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Thread: What my freezer looks like now.

  1. #1
    Serene Vannoy Guest

    Default What my freezer looks like now.

    I did a big day of cooking for the freezer. When I started, all I had in
    there was a bunch of butter, some seitan cutlets, some cubed eggplant,
    and a couple quarts of split-pea soup. Now?

    http://www.flickr.com/photos/serenej...n/photostream/

    Serene
    --
    http://www.momfoodproject.com

  2. #2
    songbird Guest

    Default Re: What my freezer looks like now.

    Serene Vannoy wrote:

    > I did a big day of cooking for the freezer. When I started, all I had in
    > there was a bunch of butter, some seitan cutlets, some cubed eggplant,
    > and a couple quarts of split-pea soup. Now?
    >
    > http://www.flickr.com/photos/serenej...n/photostream/


    looks like you are set for a while now.

    i've been peaching today. peach butter to start
    with (a few pints as it went) and then peach jam
    (21pts). should have enough peaches for another
    round of jam making in the morning. my back
    held up great today compared to yesterday. i
    think it was helped that i didn't walk three
    miles this morning but instead picked peaches.

    peace and goodnight to the happy sounds of
    more plinks,


    songbird

  3. #3
    Beti Guest

    Default Re: What my freezer looks like now.

    On Sep 4, 6:26*pm, Serene Vannoy <ser...@serenepages.org> wrote:
    > I did a big day of cooking for the freezer. When I started, all I had in
    > there was a bunch of butter, some seitan cutlets, some cubed eggplant,
    > and a couple quarts of split-pea soup. Now?
    >
    > http://www.flickr.com/photos/serenej...n/photostream/
    >
    > Serene
    > --http://www.momfoodproject.com


    Are the seitan cutlets your own recipe? Do you mind sharing? I've
    just started developing my own method after buying and really loving a
    package of seitan BBQ rib mix. made of gluten, some regular flour,
    spices and using peanut butter and chicken-flavored stock for the
    liquid. I used almond butter the other day for a plain "chicken"
    flavor and that was pretty good. It gave it the same richness without
    the peanut butter flavor.

    And how well do they freeze?

    Thanks!
    Beti

  4. #4
    Serene Vannoy Guest

    Default Re: What my freezer looks like now.

    On 09/09/2011 10:57 AM, Beti wrote:
    > On Sep 4, 6:26 pm, Serene Vannoy<ser...@serenepages.org> wrote:
    >> I did a big day of cooking for the freezer. When I started, all I had in
    >> there was a bunch of butter, some seitan cutlets, some cubed eggplant,
    >> and a couple quarts of split-pea soup. Now?
    >>
    >> http://www.flickr.com/photos/serenej...n/photostream/
    >>
    >> Serene
    >> --http://www.momfoodproject.com

    >
    > Are the seitan cutlets your own recipe?


    No, they're from Susan Fat-Free Vegan Kitchen:
    http://blog.fatfreevegan.com/2009/01...mon-olive.html


    > Do you mind sharing? I've
    > just started developing my own method after buying and really loving a
    > package of seitan BBQ rib mix. made of gluten, some regular flour,
    > spices and using peanut butter and chicken-flavored stock for the
    > liquid.


    Susan's "ribz" are also amazingly good:

    http://blog.fatfreevegan.com/2007/05...itan-ribz.html

    > I used almond butter the other day for a plain "chicken"
    > flavor and that was pretty good. It gave it the same richness without
    > the peanut butter flavor.
    >
    > And how well do they freeze?


    Perfectly. We can discern no difference.

    Serene

    --
    http://www.momfoodproject.com

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