I hope you all have fun weekend plans! We’re taking Eli to the pumpkin patch today and I’m really excited to see him run around and explore. It’s only supposed to be in the mid 80’s, which is pretty good for southern Arizona this time of year 🙂
I hope you all are able to get out and have some fun! Enjoy the recipes we have for you this week!
Creamy Wild Rice Mushroom Soup from Making Thyme for Health
Prep Ahead Tip: Cashews can be soaked and wild rice can be cooked up to 2 days in advance.
Small Batch Sweet Potato and Black Bean Enchiladas from The Roasted Root
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.
Chipotle Butternut Squash and Swiss Chard Enchilada Casserole from Eats Well With Others
Prep Ahead Tip: The enchilada sauce can be made ahead of time and stored in the fridge until ready to use. Additionally, the filling (roasted butternut squash and sauteed chard) can be prepared ahead of time so that the day of baking it all you have to do is assemble the casserole.
Vegan/Gluten-free Substitutions: To make this vegan, substitute vegan cheese for the cheddar cheese. It is already gluten free.
Vegan Butternut Squash Pasta from Hummusapien
Prep Ahead Tip: Squash can be roasted up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Use GF noodles to make it gluten-free.
Baked Enchilada Veggie Burritos from She Likes Food
Prep Ahead Tip: Comes together in 30 minutes.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Click HERE to print the shopping list!