freezer meals – Vegan Babymama

Samosa Casserole with Cilantro Gravy

This recipe is one of the freezer meals I made a few weeks ago. I wanted something filling and flavorful to enjoy after a long, hard day. I thought of freezing one of my Samosa Pizzas, but I didn’t quite know how to store that. Then I though a casserole would be nice, very hearty from all the potatoes and it would freeze very well. And I had just bought a big bag of sweet potatoes, too. So I essentially made a bigger batch of the potato filling from my pizza recipe, but used sweet potatoes instead. As for the gravy, I wanted something more the usual cilantro chutney. Something creamier, to really stand up to the sweet potatoes.Like how well hash browns go with saw-mill gravy. So I made up a cilantro version.

I made the casserole in disposable pan and covered it in foil. The gravy I made the day of, but you could freezer it as well. Just put it in a freezer bag.

This recipe makes one 8 X 10 pan, and 1 cup of gravy.

Samosa Casserole with Cilantro Gravy
Filling

3 large sweet potatoes, peeled and quartered
2 tbs vegan butter (I used Earth Balance)
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander powder
2 tsp mango powder
3 cloves of garlic, minced
1/2 tbs ginger, peeled and minced

1 medium onion, diced
1/2 tsp garam masala

2 cups frozen peas and carrots (or any other vegetable mixture you like)
Dough
2 cups baking mix (I used Bisquick)
2/3 cup water
2 tbs tamarind chutney
Gravy
1 bunch of cilantro
1 cup water
3 tbs olive oil
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp chili powder
1/4 tsp garlic salt
2 tbs flour

Add the peeled sweet potatoes to a pot of cold water. Bring to a boil. Cook until they are soft.

While the potatoes boil, in a small pot add the vegan butter and melt over medium heat.

Add the cumin seeds, fennel seeds, coriander powder, and mango powder. Cook for 1 minute, until fragrant.

Add the garlic, ginger, and onions. Cook until the onions soften a little and it’s very fragrant.

Turn off heat and set aside.

Once the potatoes are soft, drain well and return to the pot.

Add the frozen peas and carrots, and the spice/oil mixture. Mix well. Season with salt and pepper to taste. Then set aside.

In a large bowl, combine the baking mix, water, and tamarind chutney. It should make a wet dough, like for dumplings. Set aside.

Spray a casserole pan with cooking spray.

Spread the potato filling evenly.

Tear off dumpling-size pieces of the dough and evenly distribute over the filling.

Cover with foil.

To make the gravy, blend the cilantro and water in a blender or food processor until smooth. Set aside.

add the oil to small pot over medium heat.

Once the oil is heated, add the fennel, cumin seeds, chili powder, and garlic salt. Cook for 1 minute, until fragrant.

Add the flour and quickly whisk it into the oil. Cook for 1 minute.

Add the pureed cilantro and whisk in quickly.

Cook for 3-5 minutes, until it begins to thicken slightly.

Remove from the heat and pour into another container to cool

Now you can let it cool, then pop it in the freezer. Or you can bake at 400 degrees for 10-15 minutes. To bake after being frozen, 400 degrees for 25-30 minutes. To thaw the gravy, place it in warm water and heat in a pot on the stove once it’s liquid again. You may need to add a bit more water on the stove to keep it from thickening too much.

I popped this in the oven after a long road trip to LA and back this weekend. It was totally what my whole family needed. Nutritious, tasty, and filling, Even the baby loved it. I hope your family loves it too!

Pumpkin Date Muffins

Want to know what statement that makes a cook feel horrible? “I didn’t know what to have for breakfast so I skipped it. And you forgot to make me a lunch so I just had ramen.” Most days I do feed my husband good meals. I make him nice lunches most days and make sure there is something he can heat up for dinner (usually my leftover lunch). But some days Jack doesn’t let that happen. Michael knows I am busy all day trying to care for the baby and working in the evenings. He isn’t mad, and isn’t the ‘I expect dinner on the table at 6 sharp women!” kind of guy. But I love to cook and feed people, so hearing this was a dagger in the heart. I decided to make some freezer meals. This way there is always something to eat and it would save us money in the long run. I made 6 recipes total, so look out for the rest. Also, this recipe is also good for Baby-Led Weaning, the way we are introducing solids to Jack.

So, Michael never has to skip breakfast again. I decided to make muffins that he could eat in the car or at his desk. These muffins aren’t your those fluffy cake-like store bought muffins. Do you know why Costco muffins taste so good? They aren’t muffins, they are cake. You are eating giant cupcakes without frosting. Totally not the breakfast of champions! My muffins are sweet but dense, and full of nutrition. A great way to start the day!

