THIS YEAR AT THE MR. OLYMPIA Getbig BOOTH:
After much deliberation and working within a budget not as generous as last year Ron and I came up with this menu. It's not set in stone and some things may change as we shop for ingredients and get to see what cooking equipment is available.
Any comments, or if you have a strong aversion or allergy to anything on the list, speak up now. I know some people asked for no onion/garlic and Ida has a banana allergy.
Breakfasts: muesli, soymilk, fruits, yoghurt, bread and spreads, porridge. Tofu Scramble on last morning.
Lunches: packed lunches (self-organise) for days we are out and about.
Monday
Lunch
Tofu and sweetcorn in coconut sauce
Dinner
Japanese Night
Sushi (sushi rice, tofu and tempeh, cucumber, avocado), wasabi and pickled ginger
Edamame
Gyoza
[dessert TBC]
Tuesday
Dinner
Indonesian Night:
Tempeh and tofu kebabs in satay sauce
Bami (traditional noodle dish)
condiments
[dessert possibly Pisang Goreng which is battered, fried banana- battered pineapple for Ida)
Wednesday
Dinner
Dutch Night
Stamppot (mashed potatoes and kale)
Sausages or Seitan Hachee (TBC)
Mushroom Gravy
dessert
Dutch apple pie with custard
Thursday
Dinner
Italian Night
Pasta with tomato sauce, vegetables and tofu
Garlic bread
Green salad
