Reviewing The Make Ahead Vegan Cookbook and making Slow Cooker Refried Beans.
I have a feeling I have over 100 cookbooks. Actually maybe over 200. I cannot help it. I love cookbooks. I read them just like I would a novel. So when Ginny from Vegan in the Freezer asked me to review her new cookbook “The Make Ahead Vegan Cookbook”, I was happy to do so. I’ve been following her blog for a while now and love how inventive she is. You may be thinking “But you are not vegan?”. That is a true statement, but we do try to eat vegetarian a few nights a week. Also I find that vegan recipes show me techniques and products that are perfect for healthy eating. I am an equal opportunity healthy eater.
“The Make Ahead Vegan Cookbook” covers everything from party food to breakfast to sides and dessert. There is a little something for everyone. In addition to recipes, the cookbook guides you in freezing your food. She believes if you freeze your food, there is never an excuse for not eating well. Oh boy, do I need to adopt that philosophy more. It is always the nights that I am totally stressed and tired that I get into trouble. Having a stocked freezer with ready to eat food is imperative. While there was a plethora of delicious recipes, I immediately zoned in on sides. I have been in a rut when it comes to sides. Plus I have made it a goal to fill half of my plate with vegetables. A vegan cookbook can definitely help me obtain that goal. While I drooled over French Onion Casserole, Balsamic Roasted Broccoli and Fresh Corn with Chipotle Maple Sauce, it was the Slow Cooker Refried Beans that won me over.
I have been desperately trying to conquer my lunch issues. The issue that I want to go out for lunch everyday. I’ve been finding having leftovers readily available is the key. If I made a big batch of refried beans, the options were innumerable, starting with Ginny’s own Classic Breakfast Burrito. I also love the idea of a breakfast tostado, a taco salad for lunch, or even a crispy taco. There are some many possibilities with the refried beans as a base. I plan on freezing the beans in 1/2 cup and 1 cup portions. The cookbook also gives tips on how to defrost the beans and reheat them.
“The Make Ahead Vegan Cookbook” will take you through what foods can be frozen and what food will not hold up to freezing. Ginny discusses containers to freeze your food in and even how to stock your freezer. She will also guide you through freezer storage times and how long the frozen food will last. What most struck me about this cookbook is that the vast majority of ingredients I already have on hand. If you are not vegan, you do not need to go out and buy a lot of products you may never use again.
You can buy “The Make Ahead Vegan Cookbook” on Amazon here. (This is an affiliate link for Ginny, that means she gets a little commission).
You can also enter Ginny’s giveaway for a chance to win a copy of “The Make Ahead Vegan Cookbook”.
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This is how Slow Cooker Refried Beans turned out for me. Delish!
I calculated 3 Weight Watcher Smart points.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy bean recipes: