Happy holidays!
We had a (not so) quiet Christmas all to ourselves, which, when you have a four year old, is a mixed blessing. It was less stressful in that I wasn’t cooking for 48 hours straight but there was also no one around to entertain my child for me. So, yeah.
Full truth, I am really not in the mood to cook anything BUT I’m also not in the mood to eat Christmas cookies for every meal. Time to meal plan!
Here’s what we’ve got for you this week to break you out of your holiday food haze:
- vegan cranberry chili – so hearty!
- sheet pan chickpeas and veggies – the easiest
- butternut and rosemary risotto – a little fancy
- vegan enchiladas – FUN
- gnocchi, broccoli, and white bean bake – the coziest
Happy eating!
SUNDAY
VEGAN CRANBERRY CHILI from Rhubarbarians
Prep Ahead Tip: The ingredients can be chopped ahead
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free
MONDAY
SHEET PAN CHICKPEAS AND VEGETABLES from I Heart Vegetables
Prep Ahead Tip: Recipe is best made the day of.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
TUESDAY
BUTTERNUT SQUASH AND ROSEMARY RISOTTO from Joanne Eats Well With Others
Prep Ahead Tip: Grate the butternut squash ahead of time (or buy it pre-grated!).
Vegan/Gluten Free Substitutions: Omit parmesan cheese to make it vegan. Recipe is gluten free.
WEDNESDAY
VEGAN ENCHILADAS WITH CASHEW SOUR CREAM from Hummusapien
Prep Ahead Tip: Recipe is best made the day of.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
THURSDAY
GNOCCHI, BROCCOLI, AND WHITE BEAN BAKE From She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make.
Vegan/Gluten Free Substitutions: Use GF gnocchi and vegan cheese, or omit cheese
DESSERT
GINGERBREAD WITH FRESH GINGER from Rhubarbarians
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