Hello! Here we are, back again for another meal plan this week- vegan, seasonal, and waste free as usual. This week as per a suggestion from one of you, I’m including a shopping list at the end to make things easier- just keep in mind that I shop and cook for four + I’m assuming you have pantry basics like s+p, olive oil, vinegar, agave or honey etc.
This week’s recipes are a little more involved than last week’s, but not by much. I’m drawing inspiration from the beets and citrus that are taking over the market right now. You’ll notice I’ve started the week on Tuesday since Monday is Christmas for us. It’s still 5 days of meals, so if you don’t do Christmas, just treat Tuesday as Monday.
If you’re curious, it’s just me, Joel, the kids, + Joel’s mom for Christmas, so our menu isn’t crazy. I’ll be setting out some bulk olives + rosemary almonds for appetizers, maybe some kombucha cocktails (boozy for adults, regular for kids- but still in a fancy glass so they feel included), and for dinner: stuffed cabbage rolls + winter reds salad and baked latkes. Happy holidays and have a lovely week!
big batch of oven steamed beets: such an easy, flavorful way to cook beets.
whole grain mustard vinaigrette: 1/4 cup whole grain mustard, 1/4 cup olive oil, 1 tablespoon honey or agave syrup, 1/2 cup red wine vinegar, 1 teaspoon fresh thyme (minced), 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, all whisked together.
big batch of quinoa: 1.5 cups any color quinoa, boiled in lots of salted water like pasta until tender, about 8-10 minutes, then drained. If you don’t care for quinoa or are tired of it, try any other grain like: farro, barley, rice, spelt, or millet.
lentils: place 1 cup lentils in a pot with water covering them by 1 inch + a bay leaf. Cover and bring to a boil, reduce heat and simmer till tender (25-35 minutes). Drain any excess liquid, toss with a few splashes red wine vinegar and olive oil, salt and pepper. Cool before storing in the fridge.
roast hazelnuts: 1 cup, on a baking sheet, bake at 350 10-15 minutes. You can dump them in a kitchen towel afterwards and rub the skins off if you like- I usually don’t bother to. Cool and store in an airtight container at room temp.
toast pumpkin seeds: 1 cup, in a hot, dry pan until they start to pop. Cool and store in an airtight container at room temp.
de-seed pomegranate: a great meditation in action task, ha. Store it in an airtight container in the fridge.
tuesday: beet soup with caraway and dill (sub coconut milk mixed with a few teaspoons lemon juice for the buttermilk) + spinach salad: toss spinach with the mustard vinaigrette, 1 large shredded carrot, 1 cup cooked lentils, 1 cubed avocado, 1 sliced apple and some toasted pumpkin seeds.
wednesday: quinoa salad: toss quinoa with the rest of your dill, half the bunch of cilantro, half the bunch of parsley + a generous scoop of the mustard vinaigrette. Chop up all of your cooked beets- put half in the quinoa salad and reserve the other half in a container in the fridge for another day. Peel and chop up 2 oranges and thinly slice some radishes (reserve a few radishes for tomorrow). Add to the bowl and mix. Serve on a bed of arugula and sprinkle chopped hazelnuts and half your pomegranate seeds on top. Add a wedge of lime on each plate to serve. This should make extra, so you’ll have leftovers for lunch(es).
thursday: pick up a nice loaf of crusty bread on the way home. Put the leftover beet soup on the stove and start it heating. Slice up your bread, toast it, rub with garlic, add avocado and flaky sea salt, then layer thinly sliced radish on top. Add some pumpkin seeds on top of both the soup and toast for a crunchy pop of flavor, chili flakes + some chopped cilantro on the soup. Lime wedges to serve.
friday: winter bistro salad (add in a can of drained chickpeas patted dry on a kitchen towel when roasting the veggies. increase the smoked paprika to 1/2-1 teaspoon. omit egg and add avocado, sub hazelnuts for almonds). If you have leftover bread you can cube it up and bake on another sheet at the same time as your veggies for croutons.
saturday: monastery lentil soup + leftover beet salad: chop them up and toss with a few tablespoons each of vinegar and olive oil, salt and pepper, and 1/2 a thinly sliced red onion. Let it sit while you’re waiting on the soup and when ready to serve, add in a sliced orange, sprinkle over toasted hazelnuts or pumpkin seeds, any leftover pomegranate seeds + serve with butter lettuce leaves.
onion x 4 (3 large yellow and 1 small red)
garlic x 1
leek x 1
carrots x 4 very large
parsnips x 3 large
red beets x 4 pounds
celery root x 1/2 large
radish x 1 small bunch
frisee endive or other bitter green x 1.5 pounds
spinach x enough for a salad one night
arugula x enough for a salad one night
butter lettuce x 1-2 heads (enough as a side for 1 dinner)
fresh dill x 1 bunch
cilantro x 1 bunch
parsley x 1 bunch
fresh thyme x 1 bunch
limes x 2
lemon x 1
orange x 3
pomegranate x 1
avocado x 3
a sweet apple (i.e. not green) x 1
whole grain mustard (I use Maille brand) x 1 jar
coconut milk x 1 can
tomatoes x 1 pound can
chickpeas x 1 can (or a batch of homemade)
quinoa x 1.5 cups
hazelnuts (or another type of nut you prefer) x 1 cup
pumpkin seeds x 1 cup
lentils x 2 cups (I prefer the smaller French green lentils or black Beluga lentils)
veggie stock x 3 cups
bay leaves (3, optional)
dry sherry (you can pick this up inexpensively at Trader Joe’s)
1 loaf crusty bread (pick this up thursday if possible)