Split trays, patties and steamer dishes into at most four servings per load; let pot capacity set the soup batches. Scale ingredients once and label each dinner’s actual portion.
Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.
Sweet potatoesraw · g
2000g2 × 1000g
Need 2000g · Pantry used 0g · Net 2000g · Remaining 0g
Example package: 1000g usable quantity. Confirm label/edible weight.
Black beansdrained · g
2160g9 × 240g
Need 2160g · Pantry used 0g · Net 2160g · Remaining 0g
Example: 400g gross can, 240g drained. Confirm your label.
Plain yogurtraw · g
500g1 × 500g
Need 400g · Pantry used 0g · Net 400g · Remaining 100g
Example package: 500g usable quantity. Confirm label/edible weight.
Lemon juiceraw · ml
250ml1 × 250ml
Need 140ml · Pantry used 0ml · Net 140ml · Remaining 110ml
Example package: 250ml usable quantity. Confirm label/edible weight.
Ground cumindry · g
40g1 × 40g
Need 16g · Pantry used 0g · Net 16g · Remaining 24g
Example package: 40g usable quantity. Confirm label/edible weight.
Olive oilraw · ml
500ml1 × 500ml
Need 280ml · Pantry used 0ml · Net 280ml · Remaining 220ml
Example package: 500ml usable quantity. Confirm label/edible weight.
Saltdry · g
250g1 × 250g
Need 48g · Pantry used 0g · Net 48g · Remaining 202g
Example package: 250g usable quantity. Confirm label/edible weight.
Black pepperdry · g
50g1 × 50g
Need 16g · Pantry used 0g · Net 16g · Remaining 34g
Example package: 50g usable quantity. Confirm label/edible weight.
Rolled oatsdry · g
500g1 × 500g
Need 240g · Pantry used 0g · Net 240g · Remaining 260g
Reference oats may have gluten cross-contact. Use an appropriate certified product only after checking the actual label; this reference remains excluded by the gluten filter.
Onionsraw · g
1500g3 × 500g
Need 1120g · Pantry used 0g · Net 1120g · Remaining 380g
Example package: 500g usable quantity. Confirm label/edible weight.
Plain flour tortillascooked · count
8 pieces1 × 8 pieces
Need 8 pieces · Pantry used 0 pieces · Net 8 pieces · Remaining 0 pieces
Reference recipe: wheat, water, oil, salt. Check the actual brand for milk, soy and other ingredients.
Cabbageraw · g
800g1 × 800g
Need 480g · Pantry used 0g · Net 480g · Remaining 320g
Example package: 800g usable quantity. Confirm label/edible weight.
Firm tofuraw · g
1600g4 × 400g
Need 1400g · Pantry used 0g · Net 1400g · Remaining 200g
Example package: 400g usable quantity. Confirm label/edible weight.
Mushroomsraw · g
1750g7 × 250g
Need 1600g · Pantry used 0g · Net 1600g · Remaining 150g
Example package: 250g usable quantity. Confirm label/edible weight.
Gingerraw · g
60gexact edible weight
Need 60g · Pantry used 0g · Net 60g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Simple soy saucecanned · ml
150ml1 × 150ml
Need 100ml · Pantry used 0ml · Net 100ml · Remaining 50ml
Example package: 150ml usable quantity. Confirm label/edible weight.
Ricedry · g
1000g2 × 500g
Need 640g · Pantry used 0g · Net 640g · Remaining 360g
Example package: 500g usable quantity. Confirm label/edible weight.
Pastadry · g
1000g2 × 500g
Need 640g · Pantry used 0g · Net 640g · Remaining 360g
Example package: 500g usable quantity. Confirm label/edible weight.
Red lentilsdry · g
500g1 × 500g
Need 400g · Pantry used 0g · Net 400g · Remaining 100g
Example package: 500g usable quantity. Confirm label/edible weight.
Carrotsraw · g
2000g2 × 1000g
Need 1280g · Pantry used 0g · Net 1280g · Remaining 720g
Example package: 1000g usable quantity. Confirm label/edible weight.
Canned tomatoescanned · g
1600g4 × 400g
Need 1600g · Pantry used 0g · Net 1600g · Remaining 0g
Example package: 400g usable quantity. Confirm label/edible weight.
