Cook Once, Eat All Week

A few easy mushroom dishes can be transformed into a week’s worth of healthy meals.

| January / February 2018

  • Versatile and very healthy, mushrooms can be used in soups, sandwiches or even tacos.
    Photo by LA Food Photography
  • Making light, Rosemary Lentils ahead of time makes for easier cooking as the week goes on.
    Photo by GettyImages/fcafotodigital
  • These wild oyster mushrooms give the most flavor to homemade Mushroom Bacon.
    Photo by Adobe Stock/sommai
  • This adaptable chowder recipe will warm any winter table.
    Photo by LA Food Photography
  • This is the healthiest taco you'll ever eat!
    Photo by LA Food Photography
  • Saucy wild rice and meaty portobellos come together in this perfectly comforting dish.
    Photo by LA Food Photography
  • Want a delicious BLT without the meat? This delectable solution is for you!
    Photo by LA Food Photography
  • Heirloom tomatoes are perfect for MBLTA sandwiches.
    Photo by GettyImages/pjohnson1
  • Try this sustainable alternative, Bee's Wrap, to plastic wrap by using your body heat to conform to dishes and food.
    Photo by Mother Earth News Store

Everyone loves a warm, homemade meal, but finding the time to cook is another story. And yet, armed with a little bit of meal-planning ingenuity, you can ensure your evenings are as stress-free as they are nourishing and delicious. Taking antioxidant-rich mushrooms as our beneficial-ingredient theme here, we’ll start by batch-cooking three simple dishes you’ll use to compose your first meal: hearty Rosemary Lentils, flavorful Mushroom “Bacon” and a rich Wild Mushroom Chowder.

Then, you can use these pre-cooked recipes to make three additional spin-off dinners during the week: Rosemary-Lentil Tacos with Cabbage-Apple Slaw, Portobello Stroganoff and a vegetarian MBLTA (Mushroom Bacon, Lettuce, Tomato, Avocado) Sandwich. You’ll save an impressive amount of time, while enjoying an array of fresh, nutritious entrees. Find the grocery list for these recipes below … and let’s get cooking!

Saturday Prep

• Buy groceries (see “Grocery List” below).
• Soak cashews.
• Clean all mushrooms using mushroom brush, and refrigerate.
• Make Rosemary Lentils.
• Make Mushroom Bacon.
• Select some of the smaller pieces and bits, and finely chop 2 tablespoons worth for the Wild Mushroom Chowder. Wrap and refrigerate remaining pieces for MBLTA Sandwich.

Grocery List

Dry Goods
• 1 cup dry French green lentils
• 3 cups mushroom broth
• 1 cup raw cashew pieces
• 1/4 cup raw walnut pieces
• 3 tablespoons arrowroot powder
• 4 cups cooked wild rice blend (about 1-1/2 cups uncooked rice)
• Four 8-inch, whole-grain tortillas
• 8 slices whole-grain bread

Fruits and Vegetables
• 12 ounces king oyster mushrooms
• 12 ounces wild mushrooms or portobello mushrooms
• 2 large portobello mushrooms
• 3 medium leeks
• 3/4 pound red potatoes
• 1 bunch fresh parsley
• 5 ounces baby spinach
• 2 radishes
• 2 tart green apples (like ‘Granny Smith’)
• 1 small purple cabbage
• 1 red onion
• 3 cloves garlic
• 1 bunch fresh chives
• 1 head butter lettuce
• 2 tomatoes
• 1 avocado
• 1/2 cup sprouts or microgreens
• 1 lemon

Herbs and Spices
• Plenty of sea salt and black pepper
• 1 large sprig fresh rosemary
• 2-1/2 teaspoons onion powder
• 1/4 teaspoon chipotle powder
• 1/2 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1-1/2 teaspoons paprika
• Oil, Vinegar and Condiments
• 7 tablespoons coconut oil
• 2-1/2 tablespoons pure maple syrup
• 1/2 teaspoon hickory liquid smoke
• 3 tablespoons miso paste
• 3 tablespoons red wine or other vinegar
• 6 tablespoons extra-virgin olive oil
• 5 teaspoons Worcestershire sauce
• 1/4 cup mayonnaise (or vegan substitute)

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