It’s Saturday again, which means that we are more than half way through February! It’s dark and gloomy today and I’m loving it. The weather seems so erratic these days, one day we it feels like it’s almost 90 degrees and then the next day it’s raining and I’m digging out all my comfy sweatshirts. I much prefer sweatshirt wearing to short and tank top wearing this time of year.
This week we have a great mix of warm comfort food and a loaded salad thrown in there for good measure! I hope you all have a wonderful weekend and that these meals help make your week wonderful as well 🙂
Vegan Mushroom Bourguignon from Making Thyme for Health
Prep Ahead Tip: Mashed potatoes can be made a day in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Tempeh and Kale Enchilada Casserole from Hummusapien
Prep Ahead Tip:
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Vegetarian Cobb Salad from She Likes Food
Prep Ahead Tip: Sweet potatoes can be roasted and eggs can be hard boiled up to 3 days in advance.
Vegan/Gluten-free Substitutions: Omit hard boiled eggs to make vegan.
Aloo Gobi from Eats Well With Others
Prep Ahead Tip: This recipe comes together pretty quickly, but the masala spice paste can be prepared ahead of time and stored in the fridge until ready to use.
Vegan/Gluten-free Substitutions: Substitute olive oil for the butter to make this vegan.
Coconut Curry Vegetable Soup from The Roasted Root
Prep Ahead Tip: The soup doesn’t take much time to prepare, so there’s no need to do much prep work in advance. If desired, the vegeables can be chopped one day ahead of time.
Vegan/Gluten-free Substitutions: This recipe is already vegan and gluten-free!
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