The Vegetarian Reset turns 1!

A special recipe and a challenge

On January 17, 2023, The Vegetarian Reset finally hit bookshelves after 2 years in the making. And this year, thousands of books later, I got my first royalty check and I gotta tell you, it felt pretty special.

credit: Heidi Green Photography

I am so grateful for the turn my life has taken, the opportunity to appear in your kitchen or at your dining table, and hopefully, impact your life for the better. Thank you for joining this community where food is everything.

To celebrate, I wanted to do a little something different.

Many of you have cooked recipes from the book (or tested recipes for me🙏). But I know that life often gets in the way and it’s hard to free up headspace for cooking something new. And it’s totally OK if the cookbook is just sitting pretty on your bookshelf.

However, the real power of eating this way comes through when we do it consistently. I’ve experienced the transformation and I want you to experience it too! Ergo, The Vegetarian Reset Challenge!

Join me to cook meals from the book for just 4 days: Jan 29-Feb 1st, 2024. All you need is a copy of the book for the recipes - the challenge itself is free. I’m going to give you the extra support you need to make it through the process.

I’ve woven together a pretty special collection of lunch + dinner recipes from the book that are perfect for meal prep and reinvention. And to round it off, I’m giving you options for breakfast too (sweet and savory because I know y’all feel strongly about it).

Here’s what you get when you sign up for this 4-day challenge:

• A 4-day meal plan (covering meal prep, breakfast, lunch, and dinner) + a handy shopping list. Note: recipes not included except breakfast

• Insider tips and hacks delivered to your inbox along with instructional videos

• Exclusive access to a lively Facebook community for mutual support and accountability

• Bonus live Q&A session for those burning questions

Last day to sign up is Jan 24. I hope you’ll join me for this special Anniversary reset.

PS: As of this writing, the hardcover is the lowest price I’ve ever seen it go on Amazon, and the e-book is practically free at $2.99! See more links to purchase at the bottom of this email.

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The celebration continues with an exclusive recipe from the book that is perfect for this snowy January. Slurp and enjoy!

French Onion Soup

Serves: 2

I’ve always wondered why it’s so hard to find vegetarian French onion soup in restaurants, given that caramelized onions are the star of the soup. It was a no-brainer to include my version in this book, particularly when I get another chance to showcase my Zucchini Bread. This is an easy and craveable soup that will leave your kitchen smelling amazing.

credit: Alexandra Shytsman

Ingredients

• 2 Tbsp butter or olive oil to veganize

• 2 heaping cups thinly sliced yellow onion (12 oz/340g)

• ¼ cup/60ml dry white wine or water, for deglazing

• 1 Tbsp minced garlic

• 1 Tbsp cornstarch/cornflour

• 1 Tbsp water

• 3 cups/720ml low-sodium vegetable broth or water

• 1 tsp vegan Worcestershire sauce

• 1 bay leaf

• ¼ tsp dried oregano

• ¼ tsp dried thyme, or 1 sprig fresh thyme

• ¼ tsp fine sea salt

• ¼ tsp cracked black pepper

• 2 slices Zucchini Bread (page 14; 2 oz/55g each)

• ½ cup/56g sharp grated Cheddar cheese (or Gruyère, which is traditional but usually not vegetarian)

Directions

Step 1. Heat a medium saucepan over medium heat. When hot, add the butter and onions and cook, stirring often, until the onions turn a deep brown and the liquid evaporates. As the onions cook, add a splash of wine as needed to deglaze the bottom and scrape up bits sticking to the bottom of the pan. The whole process should take 15–20 minutes.

Step 2. Turn the heat down to medium, add the garlic, and cook for 1 minute. Stir the cornstarch and water together in a small bowl to make a slurry. Add the slurry to the saucepan and mix well.

Step 3. Add the broth, Worcestershire sauce, bay leaf, oregano, thyme, salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the broth is rich and slightly thickened, 20–30 minutes. Remove the bay leaf.

Step 4. While the broth is simmering, preheat the oven to 400°F/200°C.

Step 5. Lightly spray the bread with oil and bake on a parchment-lined baking sheet for 3–4 minutes, or until lightly browned on both sides.

Step 6. Remove the baking sheet from the oven, sprinkle the cheese on the bread, and preheat the broiler. Broil the bread until the cheese melts, 1–2 minutes. Portion the soup into bowls, top each bowl with a piece of toast, and serve.

Cooking notes

If you have oven-safe soup bowls or crocks, you can place them on the baking sheet in Step 6, fill with soup, place the bread with cheese on top of each bowl, and broil them directly.

Nutrition per serving (best efforts, see disclaimer on v8well.com)