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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