Weekend, weekend weekend end! <- a free little Saturday ditty for you. Yeeer welcome.
What’s up this weekend? I’ll be working on some recipes I wasn’t able to get to during the week, but no bother – they’re of the comforting//carb varietal, which always puts a smile on this ginger’s face. Other than cooking and baking? My pantry needs a reorg like last year! You should see the status of it…except you shouldn’t…you’d cover your eyes with shame and walk away. Other than the pantry reorg? Perchance some mountain biking. What are you doing? Meal planning? Bathing in that Kabocha Squash Casserole I showed you earlier in the week? Conferring with your momma about your upcoming Thanksgiving menu? I want me some infos. Spare no deets.
FOOD. This week’s a proper doozy. In the best of ways. We start with this amazing wild rice mushroom soup from Making Thyme for Health that happens to be vegan and makes my mouth water every time I catch a glimpse of the photo, then we move onto enchiladas, because cheese is the best way of dealing with Tuesday, IMO. Wednesday? We do a harvest veggie couscous situation to get ye some vitamins, Thursday, chickpea salad sammies because lunch for dinner is BOMB, and finally, Friday, we go ethnic with some Thai quinoa fried rice. Questions? Comments? Concerns? Need a vat of Irish coffee to go along with your foods?
Eat up, m’dears!
Creamy Wild Rice Mushroom Soup from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped ahead of time to help save time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free!
Roasted Vegetable Stacked Enchiladas from The Roasted Root
Prep Ahead Tip: Roast the vegetables up to 2 days ahead of time. Store in a tupperware container until ready to prepare the enchiladas.
Vegan/Gluten-free Substitutions: Substitute non-dairy cheese of choice.
Roasted Vegetable Harvest Salad with Sesame Chili Sauce from Eats Well With Others
Prep Ahead Tip: The vegetables can be chopped and roasted ahead of time and stored in the refigerator until ready to use.
Vegan/Gluten-free Substitutions: Substitute agave or maple syrup for the honey to make this vegan. To make it gluten free, substitute a gluten free grain like quinoa for the couscous.
Greek Chickpea Salad Sandwiches from She Likes Food
Prep Ahead Tip: Chickpea salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Vegan/Gluten-free Substitutions: This recipe is already vegan and can be gluten-free if using GF bread.
Thai Quinoa Fried Rice from Hummusapien
Prep Ahead Tip: You can make cashew cream up to 3 days ahead of time and store in the refrigerator.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!