Can you believe August is coming to a close??
I could use another 3 or so months of summer, but I have to admit I do love the month of September. The weather cools off, the towns become quieter, and life just seems more peaceful. I’ll be spending the good part of September in Montana…cruising new-to-me trails and enjoying some scenery!
On this week’s healthy vegetarian meal plan, we have Late Summer Harvest Bowls with Kale Pesto, Fajita Omelettes, 30-Minute Tempeh and Chickpea Sloppy Joes, Skillet Brown Rice and Beans with Heirloom Tomato Salsa, and Curried Chickpea Salad.
Late Summer Harvest Bowls with Kale Pesto from Making Thyme for Health
Prep Ahead Tip: Farro (or quinoa) can be prepped in advance; squash can be chopped in advance; and kale pesto can be prepped in advance.
Vegan/Gluten-free Substitutions: Recipe is vegan. Replace farro with quinoa to make gluten-free.
Fajita Omelettes from The Roasted Root
Prep Ahead Tip: No advance prep is necessary! Recipe comes together quickly and is best when eaten fresh.
Vegan/Gluten-free Substitutions: Turn this into a tofu scramble – replace the chicken eggs with tofu and use non-dairy cheese and yogurt.
30-Minute Tempeh and Chickpea Sloppy Joes from She Likes Food
Prep Ahead Tip: Recipe only takes 30 minutes to prepare.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten free buns to make gluten free.
Skillet Brown Rice and Beans with Heirloom Tomato Salsa from Eats Well With Others
Prep Ahead Tip: This recipe comes together quickly, no need to prep ahead.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten free.
Curried Chickpea Salad from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Click HERE to print the shopping list!