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Pork keftas on naan bread Grilled Fajitas Veggie pâté Ramen Noodle Bowl Little creamy chocolate-avocado Soft lentil bars

Batch cooking September 2023

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Fruit and vegetable section

  • 2 tbsp chopped coriander
  • 1 red pepper
  • 1 small red onion
  • A few lettuce leaves
  • A few slices of tomatoes
  • 1 block of firm tofu (adventurer version of the fajita recipe)
  • 1 onion
  • 4 cloves garlic, chopped
  • 1 carrot
  • 1 beetroot
  • 1 small sweet potato
  • 3 tbsp lemon juice
  • 120 g (2 cups) shiitake mushrooms
  • 140 g (2 cups) kale (kale)
  • 2 shallots
  • 2 tbsp fresh ginger, grated
  • 2 green onions
  • 2 ripe avocados
  • 3 tbsp date puree (adventurer version of the little creamy choco-avocados)

Bakery section

  • 4 naan breads (individual portion)
  • 4 large tortillas

Butchery section

  • 400 g minced pork (Adventurer version of kefta, replace the minced pork with minced lamb)
  • 450g (1 lb) chicken breast, cut into strips
  • 500 g (1 lb) fondue beef

Dry products section

  • 1 tbsp + 1 tsp turmeric
  • 2 tsp ground cumin
  • 2 tbsp fajita seasoning
  • ¾ cup olive oil
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 cup salsa
  • 140 g (1 cup) sunflower seeds
  • 140 g (1 cup) pumpkin seeds
  • 60 g (½ cup) toasted wheat germ
  • 4 tbsp wheat flour
  • 2 tsp sambal oelek (adventurer version of veggie pâté)
  • 750 ml (3 cups) beef broth
  • 600 g (4 cups) cooked ramen noodles
  • A few cashews when serving (Adventurer's version of the ramen noodle bowl recipe)
  • 3 tbsp cocoa powder
  • 3 tbsp sugar
  • Granolas to taste
  • 1 can of 540 ml lentils
  • 60 ml (½ cup) canola oil
  • 150 g (¾ cup) brown sugar
  • 200 g (2 cups) quick-cooking oatmeal
  • 130 g (1 cup) all-purpose flour
  • 70 g (½ cup) plain hulled sunflower seeds
  • 50 g (½ cup) + 4 tbsp ground flax seeds (replace ½ cup ground flax seeds with ½ cup hemp seeds for the adventurous version of lentil soft bars)
  • 90 g (½ cup) dark chocolate chips
  • 1 tbsp baking powder
  • ¼ tsp baking soda

Dairy products section

  • 1 cup shredded cheddar cheese
  • 3 tbsp butter
  • 6 eggs
  • 500 ml (2 cups) vanilla Greek yogurt

Bio section

  • 2 tbsp miso

3h

1h30

4 portions

Se congèle

  1. Preheat oven to 350°F (180°C). Line a square baking dish with parchment paper.
  2. In a small saucepan, bring water to a boil and cook 4 eggs for 16 minutes. Rinse with cold water, peel and set aside.
  3. In a food processor, chop an onion and grate 1 carrot, 1 beetroot and 1 sweet potato. Place all these ingredients in the container of the food processor and add 2 cloves of minced garlic, 3 tbsp. lemon juice, 2 tbsp. miso, 1/3 cup olive oil, 1 cup hot water, 1 cup sunflower seeds, 1 cup pumpkin seeds, ½ cup wheat germ, 4 tbsp. wheat flour, 4 tbsp. ground flax seeds, 1 tsp. ground cumin, 1 tsp. ground turmeric, salt and pepper. Reduce to a coarse puree. Pour the mixture into the baking dish and press it well at the bottom. It is at this stage that adventurers can add 2 tsp. sambal oelek.
  4. Bake the veggie pâté in the centre of the oven for about 45 minutes, until golden brown. Let cool completely before unmolding.
  5. Chop 2 tbsp coriander and place in a large bowl. Add 400g ground pork, 1 tbsp turmeric, 1 tsp ground cumin, salt and pepper. Shape the mixture into 4 sausages. This is where the adventurous can replace the pork with ground lamb.
  6. In a large skillet over medium heat, heat 2 tablespoons of olive oil and cook sausages for 15 minutes or until cooked through. Turn sausages several times during cooking.
  7. Meanwhile, in a small bowl, mix 3 tbsp mayonnaise, 1 tbsp Dijon mustard and 1 tsp honey. Salt and pepper to taste.
  8. Brush the naans with this mixture, add the sausages, lettuce and tomato slices. Fold in half and enjoy.
  9. In a small saucepan, heat water and cook 4 cups ramen noodles according to manufacturer's directions. Drain and set aside.
  10. Thinly slice a red onion and chop 2 green onions. Set aside.
  11. Cut a red pepper into strips and grate 2 tbsp of fresh ginger. Set aside
  12. Chop 2 cups kale and 2 shallots. Set aside.
  13. Cut 450g of chicken breast into strips. Set aside. It is at this stage that adventurers can replace the chicken with a block of firm tofu to cut into strips.
  14. In a large skillet over medium heat, heat 2 tablespoons of olive oil and cook the chicken strips for 5 minutes, stirring regularly.
  15. Add the sliced ​​red pepper, sliced ​​red onion and 2 tbsp fajita seasoning. Continue cooking for 5 minutes.
  16. Fill 4 large tortillas with ¼ cup shredded cheese and ¼ of the chicken and vegetable mixture. Fold to form rolls.
  17. In a large skillet over medium-high heat, heat 3 tablespoons of olive oil and place the 4 rolls. Cook for 2 minutes on each side or until golden brown and crispy.
  18. Preheat oven to 375F.
  19. Rinse and drain 1 can of 540 mo lentils. Place in the food processor.
  20. Add 2 eggs, ½ cup canola oil, ¾ cup brown sugar and blend until smooth.
  21. In a large bowl, combine 2 cups rolled oats, 1 cup flour, ½ cup sunflower seeds, ½ cup ground flax seeds, ½ cup dark chocolate chips, 1 tbsp baking powder and ¼ tsp baking soda. Stir lentil mixture into dry ingredients and pour into a nonstick or parchment-lined rectangular baking pan. This is where adventurous types can substitute hemp seeds for the ground flax seeds.
  22. Bake for about 25 minutes, until a toothpick inserted in the center of the mixture comes out clean. Let cool before cutting into bars.
  23. In a large skillet, heat 2 tablespoons butter over high heat. Sauté 2 cups shitake mushrooms, 2 cups chopped kale, and 2 chopped shallots for 3 minutes. Add 2 tablespoons grated ginger, 2 cloves minced garlic, 3 cups beef broth, and cook 1 minute more. Set aside.
  24. In the same pan, over medium heat, heat 1 tbsp butter. Cook 500g beef fondue for 2 minutes. Salt and pepper to taste.
  25. Divide the cooked noodles among 4 bowls. Add the meat, vegetable mixture, hard-boiled eggs and chopped green onions. This is where the adventurous can add cashews.
  26. Peel and pit 2 avocados. Place in food processor. Add 2 cups vanilla Greek yogurt, 3 tbsp cocoa powder, and 3 tbsp sugar. Blend until smooth and creamy. This is where adventurous types can substitute date puree for the sugar.
  27. Sprinkle with granola when serving.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 food processor
  • 1 large non-stick frying pan
  • 1 large non-stick saucepan
  • 1 rectangular baking dish
  • 1 square baking pan
  • Empty containers (storage or freezing)

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