We’re getting our first snow of the year today!! Or so they say. I’m of the “I’ll believe it when I see it” mentality given how wrong snow predictions have been here the past few years. At least once a year all of the weather forecasters scream BLIZZAAARRRDDD over and over again and then we get exactly zero snow. I’ll keep you updated.
I almost hope it does snow because I could totally use a warm cozy day inside doing nothing but baking and cooking. That is like my ideal life situation. You too??
Then let’s get cooking! Here’s what we’ve got for you this week:
- vegan chili beans – big YES to this
- vegan lasagna soup – whoa, love
- crispy black bean tacos with mango pico de gallo – for Taco Tuesday!!!
- teriyaki veggie stir fry with rice – takeout at home
- quinoa chickpea spinach soup – looks so amazingly fresh and clean
Vegan Chili Beans from She Likes Food
Prep Ahead Tip: Recipe only takes about 30 minutes to make.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free
Vegan Lasagna Soup from Hummusapien
Prep Ahead Tip: Recipe is ready in 30 minutes
Vegan/Gluten-free Substitutions: Recipe, is vegan, sub gluten-free noodles for gluten-free variation
Crispy Black Bean Tacos with Mango Pico De Gallo from Eats Will With Others
Prep Ahead Tip: The pico de gallo can be made ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Teriyaki Vegetable Stir Fry with Rice from The Roasted Root
Prep Ahead Tip: This recipe comes together quickly, so no advance prep is necessary
Vegan/Gluten-free Substitutions: Recipe is GF and vegan
Quinoa Chickpea Spinach Soup from Making Thyme For Health
Prep Ahead Tip: Vegetables can be chopped in advance. Quinoa can also be soaked in advance, if desired.
Vegan/Gluten-free Substitutions:Recipe is vegan and gluten-free
Click here to print the shopping list!