COOKS NOTES + SUBSTITUTES:
Brazil Nut ‘Parmesan’ recipe here.
Dairy-Free Pesto recipe here.
Eggplant ‘Steaks’ – recipe here.
Fried Eggs recipe here.
Mashed potato recipe here.
Mushroom ‘Steaks‘ recipe here.
Mayonnaise recipe here.
Steamed Rice recipe here.
Unless otherwise stated all cans are 400g / 14oz.
Standard bag of salad = approx 150g (5oz).
‘PREP AHEAD’ POSSIBILITIES
Here are suggestions for things you can possibly prepare ahead. They’re just suggestions though so please don’t feel like you need to devote your weekend to getting these steps done! It’s totally up to you.
[1] Tuscan Greens Soup
SOUP (15 minutes)
Just cook as per the recipe but keep the nuts and extra parmesan separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, bring to a simmer and serve as per the recipe.
[2] Tomato Pesto
PESTO (10 minutes)
Yes – the texture changes over time to be softer and without the almond crunch but it’s still delicious. Just make as per the recipe. Leftovers will keep in an airtight jar in the fridge for up to 2 weeks or can be frozen. I often stir in a little lemon juice to freshen it up before serving.
[3] Super Simple Egg & Bacon Pie
PIE (30 minutes)
Just cook as per the recipe. Leftovers will keep in the fridge for up to 2 weeks. Don’t freeze. To serve allow to come to room temp. OR gently reheat in the oven 200C (400F) for 10 minutes.
[4] The Magic Green Sausage Supper
SAUSAGE SUPPER (30 minutes)
Just cook as per the recipe but keep the pesto and parmesan separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm in a frying pan with a little oil, or pop everything in the oven 250C for about 10 minutes or until hot.
INGREDIENT STORAGE Best Practices
Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.
VEGGIES
broccoli – in the fridge wrapped in a plastic bag.
frozen spinach – in the freezer in the packaging they were purchased in.
green herbs – in the fridge wrapped in a plastic bag.
garlic – in a dark pantry. I keep mine in a brown paper bag to avoid sprouting.
kale – in the fridge wrapped in a plastic bag.
lemons – in the fridge wrapped in a plastic bag. Can be kept at room temp if you prefer but will last longer in the fridge.
onions – in a dark pantry.
salad leaves – store sealed bag in the fridge. If buying loose leaves, wash and spin dry in a salad spinner then wrap loosely in paper towel and place inside plastic bag. Push out most of the air and seal. Store in the fridge.
PROTEIN
bacon – in the fridge in the packaging they were purchased in.
chicken – in the fridge in the packaging it was purchased in.
eggs – I keep mine in the pantry because we eat a lot of eggs. Will last much longer in the fridge.
fish fillets – in the fridge. Get your fishmonger to pack them with a small bag of ice to keep as cold as possible.
sausages – in the fridge in the packaging they were purchased in.
DAIRY
cream – in the fridge in the packaging it was purchased in.
cheese – in the fridge. I prefer to wrap in baking paper or waxed paper and then store inside a sealed plastic bag or other container.
butter – in the fridge in the packaging it was purchased in.
parmesan – in the fridge wrap in baking paper and store in a sealed plastic bag or airtight container.
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