Vegan on a Budget: Freezing Avocados and Other Stuff.

Freezing Avocados

I like to buy avocados from Costco or just way too many when they’re on sale, so we’ll start there. Slice them, pit or no pit (doesn’t seem to make a difference). They all freeze the same. One little hint though, a quick brush of lime juice keeps them nice and green.

A few general tips on freezing food:

  • Always make sure it’s cool, don’t try to freeze hot foods.
  • Label and don’t forget the date! Most things keep 3-6 months
  • It costs less to run a full freezer. Pack it in and if you don’t have enough to fill it up, freeze big bottles of water.

Other things you can freeze:

  • Nuts and seeds: Buy in bulk and freeze what you won’t use within a few weeks.
  • Bread: Sandwich bread, buns, breadcrumbs, baguettes. If you freeze baguettes, wrap in foil and bake in the oven for 15-20 minutes at 400 degrees (depending on the size of your baguette.)
  • Baked Goods: Muffins, pancakes, waffles, cookies
  • Fruit: Great for fruit that’s about to be too ripe. Freeze it for use in smoothies or muffins later.
  • Soups: Make lunch size portions and pull out of the freezer the night before.
  • Vegetables: chopped onions, carrots, celery, bell peppers; all perfect for making soups
  • Wine: Use ice cube trays and drop it in your next recipes.
  • Homemade Garden Burgers
  • Cashew Cream Just freeze in little tupperware ½ cup or 1 cup portions. A vegan staple you’ll be happy to have on hand! 

    - (x)

  • Me: finishes daredevil
  • Me: closes laptop
  • Me: stares at wall contemplating the dynamics of shows and how this particular one effected me and think about how now I'm free and I can move on now that I have this knowledge
  • Me: opens laptop
  • Me: plays daredevil episode 1

Photo: Bobby Doherty

Have You Eaten Your Last Avocado? The California drought may signal the end of affordable guacamole for all.

It takes 72 gallons of water to grow a pound of avocados, compared to, for instance, nine gallons to grow a pound of tomatoes. What’s more troubling is that “the issue with water used to be cost, [but] now it’s availability,” says Charley Wolk, who runs a blog called Growing Avocados, on which he’s billed as "California’s foremost avocado expert.” Ken Melban, the director of issues management for the California Avocado Commission, doesn’t see imminent trouble, “but a year from now, if we don’t have significant rain or snowfall, we’ll have to revisit that. Maybe sooner. All bets are off if this continues and continues. We’re living in anxious times here in California,” The problem is hardly limited to his area of expertise — “Ninety-eight percent of California is in a drought condition,” as Melban points out, “so the ramifications are much broader than whether someone can get an avocado in New York City” — but still, if you want to think through what climate change might mean for your daily life, the fate of the avocado is a good way to start.