>Red Bean Dal and Freezing Broth

>I was looking for something easy today after taking a nap that intruded way into my cooking time (I think seeing multiple snakes today on my run wore me out) and I came across Robin Robertson’s recipes on the Humane Society website. The quick red bean dal is quick and delicious and doesn’t photograph worth a damn.

Oh, and I made a convenient discovery today. I made a batch of veggie broth in the slow cooker and have been experimenting with various ways to freeze it (our muffin tin finally gave up the ghost–or the rust actually). It dawned on me that the Tofutti cream cheese containers are perfect. I go through tons of cream cheese and have ended up with more empty contianers than I know what to do with. Now I know: the 8 ounce size is perfect for freezing broth.

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2 Responses to >Red Bean Dal and Freezing Broth

  1. Rural Vegan says:

    >Good idea on the cream cheese containers. I save plastic water/soda bottles and use those too.

  2. Courtney says:

    >Oooo…would you be willing to share your slow-cooker vegetable broth recipe?! Thanks!Courtney

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