What vegetarian entrées freeze and re-heat well?!
What vegetarian entrées freeze and re-heat well?
I volunteered to do some cooking for a recently bereaved family. I've never cooked meat, so it's going to be vegetarian by default, and the person organising, so to speak, has asked for stuff to stock their freezer.
Quiche and what else...?
Any tips for getting a pasta dish -- thinking here of spag + sauce, fettucine + pesto, etc, not just lasagna or other pasta bakes -- to freeze and reheat respectably, or at least as respectably as a store-bought frozen entrée would?
Has anybody had any success with making, freezing, and then cooking their own pizzas?
Answers:
Some people can be such jerks, you're doing a very nice thing. Twice baked potaotes can be frozen and last a long time, they're filling and very good. I add cheese to mine and tofu for extra protien, you can't taste the tofu and you just use the mixer the blend it if you want, but they're good without too. Pizza freezes well, but cook the crust and let it cool completely before adding the sauce and toppings, then freeze. Cookie dough freezes well too! Since noodles are easy just make and freeze the sauces for them and they can heat it and top fettucine or whatever. Good luck!
Vegetable lasagna and garlic bread.
all good ones!
I would suggest a non-cream based sauce as those tend to separate when frozen. Stick to pesto and marinara based sauces. Maybe add some vegetables to make it heartier, or some tofu, fake chicken/meat, etc.
ive done the home made pizza thing but it never lasted long enough to be put into the frezer i keapt eating all of it
I have a 3 year old that LOVES to make her own little pizzas. I have bought those small freezer crusts BUT you could make your own if you want and freeze them..i freeze everything seperately...then just let the sauce thaw (unless you preserve in refridgerator) and put on crust...add cheese (which can be frozen or refridgerated) then bake....Also an easy way to portion the sauce if yer gonna freeze..we pour it in large ice cube trays..that way i just pop out 1 or 2 sauce cubes heat and serve..its really good for spaghetti sauce too since sometimes i only need 1 or 2 portions HOWEVER its best to keep the tray in a freezer bag to keep it from picking up any weird freezer smells or get anything on the sauce. Hope this helps
I cook in bulk and freeze all the time. From my experience, vegan soups (those without cream or butter), red or black beans and rice, chili, and tofu 'meat'balls all freeze extremely well. I use silken tofu for my 'meat'balls.
The trick with freezing pasta dishes is to not cook the pasta all the way. I find that sauces with a lot of animal or other saturated fat, like alfredo do not hold up well. Freezing changes the consistency and not for the better. Pesto alone freezes very well though.
I have not had good experiences with freezing pizzas. Most of the commercial stuff is pumped full of preservatives or is flash frozen, not something you can do at home. But I have frozen uncooked pizza dough for a few weeks with good results. Just thaw, shape, top, and bake.
Good luck! You're doing a very kind thing. Ignore the naysayers.
Pizza, calzone, millet pie, pasta sauce, chili, lasagna, Shepperd's pie.... They all freeze very well. We had success with all these dishes.
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