

I have to say, I wish there were more strawberries this week. As in previous years, we are splitting this share with another couple, and half a pint of strawberries is pretty much just a handful. (But they were delicious!) Here’s what we received: one big bunch spinach, one pint of strawberries, two baby bok choi, one big bunch turnips, one bunch French breakfast radishes, and two enormous heads of lettuce – one Romaine, one red-leaf.


Every year at Thanksgiving, my dad’s side of the family partakes in a delicious mishmash of semi-traditional dishes and Middle Eastern cuisine. We have tabbouleh, grape leaves, hushwi (sadly, not vegetarian… yet), kibbe (ditto), spinach (and meat) pies, and Syrian bread (i.e. pita). For my part, I bring The Hummus.

I guess I’m a bit of a snob about hummus. Real hummus is made from chick-peas… none of this black bean hummus business. Though I dearly love black beans, that’s called dip. Not hummus. And using peanut butter? That’s just wrong.


2 cans (or equivalent cooked) chickpeas, rinsed and drained
1/2 to 2/3 cup lemon juice (start with less and add more if you like)
3-5 cloves garlic
1/2 cup tahini
1 tsp salt

Add all ingredients to your food processor and blend until smooth. This will likely take a few minutes. Be patient – you don’t want your hummus to be full of chick-pea skins. You can add a little water in small increments if the hummus is too thick, but I prefer extra lemon juice instead.