This week's meal plan is out of this world! I couldn't wait so I'm sharing it right now!
Remember the last post, the Vegan Shepherd's Pie? Well I made the filling again and smothered it over brown rice pasta and a little extra sauce and BAM! it was divine. I also wanted some "cheesy"ness so I used avocado (since I can't eat anything that's 'put together'). It was easy!
Avocado "Cheese" Sauce
6 Tbsp nutritional yeast
salt to taste
(if you can't stand that avocado-y taste, put in lemon juice, a teaspoon at a time until desired flavor)
1. mash avocados. mix everything in. stir. enjoy!
Then~ I made a veggie bake and it turned out delicious!
Brussel Sprout and Butternut Squash Bake
(inspired by ohsheglows' Roasted Fingerling Potatoes and Brussel Sprouts recipe)
2 lbs of brussel sprouts, cut in half lengthwise
1 butternut squash, cut into 1 inch chunks
1 medium onion
3-4 garlic cloves
1 sprig of fresh rosemary, removed from twig and chopped
2 Tbsp olive oil or oil of choice
salt and pepper to taste
1. preheat oven to 350.
2. mix all prepped veggies together in a bowl or in baking pan, drizzle with oil and mix well. sprinkle in salt, pepper and rosemary.
3. the key here for great baked veg is this: single layer spread! do NOT dump all veggies into 1 tray because you don't want to wash 2 trays (which is my M. O. guilty!) this allows for the veggies to crisp and cook evenly.
4. bake for 45 min-1hr.
And that, my friends is the BEST week meal (well... until next time, that is :)