In my health coaching business, I see a lot of clients who work long hours and don’t have much time to cook in the evenings. I often recommend using a slow cooker or cooking ahead and freezing meals, so that dinner will be ready when they get home from work. I’ve actually started recommending The Make Ahead Vegan Cookbook by Ginny Kay McMeans before it was released, because I’ve been following Ginny’s blog Vegan in the Freezer for a while now, and I know her recipes never disappoint. Now that the book is here, I stand by my recommendation!
In The Make Ahead Vegan Cookbook, Ginny shares the ins and outs of freezing food. I’ve never really frozen food before because I’ve always thought that preparing it would be a hassle, but Ginny’s tips make it super easy. She lists what items shouldn’t be frozen, and she gives freezer storage times for those that can. She shares tips on how to prepare foods to be frozen, as well as what type of containers are ideal. She even has advice for how to stack items in the freezer for maximum air circulation!
The Make Ahead Vegan Cookbook contains a wide variety of mouthwatering recipes, ranging from appetizers and side dishes, to breakfasts and main dishes. Pizza Sandwiches, anyone? There are also recipes for soups and stews, sauces, and desserts. And what cookbook about freezing foods would be complete without a chapter dedicated to frozen treats like ice creams and popsicles?
The Make Ahead Vegan Cookbook is perfect for busy people who don’t want to settle for fast food. It’s also a great cookbook for anyone who wants to add more healthy vegan recipes to their repertoire, as the dishes can be cooked and eat right away, too!
- 1 tablespoon coconut oil plus more for baking sheets
- 2 pounds button mushrooms diced small
- 4 cloves garlic minced or finely diced
- ½ cup dry white wine such as chardonnay
- 3 tablespoons oil-packed sun-dried tomatoes chopped small
- ½ teaspoon dried basil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 24 to 30 vegan pot sticker/wonton wrappers
Preheat the oven to 435°F. Lightly grease two baking sheets with coconut oil. Set aside.
Heat the coconut oil in a large skillet over medium-high heat. Add the mushrooms and cook for about
minutes, until they are cooked down and most of the liquid is cooked out, adding the garlic during the last 5 minutes. Add the wine and cook over medium-high heat until the wine is almost evaporated. Turn out the mixture into a medium-size bowl. Add the tomatoes and seasonings. Mix well.
Lay out a couple of the wrappers. Place a teaspoon of the filling in the center of each wrapper.
Have a small bowl of water ready. Dip your finger in the water. Then wipe the edges of the wrapper so that they are moist. This works as the “glue” and keeps the wontons closed perfectly.
Pick up two opposite points and meet them at the center, then pick up the other two opposite points to meet at the center. Now pinch the four sides from the point to the base so that they form a little “purse.” (See the photo as an example.)
Place on the prepared baking sheet. When the baking sheet is full (probably 12 to15 purses), bake for 10 minutes. Watch closely because the tips can burn
quickly toward the end. You do want then to turn a bit brown, though.
Remove from the oven and let cool on a wire rack. Continue until all the filling is used.
Eat as a finger food as is or serve with hoisin sauce or another of your favorite Asian sauces, such as a Thai Sweet Hot Chili Sauce.
Storing in the refrigerator: The mushroom purses will keep in the refrigerator for 4 to 5 days.
Freezing: You can store the mushroom purses in a hard-sided freezer container. This will better protect them. To defrost, put in your refrigerator overnight.
Reheating: To serve, microwave about six at a time on high for power 15 to 20 seconds.
Reprinted with permission from The Make Ahead Vegan Cookbook by Ginny Kay McMeans.