Pantry & freezer made food


I’m in the process of trying to clean out the freezer and use up things that I’ve been storing since 2010.  Which includes some frozen meals that I got long ago with various coupons. 

Side note: Now I know why I don’t buy frozen meals…I forget about them!


This red curry with vegetables (with tofu and rice) is by Sukhi’s, a company that’s based in the Bay Area, and has numerous other products I like (ie the naanwich).

Anyway, the ingredients list is one I approve of, with all real foods and spices I recognize.


Ice burn.  Ouch. 

I chipped away most of it and then put it in a glass container to thaw/reheat.


The flavors were good, but there’s something lost in the reheating of frozen tofu.  The texture was different and semi-spongy.  The rice was also too al dente for my liking and the sauce wasn’t thin enough to coat everything.


I ended up adding some plain almond milk to it which made the sauce a delightful creamy curry that I could mix all the rice and everything in. 


In other non-cooking-use-up-food-that’s-been-sitting-around-forever news, I made a vegan mac ‘n cheese last week, but didn’t get to taste even a bite of it.


I guess it’s actually penne ‘n cheese since I didn’t use macaroni noodles, but in any event, Kyle polished off the entire thing in two nights.

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I used teese vegan creamy cheddar sauce which was seriously as easy as could be.

Dump on noodles, mix, and serve.

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Kyle thought it tasted a little bit like my butternut squash cheesy pasta bake.  And also a little bit like The Veggie Grill’s quinoa mac ‘n cheese.  Both good options.

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Comments (6)

  1. Katie @ Peace Love & Oats

    Ooo your penne and cheese does look good, I’m not surprised Kyle finished it so quickly!

  2. Caity @ Moi Contre La Vie

    I always love your pasta recipes & casseroles. Since I’m gluten intolerant I stopped even thinking about pasta and the only time it’s tempting is when I see your yummy concoctions. I usually sub spiralized zucchini, spaghetti squash or spinach pasta though since even the gluten-free pastas unsettle my stomach at this point. Can’t wait to try this!

  3. Sophia

    Just curious… what would you say was the hardest item to give up when switching to the vegan FODMAP diet?

  4. Elise (Post author)

    apples. but now i can eat the things i missed during the elimination phase in moderation and be okay. wheat was hard at first, but i found my way around it. its all about which of the challenge foods you can tolerate and in what amounts.

  5. Kate

    I have to ask – were they any good when defrosted & heated? Because I’ve got a few Amy’s frozen dinners that have been sitting in my freezer for a good year and I’m not even sure it’s worth it…plus, I’m thinking any nutritional value is completely dunzo at this point.

  6. Elise (Post author)

    i dont think the length of time in the freezer had anything to do with how they tasted. i mentioned above exactly how i felt about them, so im not sure what more i can say. nutritional value aside (bc i have no clue about how that is affacted by time), id still give your amy’s products a go.

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