Prep Cook: Waffle Porridge, Black Bean Takitos, Mushroom Stew and More

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Welcome to Prep Cook , where we test recipes for a week so you can only eat the tastiest! Just in time for the weekend, we have black bean takitos on the menu, meatloaf with nuts and apples, cauliflower pizza slices and more.

Everyone has a different schedule (and different tastes), so you can skip meals you don’t like or switch between meals depending on how much time you have to cook when you get home. Simplify your weekday cooking and set aside two to four hours this weekend to prepare your ingredients (chop food, mix sauces that will last, make lots of food that you can freeze, etc.).

Breakfast

Tofu bun with potato pancakes from the waffle iron : I made a mess with tofu, but instead you can easily use the beaten eggs. Make sure your waffle maker is hot before placing the potatoes, otherwise your potato pancakes will turn a little pale (like mine).

  • Complexity of preparation: difficult
  • Power it up: add fresh herbs to the scrambled sauce

5-Minute Oatmeal Meal : You’ll need to prepare a bit the night before, but it’s well worth the super-quick breakfast in the morning (so you can get more sleep).

  • Complexity of preparation: medium
  • Fortify it: Add a spoonful of peanut butter (or Nutella).

Toast with your favorite toppings : Toast is great. And it’s a delicious base for just about any sweet or savory food you like. I prefer to add avocado and balsamic vinegar or peanut butter to my puree.

Dinner

Glazed apple bread with walnuts, green beans and crispy potatoes : a very satisfying meal suitable for those who want to eat. Peel the green beans and then toss them into a saucepan with the olive oil, garlic, salt and pepper. Sprinkle lemon zest on top just before serving.

  • Complexity of preparation: difficult
  • Turn it up: Add diced mushrooms for a more earthy taste.
  • Add meat: Use minced meat instead of lentils.
  • Pack it for lunch: Keep your potatoes separate so they don’t get too soggy.

Slices of pizza with cauliflower and salad from chopped cabbage dressed with lemon and tahini : anything that contains the word “pizza” – instant “yes!” The salad is there, so you don’t feel so bad about stuffing half a pizza in your face.

  • Difficulty of preparation: Easy
  • Turn it up: Make (or buy) more than one dipping sauce for pizza slices. Marinara and pesto are good options!
  • Add meat: Plain baked or pan-fried chicken breast, sliced ​​over the salad.
  • Pack this for lunch: Keep pizza slices and salad separate until you eat

Takitos stuffed with black beans and cauliflower : who doesn’t love takitos? It’s a crunchy, fun dish that isn’t as difficult to make as you might think. I used Trader Joe’s chopped cauliflower to make this dish a little easier to prepare.

  • Complexity of preparation: medium
  • Turn it up by making (or buying) a hot sauce to dip the takito into.
  • Add meat: Substitute ground beef for black beans.
  • Pack it for lunch: If you have a sauce, pack it separately from the takito to keep it crispy.

Provençal Tian : Layers of eggplant, courgette, courgette and tomato make this dish bright and satisfying. This dish is much easier to prepare if you buy a ready-made sauce.

  • Complexity of preparation: medium
  • Fortify it: Make your own sauce to add fresh herbs and other flavors to enhance the flavor.
  • Add meat: it goes well with almost any meat.
  • Pack it for lunch: put it in a container and go!

Japanese Udon with Yakitori Royal Oyster Mushroom : Making your own mushroom container will give you delicious results, but it’s more work than just using Japanese BBQ sauce. Buy quick-frozen (not dried) udon for thick, chewy noodles.

  • Complexity of preparation: medium
  • Strengthen it: Cook the broth a couple of hours ahead of time so that it boils and tossed into the kombu (seaweed).
  • Add meat: Get a fish cake from your local Asian grocery store.
  • Pack it for lunch: Pack the noodles separately so they don’t absorb all of the broth before eating.

Mushroom Stew : It will take an hour or two to simmer for the sauce to thicken and develop its maximum flavor. You can serve it with just about any starch and vegetable combination, such as pasta with salad or polenta with fried Brussels sprouts.

  • Difficulty of preparation: Easy
  • Increase it: use as many types of mushrooms as you can find and afford.
  • Add meat: toss in minced meat
  • Pack it for lunch: you just need a container and you’re done

Multicooker White Bean Soup : Ideal for a busy weekday as you simply toss the ingredients in the multicooker in the morning and come home for a hot meal.

  • Difficulty of preparation: Easy
  • Reinforcement: Serve with garlic bread.
  • Adding meat: Prepare the sliced ​​sausages just before meals and add them to
  • Pack it for lunch: use an airtight container.

Have you ever made any of these recipes? Have you tried any of the dishes from the past week? Share your tips and tricks in the discussion below.

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