Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

CONTEXT: Save the veggies in a freezer bag or air-tight bowl (in the freezer) and when it's full you've got most of vegetable soup without it taking so long.Additional veggies that taste amazing after being slow-cooked with meat for 12 hours: rather, ask, Are there any veggies that won't taste amazing?  <sep>  Q: How can I use leftover vegetables from the slow cooker? A: Save the veggies in a freezer bag or air-tight bowl (in the freezer 
What if I don't want to freeze them?

CONTEXT: To clarify: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is transferred to the food. It is particularly good where you want the surface to brown, such as roasts and breads; it is not as good for more delicate items, such as custards and cakes, which can set too quickly or get dried out. For cookies, it depends on what effect you want, but many standard types do well in forced-air ovens because the fan helps ensure that the whole oven stays at a uniform temperature despite the presence of several trays. (Of course, the tray closest to the heating element will still cook faster than the one farthest away, so you will still have to swap them partway through.)The general rule for using the fan is to set the oven temperature 25 degrees F (15 C) lower than what the recipe calls for using in a regular oven. Even then, don't go strictly by cooking time, as ovens vary; rather, be sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature.  <sep>  Q: When to use convection/fan bake vs bake###Are there any general rules to follow when choosing between bake and fan bake to cook something in the oven? A: The general rule for using the fan is to set the oven temperature 25 degrees F (15 C) lower than what the recipe calls for using in a regular oven  Q: What effect does each have and what are the advantages and disadvantages of both? A: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is transferred to the food 
I see. Anything else I need to know

CONTEXT: By "Italian Sausage" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and oregano.  <sep>  Q: What is a non-pork substitute for Italian sausage? A: By "Italian Sausage" I think you mean the seasoned pork sausage available in many supermarkets throughout the US  Q: We don't have genuine pork Italian sausage in Israel so what else can I use? A: I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available 

What seasonings should I add to that?