Food plan

Note – recipes index now here.

Week 1

Monday  Grey Lynn rice and tofu salad with kumera and roasted red onion.

Tuesday – Vegetarian lasagne (one to eat, one to freeze)

Wednesday – [establishment week – beans on toast]

Thursday – Mee gorang with eggs and peanuts

Friday  Pumpkin soup (eat / freeze)

Week 2

Monday – Lemon roast potato salad with boiled eggs

Tuesday – Tomato and lentil soup (eat / freeze)

Wednesday – Something from the freezer

Thursday – Pad thai

Friday  – Leek and potato soup

Week 3

Monday  – Black bean and rice or freekah salad

Tuesday Carrot and kumera lemongrass soup (eat / freeze)

Wednesday – something from the freezer

Thursday  – Pasta with pesto

Friday – Coconut dahl (eat / freeze)

Week 4

Monday – Vietnamese rice noodle salad

Tuesday – Hearty cannellini bean soup (eat / freeze)

Wednesday – something from the freezer

Thursday – Pumpkin coconut cream curry (slow cooker) (this sounds like it will freeze well but doesn’t, pumpkin turns to smush)

Friday – Ratatouille on cous cous (either with a fried egg, or as shakshuka – ratatouille part can be frozen)

Week 5 

Monday  – Pasta salad with roasted borlotti beans and rosemary

Tuesday  – Kidney bean shepherd’s pie (one to eat, two to freeze)

Wednesday – something from the freezer

Thursday Laksa

Friday – Barley and split pea vege soup

Week 6

Monday  – Soy ginger vermicelli noodles

Tuesday  – Chana masala

Wednesday – something from the freezer

Thursday – Vegetable fritters

Friday – Black beans with tomato and spices, served with flatbread

Week 7

Monday  – Fritatta

Tuesday  – Nachos (freeze the topping, or turn into pre-made frozen burritos)

Wednesday – something from the freezer

Thursday – Vege pilau with cashew nut korma (optional tofu)

Friday – Pizza

Week 8 

Monday  – Falafels with pita bread and salad

Tuesday  – Lentil bolognase pasta (freeze the sauce)

Wednesday – something from the freezer

Thursday – Black pepper tofu stir fry

Friday – Eggplant bake