I did a big day of cooking for the freezer. When I started, all I had in
there was a bunch of butter, some seitan cutlets, some cubed eggplant,
and a couple quarts of split-pea soup. Now?

http://www.flickr.com/photos/serenej...n/photostream/

Serene
--
http://www.momfoodproject.com

Serene Vannoy wrote:

> I did a big day of cooking for the freezer. When I started, all I had in
> there was a bunch of butter, some seitan cutlets, some cubed eggplant,
> and a couple quarts of split-pea soup. Now?
>
> http://www.flickr.com/photos/serenej...n/photostream/

looks like you are set for a while now.

i've been peaching today. peach butter to start
with (a few pints as it went) and then peach jam
(21pts). should have enough peaches for another
round of jam making in the morning. my back
held up great today compared to yesterday. i
think it was helped that i didn't walk three
miles this morning but instead picked peaches.

peace and goodnight to the happy sounds of
more plinks,


songbird

On Sep 4, 6:26*pm, Serene Vannoy > wrote:
> I did a big day of cooking for the freezer. When I started, all I had in
> there was a bunch of butter, some seitan cutlets, some cubed eggplant,
> and a couple quarts of split-pea soup. Now?
>
> http://www.flickr.com/photos/serenej...n/photostream/
>
> Serene
> --http://www.momfoodproject.com

Are the seitan cutlets your own recipe? Do you mind sharing? I've
just started developing my own method after buying and really loving a
package of seitan BBQ rib mix. made of gluten, some regular flour,
spices and using peanut butter and chicken-flavored stock for the
liquid. I used almond butter the other day for a plain "chicken"
flavor and that was pretty good. It gave it the same richness without
the peanut butter flavor.

And how well do they freeze?

Thanks!
Beti

On 09/09/2011 10:57 AM, Beti wrote:
> On Sep 4, 6:26 pm, Serene > wrote:
>> I did a big day of cooking for the freezer. When I started, all I had in
>> there was a bunch of butter, some seitan cutlets, some cubed eggplant,
>> and a couple quarts of split-pea soup. Now?
>>
>> http://www.flickr.com/photos/serenej...n/photostream/
>>
>> Serene
>> --http://www.momfoodproject.com
>
> Are the seitan cutlets your own recipe?

No, they're from Susan Fat-Free Vegan Kitchen:
http://blog.fatfreevegan.com/2009/01...mon-olive.html


> Do you mind sharing? I've
> just started developing my own method after buying and really loving a
> package of seitan BBQ rib mix. made of gluten, some regular flour,
> spices and using peanut butter and chicken-flavored stock for the
> liquid.

Susan's "ribz" are also amazingly good:

http://blog.fatfreevegan.com/2007/05...itan-ribz.html

> I used almond butter the other day for a plain "chicken"
> flavor and that was pretty good. It gave it the same richness without
> the peanut butter flavor.
>
> And how well do they freeze?

Perfectly. We can discern no difference.

Serene

--
http://www.momfoodproject.com