Weekly Menu – Week 2

Monday

Broccoli Mac & Cheese – Cauliflower, Broccoli, Nutritional Yeast, Miso Paste, Cashew Nuts, Garlic, Onion, Sea Salt, Gluten Free Macaroni Pasta (Rice and Corn Flour)

Teriyaki Noodle Stir Fry – Ginger, Garlic, Peppers, Broccoli, Chickpeas, Sesame Oil, Sesame Seeds, Tamari, Balsamic Vinegar, Maple Syrup, Arrowroot, Beansprouts, Vermicelli Noodles

Tuesday

Thai Vegetable Quinoa – Broccoli, Green Onion, Onions, Carrot, Tamari, Ginger, Sesame Oil, Lime, Apple Cider, Garlic, Salted Almonds, Peanuts
Peanut Jamaican Stew – Sweet Potato, Pepper, Tomato, Courgette, White Potato, Onion, Sundried Tomato, Kale, White Cabbage, Garlic, Maple Syrup, Coconut Oil, Peanut Butter, Brown Basmati Rice

Wednesday

Italian Sundried Tomato & Barbecue Cheese – Courgette, Cherry Tomato, Pepper, Red Onion, Black Chickpea, Cashew Nuts, Mustard, Onion Powder, Garlic, Nutritional Yeast, Olive Oil
Thai Green Curry with Coconut Coriander Rice – Red Onion, Peppers, Mushrooms, Tofu, Garlic, Ginger, Chilli, Coconut Sugar, Coconut Cream, Curry Powder, Tamari, Lime, Coriander, Cumin, Brown Basmati Rice

Thursday

Sweet Potato Curry & Coconut – Sweet Potato, Spinach, Red Onion, Raisins, Coconut, Peppers, Agave, Cashew Nuts, Curry Powder, Chilli
Moroccan Casserole – Leeks, Onion, Chickpeas, Garlic, Tomato, Split Peas, Sweet Potato, Coriander, Orange, Cumin, Chilli, Cinnamon

Friday

Autumn Root Vegetable Soup – Carrot, Potato, Parsnip, Savoy Cabbage, Onion, Red Lentils, Herbs, Black Peppercorn, Cumin, Himalayan Salt
Red Coconut Thai Curry

Saturday

Moroccan Quinoa

Sunday

Scrambled Turmeric Tofu and Tomato, Sauteed Spinach & Mushroom