Hi, happy Saturday!!

I was reading this interesting article the other day about how weekend baking/cooking projects are becoming the new trend among millennials, along with owning KitchenAid stand mixers and Le Creuset Dutch Ovens to make them. The bake- and cookware are almost status symbols or conversation pieces. What was most interesting (to me) is that these same twenty-somethings do almost no home cooking during the week (due to perceived lack of time/energy), only these specific weekend challenges. I had to laugh a bit at that because I definitely thought I had no time when I was twenty-something and had no children…but now that I have Remy I really have no time, but have to make sure dinner gets on the table somehow even more so than I did before! It’s the irony of aging.

Thankfully we have meal planning tools to make all this cooking/meal prep a bit easier (MILLENNIALS, ARE YOU LISTENING?!?!).

Here’s what we’ve got for you this week:

  • vegan tacos with tahini cheese – wow, yes
  • slow cooker curried butternut chili – making life so much easier on a Monday
  • black-eyed pea stew with green herb smash – that green herb sauce is LYYYFFEEE
  • roasted garlic spaghetti squash with sun-dried tomatoes – sounds so good
  • one pot garlicky chard with chickpeas – totally want to try this

Happy eating!


Vegan Tacos with Tahini Cheese Sauce from She Likes Food

Prep Ahead Tip: Cheese sauce can be made up to 2 days in advance

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



Slow Cooker Curried Butternut Chili from Hummusapien

Prep Ahead Tip: Vegetables can be chopped in advance

Vegan/Gluten-free Substitutions: Recipe is vegan and GF



Black Eyed Pea Stew with Green Herb Mash from Eats Will With Others

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

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



Roasted Garlic Spaghetti Squash with Sun-dried Tomatoes from The Roasted Root

Prep Ahead Tip: Spaghetti squash can be roasted up to 4 days ahead 

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



One Pot Garlicky Chard with Chickpeas from Making Thyme For Health

Prep Ahead Tip: Chard can be washed and chopped in advance

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


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2 Responses to Healthy Vegetarian Meal Plan – 2.1.20

  1. I’m laughing at your comments about people who buy cookware, etc and then don’t really use it and/or go on about how they have no time to cook. I know people of all ages who do this and I don’t understand it. Why do you buy things you don’t use and if you don’t have time to cook then what in the world do you do for food? It’s all ludicrous.

    Looks like a delicious week. I make time to shop. I have time to cook. I’m getting better about meal planning.

  2. kate says:

    So glad it’s still chili season!

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