This pandemic has manufactured me concern quite a few issues. Among the the a lot more noticeable items I’ve asked myself (this kind of as, “Do I will need to sterilize my debit card?” and “Why is there nonetheless no toilet paper?”), I’ve discovered my mind lingering on the incredibly pressing problem, “Why the heck aren’t freezers greater?” From frozen veggies to leftovers, I have admittedly been playing a consistent activity of Tetris, trying to healthy what I take into account essentials into my common-sized freezer. These go-to food items act as a dietary supplement to disappointingly tiny takeout meals, come to the rescue when I operate late and neglect to order in, and offer you late-night consolation in the variety of a frozen address. Here are the seven freezer-pleasant goods no vegan freezer need to exist devoid of.
1. Frozen Brussels sprouts
Some may perhaps think about it odd, but I prefer frozen Brussels sprouts to the new kind. You really don’t have to slash off the ends, the outer leaves don’t drop off, and they generally flip out tender in the oven (while new sprouts are at risk of burning and drying out). Year with salt, oregano, and thyme, pop the sprouts in the oven at 400 degrees, and twenty minutes later on you have a nutritious snack or facet dish you can unapologetically eat with your arms if you stay on your own.
2. Pint of vegan ice cream
I can choose down a pint in 1 sitting, but a lot more often than not, I close up slowly and gradually doing the job my way as a result of a several superb bites at a time. I’ll confess to slipping into the low-calorie ice cream trend—the Halo Major Dairy-Totally free Peanut Butter Cup and Arctic Zero Non-Dairy Brownie Blast are much more than first rate, specially looking at they’re each under 330 calories. However, any flavor of Nada Moo and the new Alden’s Organic and natural Dairy-Free of charge Ice Product are also common people of my freezer.
3. Selfmade bagels
Considering that February, I have been on a do-it-yourself bagel kick, and when I operate out, I really feel compelled to make far more. Irrespective of whether you’re freezing your home made bagels for later on, or you purchased some through your regular trip to the grocery shop and are storing them for safe-holding, these superb foodstuff are best for sopping up soup or pairing with salad to spherical out an night food. Which is correct—I consume bagels for supper. Just try it.
Unless you go by a bag of cashews in a few weeks, retail outlet them (and all nuts) in the freezer—they’ll past for a longer time. I predominantly use cashews for making raw(ish) cheesecakes and pies. This Blood Orange Cheesecake even converted my omnivorous roommate to vegan desserts, and he now calls dairy “Devil’s juice.”
5. Frozen bananas
By no means throw absent another banana all over again. When the bunch starts off to go south, I peel, slice, and freeze them. My frozen bananas usually change into Chocolate PB2-infused “nice” product, but they’re also great to have on hand when a recipe phone calls for bananas (they’re employed in much more than just banana bread, these kinds of as in this uber moist pumpkin roll).
6. Frozen spinach
Looking at a comprehensive bag of fresh spinach wilt down to a fraction of its authentic volume is depressing, which is why I rely on the frozen range that is pre-wilted. It bulks out tofu scrambles, veggie stir-frys, and soups with no currently being decimated by the heat. I’ll also throw it in my banana great cream—you definitely can’t flavor it!
7. Indigenous Foods Wellington or Roast
When I am fastidiously working from property and refuse to pay out another person to deliver meals to me, I rely on this hearty meal-in-1. It is great when paired with roasted frozen Brussels sprouts or freshly steamed kale if I have some on hand. When a seasonal supplying, the Wellington has returned to the menu amongst the new takeout culture. The enormous puff-pastry-encased food gives me with at the very least 5 servings, and it lasts for months in the freezer. Occasionally, you just want a flavor of the vacations on a random Tuesday.
Tanya Flink is a Digital Editor at VegNews as well as a writer and runner dwelling in Orange County, CA.
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