Oh hey weekend!
Between taking Monday off and hunkering down to develop cookbook recipes, this week flew right by! What’s up this weekend? I’m hanging back in Reno, watching The Great Balloon Races (<- basically the most therapeutic event ever), doing some yoga, and working on more recipes for the coming weeks.
It’s cooling off here in Reno with some afternoon rain storms and even the leaves are starting to turn. Fall is rapidly approaching, which means I’m beginning to think about two things: pumpkin, and soup!
This week’s healthy vegetarian meal plan features Quinoa and Vegetable Stew, Butternut Squash Enchilada Casserole, Vegan Tuna Pasta Salad, Sweet Potato and Parsnip Fritters, and Vegetarian Chili. I hope you enjoy your weekend and your week’s worth of meals!
Healthy Quinoa and Vegetable Stew from Eats Well With Others
Prep Ahead Tip: This recipe comes together very quickly, no need to prep ahead.
Butternut Squash Enchilada Casserole from Making Thyme for Health
Prep Ahead Tip: Tofu can (and is best) when marinated a day in advance.
Vegan/Gluten-free Substitutions: Use dairy-free shredded cheese to make vegan. Can also make without cheese and drizzle with nacho cashew cream. Use corn tortillas to make gluten-free.
Vegan “Tuna” Pasta Salad from She Likes Food
Prep Ahead Tip: Recipe comes together very quickly, no need to make any part ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.
Sweet Potato and Parsnip Fritters from The Roasted Root
Prep Ahead Tip: The sweet potato and parsnip can be cooked up to 3 days ahead of time. The fritters keep well, so they can be made 3 days ahead of time, or prepared in advance and frozen.
Vegan/Gluten-free Substitutions: This recipe is already gluten free and vegan.
Vegetarian Chili from Hummusapien
Prep Ahead Tip: Recipe comes together very quickly, no need to prep ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!