INGREDIENTS (5 dishes for 2 portions)
1 pack of quinoa
1 pack of orecchiette
1 large bag of fresh baby spinach
1 bag of lamb's lettuce
1 pack of lasagna (fresh)
1 pack of beetroot
shiitake (around 300gr)
5 sweet potatoes
1 box of tomato coulis
1 can of green peas
1 pack of flour
300 gr feta
bechamel (ideally homemade in a pan cooking/mixing: 25gr flour + 30gr butter + 370ml unsweetened almond milk:))
unsweetened almond milk
salt & pepper to taste
mix of nuts
Quinoa salad with feta, red cabbage, mint, baby spinach & mixed nuts
Prior preparation (up to 3 days prior): Cook the quinoa according to the packaging instructions.
On the day itself (5mins prep'): Add into a large bowl the quinoa, chopped red cabbage, fresh mint, feta, baby spinach, mix of nuts & lemon dressing.
Spinach-feta galettes with side salade
Prior preparation (can be done anytime and then stored in freezer): Add all the galettes ingredients into a bowl: cooked spinach, 2 eggs, 80gr of flour, 100gr of feta, garlic powder, 1 tablespoon of fresh mint, 2 tablespoons of sesame seeds & 1/4 of broccoli florets. Mix all into a blender + add salt & pepper. Heat the pan with a bit of olive oil and add 1 tablespoon of the preparation to the pan for each galette. Cook 5mins at low/medium heat on each galette side. Wait for the galettes to cool down before placing them into a container that can go into the freezer.
On the day itself (10mins prep'): Add the quinoa salad leftovers (if any) + lamb's lettuce, endives, sliced beetroot & tempeh (recipe below).
Roasted sweet potatoes, sauteed broccoli & tempeh
Prior preparation (up to 2 days prior): Roast the sliced sweet potatoes in oven for 35-45mins with a drizzle of olive oil, balsamic vinegar, salt & pepper, thym & garlic powder. Boil water into a saucepan and cook broccoli for 20mins, then sauteed the broccoli into a pan with olive oil for 5 mins until golden.
On the day itself (10mins prep'): warm up the sweet potatoes + broccoli in the oven for 10mins until warm. Cook the tempeh in a pan with your own favorite marinade/homemade sauce (I chose a mix of gojuchang + soy sauce + chili flakes + olive oil for the marinade). Sprinkle with some black sesame seeds & add some fresh parsley.
Orecchiette with shiitake & green peas with spinach sauce
Prior preparation (up to 3 days prior): prepare the spinach sauce mixing into a blender: cooked spinach (2 handfuls) + 2 tablespoons of lemon juice + almond milk (until preparation is creamy) + salt & pepper. Reserve the sauce in the fridge.
On the day itself (15mins prep'): Cook the orecchiette following packaging instructions. In the meantime, cook the shiitake & shallots into a pan with a bit of olive oil. When cooked, add the green peas from the can + spinach sauce into the pan to warm them up. Add the cooked pasta with all the ingredients together. Serve into the plates.
Prior preparation (can be done anytime and then stored in freezer): Cook the leeks in a pan & eggplant in the oven (after cutting it in small pieces). In a gratin dish, pour 2 tablespoons of bechamel and cover with one sheet of lasagna. Add half of the cooked leek & eggplant on top of the sheet. Cover with the tomato coulis. Repeat the steps alternating lasagna sheet, leek/eggplant & tomato coulis. Cover with 1 sheet of lasagna on top with a layer of bechamel. Cook in oven at 180 degrees for 30mins.
On the day itself (10mins prep'): Take it out of the freezer and heat it up in the microwave/oven for 5-10mins.