Batch cooking On the road to vacation
Fruit and vegetable section
- 6 cups (1500 ml) cut fruit (use lousy or frozen fruit: apples, mangoes, berries, etc.)
- 2 cups (500 mL) cherry tomatoes
- 2 stalks of celery
- ¼ cup (60 mL) green or red bell pepper
- 2 tbsp. (30 ml) fresh basil
- 1½ cups (375 mL) strawberries
- 1 medium sized banana
- 2 large carrots
- 2 green zucchini
- 6 coffee mushrooms
- 1½ cups (375 mL) silken tofu
Dry products section
- 1½ cups (375 ml) pasta
- ½ cup (125ml) olive oil
- 3 tbsp. (45 ml) balsamic vinegar
- ½ cup (125 ml) walnuts (adventurer version of the tomato and bocconcini salad)
- 1 C. 1 tbsp (15 mL) dried Italian herbs (adventurer's version of the pizza muffin recipe)
- 3 cups (750 ml) all-purpose flour
- 1 ½ cups (375 ml) rolled oats
- 2 tbsp. (30 ml) baking powder
- 1 C. tea (5 ml) baking soda
- ½ cup (125 ml) TVP (adventurers version of strawberry protein smoothie recipe)
- 1 cup (250 ml) unsweetened oat milk
- 1¼ tsp. 1/2 tsp (6 mL) vanilla extract
- Maple syrup to taste
- 2 tbsp. (30 ml) chia seeds (adventurer's version of the surprising snack)
- ¾ cup (175 mL) brown sugar
- ¼ cup (60 mL) canola oil
- ½ cup (125 mL) chocolate chips
- ½ cup (125 ml) ground almonds (adventurer version of fruit and vegetable compote)
- ½ tsp. 1/2 tsp (3 mL) nutmeg
- ½ cup (125 mL) mini pretzels (adventurer's version of adventurer's mix)
- 1 cup (250 ml) cereal of your choice
- ½ cup (125 mL) whole almonds
- ½ cup (125 mL) golden raisins
- ½ cup (125 mL) dark chocolate chunks
- ¼ cup (60 mL) pumpkin seeds
- ¼ cup (60 mL) raw sunflower seeds, shelled
Cheese section
- 1 cup (250 mL) bocconcini pearls
Charcuterie section
- ¼ cup (60 mL) pepperoni
Dairy section
- 5 eggs
- 2 tbsp. (30 ml) milk (or more to adjust the texture)
- ½ cup (125 mL) grated mozzarella cheese
- 1 cup (250 mL) strawberry Greek yogurt
3h
1h30
4 portions
Se congèle
- Preheat the oven to 375°F.
- Dice 6 cups (1500 ml) withered fruit or frozen fruit. Place in a large cauldron.
- Grate 1 large carrot and 1 large zucchini and incorporate them into the fruit.
- Add 2 tbsp. (30 ml) maple syrup and ½ tsp. (3 mL) nutmeg and simmer over medium-low heat, uncovered, until fruits and vegetables are cooked through and liquid becomes syrupy. Stir regularly.
- Finely chop ¼ cup (60 mL) red or green bell pepper and ¼ cup (60 mL) pepperoni. To book.
- In a bowl, combine 1 cup (250 mL) flour, 1 tbsp. (15 ml) baking powder and 1 tbsp. (5 ml) baking soda. It is at this stage that adventurers can add 1 tbsp. (15 mL) dried Italian herbs.
- In another bowl, combine 3 eggs, ¼ cup (60 mL) olive oil and 2 tbsp. (30ml) milk.
- Stir the dry mixture into the wet mixture.
- Add ½ cup (125 ml) shredded mozzarella cheese, ¼ cup (60 ml) chopped pepperoni and ¼ cup (60 ml) chopped red or green pepper. Mix well and place this mixture in oiled 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 manufacturer's directions. Drain well.
- Cut 1 large carrot and 1 large zucchini into large pieces and place in the food processor. Add 6 coffee mushrooms and chop very finely.
- Add 2 eggs, ¾ cup (175 ml) brown sugar, ¼ cup (60 ml) canola oil, ½ cup (125 ml) silken tofu and 2 tbsp. (10 ml) vanilla extract. Mix until a homogeneous texture is obtained.
- In a large bowl, combine 2 cups (500 mL) flour, 1 1⁄2 cups (375 mL) rolled oats, 1 tbsp. (15 ml) baking powder and ½ cup (125 ml) chocolate chips. It is at this stage that adventurers can add 2 tbsp. (30 ml) chia seeds.
- Stir the wet mixture into the dry ingredients. Mix well.
- Form 20 to 24 balls of dough and place them on non-stick or parchment-lined baking sheets.
- Flatten each ball slightly with a fork.
- Bake for 20 to 25 minutes or until cookies are golden brown.
- Drain the bocconcini pearls and set aside.
- Cut 2 cups (500 mL) cherry tomatoes in half and place in a large bowl.
- Chop 2 stalks of celery and 2 tbsp. (30 ml) fresh basil and add to the bowl with the tomatoes.
- Stir in cooked pasta, 1 cup (250 mL) bocconcini pearls, ¼ cup (60 mL) olive oil, 3 tbsp. (45 ml) balsamic vinegar, salt and pepper to taste. Mix well and place in individual airtight containers. It is at this stage that adventurers can add ½ cup (125 ml) of chopped walnuts.
- In a blender or food processor, place 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. It is at this stage that adventurers can replace the tofu with ½ cup (125 ml) of TVP.
- Blend until smooth. Adjust the texture as needed. Pour into water bottles with spill-proof spouts.
- Place the cooked fruits and vegetables from the compote in the food processor and blend until smooth. It is at this stage that adventurers can add ½ cup (125 ml) of ground almonds.
- Cool completely and place in reusable mess-free pouches.
- In a large bowl, combine 1 cup (250 ml) cereal of your choice, ½ cup (125 ml) whole almonds, ½ cup (125 ml) golden raisins, ½ cup (125 ml) chocolate pieces black, ¼ cup (60 ml) pumpkin seeds and ¼ cup (60 ml) raw sunflower seeds, shelled.
- Divide Adventurer's Mix into individual reusable bags. It is at this stage that adventurers can add ½ cup (125 ml) of mini pretzels
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- measuring spoons
- Measuring cups
- 1 grater
- mixing bowls
- 1 food processor
- 1 wooden spoon
- 2 large cauldrons
- 2 large cooking plates
- 1 muffin pan (12)
- Empty containers (storage or freezing)
- Reusable mess-free pouches
- Spill-Proof Bottles