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For most household units, a four to six week rotation of menus gives all the variety the family demands. To keep the budget tight, the menu should account for all meals and snacks. The recipes that follow are freezable main dishes for a group of 10. The plan was adapted from an original forwarded by another OAMC cook, who thought she got it from the "Gentle Spirit" ezine. As I have adapted it, this menu is vegan if you use soy yogurt, omit the optional eggs and increase the tofu and soymilk.
For a one or two person household, good food is a very different challenge. Some people like to shop every day, but most can't even COOK every day. Singles and pairs check out my OAMC Mini Planslink active June 15, 2004.
If you have never tried freezer cooking before, please read my introduction to OAMC cooking before you shop for this project.
This vegetarian menu is LOW in calcium and borderline in iron. Use calcium fortified tofu and soy milk. Plan your side dishes and other meals with this in mind. Be sure to try each recipe with your family before you freeze a big batch.
Shopping list/ Supplies Three alternatives for some of these choices are a double recipe (50 patties) of the Greater Gardenburgers or a triple or quadruple recipe of the Crockpot Gluten Roast; (use the 6 quart crockpot for a double recipe) or four or five recipes of the vegetarian freezer lasagna. There are more useful recipes on my OAMC potato recipe page. Don't forget to change your shopping list!!! Order of Preparation for the OAMC Vegetarian Meals Plan
Taco Baked Potatoes
Vegetarian Fried Rice
Non-dairy Macaroni (Sauce must be made one recipe at a time)
Black Bean Sloppy Joes
Vegetarian Cabbage Roll Casserole
Tamale-style Corn Casserole
Shopping list/ Supplies
Three alternatives for some of these choices are a double recipe (50 patties) of the Greater Gardenburgers or a triple or quadruple recipe of the Crockpot Gluten Roast; (use the 6 quart crockpot for a double recipe) or four or five recipes of the vegetarian freezer lasagna. There are more useful recipes on my OAMC potato recipe page. Don't forget to change your shopping list!!!
Order of Preparation for the OAMC Vegetarian Meals
Day/ Night Before
Day before or Cooking Day, as time allows
This is a very simple set of recipes, sort of midwestern/ southwestern-casserole based. You add salads, breads, and extra vegetables or desserts for the day of serving.
These recipes are very low salt and bland, add to family preference. Some spice and herb flavors, especially garlic, go off when frozen. Remember to season to family taste the day of serving.
The quantities listed below are sufficient to make five main dishes per recipe, each of which serves 10, for a total of 50 servings of each entree. Modify quantities and recipes according to your family size. Also, quantities are deliberately generous; you will be able to make lunches or freeze what is left over for later use.
Shopping List: 30 dinners for a 10 person vegan group
Grains 50 cups whole grain or vegetable macaroni 5 cucumbers OAMC Vegetarian Recipes
15 cups corn meal
5-10 cups whole wheat bread crumbs
25 lbs. long grain brown rice
or 20 lbs. brown rice and 5 lbs barley, millet or quinoa
2 1/2 cups soy flour
4 large jicama
1 bunch parsley (can use dried)
1 fresh ginger root
10 cups chopped black olives
30 cups whole kernel corn
2 bags (40 ounces) fresh or frozen whole peas or diced peas and carrots
40 onions (30 cups, chopped)
2 bunches celery
5 bunches spinach (40-50 ounces, frozen whole leaf)
65 green peppers or a mix of 40 green peppers, tomatoes, onions, for coring and steaming and stuffing and 25 green peppers for seasoning
3 bunches green onions
7 garlic bulbs (approx 35 cloves or 3/4-1 cup chopped, DO NOT substitute dried garlic products)
10 cups fresh mushrooms
5 heads of cabbage
50 potatoes for baking
2 1/2 cups green chilies
2 #10 cans of tomato sauce (6 lb. 15 oz.)
10 cups (2 1/2 qt.) yogurt or soy yogurt
9 quarts plain soy milk for non-dairy macaroni (may use water)
4 pounds soy or dairy cheese for stuffed potatoes (optional)
2 cups sesame seeds, freshly ground
12 1/2 cups cashews
10 cups shelled sunflower seeds
2 1/2 dozen (optional) (may substitute 5 pounds additional tofu)
Salsa (15 cups)
Bragg Amino Acids (1 1/4 cup)
lemon juice or mild vinegar
10 lb. firm tofu (high calcium)and/or tempeh for fried rice
10 lb. soft tofu (high calcium) for non-dairy macaroni
Optional- 5 cups of raisins
Optional- 2 cups brown sugar
Optional- rice vinegar
20 cups (about 9 pounds) dry red, pinto, white, calico or other beans for tamale style casserole, taco potatoes and stuffed peppers
15 cups (6-7 pounds)dry black turtle beans for sloppy joes
50 cups whole grain or vegetable macaroni
OAMC Vegetarian Recipes
Have 10 potatoes on hand Have salsa on hand (3-4 cups) 2 cups yogurt or soy yogurt Store salsa, shredded cheese and cooked beans in separate plastic zippered plastic freezer bags in freezer. Thaw beans, cheese and salsa, preferably overnight in refrigerator. Day of dinner: Bake potatoes in oven in skins 40 minutes or until soft. To serve, slice potatoes down center, spoon beans, cheese, salsa and yogurt over potatoes.
