Instructions: VEGETARIAN November 2011 Menu
Print
These are the step-by-step instructions you will need to quickly and efficiently approach your once a month (OAMC) BIG DAY by yourself! The ingredient quantities can now be found on the VEGETARIAN November 2011 Recipe Cards. If you need assistance understanding this document, please see this post.
Google Document of Instructions – VEGETARIAN November 2011 OAMM Menu
Instructions
Day of:
| Step |
What to Do |
| 1 | Ingredients that need CHOPPED (**indicates usually okay for food processor)
|
| 2 | Preheat oven to 375. Prepare and place Root Vegetables in oven for Roasted Root Veg Salad. Bake:
Prepare Butternut Squash, Cranberries, Onion and Garlic for Red Quinoa with Butternut Squash. Bake at 375 for 15-20 minutes. |
| 3 | While baking Roasted Root Vegetables and vegetables for Red Quinoa with Butternut Squash, prepare Butternut Squash for Butternut Poblano Soup. |
| 4 | Meanwhile, prepare Beets for Lemony Navy Beans recipe for oven and Poblano for Butternut Poblano Soup for oven. |
| 5 | When Roasted Root Vegatbles and Squash, Cranberries and Onion are done baking, set aside to cool. Turn the oven up to 400 degrees. |
| 6 | Bake at 400:
|
| 7 | While Poblano, Butternut Squash and Beets are roasting at 400, prepare Squash, Potato and Onion for recipe Parmesan and Root Vegetable Lasagna for oven. |
| 8 | When Poblano, Butternut Squash and Beets are done baking, set aside to cool. Turn the oven up to 450 degrees. |
| 9 | Bake Squash, Potato & Onion for recipe Parmesan and Root Vegetable Lasagna 30 min. When done baking, set aside to cool. |
| 10 | Mix & Flash Freeze:
|
| 11 | Prepare on Stovetop and Flash Freeze: Squash Wontons |
| 12 | Prepare on Stovetop, Package and Freeze:
|
| 13 | Prepare on Stovetop, Assemble, Package & Freeze:
|
| 14 | Assemble, Plastic Wrap, Package and Freeze: Quinoa Burgers |
| 15 | Assemble, Package and Freeze:
|
| 16 | Remove from Freezer, Package and Freeze:
|
| 17 | Kitchen Cleanup! |
| 18 | Congratulations you are DONE!!!!! |
