I hope you all are having a wonderful weekend so far! It’s hot here and I’ve been staying inside as much as possible 🙂
Enjoy the recipes we have for you this week!
Vegetarian Tofu Banh Mi with Spicy Peanut Sauce from Eats Well With Others
Prep Ahead Tip: This recipe actually comes together pretty quickly so no need to prep ahead.
Vegan/Gluten-free Substitutions: To make this vegan, substitute dairy free yogurt for the Greek yogurt.
One-Pot Summer Vegetable Lasagna from Making Thyme for Health
Prep Ahead Tip: The cashew ricotta and parmesan can be prepped several days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use gluten-free pasta (that doesn’t fall apart easily) to make GF.
Israeli Power Salad with Za’atar Roasted Sweet Potatoes from Hummusapien
Prep Ahead Tip: Recipe comes together quickly.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Grilled Portobello Mushroom and Bell Pepper Salad from The Roasted Root
Prep Ahead Tip: No advance prep is necessary, as meal tastes best when prepared fresh.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
30 Minute Creamy Goat Cheese and Everything Bagel Pasta from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to make.
Vegan/Gluten-free Substitutions: Use gluten free pasta to make gluten free and either a cashew cream or vegan ricotta to make vegan.
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