This week, you'll take the skills you learned last week and make nearly all of your food from scratch. (If you want to make your own pasta and use all fresh tomatoes too, go for it!)
Today, people following the Classic Challenge will use the Core Cooking Plan with Pudding. You'll be cooking for about 90 minutes, but get a break for pudding in the middle! Notice how the same pudding can be ready for a dinner party, a casual dinner, or to freeze and pack in a lunch box, depending on the container you use.
Folks taking using the Plant-Strong Option have it easy: no need to make yogurt or pudding. If you want to get ahead of the game, you can make sauce for Collards in Spicy Lime-Peanut Sauce that you'l be having tomorrow or make Chocolate Coldocado if your avocados are very ripe.
- Mix dough for pizza and let it rise for at least an hour, using the same Whisk technique used for Good Whisk Bread last week.
- Classic: Make Yogurt, saving the pot for step 4 when finished.
- Mix dough for Good Whisk Bread.
- Classic: Make Chocolate Pudding in the same pot used for Yogurt. It's like making the Vanilla Pudding you made last week, but even easier because it doesn't need an egg for flavor. Weighing the ingredients will give you speed, accuracy, and less to wash up.
- Clean and soak a pound of pinto beans and two pounds of chickpeas, putting the pinto beans in the slow cooker if you have one.
- Wash the dishes and then enjoy some warm pudding! Freeze the rest to eat on Day 7.
|1||breakfast||toasted Good Whisk Bread, peanut butter, tea|
|lunch||Bean Salad with Fresh Corn, Peppers, and Tomatoes with black beans; cantaloupe|
|dinner||rotini with Southern Summer Pesto, Grilled Summer Squash Two Ways, watermelon, Ginger-Glazed Carrot Cake|
Updated with plant-strong option.