The beau and I are back from Switzerland! We had a marvelous time (you can see some snapshots of the trip on my Instagram), and are currently re-adjusting to real life. I hope you all are having a fabulous weekend so far.
On this week’s menu, we have Roasted Garlic & Kale Spaghetti Squash, Delicata Squash and Tofu Thai Red Curry, Zesty Pumpkin Mac N Cheese, Roasted Cauliflower Hummus Quesadillas, and Vegan Sweet Potato Black Bean Enchiladas.
Roasted Garlic & Kale Spaghetti Squash with Sundried Tomatoes from The Roasted Root
Prep Ahead Tip: The spaghetti sqyash can be roasted up to 4 days in advance, and the garlic can be roasted 1 day ahead of time.
Delicata Squash and Tofu Thai Red Curry from Eats Well With Others
Prep Ahead Tip: The squash and tofu can be roasted ahead of time.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use tamari instead of soy sauce to make it gluten free.
Zesty Pumpkin Mac N’ Cheese from She Likes Food
Prep Ahead Tip: The pumpkin cheese sauce can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free noodles to make gluten free.
Roasted Cauliflower Hummus Quesadillas from Making Thyme for Health
Prep Ahead Tip: Cauliflower can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free tortillas to make GF.
Vegan Sweet Potato Black Bean Enchiladas from Hummusapien
Prep Ahead Tip: Enchiladas can prepared up to 2 days in advance and cooked when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Click HERE to print the shopping list!