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Cook Once, Eat All Week

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

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)

Meat, Eggs and Dairy
• 1/2 cup unsweetened coconut-milk yogurt (or other plain yogurt)

Rosemary Lentils Recipe

Rosemary is a powerful herb — a little goes a long way to bring woodsy notes to protein-rich lentils. These cooked French green lentils offer more texture than other lentil varieties, while still being enjoyably tender and bursting with savory flavor.

• 1 cup French green lentils, rinsed
• 3 cups mushroom broth*
• 1 large sprig fresh rosemary

1. Add lentils, broth and rosemary sprig to saucepan set over high heat. Bring to boil, reduce heat to low and simmer until tender but not mushy, approximately 22 minutes. Drain lentils in colander to remove extra broth, and discard rosemary. Let cool, then refrigerate in covered container until use.

*Note: Although a store-bought mushroom broth works fine here, you can also easily make your own. In large stockpot, combine 1 gallon of cold water with 1 ounce of any kind of dried mushroom, plus a sprinkle of sea salt and a few savory vegetables, such as an onion, a few carrots, some celery stalks and several garlic cloves. If you have any mushroom tips or woody stems, throw them in, too. (In the future, save these in the freezer until it’s time to make your next batch of broth.) Simmer 30 to 60 minutes, or until desired flavor is reached, then strain and store in refrigerator. Makes 3 cups.

Mushroom ‘Bacon’ Recipe

The act of slow-roasting coupled with some key spices transforms healthy mushrooms into a delicacy that tastes excitingly similar to real bacon. Although you can use virtually any kind of mushroom here, wild mushrooms offer the most flavor. King oyster mushrooms also have an excellent meaty texture. If your mushroom options are limited, use portobellos, criminis, shiitakes or a mix. Just be sure to slice them very thinly. This recipe makes just enough for the Wild Mushroom Chowder and the MBLTA Sandwiches … but if you’re prone to nibbling, consider making a double batch!

• 12 ounces king oyster or other mushrooms, sliced thinly, about 1/8-inch-thick (about 4 cups)
• 2 tablespoons coconut oil, melted
• 4 teaspoons pure maple syrup
• 1/2 teaspoon hickory liquid smoke*
• 1/2 teaspoon onion powder
• 1/4 teaspoon chipotle powder
• 1 teaspoon smoked paprika
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon sea salt, divided

1. Preheat oven to 325 degrees Fahrenheit. Line baking sheet with parchment or silicone mat.

2. In mixing bowl, toss all ingredients until mushrooms are well-coated. Spread onto baking sheet in single layer. Bake 40 minutes, then flip mushrooms with spatula and bake 10 to 20 minutes more, or until mushrooms start to brown. Remove and let cool 15 minutes in pan. Store in covered container, refrigerated. Makes about 1-1/2 cups.

*Note: Liquid smoke is a savory flavor extract that gives foods a slow-roasted taste in an instant, comparable to a backyard barbecue. While there have been concerns about this ingredient containing potential carcinogenic compounds, a 2013 laboratory study by Johns Hopkins Medicine found liquid smoke’s DNA-damaging effects to be on par with the toxicity levels of coffee, black tea and green tea (and the study’s authors expressed they were not cautioning people to stop using these products). Choose varieties of liquid smoke that contain nothing more than water and smoke concentrate, such as Wright’s or Lazy Kettle.


Sunday Prep

Menu: Wild Mushroom Chowder with Mushroom Bacon bits, served with a spinach salad
• Make Wild Mushroom Chowder. Set aside and refrigerate 3 cups for Portobello Stroganoff.
• Make Simple Spinach Salad with Lemon Vinaigrette.
• After dinner, put together the slaw for the Rosemary-Lentil Tacos with Cabbage-Apple Slaw.

Wild Mushroom Chowder Recipe

Any kind of fresh, wild mushroom will make an incredible chowder, be it chanterelles, maitakes, lobster mushrooms or oyster mushrooms. You can also use more mainstay varieties like portobello mushrooms for some (or all) of the quantity — this recipe is flexible. This chowder is perfectly balanced with a side salad dressed in a zingy citrus vinaigrette.

• 3 tablespoons miso paste
• 3 tablespoons coconut oil
• 3 medium leeks, trimmed and thinly sliced
• 7 cups wild or other mushrooms, diced into 1/2-inch pieces
• 1/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound red potatoes, cut into 1/2-inch cubes
• 1/2 teaspoon dried thyme
• 1 cup cashews, soaked overnight in water and drained
• 3 tablespoons arrowroot powder
• 1-1/2 tablespoons red wine or other vinegar
• 2 tablespoons minced fresh parsley
• 2 tablespoons Mushroom Bacon, finely chopped

1. In blender, combine miso paste and 4-1/2 cups water to make a broth. Set aside.

2. In heavy-bottomed pot, warm oil over medium heat. Add leeks, and sauté 2 minutes to soften. Add mushrooms, salt and pepper, and sauté 5 minutes more, stirring often. Add potatoes, thyme and blended miso broth. Bring to boil, reduce heat to low, partially cover and simmer 15 minutes, or until potatoes are tender.

3. In blender, combine 1 cup water with cashews, arrowroot powder and vinegar until smooth and creamy. Add mixture to soup, and return to simmer. Continue to cook, uncovered, 5 minutes. Remove from heat and let stand 5 minutes to thicken.

