Sustainably Vegan | Weekly kitchen restock | experimenting with new recipes! @SustainablyVegan | Uploaded September 2023 | Updated October 2024, 3 hours ago.
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Today we are food prepping for the week, where we are preserving, baking and pickling fresh produce. This is just one of the ways I try to minimise food waste whilst also having those fresh foods all throughout the colder months. I also love to meal prep for the month, so I'll be exploring new recipes and creating more sustainable and zero waste food content soon.

► NEW SERIES: Creating new habits
» Episode 01 my fitness journey: youtu.be/E-kAMIxDf84
» Episode 02: Creating new habits: the perfect morning routine » youtu.be/h_w4jEfHGLw

► WHAT I EAT IN A WEEK
» youtu.be/2Aq1No-msVU
» youtu.be/L1dePjp5rLY

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► RECIPES
» Focaccia: instagram.com/p/CqA31Uus8Or
» Tempeh: instagram.com/p/CnPUeJQMNYc
» Chickpea pasta salad: pasta of choice, 1 can chickpeas, 1 tbsp mustard (i use whatever I have at home), 1 or 2 spears of a pickle diced, 2 tbsp pickle juice, salt, pepper, mayonnaise, thinly sliced lettuce. Mash the chickpeas, add the other ingredients and mix, then allow the pasta to cool before adding and combing.

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