Meals With Monet: Weekly Meal Plan #35

It’s Earth Day and Monet Meal Plan day, so we couldn’t help but combine them. Today, we’re bringing back one of our favorite themes and going vegan to celebrate the earth and the amazing all-natural ingredients we get from it!

Grocery List

Monday: Portobello Mushroom Cashew Cheese Burgers

Thank you This Rawsome Vegan Life for the recipe!

Ingredients

Marinated Mushrooms:

• 4 portobello mushrooms 

• 1 Tbsp extra virgin olive oil 

• 1 Tbsp liquid aminos

Cashew Cheese: 

• 1 + ¾ cups cashews

• ½ cup water

• ⅓ cup nutritional yeast

• Juice from one lemon 

• 2 peeled garlic cloves

• 2 Tbsp miso

• Salt and herbes de Provence (to taste)

Toppings: 

• Sliced tomatoes 

• Freshly chopped chives, spinach, and parsley

Directions

1. Rub the mushrooms down with olive oil and liquid aminos, then place them in your dehydrator or oven at its lowest temperature for about 3 hours or until they have softened and darkened. 

2. While the mushrooms are marinating, make the cashew cheese and blend all the ingredients until they’re smooth and thick. Taste and adjust accordingly. Scoop the cheese into a bowl lined with cheesecloth and let it sit somewhere for at least two hours. 

3. When everything is ready, spread your cheese onto your mushrooms and layer it with herbs and tomatoes. 

Tuesday: Vegan BBQ Chick’n Pizza Bombs

Thank you Eat Figs, Not Pigs for the recipe!

Ingredients

• 1 Tbsp extra virgin olive oil 

• 4 oz. vegan chick’n strips (cut into small, bite-sized pieces)

• 1 small deveined and deseeded jalapeño (minced)

• 3 cloves fresh minced garlic 

• ½ cup vegan cheddar cheese shreds

• ¼ cup vegan mozzarella shreds

• ½ cup vegan-friendly BBQ sauce (plus more for serving) 

• 2 Tbsp pizza sauce

• 2 Tbsp crushed pineapple 

• 2 Tbsp fresh minced cilantro 

• 2 Tbsp minced red onion 

• 2 cans vegan-friendly biscuits

• 2 Tbsp melted vegan butter

• Vegan ranch (optional for serving)

Directions

1. Preheat the oven to 375°F and line a rimmed baking tray with parchment paper. 

2. Heat the oil in a medium sauté pan over medium heat. Once the oil is hot, add the chick’n, jalapeño, and garlic. Cook, stirring often until the jalapeño has softened and the chick’n is warmed through, about 4-5 minutes. Mix in the vegan cheese and continue to stir until it’s mostly melted, about 3-5 minutes. 

3. Turn the heat off and add the BBQ sauce, pizza sauce, pineapple, cilantro, and red onion. Mix the ingredients thoroughly to fully incorporate everything. 

4. Take one piece of biscuit dough and flatten it out to about 3 + ⅓ inches around. Place about 1 tablespoon of the BBQ chick’n mixture in the middle of the dough round. 

5. Carefully, bring the edges up and over the BBQ chick’n filling, pinching the edges together tightly, making sure to leave no gaps for the filling to leak out. Lay the bombs on the lined baking tray and continue with the rest of the biscuit dough and filling. 

6. Brush each bomb with the melted butter and bake for 15-20 minutes until the tops are golden brown and crispy. 

7. Remove the pizzas from the oven and allow them to cool for 5 minutes. Drizzle with vegan ranch, BBQ sauce, and garnish with freshly minced cilantro.

Wednesday: Crunchy Cashew Thai Quinoa Salad

Thank you Ambitious Kitchen for the recipe!

