COOKS NOTES + SUBSTITUTES:
Brazil Nut ‘Parmesan’ recipe here.
Beef Pie – recipe here.
Berbere Spice – substitute mild curry powder.
Dairy-Free Pesto 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] Zucchini Pizza
BASE (20 minutes)
You could cook the bases 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. Can be frozen.
[2] The Magic Green Sausage Supper
SAUSAGE SUPPER (20 minutes)
Yes! 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.
[2] The Magic Green Sausage Supper
SAUSAGE SUPPER (20 minutes)
Yes! 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.
[4] Berbere Spiced Lentils
SAUSAGE SUPPER (30 minutes)
Yes! Just cook as per the recipe but keep the baby spinach and feta separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a simmer with a little extra water. Top with feta and baby spinach.
[5] Flexitarian Pot Pies
PIES (30 minutes)
Yes! Just cook as per the recipe but keep the salad separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm in the oven until hot (220C / 425F) for about 10 mins. Can be warmed from frozen but will take longer.
INGREDIENT STORAGE Best Practices
Also see the WASTE AVOIDANCE STRATEGY with each recipe for tips on preserving ingredients for longer periods if required.
VEGGIES
avocado – store at room temperature to avoid browning. Once cut, cover the surface with cling wrap and store in the fridge. Keeping the stone in the cut avocado helps.
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.
coriander (cilantro) – in the fridge wrapped in a plastic bag.
broccoli – in the fridge wrapped in a plastic bag.
kale – in the fridge wrapped in a plastic bag.
limes – 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.
zucchini (courgettes) – in the fridge wrapped in a plastic bag.
PROTEIN
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 – in the fridge in the packaging it was purchased in.
sausages – in the fridge in the packaging they were purchased in.
DAIRY
feta – in the fridge. Will keep for months in an unopened package.
cream / milk – 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.
sour cream – in the fridge in the packaging it was purchased in.
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