I’ve got a busy week ahead so it seems wise to pick up menu planning & prepping again to make sure I keep eating well ánd do not have to throw away leftover vegetables. I hate discarding food, don’t you?

Menu plan

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  • Sunday
    Surinamese roti with vegan No-chicken Chunks from The Vegetarian Butcher
  • Monday
    Potato-leek soup (fridge), greek salad with fermented tofu “feta” and pizza sandwich with leftover tomato sauce
  • Tuesday
    Nasi goreng (fried rice), tofu rendang and stir-fried chicory
  • Wednesday
    Valentine’s Day dinner date with the hubs :) Three course vegan meal by De Gewilde Keuken accompanied by suitable teas from TeaLounge. Photos (hopefully) to follow!

Cleaned vegetables and baked tofu in advance for quicker cooking.

I’m curious about the Taifun “feto”. I’ve made faux feta myself a long time ago; I enjoyed it but didn’t really bother preparing it again. Maybe this store-bought version is a good alternative?

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