I can’t stop thinking about all of you in Irma’s path!!

Whenever we get a hurricane in NYC we joke about going to buy all the bread and milk and then I basically go to the store, buy only perishable nonsense things that will not sustain us more than a day because I know that it will be okay and almost certainly not as bad as everyone thinks.

But, you guys. Don’t be like me.

BUY THE BREAD AND MILK.

And STAY SAFE.

And for everyone else, do some good eating/relaxing/end of summering this weekend! Have a good one.

Sunday

Healthy Quinoa and Vegetable Stew from Eats Well With Others

Prep Ahead Tip: This recipe comes together very quickly, no need to prep ahead.

Vegan/Gluten-free Substitutions: To make this vegan, omit the cheese. It is already gluten free.

Healthy Quinoa and Vegetable Stew from Eats Well With Others

 

 

Monday

Butternut Squash Enchilada Casserole from Making Thyme for Health

Prep Ahead Tip: Tofu can (and is best) when marinated a day in advance.

Vegan/Gluten-free Substitutions: Use dairy-free shredded cheese to make vegan. Can also make without cheese and drizzle with nacho cashew cream. Use corn tortillas to make gluten-free.

Butternut Squash Enchilada Casserole from Making Thyme for Health

 

Tuesday

Vegan “Tuna” Pasta Salad from She Likes Food

Prep Ahead Tip: Recipe comes together very quickly, no need to make any part ahead of time.

Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free pasta to make gluten free.

Vegan "Tuna" Pasta Salad from She Likes Food

 

Wednesday

Sweet Potato and Parsnip Fritters from The Roasted Root

Prep Ahead Tip: The sweet potato and parsnip can be cooked up to 3 days ahead of time. The fritters keep well, so they can be made 3 days ahead of time, or prepared in advance and frozen.

Vegan/Gluten-free Substitutions: This recipe is already gluten free and vegan.

Sweet Potato and Parsnip Fritters from The Roasted Root

Thursday

Vegetarian Chili from Hummusapien

Prep Ahead Tip: Recipe comes together very quickly, no need to prep ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

Vegetarian Chili from Hummusapien

 

Click HERE to print the shopping list!

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3 Responses to Healthy Vegetarian Meal Plan – 9.9.17

  1. cakespy says:

    This all sounds so good!! The parsnip fritters are particularly fascinating to me. I am going to be trying that recipe for sure!

  2. Thanks for the he good thoughts! We are currently under a watch & not warning but we are bound to lose electricity by Sunday. I have been cooking veggie chili and made bread. We will freeze some and hope the camp stove doesn’t crap out on us!

    Thanks for the new meal plan. I made your Farmers Market lasagna skillet and it was delicious

  3. Kate says:

    The timing on this is so perfect. I was going to use quinoa as a side tonight with our chicken. Now I think I’m going to add squash and peas to it!

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