Vegetable Flavour Cubes

I make these and keep them in the freezer. They are great when defrosted and scattered in cheese quesadilla or grilled cheese sandwiches. Mix defrosted cubes into scrambled eggs. Add a few frozen cubes to your favorite pasta sauce or soup.

Makes 2 dozen cubes

1 medium carrot finely grated

1 small zucchini finely grated

1 1/2 tablespoons olive oil

8 cremini or 2 portobello mushrooms, cleaned and finely chopped

1 cup baby spinach leaves cut into chiffonade

3 minced garlic cloves

3 tablespoons tomato paste

salt and fresh grated pepper

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1. Put the carrots and zucchini on paper towels and press gently to remove excess liquid.
2. Heat the oil in a large nonstick saute pan over high heat, add the mushrooms and cook until lightly golden brown about 8 minutes. Add carrots and zucchini and cook until soft, stirring occasionally, another 5 to 7 minutes. Add tomato paste and cook for 2 minutes while stirring constantly to remove raw taste. Add minced garlic and cook about 1 minute. Stir in the spinach and cook until just wilted. Season well with salt and pepper to taste. Spread on a large baking sheet and let cool completely.
3. Fill each cube, in an ice cube tray, with mixture. Press down to firmly pack each cube. Freeze uncovered until firm. Remove and transfer cubes to freezer bag. Date and label bag.

Note: You can double the recipe but you will need to freeze in batches.

submitted by /u/linengray
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