1 block of firm tofu (adventurer version of the fajita recipe)
1 onion
4 cloves garlic, chopped
1 carrot
1 beetroot
1 small sweet potato
3 tbsp lemon juice
120 g (2 cups) shiitake mushrooms
140 g (2 cups) kale (kale)
2 shallots
2 tbsp fresh ginger, grated
2 green onions
2 ripe avocados
3 tbsp date puree (adventurer version of the little creamy choco-avocados)
Bakery section
4 naan breads (individual portion)
4 large tortillas
Butchery section
400 g minced pork (Adventurer version of kefta, replace the minced pork with minced lamb)
450g (1 lb) chicken breast, cut into strips
500 g (1 lb) fondue beef
Dry products section
1 tbsp + 1 tsp turmeric
2 tsp ground cumin
2 tbsp fajita seasoning
¾ cup olive oil
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp honey
1 cup salsa
140 g (1 cup) sunflower seeds
140 g (1 cup) pumpkin seeds
60 g (½ cup) toasted wheat germ
4 tbsp wheat flour
2 tsp sambal oelek (adventurer version of veggie pâté)
750 ml (3 cups) beef broth
600 g (4 cups) cooked ramen noodles
A few cashews when serving (Adventurer's version of the ramen noodle bowl recipe)
3 tbsp cocoa powder
3 tbsp sugar
Granolas to taste
1 can of 540 ml lentils
60 ml (½ cup) canola oil
150 g (¾ cup) brown sugar
200 g (2 cups) quick-cooking oatmeal
130 g (1 cup) all-purpose flour
70 g (½ cup) plain hulled sunflower seeds
50 g (½ cup) + 4 tbsp ground flax seeds (replace ½ cup ground flax seeds with ½ cup hemp seeds for the adventurous version of lentil soft bars)
90 g (½ cup) dark chocolate chips
1 tbsp baking powder
¼ tsp baking soda
Dairy products section
1 cup shredded cheddar cheese
3 tbsp butter
6 eggs
500 ml (2 cups) vanilla Greek yogurt
Bio section
2 tbsp miso
3h
1h30
4 portions
Se congèle
Preheat oven to 350°F (180°C). Line a square baking dish with parchment paper.
In a small saucepan, bring water to a boil and cook 4 eggs for 16 minutes. Rinse with cold water, peel and set aside.
In a food processor, chop an onion and grate 1 carrot, 1 beetroot and 1 sweet potato. Place all these ingredients in the container of the food processor and add 2 cloves of minced garlic, 3 tbsp. lemon juice, 2 tbsp. miso, 1/3 cup olive oil, 1 cup hot water, 1 cup sunflower seeds, 1 cup pumpkin seeds, ½ cup wheat germ, 4 tbsp. wheat flour, 4 tbsp. ground flax seeds, 1 tsp. ground cumin, 1 tsp. ground turmeric, salt and pepper. Reduce to a coarse puree. Pour the mixture into the baking dish and press it well at the bottom. It is at this stage that adventurers can add 2 tsp. sambal oelek.
Bake the veggie pâté in the centre of the oven for about 45 minutes, until golden brown. Let cool completely before unmolding.
Chop 2 tbsp coriander and place in a large bowl. Add 400g ground pork, 1 tbsp turmeric, 1 tsp ground cumin, salt and pepper. Shape the mixture into 4 sausages. This is where the adventurous can replace the pork with ground lamb.
In a large skillet over medium heat, heat 2 tablespoons of olive oil and cook sausages for 15 minutes or until cooked through. Turn sausages several times during cooking.
Meanwhile, in a small bowl, mix 3 tbsp mayonnaise, 1 tbsp Dijon mustard and 1 tsp honey. Salt and pepper to taste.
Brush the naans with this mixture, add the sausages, lettuce and tomato slices. Fold in half and enjoy.
In a small saucepan, heat water and cook 4 cups ramen noodles according to manufacturer's directions. Drain and set aside.
Thinly slice a red onion and chop 2 green onions. Set aside.
Cut a red pepper into strips and grate 2 tbsp of fresh ginger. Set aside
Chop 2 cups kale and 2 shallots. Set aside.
Cut 450g of chicken breast into strips. Set aside. It is at this stage that adventurers can replace the chicken with a block of firm tofu to cut into strips.
In a large skillet over medium heat, heat 2 tablespoons of olive oil and cook the chicken strips for 5 minutes, stirring regularly.
Add the sliced red pepper, sliced red onion and 2 tbsp fajita seasoning. Continue cooking for 5 minutes.
Fill 4 large tortillas with ¼ cup shredded cheese and ¼ of the chicken and vegetable mixture. Fold to form rolls.
In a large skillet over medium-high heat, heat 3 tablespoons of olive oil and place the 4 rolls. Cook for 2 minutes on each side or until golden brown and crispy.
Preheat oven to 375F.
Rinse and drain 1 can of 540 mo lentils. Place in the food processor.
Add 2 eggs, ½ cup canola oil, ¾ cup brown sugar and blend until smooth.
In a large bowl, combine 2 cups rolled oats, 1 cup flour, ½ cup sunflower seeds, ½ cup ground flax seeds, ½ cup dark chocolate chips, 1 tbsp baking powder and ¼ tsp baking soda. Stir lentil mixture into dry ingredients and pour into a nonstick or parchment-lined rectangular baking pan. This is where adventurous types can substitute hemp seeds for the ground flax seeds.
Bake for about 25 minutes, until a toothpick inserted in the center of the mixture comes out clean. Let cool before cutting into bars.
In a large skillet, heat 2 tablespoons butter over high heat. Sauté 2 cups shitake mushrooms, 2 cups chopped kale, and 2 chopped shallots for 3 minutes. Add 2 tablespoons grated ginger, 2 cloves minced garlic, 3 cups beef broth, and cook 1 minute more. Set aside.
In the same pan, over medium heat, heat 1 tbsp butter. Cook 500g beef fondue for 2 minutes. Salt and pepper to taste.
Divide the cooked noodles among 4 bowls. Add the meat, vegetable mixture, hard-boiled eggs and chopped green onions. This is where the adventurous can add cashews.
Peel and pit 2 avocados. Place in food processor. Add 2 cups vanilla Greek yogurt, 3 tbsp cocoa powder, and 3 tbsp sugar. Blend until smooth and creamy. This is where adventurous types can substitute date puree for the sugar.
Sprinkle with granola when serving.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 food processor
1 large non-stick frying pan
1 large non-stick saucepan
1 rectangular baking dish
1 square baking pan
Empty containers (storage or freezing)
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