Hello! It’s been a minute since my last newsletter. Somehow, I’ve been busier on funemployment than I was when I was employed!
I’ve still been cooking up a storm, and I’ve been hard at work on the new 5-ingredient vegan cookbook.
This week, I have some great new recipes: shrimp with creamy peas, vegan mushroom piccata, and a gorgeous corn and leek soup.
Make sure you’re following my Instagram too! I have some great 10 Second Tips I’ve been sharing regularly, like this hummus tip that people loved!
Vegan Corn and Leek Soup
This recipe is a great, easy breezy dinner that you can add just about anything to. The foundation of the recipe is just 5 main ingredients, not including salt, pepper, water, or cooking oil. Reuse the corn cobs in the broth to pull out as much flavor as possible.
Shrimp with Creamy Peas
This recipe took the internet by storm! People loved the big flavor this meal brought. I used Pesto Pantesco for this one, but your favorite tomato pesto will work here too.
Simple Mushroom Piccata
This mushroom piccata was ridiculously easy to make and loaded with flavor despite only having a few ingredients. If you aren’t vegan, you could add a splash of cream or some crispy pancetta on top for some extra richness. It was perfect as-is for a simple meat-free dinner though!
New products in the shop!
I have tons of new products (like this gorgeous tomato ponzu) in the shop AND a final sale section, so you can snag some goodies before they’re gone!
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