Mini batch cooking Vacation road trip
Les Belles Combines 0 comments
3h
1h30
4 portions
Se congèle
Produce section
- 2 cups (500 ml) cherry tomatoes
- 2 celery stalks
- ¼ cup (60 ml) green or red pepper
- 2 tbsp (30 ml) fresh basil
- 1½ cups (375 ml) strawberries
- 1 medium banana
- 1 cup (250 ml) silken tofu
Dry goods section
- 1½ cups (375 ml) pasta
- ½ cup (125 ml) olive oil
- 3 tbsp (45 ml) balsamic vinegar
- ½ cup (125 ml) walnuts (adventurous version of the tomato and bocconcini salad)
- 1 tbsp (15 ml) dried Italian herbs (adventurous version of the pizza muffin recipe)
- 1 cup (250 ml) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) baking soda
- ½ cup (125 ml) TVP, or textured vegetable protein (adventurous version of the strawberry protein smoothie recipe)
- 1 cup (250 ml) unsweetened oat milk
- ¼ tsp (1 ml) vanilla extract
- Maple syrup, to taste
Cheese section
- 1 cup (250 ml) bocconcini pearls
Deli section
- ¼ cup (60 ml) pepperoni
Dairy section
- 3 eggs
- 2 tbsp (30 ml) milk (or more to adjust the texture)
- ½ cup (125 ml) shredded mozzarella cheese
- 1 cup (250 ml) strawberry Greek yogurt
- Preheat the oven to 375°F.
- Finely chop ¼ cup (60 ml) red or green pepper and ¼ cup (60 ml) pepperoni. Set aside.
- In a bowl, mix 1 cup (250 ml) flour, 1 tbsp (15 ml) baking powder and 1 tsp (5 ml) baking soda. This is when adventurous eaters can add 1 tbsp (15 ml) dried Italian herbs.
- In another bowl, mix 3 eggs, ¼ cup (60 ml) olive oil and 2 tbsp (30 ml) milk.
- Stir the dry mixture into the wet mixture.
- Add ½ cup (125 ml) shredded mozzarella, ¼ cup (60 ml) chopped pepperoni and ¼ cup (60 ml) chopped red or green pepper. Mix well, spoon into greased muffin cups and bake for 25 minutes.
- In a large pot, bring water to a boil and cook 1½ cups (375 ml) pasta according to the package directions. Drain well.
- In a blender or food processor, combine 1½ cups (375 ml) strawberries, 1 medium banana, 1 cup (250 ml) strawberry Greek yogurt, 1 cup (250 ml) unsweetened oat milk, 1 cup (250 ml) silken tofu, ¼ tsp (1 ml) vanilla extract and maple syrup to taste. This is when adventurous eaters can replace the tofu with ½ cup (125 ml) TVP.
- Blend until smooth. Adjust the texture as needed. Pour into squeeze pouches with spill-proof spouts.
- Drain the bocconcini pearls and set aside.
- Cut 2 cups (500 ml) cherry tomatoes in half and place in a large bowl.
- Chop 2 celery stalks and 2 tbsp (30 ml) fresh basil and add to the bowl with the tomatoes.
- Add the cooked pasta, 1 cup (250 ml) bocconcini pearls, ¼ cup (60 ml) olive oil, 3 tbsp (45 ml) balsamic vinegar, and salt and pepper to taste. Mix well and divide among individual airtight containers. This is when adventurous eaters can add ½ cup (125 ml) chopped walnuts.