Week 4- Cooking with Kalel and COOK

         Monday

Lunch: Panfried Salmon + Salad + Garlic bread

Dinner: Tomyam Chicken stir fry & Rice

Tuesday

Lunch: Broccoli, Cauliflower cheese soup & Baguette - C-approved

• brown a chopped big white onion
• add in a head of chopped cauliflower, as well as a small carton of veggie stock- cover and bring to a boil
• add in chopped celery (4 stalks) and sliced potato chunks (5 potatoes- save ends in chunks to boil on side)- cover once again, and cook until soft
• parboil ends of potato chunks and some broccoli on the side 
• add your seasoning- seasoned salt/pepper/spices
• add your favorite plant-based milk and blend until smooth
• add in the rest of parboiled potatoes, broccoli, nutritional yeast, and salt and pepper to taste
• simmer for a bit.

Dinner: Malay Laksa from Cook.

Wednesday

Lunch: Broccoli, Cauliflower cheese soup 

Dinner: Pizza

Thursday

Lunch: Malay Laksa from Cook.

Dinner: Sushi

Friday

Lunch: Spaghetti (Lloyd Grossman sauce) + Chicken & Mushrooms

Dinner: Taco Night & Guacamole - C-approved

Saturday

Lunch: Dim sum with friends

Dinner: Veggie Curry & Paratha -C-approved

• brown a chopped big white onion
• add a large cubed eggplant, fresh garlic and a bit of ginger- cover and cook for 15 minutes
• add spices: coriander, cumin, turmeric, and chili (add to your liking) 
• transfer to a pot and add in tomato puree, a can of coconut milk, lime juice and salt and pepper- simmer for 30 minutes, or until eggplant is very soft
• add more spices directly to the sauce (if you prefer)
• boil your veggies of choice on the side (sweet potato, carrots and butternut squash) as well as some green lentils
• pour the sauce over your veggies and lentils, then mix it all up

Sunday

Lunch: Panini

Dinner:  Rice + Jiupai Tofu + Spinach Soup