Ok, let's look at something someone mentioned in passing:
freezing. I hadn't thought of that.

Take this recipe as is, or make suggestions for adjustments.
I need to make batches and I haven't thought of freezing. I
just don't have a minimum of 1 1/2 hrs to spend like I do
when I make things with multiple veggies.

> 1 cup tomato puree
> 10-12 cloves of garlic liquefied in garbanzo juice.
> (no, I don't like garlic)
> 1 tsp salt
>
> all chopped/processed:
> 6 med carrots
> 3 large zucchini
> 2 large red peppers
> 2 cups cooked garbanzos (a little smoother than veggies)
> 1 1/2 lg heads of savoy cabbage.

Can this be frozen uncooked?

Frozen cooked sounds like it will be like mush by the time
it's warmed up.

Any suggestions?

--
George Newton

George Newton wrote:
> Ok, let's look at something someone mentioned in passing:
> freezing. I hadn't thought of that.
>
> Take this recipe as is, or make suggestions for adjustments.
> I need to make batches and I haven't thought of freezing. I
> just don't have a minimum of 1 1/2 hrs to spend like I do
> when I make things with multiple veggies.
>

I'm kind of confused. Is this a soup? None of these things needs to be
cooked for very long, except the beans, which one can buy cooked in a
can or jar.

>
>>1 cup tomato puree
>>10-12 cloves of garlic liquefied in garbanzo juice.
>>(no, I don't like garlic)
>>1 tsp salt
>>
>>all chopped/processed:
>>6 med carrots
>>3 large zucchini
>>2 large red peppers
>>2 cups cooked garbanzos (a little smoother than veggies)
>>1 1/2 lg heads of savoy cabbage.
>
>
> Can this be frozen uncooked?
>

yes

> Frozen cooked sounds like it will be like mush by the time
> it's warmed up.
>
> Any suggestions?
>

i thought everything was pureed anyhow.


--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

> > Ok, let's look at something someone mentioned in passing:
> > freezing. I hadn't thought of that.
> >
> > Take this recipe as is, or make suggestions for adjustments.
> > I need to make batches and I haven't thought of freezing. I
> > just don't have a minimum of 1 1/2 hrs to spend like I do
> > when I make things with multiple veggies.
> >
>
> I'm kind of confused. Is this a soup? None of these things needs to be
> cooked for very long, except the beans, which one can buy cooked in a
> can or jar.

No, it's not soup.

Only one cup of tomato puree, but the garbanzo's - which
I soak/cook myself have about 10oz of liquid with them.

So it's all fine chopped veggies and beans that have
just enough liquid so that it's all moist in the plate.

> >>1 cup tomato puree
> >>10-12 cloves of garlic liquefied in garbanzo juice.
> >>(no, I don't like garlic)
> >>1 tsp salt
> >>
> >>all chopped/processed:
> >>6 med carrots
> >>3 large zucchini
> >>2 large red peppers
> >>2 cups cooked garbanzos (a little smoother than veggies)
> >>1 1/2 lg heads of savoy cabbage.
> >
> >
> > Can this be frozen uncooked?
> >
>
> yes

> i thought everything was pureed anyhow.

No. Just finely chopped. The beans are almost pureed.

Freezing this uncooked w/beans (beans are cooked) could
work ok you think? (freezing in serving size containers)

--
George Newton

George Newton wrote:
>>>Ok, let's look at something someone mentioned in passing:
>>>freezing. I hadn't thought of that.
>>>
>>>Take this recipe as is, or make suggestions for adjustments.
>>>I need to make batches and I haven't thought of freezing. I
>>>just don't have a minimum of 1 1/2 hrs to spend like I do
>>>when I make things with multiple veggies.
>>>
>>
>>I'm kind of confused. Is this a soup? None of these things needs to be
>>cooked for very long, except the beans, which one can buy cooked in a
>>can or jar.
>
>
> No, it's not soup.
>
> Only one cup of tomato puree, but the garbanzo's - which
> I soak/cook myself have about 10oz of liquid with them.
>
> So it's all fine chopped veggies and beans that have
> just enough liquid so that it's all moist in the plate.
>
>
>>>>1 cup tomato puree
>>>>10-12 cloves of garlic liquefied in garbanzo juice.
>>>>(no, I don't like garlic)
>>>>1 tsp salt
>>>>
>>>>all chopped/processed:
>>>>6 med carrots
>>>>3 large zucchini
>>>>2 large red peppers
>>>>2 cups cooked garbanzos (a little smoother than veggies)
>>>>1 1/2 lg heads of savoy cabbage.
>>>
>>>
>>>Can this be frozen uncooked?
>>>
>>
>>yes
>
>
>>i thought everything was pureed anyhow.
>
>
> No. Just finely chopped. The beans are almost pureed.
>
> Freezing this uncooked w/beans (beans are cooked) could
> work ok you think? (freezing in serving size containers)
>

You'll lose some texture in terms of the beans, but it beats being sick.
I would put a few layers of plastic wrap tight against the actual layer
of food, before I put the top of the container on.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

> > Only one cup of tomato puree, but the garbanzo's - which
> > I soak/cook myself have about 10oz of liquid with them.
> >
> > So it's all fine chopped veggies and beans that have
> > just enough liquid so that it's all moist in the plate.
> >
> >
> >>>>1 cup tomato puree
> >>>>10-12 cloves of garlic liquefied in garbanzo juice.
> >>>>(no, I don't like garlic)
> >>>>1 tsp salt
> >>>>
> >>>>all chopped/processed:
> >>>>6 med carrots
> >>>>3 large zucchini
> >>>>2 large red peppers
> >>>>2 cups cooked garbanzos (a little smoother than veggies)
> >>>>1 1/2 lg heads of savoy cabbage.
> >>>
> >>>
> >>>Can this be frozen uncooked?
> >>>
> >>
> >>yes
> >
> >
> >>i thought everything was pureed anyhow.
> >
> >
> > No. Just finely chopped. The beans are almost pureed.
> >
> > Freezing this uncooked w/beans (beans are cooked) could
> > work ok you think? (freezing in serving size containers)
> >
>
> You'll lose some texture in terms of the beans, but it beats being sick.
> I would put a few layers of plastic wrap tight against the actual layer
> of food, before I put the top of the container on.

Thanks. The beans have already lost all their texture in
the processing.

By the way, I forgot to add that I also include 3 Tbsp
of dried basil.

And last, and perhaps most important, it is eaten with
grated pecorino romano on the top - not mixed in.

--
George Newton

In article >,
George Newton > wrote:

> Ok, let's look at something someone mentioned in passing:
> freezing. I hadn't thought of that.
>
> Take this recipe as is, or make suggestions for adjustments.
> I need to make batches and I haven't thought of freezing. I
> just don't have a minimum of 1 1/2 hrs to spend like I do
> when I make things with multiple veggies.
>
> > 1 cup tomato puree
> > 10-12 cloves of garlic liquefied in garbanzo juice.
> > (no, I don't like garlic)
> > 1 tsp salt
> >
> > all chopped/processed:
> > 6 med carrots
> > 3 large zucchini
> > 2 large red peppers
> > 2 cups cooked garbanzos (a little smoother than veggies)
> > 1 1/2 lg heads of savoy cabbage.
>
> Can this be frozen uncooked?
>
> Frozen cooked sounds like it will be like mush by the time
> it's warmed up.
>
> Any suggestions?

I was with you in the deepfreeze right up until the savoy cabbage. Can
you try a small batch to see how it goes?
--
http://www.jamlady.eboard.com