Ingredients

• ¾ cup uncooked quinoa 

• 2 cups shredded red cabbage

• 1 red bell pepper (diced)

• ¼ cup diced red onion 

• 1 cup shredded carrots

• ½ cup chopped cilantro 

• ¼ cup diced green onions 

• ½ cup cashew halves

• Fresh lime 

Dressing: 

• ¼ cup all-natural peanut butter

• 2 tsp freshly grated ginger

• 3 Tbsp aminos

• 1 Tbsp honey

• 1 Tbsp rice vinegar 

• 1 tsp sesame oil

• 1 tsp olive oil 

• Water to thin (if necessary)

Directions

1. Bring 1 + ½ cups of water to a boil in a medium saucepan. Add in the quinoa and bring to a boil. Cover, reduce the heat to low, and let it simmer for 15 minutes or until the quinoa has absorbed all the water. 

2. Remove the saucepan from the heat and fluff the quinoa with a fork. Place the quinoa in a bowl and set it aside to cool for about 10 minutes.

3. Add the peanut butter and honey to a medium microwave-safe bowl and heat it for 20 seconds. Add in the ginger, aminos, vinegar, sesame oil, and olive oil. Stir until the mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil. Add as much or as little dressing as you’d like to the quinoa. 

4. Fold the red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.

Thursday: Vegan Thai Lemongrass Coconut Curry Soup

Thank you Salt & Lavender for the recipe!

Ingredients

• 1 Tbsp olive oil 

• 2 Tbsp fresh lemongrass (finely chopped)

• ½ medium onion (chopped)

• 1 tsp fresh ginger (grated)

• 3-4 garlic cloves (minced)

• 3 + ½ cups vegetable broth or water

• 3 heaping Tbsp Thai red curry paste

• Juice from ½ a lime + lime wedges for serving 

• 1 medium sweet potato

• 1 medium zucchini

• 1 small celery root

• 1 can full-fat coconut milk

• Salt & pepper (to taste)

• A handful of fresh basil 

• Fresh cilantro

Directions

1. Chop the lemongrass and onion. Spiralize the sweet potato, zucchini, and celery root on a medium setting. 

2. Add the olive oil to a pot on medium-high heat. Sauté the lemongrass, onion, and ginger for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds until it’s fragrant. Add the vegetable broth, curry paste, and lime juice. Stir until combined. 

3. Add the spiralized sweet potato, zucchini, and celery root. Cover the pot with the lid slightly ajar and cook for 5 minutes. Stir in the coconut milk and cook for an additional 5 minutes. Season with salt and pepper and add the fresh basil and cilantro. Serve the soup with an extra wedge of lime on the side.

Friday: Caramelized Shiitake Mushroom Risotto

Thank you Minimalist Baker for the recipe!

Ingredients

Broth:

• 3 + ½ – 4 cups vegetable broth 

Risotto:

• 2 Tbsp avocado oil 

• ¾ cup thinly sliced shallot 

• ¼ tsp sea salt 

• ¼ tsp black pepper

• 2 cups sliced Shiitake mushrooms 

• 1 Tbsp coconut aminos 

• 1 Tbsp chopped fresh thyme

• 1 cup arborio rice

• ¼ cup dry white wine

• ¼ cup vegan parmesan cheese

For Serving:

• Fresh chopped parsley

• Vegan parmesan cheese

Directions

1. In a medium saucepan, heat the vegetable broth over medium heat. Once it’s simmering, reduce the heat to ‘low’ and keep it warm. 

2. Meanwhile, heat a large pan over medium heat. Once it’s hot, add the oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently. Add the mushrooms and coconut aminos and continue to sauté until the mushrooms are golden brown and caramelized. 

3. Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then, add the dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed. 

4. Using a ladle, add the warmed vegetable stock ½ cup at a time, stirring constantly. The mixture should be simmering but not boiling. Continue adding the vegetable stock until the rice is ‘al dente’, about 15-20 minutes. 

5. Once the rice is cooked through and al dente, remove it from the heat and add the vegan parmesan cheese. Stir to coat and taste to adjust the flavor as needed, adding sea salt and pepper to taste. 

6. Divide the mixture into serving bowls and top with the reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley.

How are you celebrating Earth Day? Does it involve some of these amazing recipes? Let us know!

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