Vegan on the Cheap by Robin Robertson

Author:Robin Robertson
Language: eng
Format: epub, pdf
Published: 2019-01-30T00:00:00+00:00

Freeze It, Don’t Waste It

Recipes often call for a small amount of an ingredient that is available only in larger amounts, such as canned chipotle chiles, tomato paste, or coconut milk. Rather than put the leftovers in the refrigerator in the hopes of using them up within a few days, it’s best to freeze what you don’t use to be sure it doesn’t go to waste. In the case of an ingredient such as tomato paste, you can measure it out in 1-tablespoon scoops and freeze them on a baking sheet, since recipes usually call for it by the tablespoon. Once frozen, place all the little lumps of tomato paste in a freezer bag and you’ll have it ready (and measured) when you need it.

Fresh herbs, especially fragile ones such as parsley, basil, and cilantro, need extra care, too. If there’s a chance you won’t use your herbs within a few days, puree what you don’t need with a little oil and freeze in small containers to use later to enrich sauces, soups, and stews.

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