Monday —
Breakfast
Mixed Mushrooms + Coconut on Toast (VE)
Lunch
Leftover Herby Skewers (VE)
Dinner
Tofu Fried Brown Rice with Coriander + Indian Tomato Kasundi (VE)
Tuesday —
Breakfast
Green Ginger Smoothie Bowl (VE)
Lunch
Leftover Fried Rice with Kasundi (VE)
Dinner
Imam Bayildi with Coconut Tzatziki (VE)
Wednesday —
Breakfast
Mixed Mushrooms + Coconut on Toast (VE)
Lunch
Bloody Mary Chickpea ‘Cocktail’ with Spicy Marie Rose Dressing (VE)
Dinner
Grilled Sweet Potato Wedges with Charred Corn + Tahini Coconut Yoghurt (VE)
Thursday —
Breakfast
Cashew Cream + Granola of the Month with Blueberries (VE)
Lunch
Green Bean Salad with Sweet Potato + Zhoug (VE)
Dinner
Market Vegetable Bake with Garlic Tahini Dressing (VE)
Friday —
Breakfast
Overnight Oats with Peach, Walnut + Cashew Cream (VE)
Lunch
Summer Fridge Raid Salad (VE)
Dinner
Tofu Laksa with Rice Noodles + Cucumber Salad (VE)
Saturday —
Breakfast
Breakfast Style Nasi Kuning with Cauli-Rice (VE)
Lunch
Summer Tomato Gazpacho with Quick Pickled Celery (VE)
Dinner
Courgette + Caper Brown Rice Pasta (VE)
Sunday —
Breakfast
Soft Scrambled Tofu with Lemony Asparagus + Tomato Salad (VE)
Lunch
Mediterranean Salad with Chickpeas + Plant Parmesan (VE)
Dinner
Rose Harissa Crusted Cauliflower Steak + Walnut Sauce (VE)
Monthly 'Make-Aheads' —
Granola of the Month
Dried Fig + Almond Granola (VE)
LOAF OF THE MONTH
Oat + Quinoa + Buckwheat Loaf (VE)
Weekly Sauces, Snacks + Condiments —
Dip of the Week
Zhoug (VE)
Snack
Flax Crackers (VE)
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