Garlicraw · g
64gexact edible weight
Need 64g · Pantry used 0g · Net 64g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Dried split peasdry · g
1000g2 × 500g
Need 720g · Pantry used 0g · Net 720g · Remaining 280g
Example package: 500g usable quantity. Confirm label/edible weight.
Potatoesraw · g
1000g1 × 1000g
Need 800g · Pantry used 0g · Net 800g · Remaining 200g
Example package: 1000g usable quantity. Confirm label/edible weight.
Plain breadcooked · g
800g2 × 400g
Need 640g · Pantry used 0g · Net 640g · Remaining 160g
Reference loaf: wheat, water, yeast, salt. Actual products may differ.
Recipe water: 6800ml. Extra pasta processing water: about 2L per two servings per pasta dinner; chickpea warming water: 10–20ml per two servings. Processing water is separate and not a store purchase.
Your prep & storage plan
Split trays, patties and steamer dishes into at most four servings per load; let pot capacity set the soup batches. Scale ingredients once and label each dinner’s actual portion.
Prep begins at 09:00 on the day before your first dinner. This larger batch needs a daytime preparation session. Active work and waiting are scheduled separately.
Choose what to make ahead, then apply changes. Prepare everything else fresh on its dinner day. Weigh each finished batch and divide it into its labelled equal shares.
Roasted sweet potato wedges
Prep ahead
1 equal share · 8 servings per share
Mon, Oct 5: Roasted sweet potatoes with black beans
Prepare this component
2000g Sweet potatoes
8g Ground cumin
60ml Olive oil
12g Salt
4g Black pepper
Heat the oven to 210°C. Scrub 2000g sweet potatoes and cut into 2cm-thick wedges, leaving edible skin on. Toss with 60ml olive oil, 8g ground cumin, 12g salt and 4g black pepper. Arrange in one layer with a cut side against the tray.
Roast for 30–35 minutes, turning after 20 minutes, until a knife slides into the centre and the flat faces brown. If tips darken early, lower the oven to 190°C; if pale and wet, separate crowded wedges onto another tray.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Warm the beans during the final minutes of roasting. Heat 960g black beans in a saucepan over medium-low heat with a splash of processing water for 5 minutes until steaming. Mash a few to bind the topping and leave the rest whole.
Mix 400g plain yogurt with 60ml lemon juice in a cold bowl. Divide the wedges and hot beans between plates and spoon the yogurt over just before serving. Keep leftover yogurt separate from hot components.
Refrigerate wedges for up to 72 hours. Reheat uncovered for a firmer surface; keep yogurt cold and heat beans at serving.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Keep refrigerated; this component is not planned for freezing.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Black bean patty mixture
Cook fresh
1 equal share · 8 servings per share
Tue, Oct 6: Black bean and oat patties
Prepare this component
1200g Black beans
240g Rolled oats
320g Onions
8g Ground cumin
12g Salt
4g Black pepper
Drain 1200g black beans and pat dry. Mash three-quarters of them with a fork, leaving the rest whole. Grate 320g onions finely and squeeze out its liquid so the patties do not loosen.
Mix the beans and onion with 240g rolled oats, 8g ground cumin, 12g salt and 4g black pepper. Rest for 10 minutes until the oats absorb moisture. Press a small test mound: it should hold its edges. If it crumbles, mash more of the existing beans; if loose, press out moisture and rest again.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Keep the prepared mixture covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit. Cook the mixture as directed in the finishing instructions before eating.
Finish at dinner
Keep the labelled mixture chilled. Use the original portion for this dinner and follow its ingredient use-by limits. This mixture still needs cooking: follow the pan-cooking steps below before eating.
Divide into 8cm-wide patties no more than 1.5cm thick. Heat 60ml olive oil in a nonstick skillet over medium heat, reserving some for later batches. Cook for 4–5 minutes per side until browned, firm and steaming at the centre. Leave each patty untouched until its crust releases.
Shred 480g cabbage into 2mm ribbons and toss with 80ml lemon juice. Warm 8 pieces plain flour tortillas briefly in the empty pan, fold around the patties and add the raw cabbage. Keep patties the same thickness when increasing servings.
Keep the uncooked bean and oat mixture chilled for up to 24 hours. Fry at dinner; add cabbage and tortillas fresh. No reheating instruction applies to this uncooked mixture.
