COOKS NOTES + SUBSTITUTES:
Almond ‘Hummus’ recipe here.
Almond Meal / Almond Flour – use whole nuts and blitz in a food processor.
Cashew Yoghurt recipe here.
Dairy-Free Pesto recipe here.
Eggplant ‘Steaks’ – recipe here.
Lentil Balls – recipe here.
Steamed Rice recipe here.
Thai Red Curry Paste substitute 2-3 teaspoons curry powder or use another curry paste. To make your own Thai red curry paste see 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] Addictive Thai Mushroom Soup
SOUP (30 minutes)
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a simmer.
[3] The Salamino Cauliflower ‘Pizza’
PIZZA BASE (30 minutes)
You could cook the base ahead and either fridge or freeze then add the toppings and finish the baking just before serving. Will keep in the fridge for 1-2 weeks but the cauliflower flavour gets stronger with time. Can be frozen.
[4] Feta & Meat Balls
MEAT BALLS (30 minutes)
Yes! Just cook as per the recipe but keep the hummus and herbs separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen (except the parsley). To serve, warm meatballs in the oven (200C / 400F) for about 10 mins then finish with hummus and parsley.
INGREDIENT STORAGE Best Practices
Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.
VEGGIES
salad leaves / baby spinach – 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.
green herbs – in the fridge wrapped in a plastic bag.
cauliflower – 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.
mushrooms – in a brown paper bag in the fridge to avoid sweating.
berries – in the fridge in the packaging they were purchased in.
zucchini (courgettes) – in the fridge wrapped in a plastic bag.
PROTEIN
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.
ground (minced) beef / pork – in the fridge in the packaging it was purchased in.
DAIRY
butter – in the fridge in the packaging it was purchased in.
feta – in the fridge. Will keep for months in an unopened package.
parmesan – in the fridge wrap in baking paper and store in a sealed plastic bag or airtight container.
yoghurt – in the fridge in the packaging it was purchased in.
ricotta / mascarpone – in the fridge in the packaging it was purchased in.
Is there a way to change from metric measurements to standard?
Yes Jennifer – on each recipe choose the ‘us customary’ option below the ingredient list. And on the shopping list, when you choose ‘generate shopping list’ there is an option to choose the units – you have to scroll up a bit to see it.
Let me know how you get on 🙂
How do I replace a recipe that doesn’t applea to me and my famiy
Excellent question Meryl!
1. Save this meal plan to ‘my collections’ (see button half way down the page under the list of recipes).
2. This will redirect you to the ‘my favourites’ page
3. Click on the meal plan you just saved to open it.
4. Use the ‘remove items’ button to delete any recipes you don’t want. (you’ll need to scroll down to see it)
5. Then ‘stop removing items’
6. Then use the ‘add items’ option to add recipes.
If you need more help (and better visual instructions, see the videos on the help page)
Or let me know here in the comments 🙂