Happy Saturday! I hope you have a wonderful long weekend. Happy early birthday to my amazing mom!
PESTO QUESADILLAS WITH WHITE BEANS AND TOMATO from She Likes Food
Prep Ahead Tip: If using homemade pesto, pesto can be prepared up to 3 days in advance.
Vegan/Gluten Free Substitutions: Use gluten free tortillas to make gluten free. Use non-dairy cheese to make vegan, or omit cheese.
ROASTED SWEET POTATO AND KALE SALAD from The Roasted Root
Prep Ahead Tip: Dressing can be made up to 5 days in advance, and sweet potato can be roasted up to 4 days ahead of time.
Vegan/Gluten Free Substitutions: To make recipe vegan, substitute the eggs for ½ cup of black beans or garbanzo beans and omit the feta cheese.
GRILLED PORTOBELLO MUSHROOM BURGERS from Rhubarbarians
Prep Ahead Tip: The mushrooms can be prepped and marinated overnight.
Vegan/Gluten Free Substitutions: Omit the cheese or use vegan cheese. Use gluten free burger buns.
KOREAN TEMPEH BOWLS from Joanne Easts Well
Prep Ahead Tip: The rice can be cooked a few days ahead of time. The tempeh can be prepped and marinated overnight.
Vegan/Gluten Free Substitutions: Use vegan mayo to make this vegan. Recipe is already gluten free.
CREAMY VEGGIE AND NOODLES From I Heart Vegetables
Prep Ahead Tip:This recipe is quick and easy from start to finish!
Vegan/Gluten Free Substitutions: Use non-dairy milk to make this vegan. Substitute gluten free noodles to make this gluten free.
VEGAN LASAGNA SOUP from Hummusapien
Prep Ahead Tip: Recipe comes together quickly!
Vegan/Gluten Free Substitutions: Recipe is vegan. Use gluten free lasagna if needed.
VEGAN INDIVIDUAL APPLE CRISP from Rhubarbarians