We had our first really big snowstorm this week since Remy was born….yes that means almost five years with barely any snow. (If you need any evidence for climate change, there it is.) She had so much fun playing in the snow with us and with her pod-mate, but it also meant two days of working from home without childcare, which was giving me flashbacks to March. Not interested in going back to that any time soon.
Just like every other weekend, we have absolutely no plans. We’ll probably go for a walk. I just spent an hour deleting spam emails. Exciting stuff.
On to the meal plan! This is what we’re cooking this week:
- smoky vegan black-eyed pea soup – pass a bowl!!!
- lentil lettuce wraps – for a healthier taco tuesday
- rigatoni with spiced tomato sauce – ultimate comfort food
- brussel sprout kale caesar salad – never has a salad looked so good
- polenta enchilada bake – sign me up!
- chocolate chip almond butter cookies – yes please
SMOKY VEGAN BLACK-EYED PEA SOUP from Rhubarbarians
Prep Ahead Tip: The beans will need to be soaked for at least 4 1/2 hours, but soaking them the night before and letting them sit overnight is great. The vegetables and the herbs can all be chopped ahead of time for easy prep.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
LENTIL LETTUCE WRAPS from I Heart Vegetables
Prep Ahead Tip: Filling can be made up to 3 days in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan if using agave. Use gluten free tamari or liquid aminos to keep this recipe gluten free.
RIGATONI WITH SPICED TOMATO SAUCE from Joanne Eats Well With Others
Prep Ahead Tip: No need to prep ahead.
Vegan/Gluten Free Substitutions: Omit the feta cheese or replace it with vegan feta. Use gluten free pasta to make gluten free.
BRUSSEL SPROUT KALE CAESAR SALAD from Hummusapien
Prep Ahead Tip: Dressing can be made in advance.
Vegan/Gluten Free Substitutions: Recipe is vegan, use gluten free bread if needed.
POLENTA ENCHILADA BAKE From She Likes Food
Prep Ahead Tip: Recipe comes together quickly. No need to prep ahead.
Vegan/Gluten Free Substitutions: Recipe is gluten free, use vegan cheese to make vegan
CHOCOLATE CHIP ALMOND BUTTER COOKIES from I Heart Veggies
For a printable shopping list, click here.