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How to Use Your Freezer for Faster, Cheaper Meals

Got more kale than you can handle? Enough chili to feed an army? Fear not! You can save just about anything if you freeze it for later. The trickier part: not neglecting what you’ve frozen. (Icicle-flecked mystery soup in the back of the freezer, we’re looking at you.) Turns out, taking care to properly prepare, pack, and stash what you freeze can pay off big time on hectic weeknights. “Having frozen options on hand allows you to fit in veggies you might otherwise skip,” says nutritionist Cynthia Sass, RD, author of S.A.S.S.! Yourself Slim. “It allows you to eat a fast, nutritious meal rather than relying on take-out.”

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Vegan Lasagna

Ingredients:

TOMATO SAUCE
2 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced
1 6-oz. can tomato paste
3 28-oz. cans peeled plum tomatoes, chopped with juices reserved
½ cup chopped fresh basil
½ cup chopped fresh parsley
1 ½ tsp. dried oregano
½ tsp. crushed red pepper flakes (optional)
LASAGNA
1 Tbs. salt
1 lb. dry uncooked eggless lasagna noodles
2 16-oz. pkg. firm tofu, drained
2 cloves garlic, minced
¼ cup chopped fresh basil
½ cup chopped fresh parsley

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