Breakfast: Homemade Tangelo Marmalade

Ingredients:

• 3kg tangelos
• 1 vanilla bean
• 4 cups sugar
• 1 cup water
• 1/2 Granny Smith apple

Instructions:

1. Quarter tangelos, juice the fruit.
2. Peel the rinds from the juiced segments. Slice the rinds into 0.5 centimeters -wide strips and discard the rest of the fruit. Over a small bowl, split vanilla bean and scrape
3. In a large Dutch oven, combine juice, rinds, and vanilla pod and seeds with sugar, water, and Granny Smith apple. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until rinds are tender and liquid is thickened, about 1 hour. Remove and discard apple and vanilla-bean pod.
4. Set marmalade aside to cool completely, about 1 hour. Transfer to a large, clean glass jar and store, refrigerated, for up to 2 weeks.
5. Serving with bread.

Lunch: Vegan Swedish Meatballs

Ingredients:

Meatballs

• 225g cremini mushroom, finely chopped
• 425g cannellini bean, drained and rinsed
• 1 small yellow onion, finely chopped
• 60g panko breadcrumbs
• 20g fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon vegan worcestershire
• 1 tablespoon soy sauce
• ¼ teaspoon ground nutmeg
• ½ teaspoon liquid smoke
• 1 teaspoon salt
• 1 teaspoon pepper

Gravy

• 3 tablespoons canola oil
• 750ml vegetable broth 
• 400ml coconut milk
• 1 tablespoon vegan worcestershire
• Salt & pepper, to taste
• 30g all-purpose flour
• 400g pasta
• fresh parsley, for ganish

Instructions:

1. Put these ingredients included the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper onto a large bowl. Mix well with a fork, mashing the beans until it becomes paste form.
2. Heat the canola oil in a large pot over medium-high heat.
3. Take a small pieces of vegan meatball mixture and into golf ball-sized balls. Place the balls in the pot and cook until browned both sides.
4. Pour in the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour onto the pot. Stir gently until everything is combined.
5. Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
6. Garnish with parsley.

Dinner: Cauliflower with Chimichurri sauce

Ingredients:

• 1 big head cauliflower, cut into florets
• 2 tablespoons olive oil
• Coarse salt and freshly ground black pepper to taste

For The Chimichurri Sauce:

• 1/4 cup extra-virgin olive oil
• 1/2 cup flat-leaf parsley leaves, washed
• 2 cloves garlic
• 1 tablespoon red wine vinegar
• coarse salt and fresh ground pepper to taste
• 1 teaspoon fresh oregano leaves or ½ teaspoon dried oregano
• Pinch red pepper flakes

Instructions:

1. Preheat the oven to 230^oC
2. Cut the cauliflower into florets, and put all the florets in baking sheet. Pour 2 tablespoons of olive oil in the cauliflower florets and using hands to toss the olive oil and cauliflowers. Then add about 1/2 teaspoon of salt and a few grinds of pepper, if desired. Roast until slightly browned and tender, turning gently with a spatula once if you remember, about 25 to 30 minutes.
3. During the cauliflower is roasting, using a mini food processor to make chimichurri sauce, put the olive oil, parsley, garlic, onions, vinegar, salt and pepper, oregano, and red pepper flakes to grind all of these ingredients.Taste and adjust the seasonings.
4. Serve the chimichurri on the side and let whomever is interested drizzle some on their cauliflower.