š Autumn Abundance: Easy Meals to Batch Cook & Freezeš
Hello!
Autumn has arrived, and Iām ready for it: sweaters, bustling farmersā markets, and baskets overflowing with tomatoes, peppers, eggplants, and squash. After a summer of lighter meals, a pot of soup simmering on the stove sounds especially good.
Harvest season is also a chance to stretch your grocery dollars. When local vegetables are plentiful and well-priced, I like to buy extra, cook a big batch, and freeze a few meals for later. If Iām already pulling out the cutting board, knives, and pots, why make just one dinner? Doubling a recipe takes a little more chopping, but it gives me several meals to tuck away for busy evenings.
Iāve gathered four easy, nutritious vegan recipes that make the most of autumn produce and freeze well. If the thought of a cooking marathon makes you want to order takeout, start with just one recipe. Let the slow cooker do some of the work, then try the others over the next few weeks. Put on a podcast or a favourite movie while you cook. Good company makes the chopping feel easier.
Think of these recipes as starting points. Add extra vegetables or a can of beans you have on hand, adjust the spices to your taste, or stir in crumbled tofu or another protein you like. Serve them with rice, quinoa, polenta, or a chunk of hearty bread.
š Recipes
(Running on Real Food)
(Unicorns in The Kitchen)
Slow-Cooker Black Bean Pumpkin Chili
(Kitchen Treaty)
(Minimalist Baker)
š A Few Freezer Tips
Before you start cooking, check your freezer. Clear out anything you no longer plan to eat so thereās room for the meals youāre about to make. If batch cooking becomes a regular habit and you have the space and budget, a small freezer might be worth considering. We rarely use our extra freezer in the summer, but come autumn, we fill it up.
Short on freezer space? Freeze soups and stews flat in freezer bags. They stack neatly and take up much less room than containers.
š How to freeze soup and stew flat:
Cool it: Let food cool completely before freezing. If you have a large pot, divide the dish into smaller containers to help it cool, or add ice cubes to speed it up. To be safe, refrigerate within two hours of cooking.
Fill and seal: Stand a freezer bag in a large mug or bowl and fold the top over the rim. Ladle in the soup, leaving room for it to expand. Flatten the freezer bag and press out as much air as you can. Seal the bag and, for extra leak protection, place it inside a second bag.
Label and freeze: Write the name and date on the bag. Lay it flat on a tray in the freezer. Once frozen, stack the bags or stand them upright.
Do you have a favourite autumn recipe to share? Mine is ratatouille, and Iāve already made a big batch to freeze. If you have a favourite soup, stew, or other dish, Iād love to hear about it in the comments.
Iām pleased I made it through an entire autumn post without mentioning pumpkin spice. Almost. ;)
Enjoy, and stay well.
Anita š§”šš
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