Mini batch cooking - January 2023

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  • 8 garlic cloves, chopped
  • 1 tbsp fresh ginger
  • 1 red onion
  • 4 cups root vegetables (carrots, parsnips, potatoes, squash...)
  • A few tomato slices
  • A few lettuce leaves
  • 1 package (450 g) herbed firm tofu
  • 1 container white or cremini mushrooms
  • 1 carrot
  • Dry goods section
  • 2 large cans diced tomatoes
  • ¼ cup olive oil
  • 2 tbsp balsamic glaze for the adventurous version of the beef and vegetables
  • 1 tbsp dried basil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp chipotle pepper (for the adventurous version of the vegetable curry recipe)
  • 2 tbsp all-purpose flour
  • 1 can (398 ml) coconut milk
  • 1 can (540 ml) chickpeas
  • 200 g BBQ chips (or your favourite flavour)
  • ½ cup breadcrumbs
  • ¼ cup mayonnaise
  • Meat section
  • 450 g lean ground beef
  • Bakery section
  • 4 slices bread
  • 8 burger buns
  • Dairy section
  • 3 tbsp butter
  • 1 egg
  • 1 cup shredded mozzarella cheese, or 1 cup shredded Emmental for the adventurous version of the veggie burgers.
  • Frozen foods section
  • 1 cup frozen peas

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 400°F.
    2. In a food processor, grind 200 g BBQ chips into crumbs and place in a shallow dish.
    3. In the same food processor, finely chop 1 cup carrots. Add 450 g firm tofu, 1 container mushrooms, 2 garlic cloves, 1 cup shredded mozzarella, ½ cup breadcrumbs, 1 egg, and salt and pepper to taste. Blend to a smooth paste. Add more breadcrumbs if the mixture is too wet, or another egg if it is too dry. This is when adventurous eaters can replace the shredded mozzarella with 1 cup shredded Emmental.
    4. Shape into patties using about ⅓ cup of mixture each and coat them in the chip crumbs. Place on a non-stick baking sheet or one lined with parchment paper.
    5. Bake for 10 minutes or until the patties are lightly golden. When serving, toast burger buns and top with a few tomato slices, lettuce leaves and mayonnaise.
    6. Chop 6 garlic cloves and drain 1 large can diced tomatoes. Set aside.
    7. In an ovenproof skillet, heat 1 tbsp oil and cook 450 g ground beef for 5 minutes.
    8. Cut 4 slices of bread into small cubes and set aside in a bowl.
    9. Add 1 large can drained diced tomatoes, 1 cup frozen peas, 2 garlic cloves, and salt and pepper to the skillet with the beef. Mix well.
    10. Drizzle the bread with 2 tbsp olive oil and sprinkle with 1 tbsp dried basil. Toss well and add the bread cubes on top of the beef.
    11. Bake for 10 minutes or until the bread is golden brown. This is when adventurous eaters can drizzle with balsamic glaze before serving.
    12. Chop 1 red onion and 1 tbsp fresh ginger. Set aside.
    13. Cut 4 cups root vegetables (carrots, parsnips, potatoes, squash...) into small cubes. Set aside.
    14. Rinse and drain 1 can chickpeas. Set aside.
    15. In a large saucepan, melt 3 tbsp butter and cook 1 chopped red onion, 4 chopped garlic cloves and 1 tbsp chopped fresh ginger for 3 minutes. Sprinkle with 2 tbsp flour and mix well.
    16. Add 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala, 1 tsp turmeric, 4 cups diced root vegetables, 1 can (540 ml) diced tomatoes, 1 can (398 ml) coconut milk, 1 can (540 ml) chickpeas, rinsed and drained, and salt and pepper.
    17. Simmer uncovered over low heat for 30 minutes or until the vegetables are tender and the sauce is slightly thickened. Stir regularly while cooking. This is when adventurous eaters can add 1 tsp chipotle pepper.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • 1 grater
    • Mixing bowls
    • 1 food processor
    • 1 wooden spoon
    • 1 large non-stick skillet
    • 1 large non-stick saucepan
    • 1 large baking sheet
    • Empty containers (for storage or freezing)

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