A nutritious and delicious meal plan with vegetarian dinner recipes, as well as vegan and gluten-free options. Print out the grocery list to feel ultra organized for the week!
How are you this weekend?!
Are you getting excited for the upcoming holiday season? Feeling worried and overwhelmed, or perhaps jubilant and thrilled?
Emotions are high right now, and while I can’t pretend to contribute to anyone’s personal solution, the one thing I will say is this: I truly believe we are in charge of our own destiny.
Regardless of where you come from, your thoughts or feelings, you are the one who’s calling the shots.
And guess what? You’re already one step ahead on the week for clicking on this blog post and putting energy toward the future! So let’s keep at it – whether we’re charging or crawling, we’re all in life together, and life is beautiful
Food this week!
On the menu this week: Autumn Arugula Salad, Cauliflower Parmesan, Vegan Pumpkin Curry, Warm Haloumi Salad with Apples and Pecans, Slow Cooker Quinoa Chili, and Tuscan White Bean Kale and Farro Stew.
Enjoy!
xo
SUNDAY
AUTUMN ARUGULA SALAD from Hummusapien
Prep Ahead Tip: Grains can be cooked ahead of time.
Vegan/Gluten Free Substitutions:Use brown rice for gluten free and omit cheese for vegan.
MONDAY
CAULIFLOWER PARMESAN from She Likes Food
Prep Ahead Tip: No need to prep ahead.
Vegan/Gluten Free Substitutions: Use GF flour and breadcrumbs to make GF and vegan cheese to make vegan.
TUESDAY
VEGAN PUMPKIN CURRY from The Roasted Root
Prep Ahead Tip: This Thai curry recipe comes together ultra quickly – no advance prep is needed unless you want to cook the rice up to 4 days ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten-free
WEDNESDAY
WARM HALLOUMI SALAD WITH APPLES AND PECANS from Rhubarbarians
Prep Ahead Tip: Best when made fresh, but comes together quickly.
Vegan/Gluten Free Substitutions: Swap out the halloumi for tofu or chickpeas.
THURSDAY
SLOW COOKER QUINOA CHILI From I Heart Vegetables
Prep Ahead Tip: Chili can be made up to 3 days in advance and re-heated before eating.
Vegan/Gluten Free Substitutions: Recipe is gluten free and vegan.
FRIDAY
TUSCAN WHITE BEAN KALE AND FARRO STEW from Joanne Eats Well With Others
Prep Ahead Tip: This whole recipe can be made ahead of time – it only gets better as it ages!
Vegan/Gluten Free Substitutions: Omit the parmesan rind to make this vegan. Use brown rice instead of farro to make it gluten free.
DESSERT
VEGAN APPLE CRUMB CAKE from Hummusapien
SHOPPING LIST
