Happy Weekend! I can’t believe there’s only a few weeks left in October. Where does the time go?! Are you all excited about Halloween? I’ve never really gotten into it, but this will be Eli’s first year trick or treating (not that he understands what’s happening haha), but it will be fun to dress him up and take him around. And then it will be fun to eat his candy 🙂
I hope you all have a wonderful weekend and enjoy the recipes we have for you this week!
Roasted Garlic & Kale Spaghetti Squash with Sundried Tomatoes from The Roasted Root
Prep Ahead Tip: The spaghetti sqyash can be roasted up to 4 days in advance, and the garlic can be roasted 1 day ahead of time.
Delicata Squash and Tofu Thai Red Curry from Eats Well With Others
Prep Ahead Tip: The squash and tofu can be roasted ahead of time.
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use tamari instead of soy sauce to make it gluten free.
Zesty Pumpkin Mac N’ Cheese from She Likes Food
Prep Ahead Tip: The pumpkin cheese sauce can be made up to 3 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free noodles to make gluten free.
Roasted Cauliflower Hummus Quesadillas from Making Thyme for Health
Prep Ahead Tip: Cauliflower can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free tortillas to make GF.
Vegan Sweet Potato Black Bean Enchiladas from Hummusapien
Prep Ahead Tip: Enchiladas can prepared up to 2 days in advance and cooked when ready to serve.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
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