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A challenge for the cooks

post #1 of 11
Thread Starter 
The husband of a friend is going in for spinal surgery in 1 1/2 weeks. They have an 11 month old son, and we'd like to make some things they can freeze and reheat easily since he'll be in hospital for a week, and she'll be busy!

Here's the challenge - they're vegan and she's allergic to dairy. So no dairy (butter, cheese or anything with those products), no eggs, and she doesn't like mushrooms, so that's wiped out most of my recipes...

Does anyone have any suggestions??

Edit to add: these are some recipes I have as maybes:

Couscous vegetable loaf
Asparagus and pistachio risotto
Sweet ginger and chili vegetables with rice noodles
Potato and zucchini casserole

I don't have any bean based recipes, so if anyone has anything, I'd love to hear it!
post #2 of 11
My 2 favourite vegan standbys are ratatouille and potato & chickpea curry - easy to cook in bulk for freezing and both seem to improve with being cooked for a second time!
post #3 of 11
My vegan friend who is also lactose intolerant also loves my tomato based pasta sauce. Find a marinara sauce recipe and you can freeze it in individual serving containers then pull it out to cook. She'll have to make noodles to go with it, but the hard work is done with the sauce.
post #4 of 11
You might want to check out vegweb for great veg*n recipies. They include comments, reviews and revisions so you have a pretty good idea of what you will end up with.
post #5 of 11
Gosh! I have no idea. Most pasta has eggs and milk in it.

Why not ask her for some recipes that she uses and make a few of those? She would know better than anyone what they can eat.
post #6 of 11
You might want to check out Whole Foods website too as they have alot of vegan recipes.
post #7 of 11
Just make a simple stirfry...that is usually good
post #8 of 11
I have made this recipie with or without mushrooms and it's still good

Stuffed Zucchini Boats (Vegan)

4 small zucchini
1 1/2 cups red onion, diced
3 tablespoons olive oil
1 tablespoon fresh ginger root, grated
2 cups carrots, grated
1 cup mushrooms, diced
1 cup broccoli flowerets, diced
1 cup almonds, finely ground
2 tablespoons tamari

Preheat an oven to 350 degrees.
Cut the zucchini in half lengthwise. Using a spoon, scoop out and dice the centers. Reserve the flesh for the stuffing.
In a large frying pan, saute the onion and ginger in the olive oil on medium heat for five to 10 minutes.
Stir in the carrots, mushrooms, broccoli, and reserved zucchini flesh, and saute five to 10 minutes more. Add the almonds and the tamari and saute for five minutes more. Remove from heat.
Evenly stuff each of the zucchini halves with the sauteed vegetables and place them on a baking sheet. Place the stuffed zucchinis in a preheated oven and bake for 35-40 minutes.
Remove from the oven and serve. The zucchini boats can be served on a bed of plain basmati rice.

I personally add some cheese on top but not for a vegan of course.
post #9 of 11
Make vegan chili - it's as easy as regular chili and freezes really well!

You use something called "ground meatless" - it's textured soy protein and is available in the freezer section of most any decent supermarket. It can also be put into spaghetti sauce. I think Morningstar Farms makes it. And the company that makes Boca Burgers (which are really good, too!).

I made a Thai peanut sauce recipe using coconut milk, veggie stock, peanut butter and spices.. That would freeze well, too. Then your friends can add soba (Asian buckwheat noodles) and fresh steamed veggies and tofu. Ah... can't find it. Just no fish sauce.
post #10 of 11
Hummus is good, and versatile, as is tomato-based vegetable soup. You might try looking at for these recipes--so many possibilities.


post #11 of 11
i would make stirfried veggies with rice and freeze into portions.

i use oliveoil, lemon juice and soya sauce in my stirfrys.

Eggplant bake canneloni style

Grill eggplants,

in a pot heat spinach, with salt pepper, lemon juice, garlic, onions, olive oil.

in a pan, brown pine nuts.

Once pine nuts are brown add into the spinach mix.

fill egglplants and roll in canneloni style, put in a baking dish and then add tomato sauce

cook for 20 minutes at 200

Fresh spinach is best used.
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