Plant-based , Vegan cookbook recipes, meal plan, lunch dinner
Plant-based , Vegan cookbook recipes, meal plan, lunch dinner
Plant-based , Vegan cookbook recipes, meal plan, lunch dinner
Plant-based , Vegan cookbook recipes, meal plan, lunch dinner
Plant-based , Vegan cookbook recipes, meal plan, lunch dinner
Plant-based , Vegan cookbook recipes, meal plan, lunch dinner
Plant-based , Vegan cookbook recipes, meal plan, lunch dinner
Plant-based , Vegan cookbook recipes, meal plan, lunch dinner
Plant-based , Vegan cookbook recipes, meal plan, lunch dinner
Plant-based , Vegan cookbook recipes, meal plan, lunch dinner
Plant-based , Vegan cookbook recipes, meal plan, lunch dinner
Can I Eat At River's? Winter Meal Planner
Can I Eat At River's? Winter Meal Planner

Can I Eat At River's? Winter Meal Planner

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Description

 

Can I Eat at River’s? Winter Meal Planner comes with over 20 well-balanced plant-based dinner recipes. Plus a bonus vegan charcuterie board that’s great for entertaining. Chef Chad Mitchell brings an industry twist to home cooking. These recipes will develop your culinary skills and food knowledge. All recipes have gluten-free options. The recipes are built to feed a family of four, expect some of the soups will feed closer to six. We list the serving sizes on the recipes so you are able to adjust as needed, cut in half for two people or double for larger families. With this four week meal plan, at the start of each new week you will be provided with: 


Introduction to the week

grocery list

prep list

glossary/substitution list

5 seasonal well-balanced dinner recipes for each week

Our support as your food and culinary coaches

 

Recipes



Week 1 features:

New England Cauliflower Chowder

Curried Cauliflower & Quinoa Wrap

Cauliflower & Mung Bean Dahl

Roasted Cauliflower & Black Bean Tabouli

Thai Chili Cauliflower Tacos



Week 2 features:

Roasted Squash & Fennel Soup with Vrie Grilled Cheeze Caramelized Onion Fig Jam

Roasted Squash & Fall Vegetable Penne Pasta

Country Fried “Tricken” Dinner with Sweet Potato Mash & Kale & Corn Ragout

Ginger Tempeh with Tamari & Sesame Glaze

Root Vegetable & Bean Cassoulet



Holiday Week features:

Cranberry Sage Stuffed Tofurkey Dinner with All the Trimmings

Lemon Herb Tofu Noodle Soup with Holiday Winter Rolls

Parsnip & Roast Zucchini Farro Sotto

Stuffed Butternut Squash

Holiday Lentil Loaf

Bonus - Vegan Charcuterie with Lemon Dill Hummus, Pickled & Raw Vegetables, Balsamic Strawberries, Spiced Broccoli, Crostinis and Dried Fruits



Week 4 features:

Eggplant Parm Sandwich with Tomato Coconut Soup

Italian Lentil Meatballs with Zucchini & Carrot Pappardelle Pasta

Tomato Fennel Cioppino

Tempeh Dirty Rice with Avocado Salsa

Potato & Mung Bean Roti