Have a spectacular Saturday, friends! Don’t forget to make a gorgeous loaf of pumpkin bread, too.
SUNDAY
FRESH YELLOW TOMATO SOUP from Rhubarbarians
Prep Ahead Tip: The mirepoix can be chopped up to two days ahead of time, but keep the tomatoes fresh until ready to cook.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
MONDAY
MEXICAN KALE SALAD WITH CUMIN LIME DRESSING from She Likes Food
Prep Ahead Tip: Dressing can be made up to three days in advance.
Vegan/Gluten Free Substitutions: Recipe is gluten free. Use vegan cheese, or omit cheese, to make vegan.
TUESDAY
STICKY ORANGE TEMPEH WITH ROASTED VEGETABLES from Hummusapien
Prep Ahead Tip: Veggies can be chopped and rice can be made ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan, make sure tempeh is gluten free if needed.
WEDNESDAY
CUBAN BLACK BEANS AND RICE from I Heart Vegetables
Prep Ahead Tip: This recipe comes together quickly in the Instant Pot!
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
THURSDAY
PALAK PANEER From Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan/Gluten Free Substitutions: Use tofu in place of paneer to make this vegan. Recipe is already gluten free.
FRIDAY
IMMUNITY BOOSTING TURMERIC SOUP from The Roasted Root
Prep Ahead Tip: The soup comes together lightning fast! No advance prep is necessary.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
DESSERT
PEANUT BUTTER PRETZEL BARS from I Heart Vegetables
SHOPPING LIST
