Happy Labor Day Weekend!
I can’t believe summer is coming to a close!
I’ve resolved to soak up the warm sunny weather as much as possible before we head into the cooler fall months, so I’m up in Tahoe again this weekend hitting the trails and the lake.
On the menu this week: Healthy Zucchini Corn Fritters, Crunchy Asian Tofu Wraps, Roasted Stuffed Peppers with Chickpeas, Goat Cheese, and Herbs, Israeli Power Salad, and Vegan Corn Chowder!
Enjoy the long weekend! xo
Sunday
Healthy Zucchini Corn Fritters from Making Thyme for Health
Prep Ahead Tip: Recipe comes together quickly. No prep needed.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Monday
Crunchy Asian Tofu Wraps from She Likes Food
Prep Ahead Tip: Tofu can be cooked and peanut sauce can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use Gluten free wraps and Tamari to make gluten free. Make it soy-free by using beans (or chicken if you aren’t vegetarian).
Tuesday
Roasted Stuffed Peppers with Chickpeas, Goat Cheese, and Herbs from Eats Well With Others
Prep Ahead Tip: To save time, roast and stuff the peppers ahead of time, then just bake them off on the day you want to eat them.
Vegan/Gluten-free Substitutions: Omit the goat cheese to make this vegan. Use gluten free bread cubes to make it gluten free.
Wednesday
Israeli Power Salad from Hummusapien
Prep Ahead Tip: Recipe comes together quickly so no advanced prep is needed.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Thursday
Vegan Corn Chowder from The Roasted Root
Prep Ahead Tip: No advance prep is necessary, but chowder saves very well. Make the whole recipe up to 5 days in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!
