Monday —
Breakfast
Berry Compote with Granola of the Month (VE)
Lunch
Green Bean Salad with Sweet Potato + Zhoug (VE)
Dinner
Spicy Moroccan Tofu with Coconut Yoghurt, Leafy Greens + Black Olive Salad (VE)
Tuesday —
Breakfast
Cucumber + Avocado on Toast (VE)
Lunch
Sumac, Carrot + Cashew Soup (VE)
Dinner
Charred Oyster Mushroom Kale Caesar (VE)
Wednesday —
Breakfast
Mixed Mushroom Hash + Tahini (VE)
Lunch
CauliSoul Bowl with Quinoa, Greens + Miso Turmeric Broth (VE)
Dinner
Kimchi with Baked Coconut Rice (VE)
Thursday —
Breakfast
Tofu with Turmeric + Chilli Crispy Broccoli (VE)
Lunch
Green Goddess Bowl (VE)
Dinner
Sun-Dried Tomatoes + Brown Rice Pasta with Courgette + Sweetcorn Pesto (VE)
Friday —
Breakfast
Orange Smoothie Bowl (VE)
Lunch
Chickpea Niçoise + Caesar Dressing (VE)
Dinner
GF Quesadillas with Black Beans + Peppers (VE)
Saturday —
Breakfast
Chickpea Rancheros with Tomato + Avocado (VE)
Lunch
Farinata with Tomato Salsa + Spinach (VE)
Dinner
Sesame Crusted Tofu with Asian Veggies + Maple Tamari Dressing (VE)
Sunday —
Breakfast
Leftover Farinata (VE)
Lunch
Autumn Fridge Raid Salad (VE)
Dinner
Tomato Walnut Bolognese + Courgetti (VE)
Monthly 'Make-Aheads' —
Granola of the Month
Grain-Free Granola with Mixed Nuts + Orange Zest (VE)
Loaf of the Month
Oat, Quinoa + Buckwheat Loaf (VE)
Sauces, Snacks + Condiments —
Dip of the Week
Zhoug (VE)
SNACK OF THE WEEK
Curried Cashews (VE)
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