My Big Fatgeek Recipes!

Archive for the ‘wonderful veggies!!’ Category

Super Yum!
I ♡ soup!
This was just something I threw together yesterday for the fridge. (quick meals)
1 large onion, chopped
4-6 cloves of garlic sliced
3 large carrots, chopped (I like them cut into thin half moon shapes)
3-4 celery stalks, chopped (I had the centers, so it was probably a little more) don’t forget the leaves are edible!
3 small potatoes, peeled and diced
1 package froze chopped spinach
8 c vegetable stock or Better Than Bouillon No Chicken Base reconstituted.
1 15oz can of diced tomatoes

In a skilled with a little olive oil saute` onion, celery, and carrots. When veg begins to soften add garlic. Place potatoes, spinach (no need to defrost) and half of stalk in crock pot and set to high. Add sauteed veg and cover with remain stock. Cook for about 3 hrs or until potatoes are soft. Add tomatoes and serve. This made a huge amount! So I will have leftovers for a couple days.

I like to make a batches of things to keep in the fridge. A batch of soup, a couple pounds of beans I cooked up, rice, pasta etc. This makes throwing together lunch and dinner extremely easy. With the beans we’ll throw together burritos, beans and rice, quesadilla, tacos, chili, soup etc. Rice to add to soups, chilies, fried rice etc. Pasta for the same reasons as rice, soups, pasta tossed with steamed veg and vegan Parmesan, vegan mac and cheese, etc. And batches of soup for a heat and eat meal. ~_^ I suggest going to the dollar store and picking up a few large Tupperware and make your life easier too.

If you aren’t vegan, a couple great e-books I would recommend (because I used them until I stopped eating animal product) are Crystal Miller’s (of the Family Homestead) Freezer Cooking with Meal Starters or 30 Day Gourmet Big Book of Freezer Cooking.

2-3 tablespoons EVOO

1 large onion chopped

3 cloves garlic put though the press

3 stalks celery chopped

4 carrots chopped

3 zucchini sliced

1 can diced tomato

2 teaspoons italian herb

2 teaspoons salt

1/2 teaspoon pepper

1 8-ounce can tomato paste

2 cups cooked kidney beans cooked

1/2 lb cooked vegetable rotini (or other vegan pasta)

4 qts vegetable stock

1. Heat EVOO over medium in dutch oven

2. Sauté onion, garlic, celery, carrots and garlic

3. Add zucchini, tomato, italian herb, kidney beans, tomato paste, salt, pepper and vegetable stock.

4. Cook until vegetables are tender.

5. Add cooked pasta and serve.