The Christmas tree is up, Remy insists on watching the grinch once a day….I guess the holidays are here?
We’ve bought almost zero presents, so. If anyone has any ideas for what to get for the 4.5 year old who has everything…I’m all ears!
This week’s meal plan is here and it is lookin’ good. It features: lentil stuffed delicata squash, a super versatile farro grain bowl, sheet pan Moroccan chickpeas and couscous, creamy vegan broccoli and cauliflower soup, a super easy hummus flatbread, and my FAVORITE (easy) pistachio shortbread.
LENTIL STUFFED DELICATA SQUASH from Rhubarbarians
Prep Ahead Tip: The lentil mixture can be made up to 2 days ahead.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
FARRO GRAIN BOWL from I Heart Vegetables
Prep Ahead Tip: The farro can be made 2-3 days in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan. Use quinoa for a gluten free option.
MOROCCAN ROASTED CHICKPEAS WITH COUSCOUS from Joanne Eats Well With Others
Prep Ahead Tip: Prep the veggies a day or two ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan. Use quinoa in place of couscous to make it gluten free.
CREAMY VEGAN BROCCOLI AND CAULIFLOWER SOUP from Hummusapien
Prep Ahead Tip: Recipe comes together quickly!
Vegan/Gluten Free Substitutions: Recipe is vegan. Use gluten free flour for gluten free.
HUMMUS FLATBREAD WITH BALSAMIC VEGETABLES From She Likes Food
Prep Ahead Tip: Recipe comes together in just 30 minutes or less.
Vegan/Gluten Free Substitutions: Use a vegan feta cheese and a gluten free flatbread.
SALTED PISTACHIO SHORTBREAD from Joanne Eats Well With Others