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A Most Comforting Feel Good Dinner
Published 5 months ago • 3 min read
by Nisha Vora
Hi Reader--
Today I'm sharing...
One of my favorite plant-forward but still wholesome and hearty dinner recipes;
The little tool that's finally helped me to take my vitamins;
And the Thai dish I crave in cold weather.
But first - have you signed up for my new Thanksgiving guide yet?
It's got all my the secret tips, tricks, and recipes for the best plant-based Thanksgiving, and I'm pleased to share it's now live!
To make it super manageable, I've organized the guide as a five-day email series so you can digest all the info in bite-sized chunks and be ready for the big-day.
To join the email series, just click here and we'll add you to the list!
Okay, back to our regularly scheduled programming...
If you're looking for a feel-good comfort food dinner, look no further than this Gambian Peanut Stew!
This plant-based spin on a West African Peanut Stew features powerhouse healthy ingredients like peanut butter, sweet potatoes, and cannellini beans. It's naturally creamy and sticks to your ribs, but is so so good for you!
This stew is hearty enough to serve on its own, but you can also stretch out your meals by serving it over your favorite grain (I love it over brown rice, Max prefers white rice).
💊 This très chic pill organizer finally got me to take my vitamins
I was recently asked what’s one thing I regularly forget, and my immediate response was “taking my vitamins.”
Even when I litter my dining table with all the different bottles so they’re literally staring me in the eye as I eat dinner, I still ignore them.
I tried to think about why it’s so hard for me to take them, and aside from not enjoying the process of swallowing a bunch of pills that often get lodged in my tiny throat, I determined that I just don’t like looking at the clutter of vitamin bottles.
So I recently purchased this fancy looking vitamin/pill organizer in an attempt to remove the clutter and to inspire myself to take my vitamins everyday.
And so far, it’s actually working! I’m not yet at a 100% success rate, but I’m averaging a 80 to 85% success rate, which is much better than before. Plus, the organizer looks good so I don't mind leaving it out on my desk or dining table.
Reminder: you can still enter for a chance to win this week's Big Vegan Flavor Cooking Club!
Throughout November and December, we're hosting a weekly cooking club in honor of the holidays and my new cookbook, Big Vegan Flavor! Each week, you can enter to win a $100 prize!
How to enter: If you make this week's recipe (see below!) and submit a photo to theclub@rainbowplantlife.com before the following Sunday, you'll be automatically entered for the chance to win $100 (to be paid out via PayPal). For full terms and conditions, see here.
This week's recipe is Maple-Roasted Squash & Chickpeas with Mint-Pistachio Pesto from chapter 10 (page 404)!
Winter squash gets the star treatment here; when sliced thinly, it becomes chewy and even a little crispy, it's sweetness further enhanced by maple syrup. It's paired with roasted chickpeas for some protein and optionally Dukkah for crunch, then plated over creamy mint pesto.
⭐️ Featured Review
Nothing makes me happier than seeing that you guys loved a recipe!
"Loved the user friendly directions and notes. I make a lot of red curry, but had trouble finding a green curry recipe I like that tastes close to our favorite Thai restaurant in town. Finally, I found it. Thank you!!"
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