Good news!! We got our money back.
If you have no idea what I’m talking about, then read the last post and then come back and breathe a collective sign of relief with me.
Definitely a cause for celebration and, coincidentally, the.boy and I are going out tomorrow night to celebrate our 3rd wedding anniversary! I have to work the next day, so I’m sure we won’t party too hard, but we are going to one of the best Indian restaurants in the city and there may or may not be a wine tasting menu involved. Stay tuned.
I’ve also heard that it’s snowing for the first time this season in a large part of the country, so what better time to stay in, sip hot cocoa, and cook! I’m sure I’ll be doing my fair share of that during my day off tomorrow as well.
Balsamic Dijon Tempeh Buddha Bowls from Making Thyme for Health
Prep Ahead Tip: Vegetables (except for potatoes) can be chopped and tempeh can be marinated up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and can be made gluten-free by using quinoa or rice in place of frekkeh.
Smoky Pumpkin Black Bean Chili from She Likes Food
Prep Ahead Tip: Chili can be prepared up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Roasted Winter Vegetable Bowls with Nutmeg Tahini from The Roasted Root
Prep Ahead Tip: The ragout can be prepared ahead of time and is great reheated!
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use quinoa in place of the couscous to make it gluten free.
Sweet Potato Lentil Tortilla Soup from Eats Well With Others
Prep Ahead Tip: Cook the lentils ahead of time so that they are ready to go when you are ready to make this soup.
Vegan/Gluten-free Substitutions: Replace the butter with olive or coconut oil to make this vegan. It is already gluten free.
Curried Chickpea Salad from Hummusapien
Prep Ahead Tip: Dressing can be made ahead of time, but no cooking is required so this comes together quickly!
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
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