A slightly belated happy new year to you, my dear readers. This newsletter was meant to land in your inbox more than a week ago, but like so many others, I was taken out by a viral infection and am only now easing my way into 2026. That slowdown came on the heels of a lovely holiday stretch between Cabo and California, surrounded by friends who feel like family, and ringing in the new year in NYC with my closest people. All things considered, I really have nothing to complain about.
Looking back on 2025, it was a year that quietly reshaped me. A bruising stretch of insomnia, turning 40, leaning more deeply into Ayurveda, committing to strength training — and perhaps most importantly, learning that hustle isn’t everything. It feels like a defining year, one that’s shaping how I want to move through the next decade. My intentions for 2026 are softer but no less ambitious: supporting my nervous system, connecting more meaningfully with you, and letting cooking feel like play again. And yes, continued work on my next cookbook.
Along the way, this community has grown in ways I never could have imagined — this Substack is almost at 10,000 subscribers across 50 states and 89 countries, and my Instagram has grown to just shy of 70,000. I’m deeply grateful. And at the same time, the growth has happened so quickly that I don’t always feel as connected as I’d like to be. That’s something I want to change this year. You’ll start to see more opportunities to connect live — through a new masterclass I’ll be announcing soon, along with the workshops you already know and love.
On that note, I kicked off a new cohort of my course, The Vegetarian Reset Lab last week with an orientation session where we did a simple but eye-opening exercise: benchmarking carb and protein intake. It’s always illuminating. The goal is to be informed, not obsessed — because food is about so much more than macros. This week, the group is diving into the first module, all about building a high-protein breakfast. For those of you who’ve reached out: the live, guided experience is currently full, but the self-paced version is still available and includes all the core content, plus access to the recorded live workshops. Explore the course here.
Below I’ve put together a little tour around all your resources hidden in plain sight to inspire you before I return in a few days with January’s Weeknight Simple.
Top 5 recipes of 2025 (all unlocked, full access)
Samosa Tempeh Shepherds Pie - This is the showstopper — the one that earns a spot in the middle of the table and makes even the carnivores pause and say, “Wait… what is that?” Tempeh, my new favorite ingredient, forms the hearty, flavorful, protein-rich base of this shepherd’s pie.
But the real magic is the topping. Instead of plain mashed potatoes, you get a mash inspired by the inside of a samosa: warm spices, a little heat, and that addictive flavor you can’t quite pin down but immediately want more of. It’s cozy, vibrant, and far from the usual beige holiday fare. A complete meal in one dish — balanced, satisfying, and absolutely unforgettable. And the best part? It can be made ahead, because it’s actually easier to slice and serve the next day.
Quinoa Tomato Pulao - This dish has turned into something of a formula for nights when I want something warm and spiced but don’t feel like hovering over the stove; wait - that’s every night!
I let my Instant Pot do the work. [Although - this is always my word of caution about the Instant Pot - it doesn’t directly reduce the time needed to prepare your meal - BUT, since it requires no babysitting, it lets you multi-task and therefore save some time. ] The quinoa soaks up all that tomato flavor, and I’ll set out a quick Greek yogurt raita alongside or add tofu/paneer in the pot to make it feel more complete. Don’t worry - stovetop instructions are in there too, and the dish will be just as satisfying.
And don’t be afraid to experiment with the flavoring, veggies and protein - the sky is your limit!
Peanut Chile Tofu Stir Fry - Peanut butter and Tofu = BFFs. A lightly sweet and spicy sauce with lots of umami coats tofu that’s been cooked to perfection with a crispy exterior and soft interior (no pressing involved). Add on a rainbow of vegetables and you’ve got yourself an standout meal with 30g protein per serving. I may be willing to look the other way if you want to serve this with a little white rice.
Oats, Peas and Paneer Poha - Poha has always been comfort food for me, and this version takes it up a notch in both protein and flavor. Instead of flattened rice, the base is lightly toasted oats, which bring nuttiness and extra fiber. Add in sweet peas (a complete protein when paired with the oats), grated paneer, crunchy peanuts, coconut, and curry leaves, and you’ve got a dish that’s as nourishing as it is satisfying. Best of all? It comes together in under 30 minutes, making it a weeknight staple in my rotation. And all you savory breakfast people, look no further than this dish.
Greenest Goddess Pasta - This is not your average green goddess. She’s greener, bolder, and absolutely packed—broccoli, zucchini, spinach, basil, scallions, parsley and your choice of cheese or nutritional yeast all whirl together into a sauce brimming with goodness. It’s become a mainstay in my fridge, thanks to a very specific request from my daughter: more veggies, but… you know, hidden.
I often serve this with a high-protein, low-carb pasta like Kaizen (made of lupini beans) so I can make room for one of my favorite pairings: a few golden roasted potatoes tossed right in. Some fresh or frozen corn would also go really well here. Feel free to use whatever pasta works for you. A scatter of nuts, and a spoonful of pickled onions add welcome texture and brightness to the bowl.
Weeknight Simple
Weeknight Simple is my monthly recipe club — a curated collection of deeply satisfying, protein-forward vegetarian dinners designed for real life. The kind of meals you can actually cook on a weeknight, without sacrificing flavor, variety, or nourishment.
It’s honestly impossible to pick favorites from this lot. The picture gallery above should speak volumes — vibrant, colorful and sumptuous recipes, each delivering roughly 20–30 grams of protein per serving. See all of 2025’s content below.
Some months follow a clear theme, others are more spontaneous, but they’re always grounded in the same goal: food that’s fun to cook and even better to eat. Along the way, subscribers also get a bonus recipe every month like this peachy smoothie, these muffins or exclusive features from new cookbooks like this tiramisu or this grain bowl. In addition, Weeknight Simple has also featured incredible guest chefs like Lukas Volger, Alex Shytsman and Beth Bollinger!
If this is the kind of cooking you want to feel inspired by in 2026, I’m offering 26% off an annual Weeknight Simple subscription for a limited time.
Food is Medicine
My deep dive series with experts or occasional posts from my own experience
What you need to know about Metabolic Health with Beth Bollinger
What You Need To Know About PCOS with Aditi Guha
Rediscovering Intuition Through Ayurveda -Your Body Already Knows with Nidhi Pandya
5 good things
My tried and tested recommendations on everything from ingredients to books to ice cream (no sponsorships or affiliations)
Hot Tips
Bite-sized hot takes that went a little viral
Phew - I hope that gave you enough content to binge and get inspired! I’ll be back in a few days with January’s Weeknight Simple edition (featuring my very first burger recipe!)
Wishing you a deeply fulfilling year, xoxo
Love how this roundup showcases the breadth of high-protein vegetarian cooking without falling into repetitive patterns. That Samosa Tempeh Shepherds Pie sounds like exactly the kind of crossover dish that gets people rethinking plant-based protien. The emphasis on letting cooking feel like play rather than another productivity metric really captures where food culture needs to go. Subscirbed!