Batch cooking On the road to vacation

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Fruit and vegetable section

  • 6 cups (1500 ml) cut fruit (use lousy or frozen fruit: apples, mangoes, berries, etc.)
  • 2 cups (500 mL) cherry tomatoes
  • 2 stalks of celery
  • ¼ cup (60 mL) green or red bell pepper
  • 2 tbsp. (30 ml) fresh basil
  • 1½ cups (375 mL) strawberries
  • 1 medium sized banana
  • 2 large carrots
  • 2 green zucchini
  • 6 coffee mushrooms
  • 1½ cups (375 mL) silken tofu


Dry products section

  • 1½ cups (375 ml) pasta
  • ½ cup (125ml) olive oil
  • 3 tbsp. (45 ml) balsamic vinegar
  • ½ cup (125 ml) walnuts (adventurer version of the tomato and bocconcini salad)
  • 1 C. 1 tbsp (15 mL) dried Italian herbs (adventurer's version of the pizza muffin recipe)
  • 3 cups (750 ml) all-purpose flour
  • 1 ½ cups (375 ml) rolled oats
  • 2 tbsp. (30 ml) baking powder
  • 1 C. tea (5 ml) baking soda
  • ½ cup (125 ml) TVP (adventurers version of strawberry protein smoothie recipe)
  • 1 cup (250 ml) unsweetened oat milk
  • 1¼ tsp. 1/2 tsp (6 mL) vanilla extract
  • Maple syrup to taste
  • 2 tbsp. (30 ml) chia seeds (adventurer's version of the surprising snack)
  • ¾ cup (175 mL) brown sugar
  • ¼ cup (60 mL) canola oil
  • ½ cup (125 mL) chocolate chips
  • ½ cup (125 ml) ground almonds (adventurer version of fruit and vegetable compote)
  • ½ tsp. 1/2 tsp (3 mL) nutmeg
  • ½ cup (125 mL) mini pretzels (adventurer's version of adventurer's mix)
  • 1 cup (250 ml) cereal of your choice
  • ½ cup (125 mL) whole almonds
  • ½ cup (125 mL) golden raisins
  • ½ cup (125 mL) dark chocolate chunks
  • ¼ cup (60 mL) pumpkin seeds
  • ¼ cup (60 mL) raw sunflower seeds, shelled

Cheese section

  • 1 cup (250 mL) bocconcini pearls


Charcuterie section

  • ¼ cup (60 mL) pepperoni


Dairy section

  • 5 eggs
  • 2 tbsp. (30 ml) milk (or more to adjust the texture)
  • ½ cup (125 mL) grated mozzarella cheese
  • 1 cup (250 mL) strawberry Greek yogurt

3h

1h30

4 portions

Se congèle

  1. Preheat the oven to 375°F.
  2. Dice 6 cups (1500 ml) withered fruit or frozen fruit. Place in a large cauldron.
  3. Grate 1 large carrot and 1 large zucchini and incorporate them into the fruit.
  4. Add 2 tbsp. (30 ml) maple syrup and ½ tsp. (3 mL) nutmeg and simmer over medium-low heat, uncovered, until fruits and vegetables are cooked through and liquid becomes syrupy. Stir regularly.
  5. Finely chop ¼ cup (60 mL) red or green bell pepper and ¼ cup (60 mL) pepperoni. To book.
  6. In a bowl, combine 1 cup (250 mL) flour, 1 tbsp. (15 ml) baking powder and 1 tbsp. (5 ml) baking soda. It is at this stage that adventurers can add 1 tbsp. (15 mL) dried Italian herbs.
  7. In another bowl, combine 3 eggs, ¼ cup (60 mL) olive oil and 2 tbsp. (30ml) milk.
  8. Stir the dry mixture into the wet mixture.
  9. Add ½ cup (125 ml) shredded mozzarella cheese, ¼ cup (60 ml) chopped pepperoni and ¼ cup (60 ml) chopped red or green pepper. Mix well and place this mixture in oiled muffin cups and bake for 25 minutes.
  10. In a large pot, bring water to a boil and cook 1½ cups (375 mL) pasta according to manufacturer's directions. Drain well.
  11. Cut 1 large carrot and 1 large zucchini into large pieces and place in the food processor. Add 6 coffee mushrooms and chop very finely.
  12. Add 2 eggs, ¾ cup (175 ml) brown sugar, ¼ cup (60 ml) canola oil, ½ cup (125 ml) silken tofu and 2 tbsp. (10 ml) vanilla extract. Mix until a homogeneous texture is obtained.
  13. In a large bowl, combine 2 cups (500 mL) flour, 1 1⁄2 cups (375 mL) rolled oats, 1 tbsp. (15 ml) baking powder and ½ cup (125 ml) chocolate chips. It is at this stage that adventurers can add 2 tbsp. (30 ml) chia seeds.
  14. Stir the wet mixture into the dry ingredients. Mix well.
  15. Form 20 to 24 balls of dough and place them on non-stick or parchment-lined baking sheets.
  16. Flatten each ball slightly with a fork.
  17. Bake for 20 to 25 minutes or until cookies are golden brown.
  18. Drain the bocconcini pearls and set aside.
  19. Cut 2 cups (500 mL) cherry tomatoes in half and place in a large bowl.
  20. Chop 2 stalks of celery and 2 tbsp. (30 ml) fresh basil and add to the bowl with the tomatoes.
  21. Stir in cooked pasta, 1 cup (250 mL) bocconcini pearls, ¼ cup (60 mL) olive oil, 3 tbsp. (45 ml) balsamic vinegar, salt and pepper to taste. Mix well and place in individual airtight containers. It is at this stage that adventurers can add ½ cup (125 ml) of chopped walnuts.
  22. In a blender or food processor, place 1½ cups (375 ml) strawberries, 1 medium banana, 1 cup (250 ml) strawberry Greek yogurt, 1 cup (250 ml) unsweetened oat milk, 1 cup (250 ml) silken tofu, ¼ tsp. (1 ml) vanilla extract and maple syrup to taste. It is at this stage that adventurers can replace the tofu with ½ cup (125 ml) of TVP.
  23. Blend until smooth. Adjust the texture as needed. Pour into water bottles with spill-proof spouts.
  24. Place the cooked fruits and vegetables from the compote in the food processor and blend until smooth. It is at this stage that adventurers can add ½ cup (125 ml) of ground almonds.
  25. Cool completely and place in reusable mess-free pouches.
  26. In a large bowl, combine 1 cup (250 ml) cereal of your choice, ½ cup (125 ml) whole almonds, ½ cup (125 ml) golden raisins, ½ cup (125 ml) chocolate pieces black, ¼ cup (60 ml) pumpkin seeds and ¼ cup (60 ml) raw sunflower seeds, shelled.
  27. Divide Adventurer's Mix into individual reusable bags. It is at this stage that adventurers can add ½ cup (125 ml) of mini pretzels
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • measuring spoons
  • Measuring cups
  • 1 grater
  • mixing bowls
  • 1 food processor
  • 1 wooden spoon
  • 2 large cauldrons
  • 2 large cooking plates
  • 1 muffin pan (12)
  • Empty containers (storage or freezing)
  • Reusable mess-free pouches
  • Spill-Proof Bottles

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