We don’t just bring the chef to you, we bring out the chef in you!
— Can I Eat At River's?

With the Can I Eat at River’s? meal planning platform, we provide five days worth of seasonal, well-balanced dinner recipes, mise en place (a french term meaning “set in place”) that will act as your prep list, grocery list and our support as your food and culinary coaches. It begins with the bulk of the mise en place done the night before. For example, whenever there is something that can be done a day in advance, such as making a stock, soup or cutting of vegetables, you will prepare these items the night before to save time the following day. The main goal is to build your culinary skills and develop your food knowledge!

For this trail week we have decided to use mushrooms as the base ingredient. We chose to start here because one thing that came up often was, how do we make a good plant-based gravy? Well we figured it out! To set you up for success for the week ahead start by making the stock and soup on Sunday. These menus are organized to flow through the week, allowing you to get the most out of each ingredient and avoid food spoilage. 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.  We will also include substitutes and gluten-free options to allow for more flexibility. For example, if a recipe calls for basmati rice but you have jasmine or long grain brown, no need to worry these can be used in its place.

Can I Eat at River’s? Meal Plan Trial Run, would be a great week to venture away from the classics, such as white buttons, brown cremini and portobello mushrooms. Substituting with oyster or shiitake mushrooms will bring different flavours and textures to the dishes. Using dehydrated mushrooms such as porcinis for stocks, broths, sauces and soups will intensify the mushroom flavour. These are just a small number of the more common mushrooms but there are so many out there for you to explore. This meal plan for the week flows as follows:

Monday- Mushroom Bisque with Kale Caesar Salad.

Tuesday- Field Mushroom & Lemon Thyme Risotto with Roasted Zucchini & Bell Peppers

Wednesday- Gardener’s Pie with Lentils, Corn, Green Beans, Carrots, Peas & Miso Mushroom Pan Gravy

Thursday- Wild Rice & Shiitake Dashi

Friday- Braised Portobello & Charred Asparagus Stroganoff with Blistered Tomatoes

Bonus Recipe - Mushroom & Lemon Thyme Arancini

One thing that sets the Can I Eat at River’s? Meal Planner apart from the rest, is we are here to support you as food and culinary coaches. What that means is, please feel free to contact us via email or on the contact us form on the website with any questions you might have about the recipes. We are more than happy to support and guide you along the way.

Mise en PLace

The first prep day should start the day before you begin the meal plan. For example, if you are starting your meal plan on Monday, day 1 prep should start on Sunday.

Day 1 prep for tomorrow’s Mushroom Bisque & Kale Caesar, see recipes

  • Clean mushrooms, remove the stems and save for your vegetable stock.

  • Reserve the mushrooms for the bisque.

  • Make vegetable stock (8-10 cups). 

  • Prepare olive oil croutons for kale caesar.

  • Prepare oven-dried grape tomatoes for kale caesar.

  • Make mushroom bisque for Monday night dinner.

Day 2 prep for tomorrow’s Filed Mushroom & Lemon Thyme Risotto & Miso Mushroom Pan Gravy, see recipes

  • Soak dehydrated mushrooms in 2 cups of warm water for at least 30 mins, the longer the better, but typically don’t recommend going over 4 hours. Strain and save liquid for gravy.

  • Make the miso mushroom pan gravy tonight. Like our bisque, we love making this a day ahead of time, as we always find more flavours are present the following day.

  • Divide as needed and freeze 2-1/2 cups of gravy for Friday’s dinner.

Day 3 prep for tomorrow’s Gardener’s Pie, see recipe

  • Peel potatoes, rinse well, cover and store in water in the fridge.

  • Cook green lentils, cool, wrap and store in the fridge until tomorrow.

Day 4 prep for tomorrow’s Wild Rice & Shiitake Dashi, see recipe

  • Remove stems from shiitakes and save for the broth.

  • Julienne the onion for the dashi, wrap and store in fridge.

  • Peel and dice carrots and celery, wrap and store in fridge.

  • Slice the cabbage, wrap and store in the fridge.

  • Julienne red pepper, wrap and store in the fridge.

Day 5 prep for tomorrow’s Braised Portobello & Asparagus Stroganoff, see recipe

  • Remove gravy from the freezer in the morning, and place in fridge to defrost for tomorrow.

  • Braise the portobello mushrooms (recipe attached).

Substitutions & Glossary

Any dehydrated mushrooms doesn’t have to be porcini

Nori can be substituted for any type of seaweed

Wild rice can be substituted for noodles or any type of rice

Mise En Place- a french term meaning “set in place”, the prep list.

TT- to taste

Julienne - French term meaning to cut into long thin strips, like matchsticks