I hope you all have a wonderful weekend! Enjoy the recipes we have for you this week 🙂
GUACAMOLE TOSTADAS from She Likes Food
Prep Ahead Tip: Recipe comes together very quickly
Vegan/Gluten Free Substitutions: Omit cheese to make vegan and use a gluten free self rising flour to make gluten free.
TERIYAKI VEGETABLE STIR FRY WITH PINEAPPLE from Rhubarbarians
Prep Ahead Tip: Recipe can be made up to 4 days ahead and is great for meal prep!
Vegan/Gluten Free Substitutions: Recipe is vegan. Be sure to use gluten free cornstarch for gluten free and switch out the soy sauce for tamari
PASTA ALLA NORMA from I Heart Vegetables
Prep Ahead Tip: You can make the sauce up to 2 days in advance then add the pasta when ready to serve.
Vegan/Gluten Free Substitutions: Use gluten free pasta and/or skip the Ricotta salata
CHICKPEA SALAD SANDWICH from Hummusapien
Prep Ahead Tip: Salad is best the day of since the avocado will brown.
Vegan/Gluten Free Substitutions: Recipe is vegan, use GF bread for GF.
SOUTHWEST WHITE BEAN VEGGIE BURGERS From The Roasted Root
Prep Ahead Tip:Cook the rice up to 5 days ahead of time. Veggie burgers can be made and frozen.
Vegan/Gluten Free Substitutions: Replace the egg with one flax egg to make vegan. Recipe is gluten-free
SUMMER GRAIN BOWLS from Joanne Eats Well
Prep Ahead Tip: Cook the grains up to 5 days ahead of time.
Vegan/Gluten Free Substitutions: Recipe is already vegan. Replace the farro with quinoa or rice to make it gluten free.
GLUTEN FREE CHOCOLATE CAKE from The Roasted Root