Mid-Week Fresh Cooking: Lentil Bolognese, Vegetable Pancake, Broccoli Carrot Tuna Stir Fry and Spring Rolls.

Our mid-week fresh cooking this week was based on cabbage and broccoli. I usually save the green vegetables for fresh cooking during the week instead of processing and freezing them earlier on the week 

The first meal was Lentil Bolognese that I cooked and froze last week. I paired it with the available pasta that we have at home and sliced cheese to add a bit of creaminess.

The recipe is a simple Bolognese recipe with red lentil replacing the minced meat.

We bought half a cabbage from the store and I used half of it to make a simple vegetable pancake.

Our quick lunch was a simple stir fry of broccoli, carrot and canned tuna. I paired mine with quinoa as I love the combination of tuna and quinoa.

The remaining half of the cabbage was transformed into spring rolls. 

My five year old loves spring roll and I thought to train his fine motor skills and asked him to help out rolling the spring rolls. 

He did pretty well. Only a few spring rolls came undone during the frying process.

For the spring rolls filling, I fine diced a slice of bacon leftover from last week, lots of cabbage and carrots and a bit of black fungus.

Lentil and Vegetable Tomato Soup

I may have inadvertently prepared the family to survive without meat. So, I hope we will survive the absence of meat during the grocery panic buying period.

We have had regular vegetarian and legume based dinner for 2-3 weeknights in a week for a few years now. 

A very simple vegetarian soup. Onion, carrot, zucchini, potatoes, dried green lentil, tomato and powdered sweet paprika. Zucchini, tomatoes, potatoes and bay leaves from the garden:

I added powdered Astragalus root as well into the soup to help with immunity and recovery in the time of uncertainty.