Friends! Welcome to our end of month post where we say goodbye to March, and recap all the delicious things we made and fun things we did in the past month.
We also have a special announcement about our upcoming print cookbook (!!!), so be sure to check out the details below!
Let’s get started with what we cooked up in March.
1. Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula // 2. Curried Beet Soup with Tandoori Chickpeas // 3. Peanut Butter and Jelly Chia Pudding // 4. Easy Chana Masala // 5. 1 Pot Red Lentil Chili // 6. Vegan Snickers Cheesecake // 7. Banana & Berry Hemp Seed Pudding // 8. Easy Vegan Kimchi // 9. Golden Milk Ice Cream // 10. Crispy Hash Brown Haystacks // 11. Kale & White Bean Artichoke Dip // 12. Vegan Lemon Curd // 13. Gingery Thai Kale Salad with Cashew Dressing // 14. The Best Vegan Gluten Free Mac ‘n’ Cheese
Which recipes did you get to try this month? My favorites were definitely the Vegan Gluten Free Mac ‘n’ Cheese, Golden Milk Ice Cream, and Red Lentil Chili. SO good.
How it works: When you place a pre-order (or pick up our book in stores) through May 10, simply email us (firstname.lastname@example.org) a copy of your receipt and we’ll send you the 5 bonus recipes (in PDF format). The recipes aren’t included in the cookbook and won’t be seen anywhere else! And not to worry if you’ve already pre-ordered the book (thank you!) – the offer includes you as well!
The above photos are a snapshot above of what to expect. Learn all the details about out the recipe bundle and where to purchase the book here!
What We’re Into //
Shop – We added a fancy little shop to the blog, that includes our kitchen essentials, pantry staples, and photography equipment. If you’ve ever been curious about what’s in our minimalist kitchen, this is the place for you.
Watch & Learn – Hands down my favorite show this month was the Air episode of Michael Pollan’s new Netflix series “Cooked.” I’ve been avoiding gluten for the past few months for health reasons, and I found the show to be extremely eye opening on the topic of a gluten free diet. Pollan dives deep into how bread has been made for thousands of years, and why some of us may be experiencing symptoms from gluten today. This is a must-see if you’re curious about how bread is made without yeast, and why many of us may be experiencing discomfort from the gluten we know today.
Read – If you have any upcoming road trips or getaways planned, I highly recommend Emma Straub’s “The Vacationers.” I know I’m late to the party, but it’s really good! It’s a quirky, light read with some true-to-life grit and drama, and I found it the perfect companion for our recent beach getaway.
Cook – Love and Lemon’s Cookbook is an absolute stunner. I love that the theme is cooking your way through the farmers market, and provides plenty of creative, approachable recipes for any vegetable you have on hand. I’ve already begun plotting how to cook my way through it this spring and summer. Can’t wait!
What We’re Craving //
For starters, DAT CHEESECAKE (coming soon!). We’re also craving tons of easy, hearty, plant-based entrees in April. Stay tuned!
See ya soon, friends.