One of the most important parts of doing "once a month cooking" is the prep work. Even if you don’t do all of the cooking on one day, you’ll want to do as much of the prep work at one time as possible. This way, even if you need to stop early, you have still shaved off tons of time for later in the week or month.
The above is an example of peeling a whole bunch of carrots at once. I ran out of time and couldn’t go ahead and slice/dice/chunk them for various recipes. I was also making enchiladas for dinner and had just emptied a tortilla. Instead of throwing it out, it was an easy, reusable way to store the whole, peeled carrots, until I was ready to come back to them again.
Later in the week, I likely sliced some of these for the kids’ lunches, diced some for soups, and polished off the last for snacks. Chances are, I had a similar bag of celery right alongside it in the fridge, too.
Wanna know my favorite things about this little guy?
Of course you do! (The benefit of a blog means that I get to answer for you before you ever even hear the question. :P )
- They’re completely edible! Sometimes we have to resort to using non-food items to make the quirky theme come together, but it’s more magical when it’s all food.
- It’s savory! I’ve said it before, but cakes and cookies are easily to play with and turn them into creative creations. People don’t do it nearly as much with dinner items.
- It’s versatile! River from Wing It Vegan did what I end up doing often times; she experimented with other toppings that might make the look better. You’ll have to hit her up to see the ones with peas and black eyed peas.
- It’s easy! No fancy skills or tools needed here. It’s no more complicated than building a real snowman, but a whole lot warmer. :)
- It’s vegan! While I’m not personally vegan and have no interest in being such, I hate when I see vegans being completely boring by their own set restrictions. Who says you can’t still have some fun with the food?