Refrigerated planning window: up to 24 hours, shortened by any earlier product or opened-food limit. Keep refrigerated; this component is not planned for freezing.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Steamed tofu and mushrooms
Cook fresh
1 equal share · 8 servings per share
Wed, Oct 7: Steamed ginger tofu with mushrooms and rice
Prepare this component
1400g Firm tofu
800g Mushrooms
60g Ginger
100ml Simple soy sauce
40ml Olive oil
Drain 1400g firm tofu and slice 1.5cm thick; place in a shallow heatproof dish. Slice 800g mushrooms 3mm thick and 60g ginger into fine matchsticks. Arrange over the tofu and drizzle with 100ml simple soy sauce and 40ml olive oil.
Set the dish on a steamer rack above simmering processing water. Cover the pot and steam over medium heat for 12–15 minutes until mushrooms are tender and tofu is hot throughout. Keep water below the dish; if the pan dries, add boiling processing water at the side. Use tongs and protect hands from escaping steam.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
With two burners, cook rice alongside the tofu steamer. Rinse 640g rice and cook in a covered saucepan with 1200ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low and cook for 12–18 minutes until tender, then rest off the heat for 5 minutes. On one burner cook rice first and keep covered only for this short cooking sequence.
Fluff the rice into bowls. Lift the tofu gently with a broad spoon and add the mushrooms and hot dish juices. If scaling, steam in several shallow dishes so the mushroom layer stays thin.
Refrigerate the cooked tofu and mushrooms for up to 72 hours; reheat to 74°C. Cook rice fresh. Tofu texture is more delicate without freezing.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Keep refrigerated; this component is not planned for freezing.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Lentil mushroom ragù
Prep ahead
1 equal share · 8 servings per share
Thu, Oct 8: Lentil and mushroom ragù pasta
Prepare this component
400g Red lentils
800g Mushrooms
480g Carrots
400g Onions
1600g Canned tomatoes
32g Garlic
1600ml Recipe water
60ml Olive oil
12g Salt
4g Black pepper
Rinse 400g red lentils. Chop 800g mushrooms, 480g carrots and 400g onions into 5mm pieces and mince 32g garlic. Heat 60ml olive oil in a broad pot over medium heat. Cook onion, carrot and mushrooms for 8–10 minutes until mushroom liquid evaporates; stir in garlic for 30 seconds.
Add lentils, 1600g canned tomatoes, 1600ml recipe water, 12g salt and 4g black pepper. Simmer partly covered over low heat for 25–30 minutes, stirring every 5 minutes, until lentils break down and the sauce is thick enough to cling to a spoon. If firm and dry, add hot processing water; if too loose, uncover to reduce.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Boil about 2L processing water per two servings in a separate pot. Cook 640g pasta according to the packet until firm but no longer hard. Drain, retaining a little pasta water.
Toss pasta and ragù over low heat for 1 minute. Add retained water a spoonful at a time if needed to coat the shapes evenly. For one-pot cooking, set the sauce aside while boiling pasta, then return it to the emptied pot.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Split pea vegetable soup
Prep ahead
1 equal share · 8 servings per share
Fri, Oct 9: Split pea and root vegetable soup
Prepare this component
720g Dried split peas
800g Carrots
800g Potatoes
400g Onions
32g Garlic
4000ml Recipe water
60ml Olive oil
12g Salt
4g Black pepper
Sort and rinse 720g dried split peas, discarding stones or damaged peas. Cut 800g carrots and 800g potatoes into 1cm cubes, dice 400g onions 5mm and mince 32g garlic. Heat 60ml olive oil in a heavy pot over medium heat and soften onion and carrot for 5 minutes; stir garlic for 30 seconds.
Add split peas, potatoes and 4000ml recipe water. Bring to a boil, skim foam if needed and reduce to a gentle simmer. Partly cover and cook for 45–60 minutes, stirring every 10 minutes, until peas crush completely and potato centres are tender. Older peas may need longer; add hot processing water to keep them submerged.
