Recipes for the week
Lemongrass is the ingredient of the week 🌞
Happy Sunday! For those who don’t know, I officially (and unfortunately!) had to sunset my shop, so I spent this weekend wrapping up the last few of my orders. It was a really fun learning experience, and I shipped over 1,100 orders in 15 months. That’s about 73 orders a month! Ahead of the new year, I spent some time thinking about where I wanted to spend my focus. Between working full-time, running Tried & True and Exploring Vegan, writing my third cookbook, and running a shop, I realized I was stretching myself too thin.
So, I must sadly say goodbye to the shop, but it’s in exchange for something good: I get to spend more time doing what I’m really passionate about! I have more time to develop recipes, stories, and videos.
Thank you if you supported my shop over the past year and a half!
Now we’re on to the good stuff: two new recipes! I’ve been in love with lemongrass this week, specifically, lemongrass stir-in paste. The first recipe is a gorgeous chicken and lemongrass soup, and the second–a vegan carrot coconut soup–is for those participating in Veganuary this year!
Chicken and Lemongrass Soup
This chicken lemongrass soup recipe is aromatic, rich, and just so easy to make. It’s loaded with lemongrass paste and chicken for the most comforting chicken soup recipe ever.
A vegan dream dinner, this soup combines the sweetness of carrots with the richness of coconut milk and the subtle sharp notes of lemongrass.
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