Just one day a week can save 50kg CO2 per year!
BREAKFAST
Tofu Strawberry Whip
Ingredients
- 300g firm tofu
- ¼ cup maple
- 250g strawberries
Instructions:
Blend, chill, and serve with fruit, or blend extra fruit to drink as a smoothie. *Optional extra – add chia or flaxseed for omegas.
LUNCH
Chickpea Avo Smash
Ingredients
- ½ cup chickpeas
- 1 avocado
- ¼ diced red onion
- 1 diced tomato
- Squeeze of lemon or lime juice
- Sprinkle salt & pepper
- *Optional chilli
Instructions
Mash the chickpeas with the avocado and mix through the rest of the ingredients. Sprinkle in optional chilli. Serve with lettuce and cucumber on a sourdough bread, a wrap, or with crackers.
DINNER
Easy Vegan Red Lentil Bolognese
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 3-4 garlic cloves, minced
- 30 ounces diced or crushed tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt & pepper
- ½ cup dried red lentils, rinsed & picked over
- ½ cup vegetable stock, or water
- ½ cup walnuts, finely chopped
Instructions
In a pot, fry the onion and garlic in the oil until translucent. Add the lentils and stock then bring to a boil. Reduce to a simmer and cook for 15-20 minutes, until lentils are tender and stock has absorbed. Pour in the tomatoes, tomato paste, herbs, salt & pepper. Stir to combine. Simmer for 5 minutes more.
Lastly, stir in the chopped walnuts and cook until heated through.
- If you are lazy (like me!) chuck everything in a pot and cook for 20 minutes.
- Leave out oil for a low-fat option.
Serve warm with cooked pasta and enjoy!
