VegetarianMastery-Lesson42

Use at least two of the time-saving secrets you learned in this week’s lesson. Then report back with your experience.

Jo Stepaniak www.vegsource.com/jo Whip Up a Week’s Worth of Meals in One Day: Would you like to spend less time in the kitchen? Are you a single person who dreads making meals from scratch and cleaning it all up by yourself? If so, this lesson will be a Godsend. The written supplement reveals the closely-guarded

Yields approx 1½ cups. Good tossed over cooked or raw spaghetti — which can be made out of parsnip, zucchini, beet, carrot or another hard veggie — this pesto sauce can also be frozen. Some folks make up a large batch when their basil has come in, then pour into ice cube trays and freeze

I designed this marinara sauce for raw cuisine. However, if you’re making traditional cooked pasta, you can stir this sauce in with the hot pasta immediately after pouring out the cook water. Ingredients: 2-3 cups dry (not oil packed) sun dried tomatoes, soaked in water for 2 hours 8-10 fresh Tomatoes Parsley, to taste Onion, to

Yields a large mixing bowl of pâté, approximately 8 cups. Ingredients: 3 cups sunflower seeds, soaked 8-12 hours, sprouted for 2-4 hours 1 cup fresh squeezed lemon juice ½ cup chopped scallions ¼-½ cup raw tahini ¼ cup liquid aminos, 2 Tablespoons nama shoyu, a pinch of sea salt with added water, or none at all

Red lentils are ideal for soups because they break down into a soft puree on their own, and take on a lovely golden color. You can use brown lentils in place of red, but the color will not be as nice. Ingredients: 1 medium onion, diced 2 clove garlic, minced ½ teaspoon crushed red pepper flakes

Everyone loves jam, but not everyone feels like going through the canning process, especially in the summer when it’s hot out. This quick freezer jam captures all the best fruit flavors of summer. This recipe is completely adaptable, so feel free to substitute your favorite fruits. You can find pectin powder at most grocery stores.

I love making and eating burritos, but I hate messing up my kitchen with a pot on every burner and a dozen different fillings crowding my countertops. So when I make burritos, I make a lot, and then wrap and store then in my freezer for quick lunches and dinners on days when I don’t

This is a cinch to make, is delicious, and perfect either warm or cold. French green lentils are ideal here as they hold their shape the best out of most lentil varieties. Make this in double or triple batches and freeze the lentils in 1 cup containers for use in other recipes.* Ingredients: 2 cups French

1. Multiply recipes Multiply recipes for soups, muffins, pies, etc. These will keep in your freezer for weeks or longer. 2. Dehydrated Snacks If you have a dehydrator, multiply the recipes for kale chips (see recipes in lessons on “Wholesome Snacks” and “Traveling”). Flax crackers (recipe in “Traveling” lesson), dried fruit, and other dehydrated treats.