We have:
beetroot, silverbeet, cauliflower, mushrooms, pak choy, potatoes, shallots and a bunch of coriander, mandarins, oranges and avocados.
Weeknight dinner menu:
Monday: Vegan laksa (with magnificent Green Gourmet vegan laksa paste)
Tuesday: DIY – I’ll be back at uni til 9pm, so will take lunch and dinner to work.
Wednesday: I’m out at work, Mr B will do roast veg at home
Thursday: Roast veggie salad (with pumpkin, beetroot & nuts) – we’re eating with Mr B’s family, so this will be my contribution to dinner.
Friday: EITHER Tofu veggie noodle stir fry or veggie burgers, roast spuds & agrodolce silverbeet (depending on who feels like cooking)
I made a double batch of veggie lasagne (lentil, broccoli, mushroom & artichoke heart filling) & some spanakopita- inspired pastries filled with mixed garden greens & tofu in order to get a head start on lunches/dinners over the next couple of weeks.
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Ms Betterhome 