yay for earth challenge III links + schedule

winter minestrone parsley pesto vegan

All the links for the Yay for Earth Challenge III in one place.

Links to the FIRST CHALLENGE and the SECOND CHALLENGE.

Link to the GROCERY LIST for this time around.

Links to the recipes, in the order they’re in (recipes serve approx 4):

MONDAY 1/14:  caesar salad with parm

TUESDAY 1/15:  walnut bolognese

WEDNESDAY 1/16:  quinoa, kale, roasted cauliflower bowl

THURSDAY 1/17:  winter minestrone with parsley pesto

FRIDAY 1/18:  roasted broccoli pasta with white beans and lemon

MUESLI anytime (optional)

VEGAN PARM recipe used for 3 of the dinners

 

 

winter minestrone

winter minestrone parsley pesto vegan

This recipe is part of the third iteration of the Yay for Earth challenge, 5 days of plant based, gluten free meals, and is in collaboration with Stevie of @stevieyaaaay.  Find her blog HERE.  Find the first challenge HERE and the second challenge HERE.

I find there’s nothing better than a big, cozy, warming pot of soup bubbling away on the stove- especially in winter.  I make endless variations of this soup depending on what’s in season, and what’s in my fridge that needs to be used.  Feel free to adapt as you wish- squash works great instead of the potatoes, or a small pasta (cook separately).  The pesto is optional, but honestly it is so worth it.  You can chop it all finely with a knife and mix by hand if you don’t have a food processor.

for the soup:

3 tablespoons olive oil
1 large onion, diced
2 stalks celery, diced
1 large carrot, diced
1 small leek, sliced into half moons (white + light green only)
2 medium potatoes, cut into chunks
1 can of tomatoes
4 cups broth
1 can/1.5 cups cannellini beans
1 bunch greens, washed and chopped

for the pesto:

1 bunch parsley
1/3 cup toasted walnuts
2 cloves garlic
olive oil
small lemon, zested + juiced

Heat the olive oil in a Dutch oven or soup pot.  Add the onion and sauté 5-7 minutes, or until onion is softened and starting to brown.  Add the celery, carrot, and leek and a big pinch kosher salt and continue to cook for another 5 minutes.  Add the potatoes, tomatoes and broth.  Bring to a boil, then reduce heat to medium low and simmer until potatoes are tender, about 15 minutes.

Meanwhile, make the pesto.  In a food processor, place all ingredients + a big pinch kosher salt and pulse until a paste forms.  Taste and add more lemon, salt, or olive oil as needed.  Set aside.

Add the beans and greens and cook until greens are softened and beans are heated through, 5 minutes or less.

To serve, ladle into bowls and pass pesto alongside for everyone to dollop and swirl through their bowls.

 

yay for earth challenge III grocery list

Hello friends!  Stevie and I are putting on the third Yay For Earth challenge, which is a 5 day, plant based/gluten free dinner plan that is a relaxed and fun way to all eat nutrient dense, home cooked foods together.  Our goal is to just get you excited about incorporating more plants into your diet, eating healthier and cooking more.  And to share how delicious this way of eating can be!  We sincerely hope you enjoy it and feel a sense of community cooking with us and the other participants.  Recipes enjoyed will be: Caesar salad, walnut bolognese, winter minestrone with parsley pesto, roasted cauliflower + quinoa salad with kale, and roasted broccoli pasta.  Links to recipes can be found in THIS post.

produce:

crimini mushrooms x 8-10
onions x 2 yellow
leek x 1 small
zucchini x 1
carrot x 2 large
celery x 1 bunch
red bell pepper x 1
garlic x 1 head
shallot x 1 small
lacinato/tuscan kale x 2 bunches
greens of choice for soup (chard, kale, spinach, etc) x 1 bunch
romaine lettuce x 1 head
broccoli x 2 heads OR 2 bunches broccolini
cauliflower x 1 head
parsley x 2 bunches
lemons x 4
yukon gold or red potatoes x 2 medium

pantry:

1 jar of Raos marinara ( or any type of your fav marinara)
canned tomatoes x 1
1 box of spaghetti pasta ( I used Jovial Gf pasta)
1 box shaped pasta (fusilli, farfalle, conchiglie, whatever shape you like)
quinoa, any type, x 1 cup (can sub another grain if you prefer)
4 TBSP gluten free flour (any type of flour is okay)
spices : salt, black pepper, paprika, garlic powder, onion powder, chile flakes
olive oil /  coconut oil
almonds x 1 cup
walnuts x 2 cups
cashews x 1/2 cups
hemp seeds, pumpkin seeds, OR pine nuts x 1/4 cup
vegan mayo (I have Sir Kensington) x 1 jar
capers x 1 jar
chickpeas x 1 can
cannellini/white beans x 2 cans (or about 1.5 cups dried beans if cooking your own)
dijon mustard
nutritional yeast
vegetable broth x 4 cups/1 liter
v/gf Worcestershire sauce

Overnight Muesli ingredients: 

2 cup gluten free oats (or regular if you want!)
pumpkin seeds
dates
slivered almonds
dried fruit (blueberries, mango, etc…)
cinnamon
vanilla extract
nut milk
maple syrup or honey

Toppings and mix in ideas for muesli (all optional):

peanut butter
fresh fruit (banana, apple, pear etc…)
pumpkin puree or apple butter