Happy Saturday, everyone! I hope you’re going apple picking or visiting the pumpkin patch or doing something that screams FALL!
SUNDAY
ROASTED SWEET POTATO KALE SALAD WITH AVOCADO from The Roasted Root
Prep Ahead Tip: Sweet potato can be roasted 2 to 3 days in advance.
Vegan/Gluten Free Substitutions: Replace eggs with bean of choice (chickpeas work great) and omit the feta cheese to make vegan.
MONDAY
LENTIL SANDWICHES WITH HERBED RICOTTA from Rhubarbarians
Prep Ahead Tip: The lentils and the ricotta mixture can be made the day before.
Vegan/Gluten Free Substitutions: Use vegan ricotta and gluten free bread.
TUESDAY
ROASTED CAULIFLOWER AND FARRO SALAD from Joanne Eats Well With Others
Prep Ahead Tip: Roast the cauliflower and cook the grains 2-3 days ahead of time and store in the fridge until ready to use.
Vegan/Gluten Free Substitutions: Recipe is already vegan. Use quinoa or brown rice in place of farro to make it gluten free.
WEDNESDAY
IMMUNITY BOOSTING SOUP from I Heart Vegetables
Prep Ahead Tip: Recipes comes together quickly and can be refrigerated for up to 3 days.
Vegan/Gluten Free Substitutions: Recipe is gluten free and vegan.
THURSDAY
PEANUT NOODLES AND BROCCOLI From Hummusapien
Prep Ahead Tip: Sauce can be made in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan. Use gluten free noodles for gluten free.
FRIDAY
THE BEST VEGAN CHILI from She Likes Food
Prep Ahead Tip: Recipe comes together pretty quickly but vegetables can be chopped up to 2 days in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
DESSERT
APPLE CINNAMON SWIRL BREAD from Hummusapien
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