Helllooooooo! I took a little break from blogging and social media this week. Remy was off from school and I wanted to devote as much attention to her as possible. Let’s get cooking!
- Starting off the week with my favorite creamy mascarpone tortellini. I honestly make some version of this dish a few times a month and it never disappoints.
- Next up – roasted cauliflower, sage, and almond risotto. So creamy and comforting.
- On Tuesday we’re making vegetarian black bean and cheese ancho-ladas!
- Paneer butter masala is on the menu for Wednesday and it is a treat. Another meal I make all the time – it’s my husband’s favorite.
- Finally, we’re closing out the week with a simple Mexican fiesta salad. Couldn’t be easier and bursting with fresh ingredients.
- For dessert we’re making caramel canvas blondies. YES.
Happy eating!
SUNDAY
CREAMY MASCARPONE TORTELLINI WITH ROASTED TOMATOES AND KALE
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan Substitutions: Use cashew cream in place of mascarpone cheese.
MONDAY
ROASTED CAULIFLOWER, SAGE, AND ALMOND RISOTTO
Prep Ahead Tip: Roast the cauliflower ahead of time.
Vegan Substitutions: Use dairy free parmesan cheese and omit the cheese on top at the end.
TUESDAY
VEGETARIAN BLACK BEAN AND CHEESE ANCHO-LADAS
Prep Ahead Tip: Make the sauce and the filling ahead of time.
Vegan Substitutions: Use maple syrup in place of honey in the sauce. Use vegan cheese in the filling.
WEDNESDAY
Prep Ahead Tip: No need to prep ahead.
Vegan Substitutions: Use tofu in place of paneer and coconut milk in place of heavy cream.
THURSDAY
Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.
Vegan Substitutions: Use vegan yogurt in the dressing. Omit the queso fresco or replace it with a vegan alternative.
DESSERT
SHOPPING LIST
Click here for a printable Shopping List for Week of 2-26-2022.
I think I need to be making that mascarpone tortellini on the regular! Yum!
Hope you and Remy had a nice week together!