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COOKS NOTES + SUBSTITUTES:
Amazing Avo Sauce recipe here.
Almond ‘Hummus’ recipe here.
Chickpea Burgers – recipe here.
Eggplant ‘Steaks’ – recipe here.
Lemon Tahini Sauce recipe here.
Lentil Balls recipe here.
Mashed potato recipe here.
Mayonnaise recipe here.
Steamed Rice recipe here.
Roast Potatoes recipe here
Tahini is a sesame seed paste. Substitute almond, cashew or other nut butter.
Zucchini Falafels 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.
Chickpea Burgers
BURGERS (20 minutes)
Absolutely! Make burgers as per recipe but don’t add the yoghurt or cucumber. Refrigerate for up to 2 weeks or freeze. To serve, warm burgers in the pan with a little oil. Or cook from frozen in the oven (200C / 400F) for 20-30 minutes.
Chicken with Cashew Pesto
CHICKEN & PESTO (20 minutes)
Yes if you won’t mind reheated chicken. Just cook as per the recipe but keep the pesto and salad / veg separately. Leftovers will keep in the fridge for 1 week for chicken or longer for the pesto. Can be frozen.
Beef & Carraway Kofta
KOFTA (30 minutes)
YES! Just make meatballs and sauce as per the recipe but keep them separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm meatballs in a little oil in a frying pan. Then serve with sauce and herbs as per the recipe.
Fish with Lime & Miso Butter
BUTTER (5 minutes)
You can make the butter ahead and keep in the fridge. Just remember to get it out a few hours before serving so it will be nice and soft. I prefer to cook the fish as needed! Leftovers will keep in the fridge for 1-2 weeks or can be frozen. Either serve cold from the fridge or warm in a pan with a little oil.
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.
cucumber – in the fridge wrapped in a plastic bag.
garlic – in a dark pantry. I keep mine in a brown paper bag to avoid sprouting.
lemons / 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.
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.
ground (minced) beef – in the fridge in the packaging it was purchased in.
tuna steak – in the fridge in the packaging it was purchased in. Once opened store in a ziplock bag or airtight container in the fridge.
DAIRY
yoghurt – in the fridge in the packaging it was purchased in.
butter – in the fridge in the packaging it was purchased in.
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