This recipes make 24 muffins or one 8 in by 12 in baking pan.

Pumpkin Date Muffins

2 tbs flax seeds

4 tbs hot water

1 29 oz can of pumpkin puree

2 cups chopped dates

2 cups old fashioned oats

2 tbs vital wheat gluten (or flour works fine too)

1/2 cup brown sugar

1 tsp nutmeg

1 tsp cinnamon

Pre-heat the oven to 350 degrees.

Line a muffin tin with cupcake liners or spray the pan with cooking spray. Set aside.

In a small bowl, add the hot water and flax seeds. Set aside for 5 minutes.

In a large bowl, add the pumpkin puree and dates. Mix well.

Add the oats, vital wheat gluten, brown sugar, flax seed mixture, nutmeg and cinnamon. Mix until combined. It should be thick and lumpy.

Spoon the batter into the muffin tin. Fill it all the way to the top, these muffins don’t rise much.

Bake for 10-12 minutes, until the tops are lightly golden.

Eat them hot, let them cool for later, or freeze them for the rest of the week! A tasty breakfast any time.

Red Beans and Rice

One pot meals are genius invention. Whether you be busy with work, a fussy 3 month-old or both, it’s nice to still have a home-cooked meal. And even better when there is only one dish to clean!

I came up with this one day while Jack was napping and I had a few spare moments to think about dinner. It’s pretty much your standard red beans and rice dish, just with frozen kale instead of bell peppers.

Red Beans and Rice
1 lb bag of Kidney Beans, soaked overnight and rinsed
5 oz frozen kale (about half a bag)
2 cups uncooked brown rice
10 cups water or vegetable broth
3 cloves of garlic, minced
1 large white onion, chopped
1 tbs chili powder
1/2 tbs smoked paprika
1 tps thyme
1 tps oregano
Salt and Pepper, to taste
Tabasco, to taste

Combine all ingredients–except the salt, pepper, and Tabasco– into a large pot.

Bring to boil then reduce to a simmer and cover.

Cook for an hour. The beans will be soft enough to eat but still a little firm. The rice should be fully cooked. There will be a little bit of liquid left, similar to a light sauce.

Season with the salt, pepper, and Tabasco as desired!

There is something so satisfying in a classic simple meal like red beans and rice 🙂

Black Bean Burgers

My best friend brought over a ton of black beans—like two Costco cases. So I decided to make some black bean burgers! This is a pretty easy recipe that can be adapted to your own tastes. Unfortunately, I am 31 weeks pregnant and suffering from severe heartburn so these are a very basic recipe. You can add in more spices, grated veggies, and even some peppers. But these still came out delicious and very satisfying. I also baked these, rather than pan fry them like most other recipes do. If you aren’t suffering from horrible heartburn or counting calories, you can absolutely fry them in a bit of olive or coconut oil.

Did I mentioned these freeze well too? Just wrap them individually in wax paper and store in a freezer bag for up to 2 months.

This recipes makes 4 large or 8 small patties.

Black Bean Burgers
2 cans (30 oz) organic black beans
1/2 cup instant oatmeal
1/2 tbs flaxseed
1/4 cup whole wheat flour
1 clove of garlic, finely minced
1/4 tps salt
1 tps cumin
1 tps smoked paprika
1 tsp chili powder
Water, as needed
Hamburger buns (I used potato buns)
Condiments and veggies

In a large bowl, mix everything together except the buns and condiments/veggies. Let the mixture sit for at least 30 minutes. This allows the oatmeal to puff up and absorb some of the liquid from the beans. If it is too dry, add a tablespoon of water at a time. It should be a little gooey, but still hold a bit of shape.

Pre-heat the oven to 400 degrees.

Spray a baking sheet with cooking spray.

Shape the black bean mixture into patties. I suggest doing this on the baking sheet with a spoon because the mixture can be very sticky. I made 4 large patties, but you can always make smaller ones.

Bake for 15 minutes.

Turn up the oven to broil. Bake for another 10-15 minutes.

Remove from the oven and let them cool for minute or two.

Toast your buns, pop on your burger, and top with your favorite condiments.

I had to keep my condiments simple. Just romaine lettuce, stone ground mustard, and a bit of ketchup. However, I could have loved some vegan pepper jack cheese, Veganaise with some chipotle mixed in, tomatoes, and pickles. And try making my Homemade French Fries or my Sunchoke Fries as a tasty side dish.