My freezer has gotten out of control. It's seriously like Hoarding: Buried Alive up in there. With the frozen half-eaten bags of veggie dogs and burgers, the ridiculous number of vegan ice cream pints, and the individual meal-size portions of leftover soups and stews, it's impossible to find anything without pulling everything out of the freezer and moving it to the kitchen counter.
So I'm trying to cook most of my meals this week from my freezer, and I'll post my daily freezer eats here each day this week. I kicked off Freezer Clean-Out Week tonight with this plate of Dijon-Pecan Seitan, Cornbread Dressin', and Broccoli with Vegan Cheese Sauce:
The broccoli was fresh and the cheese sauce came from the powdered Leahey Gardens mix. But everything else was from the freezer. I had about a cup of frozen seitan (not the gluten-free kind) leftover from the last time I had to make it, and I dug out some pecans from the depths of my freezer. So I used my recipe for Dijon-Pecan Seitan (from my cookbook, coming out soon), which is basically mustard-battered seitan rolled in pecans and bread crumbs.
I also found a few servings of my mama's Cornbread Dressin' leftover from Christmas dinner. Not too shabby for a freezer meal, huh?