Meal plan

porridge for breakfast, always

• 24 chickpea curry, nachos
• 25 chickpea curry, nachos
• 26 jackfruit biryani (add veg), tofu rice noodle salad
• 27 jackfruit biryani, tofu rice noodle salad
• 28 chimichurri salad, mexican red rice with air-fried tofu (make leftovers for lunch tomorrow!)
• 29 breakfast, leave

Jackfruit biryani
850g green jackfruit
1.5 tbsp ginger garlic paste
1 tsp garam masala
0.75 teaspoon cumin seeds
3 bay leaves
4.5 cloves
4.5 whole green cardamom pods, slightly open
1.5 black cardamom pod, optional
1 tsp cinnamon
0.75 teaspoon turmeric
1.5 teaspoon paprika, or Kashmiri chili powder
1.5 tablespoon ground coriander
1.5 teaspoon garam masala
240 g thinly sliced red onion
1.5 tablespoon ginger + garlic
veg
1 eggplant
green beans

tofu rice noodle salad
2 cucumbers
2 carrot
bunch kale, about 150g
600-800g tofu
224g dried rice noodle
spring onions
laoganma
dressing
tahini
miso
lemon juice
anything sweet

Chimichurri dressing
orange
coriander
parsley(maybe)
2 spring onion stalk
1 tbsp (sherry) vinegar, else acv
1 tbsp capers (or olives)
0.5 tsp cumin seeds
60-100ml vegetable/olive oil
filling
600-800g tempeh (make a random soy dressing)
quinoa
rocket
spinach
tomatoes

Red rice
1 jalapeno/chilli
4 garlic clove
1 red onion
155g frozen peas
1 carrot
1 tsp cumin seeds
400g white rice (long)
125g diced tomatos
1L chicken/veg stock
1 bay leaf
1 tsp oregano
tofu (air fry with soy LGM vinegar nooch dressing)