What are you all up to on this late summer Sunday?!
We had been considering taking Remy to her first major league baseball game, but with temps in the high 80s, I think it will a bit too much for her especially since it’s a pretty long subway ride to and from the stadium so we couldn’t even easily get home if we needed to. So instead, I have heavy duty plans to churn up my first ice cream batch of the season (better late than never, am I right?) and do a whole LOT of cooking to stock up the fridge because I start kind of a crazy rotation this week (my sub-internship) and it’s 100% unclear that I’ll be getting home early enough to get anything done during the week.
This week was BIG in Remy-world, namely because it’s the first week that she really mastered the back-to-belly roll! Before, she was kind of dabbling in it but it took a whole lot of effort and as of this week, she’s been doing it like it ain’t no thang. She’s also (finally) laughing on the regular and seeing her face light up is all kinds of BEST.
As for this week’s healthy vegetarian menu plan, you guys are in for SO MANY late summer treats. Happy cooking!!
Pizza Polenta Bowls from She Likes Food
Prep Ahead Tip: This recipe only takes 30 minutes to make, but you could makethe tomato sauce ahead of time and heat just before serving if desired.
Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten free.
Summer on Toast from Eats Well With Others
Prep Ahead Tip: The most time consuming part of this recipe is cutting the tomatoes, so feel free to chop them ahead of time and store them in the refrigerator until you’re ready to use them.
Vegan/Gluten-free Substitutions: Substitute vegan ricotta or crumbled tofu with nutritional yeast and avocado in place of egg to make vegan. To make this gluten free, just substitute the English muffin toasts with toast made from gluten free bread.
Enchilada Stuffed Peppers with Avocado Cream from Hummusapien
Prep Ahead Tip: Cook quinoa and soak cashews ahead of time.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten free as long as a vegan/gluten free enchilada sauce is used.
Mexican Street Corn Buddha Bowls from The Roasted Root
Prep Ahead Tip: The rice can be cooked and corn can be grilled up to 3 days ahead of time, and stored in tupperware until you’re ready to prepare the rest of the meal. The basil-lime vinaigrette can be made up to 5 days in advance and stored in a tightly sealed jar.
Vegan/Gluten-free Substitutions: Recipe is already gluten-free. Omit egg and substitute vegan cheese and black beans to make vegan.
Kale Pesto Pasta with Burst Cherry Tomatoes from Making Thyme for Health
Prep Ahead Tip: The pesto can be made up to two days in advance.
Vegan/Gluten-free Substitutions: The recipe is already vegan if you leave out the optional parmesan cheese topping. Use your favorite gluten-free pasta to make it gluten-free.
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