Soups, coffee with banana bread, pumpkin granola…these are all signs of cooler days. This week’s plant-based meal plan is embracing the slightly cooler temperatures and my cravings for fresh baked goods!
Last week I shared my recipe for Pumpkin Granola and I’ve been snacking on it ever since. It’s fueled a new pecan addiction. I never really liked pecans until I made this granola. Too bad too because growing up, I always had access to pecan trees. I plan to add pecans to other favorites like my Banana Bread!
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Fall also has me thinking about Thanksgiving! It’s still a while away for me but my friends in Canada will be celebrating soon! If you are already looking ahead to holiday planning, take a look at my Plant-Based Holiday Meal Plan! It was designed with all my Thanksgiving favorites!
Plant-Based Meal Plan
This weeks meal plan is all about comfort foods! Don’t worry, comfort foods don’t have to be unhealthy! I think you’ll love this week’s collection of soups, casseroles and baked goods!
Breakfast Cookies with fresh fruit
leftover Taco Soup
Pumpkin Granola topped oatmeal
Soup and salad with Cilantro Jalapeno Hummus
Tofu and Stir Fried Brown Rice
Instant Pot Oatmeal with diced apples or fresh blueberries
Oatmeal with dried cranberries (and pecans)
Soup and baked potato
Moment of truth! What are your favorite fall flavors? I’ve been thinking of sharing more pumpkin recipes but don’t want to miss other fall favorites!