It has been a week.
I’ve been drinking pumpkin beers for dessert every night (on top of actual dessert) and I’m not even sorry about it.
Friday especially was just a rough day. At the end of every week I feel like I’ve earned the weekend, but this weekend (and by weekend I mean Sunday, my one day off) I earned it. Maybe that means someone will cook dinner for me instead of the other way around? Doubtful. But a girl can hope.
Tell me all about your fun weekend plans in the comments! I want to live vicariously through them.
Roasted Garlic & Kale Spaghetti Squash with Sundried Tomatoes from The Roasted Root
Prep Ahead Tip: The spaghetti sqyash can be roasted up to 4 days in advance, and the garlic can be roasted 1 day ahead of time.
Delicata Squash and Tofu Thai Red Curry from Eats Well With Others
Prep Ahead Tip: The squash and tofu can be roasted ahead of time.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use tamari instead of soy sauce to make it gluten free.
Zesty Pumpkin Mac N’ Cheese from She Likes Food
Prep Ahead Tip: The pumpkin cheese sauce can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free noodles to make gluten free.
Roasted Cauliflower Hummus Quesadillas from Making Thyme for Health
Prep Ahead Tip: Cauliflower can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free tortillas to make GF.
Vegan Sweet Potato Black Bean Enchiladas from Hummusapien
Prep Ahead Tip: Enchiladas can prepared up to 2 days in advance and cooked when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Click HERE to print the shopping list!