I feel very privileged to be able to have a choice between good quality organic food and cheep produce available in a grocery store. Below there are some tasty thing I have made during the week, doing my best to use only plastic-free products.
Couple of things I was proud to make was home made soy milk and grilled vegetable bake which I got inspired to do by coming across video of Gennaro Contaldo making a Baked Aubergine Parmigiana. Since I love aubergine I had to make my plant-based version with a twist.
To do this I have used:
- 3 aubergine
- 1 pepper
- 1 courgette
- 2 carrots
- 1 tin of red kidney beans
- 2 can of tomatoes
- 1 onion
- 1 clove of garlic
- 1 cup of cashews
- herbs and spices: salt, pepper, thyme, basil, oregano, garlic fresh and dry, bey leaf
- 2 spoons of nutritional yeast
This is another one of those recipes that you can play about with the ingredients but the only thing that’s a bit more technical is the creamy cashew sauce.
First, start with soaking your cashews in boiling water so that they become soft to use later on.
Start by cutting your vegetables into the desired shape and start grilling them over with a little or none oil.
To make the tomato sauce add garlic, oregano, thyme and onion into a pan with some oil. Let that get softer and then add 2 cans of tomatoes and fresh basil. Add herbs to your test but I did about 1 tbsp of oregano, one tbsp of fresh thyme and 2 tbsp fresh basil. some salt and pepper to taste.
Other lunch snacks I have made along with my family are some simple oat cookies, rye bread, beetroot fritters, red pepper hummus, chia seed puddings and many more, all made with no plastic used in the process.
I have been doing my best to cook during the week, and still have enough time for daily exercise, yoga, occasional running and climbing at the weekend. Staying healthy is ultimately my goal in everything I challenge myself with.