We survived week 1 of home school! Only….30 gazillion more to go. School doesn’t officially start here in NYC until after Labor Day but we started early because, well, Remy was in desperate need of a schedule and routine and SO WERE WE.
Let’s get meal planning! This week have some real gems (no, I’m not biased at all, why do you ask?): guacamole tostadas, teriyaki veggie stir fry, pasta alla norma, chickpea salad sandwich, southwest white bean veggie burgers, and my favorite summer grain bowls. Check it out and happy eating!
GUACAMOLE TOSTADAS from She Likes Food
Prep Ahead Tip: Recipe comes together very quickly
Vegan/Gluten Free Substitutions: Omit cheese to make vegan and use a gluten free self rising flour to make gluten free.
TERIYAKI VEGETABLE STIR FRY WITH PINEAPPLE from Rhubarbarians
Prep Ahead Tip: Recipe can be made up to 4 days ahead and is great for meal prep!
Vegan/Gluten Free Substitutions: Recipe is vegan. Be sure to use gluten free cornstarch for gluten free and switch out the soy sauce for tamari
PASTA ALLA NORMA from I Heart Vegetables
Prep Ahead Tip: You can make the sauce up to 2 days in advance then add the pasta when ready to serve.
Vegan/Gluten Free Substitutions: Use gluten free pasta and/or skip the Ricotta salata
CHICKPEA SALAD SANDWICH from Hummusapien
Prep Ahead Tip: Salad is best the day of since the avocado will brown.
Vegan/Gluten Free Substitutions: Recipe is vegan, use GF bread for GF.
SOUTHWEST WHITE BEAN VEGGIE BURGERS From The Roasted Root
Prep Ahead Tip:Cook the rice up to 5 days ahead of time. Veggie burgers can be made and frozen.
Vegan/Gluten Free Substitutions: Replace the egg with one flax egg to make vegan. Recipe is gluten-free
SUMMER GRAIN BOWLS from Joanne Eats Well
Prep Ahead Tip: Cook the grains up to 5 days ahead of time.
Vegan/Gluten Free Substitutions: Recipe is already vegan. Replace the farro with quinoa or rice to make it gluten free.
GLUTEN FREE CHOCOLATE CAKE from The Roasted Root