Add 12g salt and 4g black pepper. Stir firmly to break down some peas and thicken the soup, leaving vegetable pieces intact. If it catches, lower the heat and stir more often; if it becomes stiff, add and record hot processing water.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Serve with 640g plain bread. The soup thickens as it stands, so loosen with hot processing water when reheating a prepared portion. Freeze late-week portions promptly on preparation day.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Prepare Lentil mushroom ragù in 3 load(s). Rinse 400g red lentils. Chop 800g mushrooms, 480g carrots and 400g onions into 5mm pieces and mince 32g garlic. Heat 60ml olive oil in a broad pot over medium heat. Cook onion, carrot and mushrooms for 8–10 minutes until mushroom liquid evaporates; stir in garlic for 30 seconds. Add lentils, 1600g canned tomatoes, 1600ml recipe water, 12g salt and 4g black pepper. Simmer partly covered over low heat for 25–30 minutes, stirring every 5 minutes, until lentils break down and the sauce is thick enough to cling to a spoon. If firm and dry, add hot processing water; if too loose, uncover to reduce. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
10:59–11:04
Divide Lentil mushroom ragù into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
11:04–15:24
Prepare Split pea vegetable soup in 4 load(s). Sort and rinse 720g dried split peas, discarding stones or damaged peas. Cut 800g carrots and 800g potatoes into 1cm cubes, dice 400g onions 5mm and mince 32g garlic. Heat 60ml olive oil in a heavy pot over medium heat and soften onion and carrot for 5 minutes; stir garlic for 30 seconds. Add split peas, potatoes and 4000ml recipe water. Bring to a boil, skim foam if needed and reduce to a gentle simmer. Partly cover and cook for 45–60 minutes, stirring every 10 minutes, until peas crush completely and potato centres are tender. Older peas may need longer; add hot processing water to keep them submerged. Add 12g salt and 4g black pepper. Stir firmly to break down some peas and thicken the soup, leaving vegetable pieces intact. If it catches, lower the heat and stir more often; if it becomes stiff, add and record hot processing water. The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
15:24–15:29
Divide Split pea vegetable soup into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
15:29–16:39
Prepare Roasted sweet potato wedges in 2 load(s). Heat the oven to 210°C. Scrub 2000g sweet potatoes and cut into 2cm-thick wedges, leaving edible skin on. Toss with 60ml olive oil, 8g ground cumin, 12g salt and 4g black pepper. Arrange in one layer with a cut side against the tray. Roast for 30–35 minutes, turning after 20 minutes, until a knife slides into the centre and the flat faces brown. If tips darken early, lower the oven to 190°C; if pale and wet, separate crowded wedges onto another tray. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
16:39–16:44
Divide Roasted sweet potato wedges into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
Storage and dinner-day reminders
Roasted sweet potatoes with black beans · Mon, Oct 5
Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 25.3 hours.
Lentil and mushroom ragù pasta · Thu, Oct 8
Freeze promptly on prep day · portion Y/1. Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Planned move to the fridge: 2026-10-07 at 20:00. Follow the component’s finishing instructions.
Split pea and root vegetable soup · Fri, Oct 9
Freeze promptly on prep day · portion Y/1. Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Planned move to the fridge: 2026-10-08 at 20:00. Follow the component’s finishing instructions.
Chill perishable food promptly in shallow containers: within two hours, or one hour above 32°C. Fridge ≤4°C; freezer ≤−18°C. Follow each component’s storage and finishing instructions; raw vegetables and cold sauces are kept separate. A temperature check cannot undo unsafe storage. Storage guide & sources
Portion labels
Y is the actual measured finished batch. Y/N means one of N equal shares; it is not an estimated cooked weight. Planned labels need the actual finish time when you prepare the food.
Roasted sweet potato wedges
planned
Share 1 · Y/1 · 8 servings
Planned prep finish
2026-10-04 at 16:44
Storage
refrigerated
Use by
2026-10-07 at 16:44
Dinner
Mon, Oct 5
Roasted sweet potatoes with black beans
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Lentil mushroom ragù
planned
Share 1 · Y/1 · 8 servings
Planned prep finish
2026-10-04 at 11:04
Storage
frozen
Freeze promptly
2026-10-04 at 11:04
Planned move to fridge
2026-10-07 at 20:00
Use by
2026-10-08 at 20:00
Dinner
Thu, Oct 8
Lentil and mushroom ragù pasta
Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Split pea vegetable soup
planned
Share 1 · Y/1 · 8 servings
Planned prep finish
2026-10-04 at 15:29
Storage
frozen
Freeze promptly
2026-10-04 at 15:29
Planned move to fridge
2026-10-08 at 20:00
Use by
2026-10-09 at 20:00
Dinner
Fri, Oct 9
Split pea and root vegetable soup
Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
What remains
These amounts come from this plan. Package surplus assumes you buy the listed quantities. Keep actual purchase amounts and product labels up to date.
