MEAL PLAN SMALL FRUIT & VEG BOX ODDBOX Contents: 23Rd - 29Th September BREAKFAST LUNCH DINNER TIPS

MEAL PLAN SMALL FRUIT & VEG BOX ODDBOX contents: 23rd - 29th September BREAKFAST LUNCH DINNER TIPS

Vegan mango lassi Pepper muhammara Potato latke (cook double For the potato latke: Grate the potatoes and place in a sieve. Rinse under cold water, pat quantities) dry with a clean tea towel and place in a bowl with crumbled feta, egg, nutmeg, salt and pepper. Mix well until loose and dry mixture. Lightly smoosh the cakes together before DAY 1 cooking in vegetable oil. Cook until golden brown and crispy. Serve with a side of lettuce.

Apple pandowdy Potato latke Twice-baked butternut For the twice-baked butternut: Cut the squash in half lengthways and roast skin side down squash (cook double until tender. Scoop out the filling, mash it up and add goat cheese, Greek yogurt, sage, garlic, salt and pepper. Put it back in its shell and bake it again until golden brown. DAY 2 quantities)

Orange marmalade cake Twice-baked butternut Broccoli Caesar (cook For the broccoli Caesar: Cut off florets as close to the dark green flowers as possible. squash double quantities) Use a mandoline to finely slice the broccoli florets. Very thinly slice the stem, blanch DAY 3 in boiling water and drain. Place in a bowl with a dressing made from mayonnaise, parmesan, garlic cloves, lemon juice and salt. Mix well to coat and serve with croutons.

Vegan mango lassi Broccoli Caesar Grilled spring onion pesto For the grilled spring onion pesto: Toss the whole spring onions in olive oil and cook in the (cook double quantities) oven grill mode for about 1 minute on each side. Place on a chopping board and chop DAY 4 the spring onions. Add to a food processor along with toasted almonds, parsley, lemon zest, lemon juice, olive oil, salt and pepper. Pulse blend until smooth enough.

Apple pandowdy Grilled spring onion Radish gazpacho (cook For the radish gazpacho: Roughly chop the radishes. Place in a blender with tomatoes, pesto double quantities) olive oil, spring onions, lime juice, garlic, Worcestershire sauce and water. Blend until smooth and season to taste. DAY 5

Orange marmalade cake Radish gazpacho Asian-inspired vegan For the vegan lettuce wraps: Stuff whole lettuce leaves with fan fried cubes of tempeh marinated in soy sauce, lemon juice, sesame oil, maple syrup, ginger and garlic. Top with lettuce wraps (cook chopped spring onions, sesame seeds and serve warm. DAY 6 double quantities)

Apple pandowdy Asian-inspired vegan Pepper muhammara For the muhammara: A Middle Eastern hearty walnut and red pepper dip and the perfect lettuce wraps recipe for quick meals. Cut the peppers in half, discard the seeds and place on a baking tray. Drizzle with olive oil, season with salt and pepper and roast at 190C for 30 minutes, DAY 7 or until charred. Place in a food processor with toasted walnuts, olive oil, pomegranate molasse, paprika, ground cumin, salt and pepper. Blend until smooth and serve with warm pita bread.

OTHER INGREDIENTS YOU MIGHT NEED: MORE TIPS FOR THIS WEEK’S BOX: Vegetable oil, walnuts, pomegranate molasse, cumin, pita For the apple pandowdy: Chope the apples in slices. Place in a bowl with coconut sugar, flour, vanilla, cinnamon, lemon zest, lemon juice, grated ginger and salt. Mix well and transfer to a greased bread, garlic, olive oil, salt, pepper, ginger, sesame seeds, baking dish. Pour melted coconut oil overand arrange pieces of 3cm cut puff pastry on top. Sprinkle coconut sugar on top and bake at 180C for 30 minutes until puffed and golden brown. When mayonnaise, parmesan, lemon, croutons, nutmeg, almonds, cooked, use the back of a spoon to press down the puff pastry in the juice and serve with yoghurt. parsley, flour, sesame oil, coconut sugar, vanilla, cinamon, For the orange marmalade cake: Cut the whole oranges in quarters and place in a food processor. Pulse blend until pureed but still with pieces of orange skin. Place in a saucepan with sugar and coconut oil, puff pastry, yoghurt, eggs, feta, goat cheese, cook over low to medium heat for 1 hour, unil reduced and thicker. Make a cake loaf mixture from flour, olive oil, coconut sugar and eggs. Fold in the orange marmalade, mix well and pour into a sage, tomatoes, lime, worcestershire sauce, tempeh, soy greased loaf tin. Bake at 180C for 45 minutes, and brush more marmalade on top. sauce, maple syrup, paprika, coconut milk, coconut yoghurt. For the mango lassi: Traditional from India, this is the vegan version. The night before, peel and chop the mangoes. Keep in the freezer overnight. In the morning, add the mangoes to a food processor with coconut milk, agave syrup and coconut yoghurt. Blend until smooth.