Getting giddy over this week’s meals. Butternut squash tostadas?! Talk about out of this world good!
Spaghetti with Vegetarian Lentil Bolognese from Eats Well With Others
Prep Ahead Tip: The lentils can be cooked ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions: To make this vegan, substitute nutritional yeast for the parmesan cheese. Use gluten free pasta to make it gluten free.
One-Pot Vegetable Thai Red Curry from Making Thyme for Health
Prep Ahead Tip: Vegetables (except potatoes) can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Roasted Butternut Squash Tostadas with Avocado Lime Sauce from She Likes Food
Prep Ahead Tip: Butternut squash can be roasted up to 2 days in advance
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use vegan cheese to make dairy-free.
Rustic Minestrone Soup with Rice and Kale from The Roasted Root
Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit parmesan to make vegan.
Mediterannean Vegetable Quiche from Hummusapien
Prep Ahead Tip: Vegetables can be sautéed ahead of time.
Vegan/Gluten-free Substitutions: Recipe is not vegan but cheese may be omitted for dairy-free. Use GF flour in the crust to make this gluten-free.
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