Unallocated ingredients
Plain yogurt100g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Lemon juice110ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Ground cumin24g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Olive oil220ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Salt202g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Black pepper34g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Rolled oats260g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Onions380g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Cabbage320g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Firm tofu200g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Mushrooms150g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Simple soy sauce50ml · cannedSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Rice360g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Pasta360g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Red lentils100g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Carrots720g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Dried split peas280g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Potatoes200g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Plain bread160g · cookedSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Prepared shares
No prepared shares are reserved. Skipping or replacing a dinner keeps its already prepared share here.
Before you cook
Reference packaged-food ingredients may differ by brand. Check actual labels and cross-contact information. Exclusions filter recipe ingredients and cannot certify allergy safety.
Five dinners, step by step
01
Mon, Oct 5
Roasted sweet potatoes with black beans
8 servings · 15 min active (base recipe) · 22 min planned finish · stove, oven · cook in batches · Roast trays
Sweet potato wedges develop browned edges while a warm bean topping and cool yogurt add contrast.
Use 2 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Roasted sweet potato wedges: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 16:44.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Warm the beans during the final minutes of roasting. Heat 960g black beans in a saucepan over medium-low heat with a splash of processing water for 5 minutes until steaming. Mash a few to bind the topping and leave the rest whole.
Mix 400g plain yogurt with 60ml lemon juice in a cold bowl. Divide the wedges and hot beans between plates and spoon the yogurt over just before serving. Keep leftover yogurt separate from hot components.
Full method for cooking fresh
Heat the oven to 210°C. Scrub 2000g sweet potatoes and cut into 2cm-thick wedges, leaving edible skin on. Toss with 60ml olive oil, 8g ground cumin, 12g salt and 4g black pepper. Arrange in one layer with a cut side against the tray.
Roast for 30–35 minutes, turning after 20 minutes, until a knife slides into the centre and the flat faces brown. If tips darken early, lower the oven to 190°C; if pale and wet, separate crowded wedges onto another tray.
Warm the beans during the final minutes of roasting. Heat 960g black beans in a saucepan over medium-low heat with a splash of processing water for 5 minutes until steaming. Mash a few to bind the topping and leave the rest whole.
Mix 400g plain yogurt with 60ml lemon juice in a cold bowl. Divide the wedges and hot beans between plates and spoon the yogurt over just before serving. Keep leftover yogurt separate from hot components.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
02
Tue, Oct 6
Black bean and oat patties
8 servings · 25 min active (base recipe) · 45 min planned finish · stove · cook in batches · Crisp patties
Mashed beans and oats rest into a firm mixture before being browned and served in folded tortillas.
Use 2 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Drain 1200g black beans and pat dry. Mash three-quarters of them with a fork, leaving the rest whole. Grate 320g onions finely and squeeze out its liquid so the patties do not loosen.
Mix the beans and onion with 240g rolled oats, 8g ground cumin, 12g salt and 4g black pepper. Rest for 10 minutes until the oats absorb moisture. Press a small test mound: it should hold its edges. If it crumbles, mash more of the existing beans; if loose, press out moisture and rest again.
Divide into 8cm-wide patties no more than 1.5cm thick. Heat 60ml olive oil in a nonstick skillet over medium heat, reserving some for later batches. Cook for 4–5 minutes per side until browned, firm and steaming at the centre. Leave each patty untouched until its crust releases.
Shred 480g cabbage into 2mm ribbons and toss with 80ml lemon juice. Warm 8 pieces plain flour tortillas briefly in the empty pan, fold around the patties and add the raw cabbage. Keep patties the same thickness when increasing servings.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
03
Wed, Oct 7
Steamed ginger tofu with mushrooms and rice
8 servings · 18 min active (base recipe) · 65 min planned finish · stove · cook in batches · Steam and gentle poach
A covered shallow dish gently steams tofu, mushrooms and ginger while the rice cooks separately.
