Something for the weekend...
Three warming autumn recipes
Bonjour and happy Friday!
First of all, a warm welcome to all my new subscribers. It is such a joy to see this newsletter grow and know that you look forward to reading it every week! I was also quite happy to see that my previous post on plant-based eating resonated with so many of you. Soon after the newsletter went live, I received many emails of support from readers who, like me, have also embraced this healthier lifestyle and are not only thriving, but enjoying life (and food!) more than ever. If there is one thing I want to make clear, it’s that plant-based does not mean boring. The days that vegan food meant brown rice, tofu and boiled broccoli are long gone. My meals are colorful, vibrant and more delicious than ever!
I’ll be starting a new series of cooking videos with plant-based recipes this November for exclusive subscribers, so if you haven’t signed up yet, here’s your chance! We’ll be kicking things off with an autumnal mushroom bourguignon which has all the robust and satisfying flavors of the original version.
To get started, below are two recipes that have been a hit at my house so far: a warming roasted pumpkin and tomato soup and a chili casserole full of rich, hearty goodness. As a bonus, I’ll also be giving you my recipe for golden milk, one of the healthiest drinks you can sip this autumn. (More than we can say about those sugar-laden pumpkin spice lattes!)
On y va!