Happy Easter weekend! Do you have fun plans? Are you having beautiful weather? It’s about 90 degrees here this weekend, so I’m not sure how much of the outdoors I’ll be enjoying, but I am looking forward to the weekend.
I hope you all have a safe and happy weekend and enjoy the meals we have for you this week 🙂
Balsamic Dijon Tempeh Buddha Bowls from Making Thyme for Health
Prep Ahead Tip: Tempeh can be marinated up to 1 day in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Sub brown rice or quinoa to make GF.
Avocado Egg Salad from The Roasted Root
Prep Ahead Tip: This recipe is can be made vegan by replacing the hard boiled eggs with 2 (14-ounce) cans of garbanzo beans. Drain, rinse, and mash the garbanzo beans in a bowl, then proceed as normal. Alternatively, you can use crumbled tofu.
Vegan/Gluten-free Substitutions: Hard boliled eggs can be prepared up to 3 days ahead of time.
Creamy Cashew Lemon Pasta with Spring Vegetables from She Likes Food
Prep Ahead Tip: Lemon cashew sauce can be made up to 2 days ahead in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF pasta to make gluten-free.
Amaranth-Crusted Tofu with String Beans and Forbidden Rice from Eats Well With Others
Prep Ahead Tip: Rice can be cooked up to 2 days in advance.
Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten free.
Spaghetti Squash with Vegan Artichoke Sauce from Hummusapien
Prep Ahead Tip: Spaghetti Squash can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
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