This month’s Recipe ReDux theme is all about freezer meals, which is fitting because I was just talking to my friend the other day about freezing foods and how many foods are freezable. Personally, I use my freezer whenever I can get away with it...which usually results in an over stuffed freezer full of random things. Oops.
You see, I love to make extras of most things and freeze the leftovers to have on hand. This works wonderfully for soups, stews, smoothies (they keep better in the freezer than in the fridge), cookies, and cakes. I love pre-portioning things out into single servings so that if I need dinner or if I need to pack a lunch for the next day, I already have food ready to go, all it needs is a little defrosting time (if it’s going with me for lunch) or a quick zap in the microwave to have a hot meal in minutes. This works especially well for me when I know a busy period of time is coming up soon and I can stock up in preparation.
Now I’m experimenting with slightly more intentional freezing. I’ve also been experimenting with veggie burger recipes. What I’ve discovered is that making a double batch of veggie burgers is just as time intensive as a single batch, so why not make extra, then freeze the leftovers for quick sandwich meals in my future?
This burger recipe treats mushrooms a little like ground meat. Throw it together with some lentils (for protein) and oats (for binding power) and a some delicious flavorings, then shape and bake. These burgers feel hearty when you bite into them, but are full of vegetable goodness, and even hold their shape pretty when when eating them.
What do you use your freezer for?