Warm. Then cold, Then warm again. It was a month of ebbs and flows, a lot of coffee and a lot of brainstorming. We’ve got some fun planned for all of you plant-eaters! Here’s what when down in the PEM kitchen this month…
Next, James served up killer Jerk Tofu while I dispelled the myths of men and soy.
And then… one of the best days ever happened. Vegan Aussie Fries came into the world. We’ve crushed countless plates of these babies already!
When we weren’t dominating plates of fries, we were making bars! James introduced his PROBar 2.0 recipe: Dark Chocolate Sea Salt & Fig Bars, and I crafted some fabulous 5-ingredient, gluten-free, nut-free Sunflower Bars.
James shared his favorite Basic Bean Burgers topped with Vegan Herb Aioli.
And we told you why we think plants are so rad.
And last but not least, March brought us another popular recipe: Vegan Creamy Jalapeno Soup. Many of you let us know that this one is a winner! We concur.
We have one last bit of excitement before we closedown March: a new FREE ecookbook is coming your way on Sunday!
Also, we are sharing a recipe exclusively with our awesome subscribers this weekend: 6-ingredient Cookies (none of which are sugar)! Want the recipe? Tell us where to send it!
Did you try one of our March recipes? Leave us a comment and tell us how it turned out or snap a photo and use #planteatersmanifesto. We LOVE hearing about your kitchen adventures!