Mid Week Fresh Cooking: Broccoli Leaves Pesto Fettucini, Chickpea Garden Salad Sandwich and Lentil Daal.

Our mid week fresh cooking last week was super quick and simple to prepare.

I used the last harvest of broccoli florets and leaves from the front garden and made pesto for a quick vegetarian lunch. 

For the next day, I soaked some dried chickpeas and boiled them before crushing them with a bit of canned chopped tomato, lettuce leaves, parsley and mayo. I paired that with lettuce and kale leaves from the garden for a quick sandwich.

The majority of the canned chopped tomato went into this yummy vegetarian dinner of lentil daal. I used lots of onion and ginger for this to support our immunity during the cold blast in Melbourne during that time.

Lentil and Veggie Nuggets

Another vegetarian dinner that seem to be a hit with the family. A very simple combination of red lentil (soaked, boiled and mashed), potato, peas and carrot. These were baked instead of fried and it held the shape together nicely. 

We had them for leftover the next day and I boiled a tiny amount of Japanese curry block to make an accompanying sauce.

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.