Happy Labor Day Weekend! What are you getting yourselves into? Garrett and I have been in Oregon since Thursday, as we’re running a half marathon tomorrow. Neither one of us feel particularly prepared 😉 Wish us luck!
On the menu this week, we have Vegan Crab Cakes with Sriracha Remoulade, Smoky Homemade Veggie Dogs, Cheesy Zucchini Quesadillas with Tomato Salsa, Grilled Portobello Mushroom and Bell Pepper Salad, and Sheet Pan Mexican Veggie Dinner.
Have a safe and fun long weekend!
Vegan Crab Cakes with Sriracha Remoulade from Making Thyme for Health
Prep Ahead Tip: Entire recipe can be prepped up to 2 days in advance and refrigerated until ready to cook and serve.
Smoky Homemade Veggie Dogs from She Likes Food
Prep Ahead Tip: Tofu can (and is best) when marinated a day in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free buns to make GF.
Cheesy Zucchini Quesadillas with Heirloom Tomato Salsa from Eats Well With Others
Prep Ahead Tip: Prepare the kale pesto sauce up to 5 days ahead of time. Pasta can be prepared and refrigerated in a tuThe zucchini can be grilled or roasted ahead of time.
Vegan/Gluten-free Substitutions: To make this vegan, replace the mozzarella with your favorite dairy-free cheese. Use gluten free tortillas to make it gluten free.
Grilled Portobello Mushroom and Bell Pepper Salad from The Roasted Root
Prep Ahead Tip: The vegetables can be grilled up to 2 days in advance.
Vegan/Gluten-free Substitutions: This recipe is already gluten free and vegan.
Sheet Pan Mexican Veggie Dinner from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time. Crema is best when made day of.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!