In the bag there are bean sprouts, bok choy, parsnip, Chinese cabbage, cauliflower and chicory. Otherwise we have many leftover mushrooms in stock, also a butternut pumpkin and some more stuff. It is hard to use everything up that you had without proper menu planning.
The menu for week 1/2 will be:
Friday: Baked potatoes with chicory salad with apple and mandarins and a meat replacement.
Saturday: Garlic roasted mushrooms with baked potatoes and meat replacement.(based on this recipe on Kiss My Whisk)
Sunday: A sweet butternut-cranberry risotto. (recipe here)
Monday: Tomatosoup with bread and cauliflower dip. (recipe here at Always cooking up something)
Tuesday: Lentil burgers, I have to see what I will serve next to it. Maybe red cabbage salad.
Wednesday: Creamy parsnip-potato soup with bread.
Thursday: Pasta with white beans. (recipe here)
Bento: Cranberry Muffins
Three of these recipes come from a Dutch vegetarian magazine. I decided to use those more because they have original recipes with veggies of the season. So perfect in combination with my veggie bags. If these recipes turn out good, they will appear on the blog during the next weeks. As always I will update the post with pictures later.