Whether you're running all over campus or working in an office without access to a fridge, here are eight ideas for straight-from-the-freezer vegetarian meals to make lunchtime easier.
1. Calzones: Bake a big batch of vegetable calzones and freeze them individually for later. I've been using half whole wheat flour in the dough and stuffing the calzones with roasted eggplant, mushrooms, kale, tomato sauce and a little ricotta.
2. Soup: Portion your soup and freeze it in muffin tins, canning jars or plastic containers and warm it up at lunchtime.
3. Peanut Butter and Jelly Sandwich (Pockets): For a simple lunch on the go, make and freeze PB&J sandwiches in bulk, or try this recipe for extra-portable Whole Wheat Peanut Butter and Jelly Pockets.
4. Enchiladas: Make a pan of enchiladas you can even do it in the slow-cooker, as in this recipe for Slow-Cooker Black Bean Enchiladas and portion them into individual containers.
5. Vegetable Wraps: These Roasted Sweet Potato Wraps with Caramelized Onions and Pesto freeze well and can be made with any type of roasted vegetable.
6. Burritos: Making your own frozen burritos is simple, economical and totally customizable.
7. Vegetarian Meatballs: Meatballs made with vegetables, legumes and grains in place of the usual ground meat are a light yet filling lunch option.
8. Chili: Try freezing recipes like this Black Bean, Sweet Potato and Quinoa Chili in portions for a hearty fall lunch.
Do you have any ideas for great lunches from the freezer?
Related: Cook Once, Eat Twice! 15 Dinner Recipes to Double and Freeze
(Image: http://www.thekitchn.com/authors/echristensen">Emma Christensen)
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Your freezer can be a great tool for preserving foods and storing make-ahead meals, and one of the most important things you can do is pay attention to the containers you use. The right packaging will ensure that frozen foods retain their flavor, color, and texture without developing freezer burn or absorbing other flavors and odors.
Some friends of ours are salad eaters of the sort we can only aspire to be. Every week, they prepare their own mixes of arugula, red oak leaf, boston bibb, romaine, and even chard - a massive production taking up all their kitchen counters. When it comes to keeping those greens fresh, they've developed an unusual technique.
After methodically trying everything from vented plastic containers to layers of paper towels, our friends finally landed on a method that uses large bath towels. Of all things.
When they're ready to store the greens (or they need their counters back), our friends simply roll the towels up with the greens inside. The rolls are secured with rubber bands and stored in the bottom shelf of their fridge. Each night, they unroll just enough greens for their salads the next day and then bundle them up again.