Use 4 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Drain 1400g firm tofu and slice 1.5cm thick; place in a shallow heatproof dish. Slice 800g mushrooms 3mm thick and 60g ginger into fine matchsticks. Arrange over the tofu and drizzle with 100ml simple soy sauce and 40ml olive oil.
Set the dish on a steamer rack above simmering processing water. Cover the pot and steam over medium heat for 12–15 minutes until mushrooms are tender and tofu is hot throughout. Keep water below the dish; if the pan dries, add boiling processing water at the side. Use tongs and protect hands from escaping steam.
With two burners, cook rice alongside the tofu steamer. Rinse 640g rice and cook in a covered saucepan with 1200ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low and cook for 12–18 minutes until tender, then rest off the heat for 5 minutes. On one burner cook rice first and keep covered only for this short cooking sequence.
Fluff the rice into bowls. Lift the tofu gently with a broad spoon and add the mushrooms and hot dish juices. If scaling, steam in several shallow dishes so the mushroom layer stays thin.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
04
Thu, Oct 8
Lentil and mushroom ragù pasta
8 servings · 22 min active (base recipe) · 35 min planned finish · stove · cook in batches · Soups, stews and sauces
Finely chopped mushrooms and red lentils simmer into a thick sauce that catches in pasta shapes.
Use 3 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Lentil mushroom ragù: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 11:04. Follow its thawing and finishing instructions.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Boil about 2L processing water per two servings in a separate pot. Cook 640g pasta according to the packet until firm but no longer hard. Drain, retaining a little pasta water.
Toss pasta and ragù over low heat for 1 minute. Add retained water a spoonful at a time if needed to coat the shapes evenly. For one-pot cooking, set the sauce aside while boiling pasta, then return it to the emptied pot.
Full method for cooking fresh
Rinse 400g red lentils. Chop 800g mushrooms, 480g carrots and 400g onions into 5mm pieces and mince 32g garlic. Heat 60ml olive oil in a broad pot over medium heat. Cook onion, carrot and mushrooms for 8–10 minutes until mushroom liquid evaporates; stir in garlic for 30 seconds.
Add lentils, 1600g canned tomatoes, 1600ml recipe water, 12g salt and 4g black pepper. Simmer partly covered over low heat for 25–30 minutes, stirring every 5 minutes, until lentils break down and the sauce is thick enough to cling to a spoon. If firm and dry, add hot processing water; if too loose, uncover to reduce.
Boil about 2L processing water per two servings in a separate pot. Cook 640g pasta according to the packet until firm but no longer hard. Drain, retaining a little pasta water.
Toss pasta and ragù over low heat for 1 minute. Add retained water a spoonful at a time if needed to coat the shapes evenly. For one-pot cooking, set the sauce aside while boiling pasta, then return it to the emptied pot.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
05
Fri, Oct 9
Split pea and root vegetable soup
8 servings · 18 min active (base recipe) · 42 min planned finish · stove · cook in batches · Soups, stews and sauces
Dried split peas simmer slowly with carrot and potato until the soup becomes naturally creamy.
Use 4 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Split pea vegetable soup: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 15:29. Follow its thawing and finishing instructions.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Serve with 640g plain bread. The soup thickens as it stands, so loosen with hot processing water when reheating a prepared portion. Freeze late-week portions promptly on preparation day.
Full method for cooking fresh
Sort and rinse 720g dried split peas, discarding stones or damaged peas. Cut 800g carrots and 800g potatoes into 1cm cubes, dice 400g onions 5mm and mince 32g garlic. Heat 60ml olive oil in a heavy pot over medium heat and soften onion and carrot for 5 minutes; stir garlic for 30 seconds.
Add split peas, potatoes and 4000ml recipe water. Bring to a boil, skim foam if needed and reduce to a gentle simmer. Partly cover and cook for 45–60 minutes, stirring every 10 minutes, until peas crush completely and potato centres are tender. Older peas may need longer; add hot processing water to keep them submerged.
Add 12g salt and 4g black pepper. Stir firmly to break down some peas and thicken the soup, leaving vegetable pieces intact. If it catches, lower the heat and stir more often; if it becomes stiff, add and record hot processing water.
Serve with 640g plain bread. The soup thickens as it stands, so loosen with hot processing water when reheating a prepared portion. Freeze late-week portions promptly on preparation day.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Original recipes · Content edition 3 · Serving equivalents are cooking quantities. How this planner works