Happy Labor Day Weekend!!!

We have no plans. But with a kid and in these crazy times, sometimes (okay, most of the times) that’s the best.

Yesterday I had a lazy work-from-home day and made my first loaf of truly good crusty bread. I made the decision to start baking my way through Flour Water Salt Yeast, which I have had for YEARS but have never baked anything from. Why not now, during a pandemic when I have nothing to do but sit at home and watch dough rise anyway?? It was my first time using the Dutch oven method to bake bread and let me tell you – IT WORKS. I’ve never been able to get a really good crust on my breads before, but this one was perfect. Highly recommend.

Do you guys have any fun weekend plans? Whatever you’re up to, please keep yourself safe and WEAR A MASK!!! Oh and WASH YOUR HANDS.

This week’s meal plan is full of delicious things: pesto quesadillas, roasted sweet potato and kale salad, grilled portobello burgers, Korean tempeh bowls, super creamy noodles and veggies, and vegan lasagna soup!! Oh plus a single portion apple crisp that looks to die for.

Happy eating!!

 

SUNDAY

PESTO QUESADILLAS WITH WHITE BEANS AND TOMATO from She Likes Food

Prep Ahead Tip: If using homemade pesto, pesto can be prepared up to 3 days in advance.

Vegan/Gluten Free Substitutions: Use gluten free tortillas to make gluten free.  Use non-dairy cheese to make vegan, or omit cheese.

 

MONDAY

ROASATED SWEET POTATO AND KALE SALAD from The Roasted Root

Prep Ahead Tip: Dressing can be made up to 5 days in advance, and sweet potato can be roasted up to 4 days ahead of time.

Vegan/Gluten Free Substitutions: To make recipe vegan, substitute the eggs for 1/2 cup of black beans or garbanzo beans and omit the feta cheese

 

TUESDAY

GRILLED PORTABELLO MUSHROOM BURGERS from Rhubarbarians

Prep Ahead Tip: The mushrooms can be prepped and marinated overnight.

Vegan/Gluten Free Substitutions: Omit the cheese or use vegan cheese. Use gluten-free burger buns.

 

WEDNESDAY

KOREAN TEMPEH BOWLS from Joanne Eats Well

Prep Ahead Tip: The rice can be cooked a few days ahead of time. The tempeh can be prepped and marinated overnight.

Vegan/Gluten Free Substitutions: Use vegan mayo to make this vegan. Recipe is already gluten free.

Korean Tempeh Bowls with Broccoli, Brown Rice, and Sriracha Mayo

THURSDAY

CREAMY VEGGIE AND NOODLES From I Heart Vegetables

Prep Ahead Tip:This recipe is quick and easy from start to finish!

Vegan/Gluten Free Substitutions: Use non-dairy milk to make this vegan. Substitute gluten free noodles to make this gluten free.

 

FRIDAY

VEGAN LASAGNA SOUP from Hummusapien

Prep Ahead Tip: Recipe comes together quickly!

Vegan/Gluten Free Substitutions: Recipe is vegan. Use GF lasagna if needed.

 

DESSERT

VEGAN INDIVIDUAL APPLE CRISP from Rhubarbarians

 

SHOPPING LIST 

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One Response to Healthy Vegetarian Meal Plan – 9.5.20

  1. Kate says:

    I could definitely go for some pesto quesadillas.

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