I’m bundling up and staying in as much as I can this week. It’s certainly cold where I am, the dogs are sleeping all day in front of the fireplace, and I’m ready to spend evenings in the kitchen making dinner.
Don’t worry, this week’s recipes won’t keep you in the kitchen all evening. But if it feels cozy, you can make some cookies for dessert after dinner!
Breakfast: My “I Love Potatoes” Tempeh Hash with Veggies recipe is a comforting but complete meal with delectable tempeh, savory onions, peppers, carrots and kale.
Tuesday: My Mashed Potato Crusted Butternut Squash, Brussels Sprouts, and Tofu Pie is the last minute holiday main course of your dreams! Great if you are expecting vegans or gluten-free people at your dinner table.
Wednesday: Kale Stem Pesto from The CSA Cookbook is a tasty way to use up those kale stems that usually go to waste. Kale is the main ingredient with some parsley, walnuts, and garlic.
Thursday: Joni’s Indian-Spiced Pumpkin and Jackfruit Chili adds in delicious jackfruit and pairs it with Indian spices making it the perfect recipe to add some fire into your winter.
Friday: Served in a bowl, Mushroom Ginger Steel-Cut Oat Congee Recipe is a thick Asian comfort food that can soothe a sore throat or just make you feel better after a long day.
Saturday: Vegan Chickpea Crepes from Cut the Sugar are so easy to make and are super served with roasted veggies, tofu salad, or any leftovers you need to use up.
Sunday: My Chickpea Noodle Soup with Spiralized Celeriac is a gluten-free, soy-free noodle-less vegetable noodle soup. The noodles are actually spiralized veggies!
Dessert: I love pumpkin in just about everything, and these Vegan Pumpkin Gingerbread spicy muffins are soy-free, have no added oil, and combine two favorite holiday flavors.