Multi-Meal Prep (Exemplary, Rcp# 0007)

‘A good cook has no leftovers’ … . An inspired cook can create a meal where leftovers are the basic idea.

Ingredients for Multi-Meal Prep (Exemp.)

General Ingredients

• 200 g of vegetables (e.g. cabbage, turnip…), cut into small cubes
• 100 g salads (e.g. arugula)
• 200 g cauliflower (separate florets and stalks)
• 100 g red lentils
• 1 liter homemade broth (see recipe [Vegetable Broth])
• Canola oil (mild)
• Salt

Additional Ingredients for BOX 1:

• 100 g hemp tofu, diced and fried (alternative: other salty plant-based protein sources)
• 1 teaspoon mustard (medium)
• 1 teaspoon honey
• Knife tip dried ginger powder

Additional Ingredients for BOX 2:

• 100 g smoked tofu or similar
• 4 tablespoons diced vegan feta (strongly flavored or herbed)
• 5 – 6 small red radishes, sliced
• 2 tablespoons coconut yogurt (or other plant-based yogurt)
• 6 tablespoons oat drink (“oat milk”)
• 1 tablespoon agave nectar

Additional Ingredients for BOX 3:

• 3 tablespoons pumpkin and cashew seeds (mixed)
• 2 tablespoons apple pulp
• 2 teaspoons tomato pulp
• 1 teaspoon green pesto (plant-based, e.g. with cashews)
• 1 teaspoon agave nectar
• Ground pepper (mild, such as Tellicherry)
• Caraway, ground

Cooking Instructions for Multi-Meal Prep (Exemp.)

1. Saute the chopped cauliflower stalks in the pot, then remove and set aside on a plate.
2. Add the rest of the diced vegetables and sauté gently (do not burn).
3. Add broth, bring to a boil and simmer for 8 minutes.
4. Reduce heat, add red lentils and simmer for about 10 minutes (until lentils are done), then turn off heat.
5. Cut half of the salad leaves (arugula) into mouth-sized pieces and place in box 1
6. Take pan and roast sliced cauliflower florets, when slightly brown, turn off and put in box 1 on top of arugula
7. Place all but two tablespoons of the browned cauliflower stalks in box 1.
8. Cover everything in box 1 with the broth from the main pot and let it cool.
9. Cut remaining salads and place in box 2
10. Add 4 tablespoons of the main mixture (including the lentils) to box 2, plus the sliced red radishes and leave to cool
11. Place 4 tablespoons of the main mixture – including the liquid – in box 3 and add the rest of the cauliflower stalks (2 tablespoons).
12. Add the remaining ingredients plus salt to box 3: apple pulp, tomato pulp, green pesto, agave syrup, pepper and caraway. Top with seeds and nuts and allow to cool.
13. Add the remaining ingredients to box 1: mustard, honey, salt, dried ginger powder. Dilute with cold water if necessary. Place the hemp tofu on top and allow to cool.
14. Add the remaining ingredients and salt to box 2: coconut yogurt, oat drink, feta, agave syrup, nutmeg, and smoked tofu and continue to cool.
15. Wait until dishes in boxes are completely cold, then place lid on top and freeze. Thaw and reheat before eating (e.g. in a microwave or in a pot with water on the bottom).

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Side Notes:

• Important: The containers you use for this Multi-Meal Prep must be freezable and heatable (look for the correct label on the containers!).
• The protein source in my multi-meal preparations is always plant-based: tofu from soy or other sources (chickpea for example), plant-based meat alternatives, cashews, etc. . Putting fish in a take out lunch is a little tricky because it can go bad. And we do not eat meat or poultry.
• This is an amazing concept if you want to try new combinations of ingredients or flavors. Experimental micro-cooking. I love it!

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