FINALLY it feels like fall around here, but what a shock to the system! High 80s one day, high 50s the next….I felt like I needed to break out my winter jacket. I restrained myself, but it was close.
With this change in the weather, I’m breaking out all of my coziest recipes this weekend. Soups, cheesy pastas, risottos…and of course a triple layer pumpkin cake. Yes, it’s time.
Here’s what we’ve got on the menu for this week!
- the BEST (vegan) pumpkin mac and cheese
- roasted brussels sprout and chickpea bowls
- spaghetti squash with tomato basil cream sauce
- butternut and lentil bolognese
- vegan broccoli and cheddar stuffed sweet potatoes
Happy eating!
Sunday
The Best Pumpkin Macaroni and “Cheese” from Making Thyme for Health
Prep Ahead Tip: Recipe comes together quick and doesn’t require any prep.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use your favorite gluten-free pasta to make GF.
Monday
Roasted Brussels Sprout and Chickpea Bowls from She Likes Food
Prep Ahead Tip: Quinoa can be cooked up to 2 days ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Tuesday
Spaghetti Squash with Tomato Basil Cream Sauce from Hummusapien
Prep Ahead Tip: Soak cashews the night before. Sauce can be made ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Wednesday
Butternut Squash and Lentil Bolognese from Eats Well With Others
Prep Ahead Tip: Recipe comes together quickly, no prep needed.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Thursday
Vegan Broccoli “Cheddar” Stuffed Sweet Potatoes from The Roasted Root
Prep Ahead Tip: The sauce can be made up to 5 days in advance, and the sweet potatoes can be roasted up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is gluten-free and vegan. Add chickpeas or black beans for more protein!
Click HERE to print the shopping list!
I just added that pumpkin mac and cheese to this week’s menu!
Loving those stuffed sweet potatoes. YUM!