Baby Prep

Over the Presidents' Day long weekend, I took some extra days and traveled to California to fill my sister's freezer with goodies before the baby arrived.  (In between me departing her house and writing this post, Brock arrived, which means they can attest to the deliciousness of this food, because they're finally allowed to start eating it.)

I'm not going to log everything made, but it is past time I provide some pictures of food.

First up was the enchilada sauce - this picture tries to convey the general height of the spices added to the sauce.

That's a lot of spice.

The various enchilada/lasagna fillings were prepared before assembly - carrots, onions, tofu/cottage cheese 'ricotta', spinach, kale, leeks, beans, zucchini -- there were a lot of options, and almost all of them made it into one dish or another.    I don't even know how many pans of enchiladas were made, I just know that the freezer was full, and a couple of leftover ingredients made a delicious soup.

Millet 'polenta', with sun-dried tomato pesto 'frosting'.  I cut them into bars and froze them on this pan before moving them to smaller bags (so there was more space for other deliciousness in the freezer.)

Vegetarian Meatballs - sorry the pic is crooked.  I guess they look delicious either way.  I had never before encountered such a delicious recipe for vegetarian meatballs.  I didn't know such a thing existed.  They're fantastic.

Raw Vegan Snickers Bars - this is actually the pan that I made in Chicago the weekend before I traveled, but I also made some for her.