Vegan Dinner Hacks...or How To Fall In Love With Your Freezer Again
I'll admit I had become a bit of a freezer snob in recent years, and given the option of fresh local produce over frozen fruits and veg, who wouldn't prefer the former. The summer months are always lush, and the produce selection at markets throughout the city always abundant, but come winter... the choice narrows and admittedly my desire to trudge through snowbanks, 5YO in tow, to hit up the local markets dwindles. After boring myself (and quite likely my LO) with cucumber slices and baby carrots for long enough, I decided to hit up the freezer isle, and honestly haven't looked back since. I'm choosing organic, reputable brands for pre-chopped kale, spinach, peas, sweet potato and butternut squash as staples, tossing in some edamame for fun, and some kid pleasers like sweet potato puffs (whole foods does an in house brand at a competitive price) and fries. I recently discovered a great bag of mixed chopped potatoes which I sprinkle with a little sea salt and olive oil, and bake in the toaster oven. As a single mom, going straight from work, to childcare pickup, and back home to make dinner, I just don't have time to peel and chop, so while I'm aware that I'm paying a little more for the convenience of pre-prepped frozen veg, I think the pay off of healthy, fast meals is worth it. Our fave vegan dinner hack so far? A baking tray of cubed sweet potato and chopped kale, sprinkled with vegan parmesan and baked in the toaster oven from frozen for about twenty minutes. I took this to a potluck holiday dinner and got rave reviews, and have actually heard my LO say the words "more kale please" when this dish is served.