4. To serve, ladle soup into bowls and top with a sprinkle of parsley and a dollop of Mushroom Bacon. Makes 9 cups.

Simple Spinach Salad with Lemon Vinaigrette Recipe

You’ve already prepared the delicious Rosemary Lentils, so this nicely balanced salad comes together in just minutes.

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons pure maple syrup
• 1/2 teaspoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 5 ounces baby spinach (about 6 packed cups)
• 1 cup rosemary lentils
• 2 radishes, thinly sliced

1. In large salad serving bowl, whisk olive oil, maple syrup, lemon zest, lemon juice, salt and pepper until well-combined.

2. Add spinach, lentils and radishes. Toss to combine. Makes 4 servings.


Monday

Menu: Rosemary-Lentil Tacos with Cabbage-Apple Slaw

Rosemary-Lentil Tacos with Cabbage-Apple Slaw
• After dinner, cook wild rice for Portobello Stroganoff.

Rosemary-Lentil Tacos with Cabbage-Apple Slaw Recipe

When you have the fillings pre-made, you can build these tacos exceptionally quickly. Offering big flavor, they also provide impressive amounts of heart-healthy protein, omega fats, fiber and antioxidants.

Cabbage-Apple Slaw
• 4 tablespoons extra-virgin olive oil, divided
• 1/4 cup unsweetened coconut-milk yogurt (or other plain yogurt)
• 1 tablespoon red wine or other vinegar
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tart green apples (like ‘Granny Smith’), peeled, cored and cut into matchsticks
• 3 cups shredded purple cabbage
• 2 tablespoons minced chives, plus extra for serving

Rosemary-Lentil Filling
• 1/2 large red onion, minced
• 1 clove garlic, minced
• 2 cups Rosemary Lentils
• 1/4 cup raw walnuts, chopped
• Four 8-inch, whole-grain tortillas, warmed in damp towel

1. To make slaw: Whisk together 2 tablespoons olive oil with all of the yogurt, vinegar and 1/4 teaspoon each salt and pepper. Stir in apples, cabbage and chives, and mix thoroughly. Refrigerate until use.

2. To make rosemary-lentil filling: Add remaining 2 tablespoons oil to large sauté pan set over medium-low heat. Add onion and sauté until softened, about 5 minutes. Add garlic, and sauté 1 minute longer. Stir in lentils and walnuts, and cook until warmed through, about 3 to 4 minutes. Season with remaining salt.

3. To serve, divide lentils amongst tortillas, and top generously with slaw. Garnish with additional chives. Makes 4 tacos.


Tuesday

Menu: Portobello Mushroom Stroganoff
• Make Portobello Stroganoff.

Portobello Stroganoff Recipe

Any type of rice will work for this comforting dish, but the toothsome, nutty flavor of wild rice (or a blend of different varieties) complements the rich mushroom sauce particularly well.

• 3 cups Wild Mushroom Chowder
• 2 teaspoons onion powder
• 1 teaspoons garlic powder
• 1-1/2 teaspoons paprika
• 5 teaspoons Worcestershire sauce
• 1/4 cup unsweetened coconut-milk yogurt (or other plain yogurt)
• 1 teaspoon red wine or other vinegar
• 1/4 cup minced fresh parsley, plus extra for garnish
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 2 large portobello mushrooms, cut into 1/4-inch-thick slices
• Sea salt and freshly ground black pepper
• 4 cups wild rice blend, warmed (Cook this rice the night before, while you clean up from making the Rosemary-Lentil Tacos.)

1. In medium soup pot, bring Wild Mushroom Chowder to a simmer over medium-low heat. Add onion powder, garlic powder, paprika and Worcestershire sauce, and stir well. Simmer 10 minutes to thicken slightly, then remove from heat. Stir in yogurt, vinegar and parsley.

2. While soup is simmering, warm coconut oil in large sauté pan over medium-low heat. Add garlic and sauté 30 seconds. Add mushrooms, and season with salt and pepper to taste. Stirring constantly, sauté until mushrooms are softened and cooked through, about 3 to 4 minutes, taking care not to burn garlic. Once cooked, remove from heat, and stir into soup.

3. To serve, place a mound of warm rice in each bowl, and then top with Portobello Stroganoff. Garnish with additional parsley. Makes 4 servings.


Wednesday

Menu: MBLTA (Mushroom Bacon, Lettuce, Tomato, Avocado) Sandwich
• Make the MBLTA Sandwich.

MBLTA Sandwich Recipe

This may be the best sandwich you’ve ever had … and even better, it’s created entirely from plants! Although this recipe uses the majority of your Mushroom Bacon (minus 2 tablespoons for the Wild Mushroom Chowder), if you’ve snacked on the bacon a bit — or just want more bacon in your sandwich — consider making a second batch!

• 1/4 cup mayonnaise (or vegan substitute)
• 2 tablespoons minced fresh chives
• 8 slices whole-grain bread, lightly toasted
• 4 small butter lettuce leaves
• 2 heirloom tomatoes, thinly sliced
• 1-1/2 cups Mushroom Bacon (minus two tablespoons to use as garnish on Wild Mushroom Chowder)
• 1 semi-firm avocado, peeled, pitted and thinly sliced
• Sea salt and freshly ground black pepper
• 1/2 cup sprouts or microgreens

1. In small bowl, whisk together mayo and chives, and spread on each slice of toast. Top 4 slices of bread with lettuce, tomato, Mushroom Bacon and avocado, and season with salt and pepper. Sprinkle sprouts over avocado, close sandwiches and serve. Makes 4 sandwiches.

Published on Dec 4, 2017

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