One of the strategies I use to stay on the low fat, low sodium, low glycemic index, vegan eating plan is to always have proper foods on hand. I make a big pot and freeze portions to serve on the days when I don't cook. Freezing works very well for soups, cooked beans, and cooked pasta. Simply run warm water over the pasta and it defrosts and is ready to use in seconds. I've been on a soup-making kick lately. Here's a hearty lentil soup.
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