In the past weeks, I was very happy I could just pull something out of the freezer because I was so busy.
My freezer does contain some things I bought: peas, for example, are best bought frozen. They have a very short season, if they're available fresh at all. I generally keep some frozen berries as well for a quick dessert. But mostly, the freezer is a leftover repository.
I've noticed that if I put leftovers just into the fridge, it only delays their being thrown out for a few days. I simply don't eat them before they perish, nor does my family. So I have made a habit of partitioning off any leftovers into portions and freezing them the day they were cooked. I can then pull them out on days when I don't have time to cook.
There is one exception, though: intentional leftovers. Sometimes, it saves time to cook larger portions of something and use them the next day or one day later for something else.
Exemples:
- rice that was a side dish one day become part of a filling for vegetables, or a stir-fry dish, or a burger patty
- boiled potatoes, depending on their type, can be the base of a salad, or get mashed and become gnocchi
- pasta can become the base of a salad, too. And there is a German classic: leftover pasta in the pan with ham and egg scrambled with the whole.
Freitag, 8. April 2016
15-minute vegan lunch
There is one thing I learned this Lent: Don't start blogging in earnest when you're in a very busy stretch of your life!
I did most of the shopping and cooking I wanted to do, but simply couldn't keep up with postings. And the last two weeks or so before Easter I was happy I could dig meals out of my freezer I had cooked previously, because there simply was no time for cooking.
Now things have calmed down a bit, and I was so happy with today's lunch that I absolutely wanted to share it.
1 small onion
8 mushrooms
8 twigs of parsley
2Tbsp sesame seed oil
Cut the onion into small dice and the mushrooms into eights. Coarsely chop the parsley. In a pan, heat the sesame seed oil. When hot, stir-fry the onions until golden, then add the mushrooms. Continue stirring. When the mushrooms are soft, add the parsley and stir for another minute or so. Serve with bread or rice.
On Fridays, following a Catholic tradition, I do not eat meat (except if I'm invited into someone's home and they serve it). I sometimes eat fish, but mostly vegetarian dishes. Today's dish happens to be vegan: just plant products and mushrooms (fungi are a domain apart, neither plant nor animal). What I do not want to use are the ersatz animal products that are sold to Vegans. That's industry food which I shun. So if strict Vegans came to my house, I would serve dishes like this: full of plant goodies, but honest and simply cooked up.
I did most of the shopping and cooking I wanted to do, but simply couldn't keep up with postings. And the last two weeks or so before Easter I was happy I could dig meals out of my freezer I had cooked previously, because there simply was no time for cooking.
Now things have calmed down a bit, and I was so happy with today's lunch that I absolutely wanted to share it.
8 mushrooms
8 twigs of parsley
2Tbsp sesame seed oil
Cut the onion into small dice and the mushrooms into eights. Coarsely chop the parsley. In a pan, heat the sesame seed oil. When hot, stir-fry the onions until golden, then add the mushrooms. Continue stirring. When the mushrooms are soft, add the parsley and stir for another minute or so. Serve with bread or rice.
On Fridays, following a Catholic tradition, I do not eat meat (except if I'm invited into someone's home and they serve it). I sometimes eat fish, but mostly vegetarian dishes. Today's dish happens to be vegan: just plant products and mushrooms (fungi are a domain apart, neither plant nor animal). What I do not want to use are the ersatz animal products that are sold to Vegans. That's industry food which I shun. So if strict Vegans came to my house, I would serve dishes like this: full of plant goodies, but honest and simply cooked up.
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