Have 10 potatoes on hand
Have salsa on hand (3-4 cups)
2 cups yogurt or soy yogurt
Store salsa, shredded cheese and cooked beans in separate plastic zippered plastic freezer bags in freezer. Thaw beans, cheese and salsa, preferably overnight in refrigerator.
Day of dinner:
Bake potatoes in oven in skins 40 minutes or until soft.
To serve, slice potatoes down center, spoon beans, cheese, salsa and yogurt over potatoes.
OAMC Vegetarian Fried Rice
2 lb tofu or tempeh (steamed 10 min. and cooled)
If you use eggs, preheat and oil the saute pan and pour the beaten eggs in in a very thin sheet, like a crepe. When eggs are thoroughly cooked, remove egg sheet from pan, cool and stack. When all the egg is used, shred into thin strips with scissors or a sharp knife and set aside. You can do this the day before.
In large heavy skillet or wok brown cracked sesame seeds and ginger in oil. Add tofu or tempeh and brown.
Now stir in onions, celery, and spinach leaves. When cooked through (a few minutes), add rice and peas. Mix with rice and vegetables.
Add egg strips if used and 3 tablespoons tamari, mix. Freeze in zippered plastic freezer bags.
1/4 cups olive oil
In large skillet or pan, saute onions and peppers in olive oil, and chili powder and cook until just fragrant. Add remaining ingredients, simmer briefly. Freeze in zippered plastic freezer bag. To serve, thaw overnight in refrigerator, heat through. Serve on bread or rolls.
4 cups cooked brown rice
In deep, heavy pot saute onion, pepper and mushrooms in oil until tender. Add garlic and seeds. Add rice.
In large pan layer 1 cups juice or puree,then 1/3 of cabbage (approx.) then 2 cups rice and vegetable mixture.
Repeat twice. Pour remaining juice or puree over top. Cover and freeze.
To serve, place directly into 350 degrees oven from freezer. Bake 1 1/2 - 2 hours or more until cooked through.
3 cups corn meal
Mix the cornmeal and the soy flour together thoroughly. Boil water. Add corn meal mix. Cook over medium or lower heat until the consistency of mush, about 40 minutes, stirring very frequently to prevent scorching or sticking and set aside.
Saute onions, add corn, olives, and diced green chilis with tomato sauce over medium high heat until onion is transparent. If mixture boils down too much add water. Stir in the cooked beans.
In foil-lined or oiled casserole dish (4 quart)(or 2 9x13 pans)(or 4 8x8 pans), layer half of the mush. Pour vegetable mixture over this. Top by spreading on the remaining corn mush mixture. Cover, freeze.
If thawed overnight in the refrigerator, the large dish takes about 1 hour 15 minutes.
8-10 large green peppers (or tomatoes or onions if you prefer)
Hollow peppers (or tomatoes or onions); steam until semi-soft. Steam by placing colander in heavy pot over 2-3 inches of boiling water. Put green peppers in colander to cool.
Mix remaining ingredients with half of tomato sauce. Stuff vegetables.
Place in zippered plastic freezer bags to freeze. Freeze remaining sauce in separate zippered freezer bag bag. To serve, place stuffed peppers in oiled casserole dish, thaw overnight in refrigerator. Cover with remaining sauce. Cover dish. Bake at 350 degrees, just until hot.
Try this at least once with the cucumber, even if you have not had cooked cucumber before. The cucumber provides a little moisture, which is a benefit in cooking, adding to the moisture of the mixture in the pepper.
2/3 cup dried, crushed oregano
Mix everything together. Store in tightly capped jar or zipper bag.
Better Seasons Style Italian Dressing Mix- Salt Free
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup sugar
1 cup dried oregano
1/2 cup ground pepper
1 teaspoon dried thyme
4 teaspoons dried basil
1/2 cup dried parsley
2 teaspoons mustard powder
2 teaspoons celery seed
1/2 cup paprika
1 tablespoon turmeric
1 tablespoon dill weed
Shake all the dry ingredients together in a half gallon zippered plastic bag until completely mixed. To include salt, add 1/4 teaspoon salt with each 2 tablespoons herb mix when making the dressing.
For gift giving, label and attach directions for use:
1/2 cup garlic powder
Mix everything together. Store in tightly capped jar or zipper bag.
To make 1 cup of the salad dressing, combine 2 tablespoons mix with 1/4 cup vinegar, 2/3 cup oil, 2 tablespoons water. Shake vigorously.
2 tablespoons cumin seed or ground cumin
1 tablespoons cayenne
2 tablespoon paprika
1 teaspoon allspice
1 teaspoon cloves
2 teaspoons oregano
Mix together. Store in tightly capped jar. If you want to add dried onion powder and/ or garlic powder, add:
1 tablespoons garlic powder
1 tablespoons onion powder