Hello, vegans! We are meeting today to make a winter prep meal, with not one, not two, not three but four recipes! And yes, with me, it’s always more! We start with a dhal of coral lentils with squash, spices and coconut milk. You’ll see, it’s really good! In a casserole dish, I add my olive oil, I put my chopped onion. We stir, and the onion has to become translucent. We add our garlic, the spices: So we start with cumin, then we continue with tandoori and ginger. Let it come back for a minute until the spices release their flavours. We add our squash. I got some pumpkin, but you can have any one you want. We add water, tomato paste, and cardamom pods that add flavour super nice. Stir and cook for 25 minutes. And we don’t salt right away, especially because otherwise the cooking is going to be longer. We’re going to add our coral lenses, so take time to rinse them because otherwise, when we add them, they will lather and it’s not very nice… And we add water to make them swell. Bring to a boil, cover and cook over medium heat for another 20 minutes. We can now add our vegetable broth, the tamari and coconut milk. We always let it come back to medium heat, for 5-10 minutes. If there are any small pieces left, you crush them against the wall and it will thicken your dhal. We can book our dhal. If you see the cardamom pods, don’t hesitate to take them off because it’s not very good when you run into them! And now you’re going to enjoy it! There are two of us this week, so we did it for three days, the proportions are for six people. I warn you: legume doses are for an informed audience! Beginners, take it easy! Because I don’t want you to say, “Yes, I made your meal prep, and then with my farts I killed my partner!” No, no, I don’t want that, I don’t want that! To complete this prep meal, for salty snacks, we will make a good hummus. So this one is a little special because it there’s beetroot and peanut butter. That way, we say to ourselves, “It doesn’t go very well together,” but you’ll see, he’s frankly very good! To make mixing easier, I always start with liquid ingredients. We start with the lemon juice first, olive oil, chickpeas, garlic, beet and our peanut butter. We start with a pinch of salt, then adjust the seasoning. And we’re mixing! Once it’s well mixed, we’ll book it. We’re going to make my muffin recipe which is really nice, you’ll see! So I made them apple cinnamon. But of course, you can put chocolate chips, vanilla… As long as you keep the base actually, it’s going to be super good! We start with the flour, we continue with almond powder, sugar (so here it’s coconut sugar with a low glycemic index) the baking powder, and cinnamon to spice it up. That’s all for dry ingredients. And now we’re mixing with a whip. We continue with the liquid ingredients, with our applesauce. After the melted coconut oil, you add the lemon juice, and soy milk. Finally, the apple is added and stirred with a spoon. Our dough is already ready, we can put it in the moulds. And we put it in an oven that we have preheated to 180° for 20-25 minutes. And our muffins are ready! You let it cool down before eating it and you can keep it. 4 days in the refrigerator in an airtight container. Now for our last course, we leave on a pot of creamy green cabbage with white beans, old-fashioned mustard. You’ll see, it’s really good! We start by putting our olive oil in. Once the oil is hot, the onions are added and sautéed until translucent. We add our bay leaves, garlic, thyme. We stir and let it come back for a minute. You’re getting to know me, so what am I gonna wear? I’ll put on some white wine. It’s not mandatory, you can put a little more vegetable broth if you don’t take white wine. We let it evaporate for a few minutes. We add our green cabbage. We add a shallot pricked with cloves, it’s to flavor. Why are we stinging? It’s to remove it more easily because the cloves that wander around in the preparation are not great! We add our vegetable broth. We cover, we let it simmer over medium heat and I’ll give you the time it’ll take right here. We can add our white beans, old-fashioned mustard. I made my own cashew cream, but you can replace it with soy cream. We stir the whole thing up well, And we let it cook for about five minutes, that’ll be enough. Now that it’s done, we fill our Tupperware with our compote. It’s gourmet, economical, healthy. What is the people asking for? We did a great job, didn’t we? What do you think of that? For breakfast, I didn’t show you because I usually make myself quickly muesli with vegetable milk and fresh fruit. For snacks, we have our hummus, our muffins. For lunch, we leave on our squash and coral lentils dhal, with semi-full rice that I had cooked next door, which is flavoured with cinnamon and a little cardamom. To add vegetables, we had our own raw sauerkraut. You can also put salad, which you have to add more vegetables, greenery, what you want…. And above all, don’t forget the little dash of lime in the coconut dhal, it makes all the difference, believe me! For the evening, we leave on our cabbage compote, with boulghour, which I cooked next door. So you have a range of what we usually eat, on a daily basis. Don’t forget to subscribe and especially to share if you want to support me! And we’ll see you soon for some new vegan adventures!