"Eat Like a Girl" is a New York Times Bestseller!
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It’s finally here! Dr. Mindy Pelz’s book Eat Like a Girl is now out wherever you buy books — AND IT’S A NEW YORK TIMES BESTSELLER!
I wrote most of the recipes (check out some of them below)…
… and I have a bunch of videos talking with her more about plant-based eating. You can check them out in this playlist right here!
I also gave a sneak peek of this in the last newsletter, but now everyone knows — my Basil Aioli with Fabalish can be ordered now at Fabalish.com/Leslie!
MORE FROM THIS LAST MONTH
I shared my recipe for Celebrity Nachos with VegNews — check it out here!
I have been traveling a bunch — went back to Italy for my sister’s wedding…
I shared my homemade, nut-free protein powder recipe — details (including nutritional info) over at my YouTube channel!
My must-have kitchen tool that’s worth the $$$!
For those of you getting ready for Thanksgiving, here’s a bunch of recipes to bookmark for the big day!
A RECIPE FROM THE ARCHIVE
And speaking of the holidays, this video has been retired on my YouTube Channel — but for your eyes only right here on Substack, this is my cornbread stuffing recipe. (I know, short hair! I’ve come a long way…)
Vegan Cornbread Stuffing in a Pumpkin
Ingredients
1 pumpkin or multiple acorn squash, tops sliced off and seeds removed
5 cups of cubed Cornbread
1 cup diced onion
1 cup diced apple
3/4 cup golden raisins
3/4 cup chopped walnuts
3/4 cup chopped celery
2 tbsp chopped garlic
1 tsp. Fresh chopped thyme
1 tsp. Fresh chopped sage
1/4 tsp. Fresh chopped rosemary
1 tsp. Sea salt
1/2 tsp. Pepper
3 tbsp. Olive oil
2-4 cups veg broth
1 cup vegan sausage, cooked & diced (optional)
Heat oven to 350 degrees
Directions
Dry the diced Cornbread overnight.
In a large frying pan, sauté the onion, raisins, celery, walnuts, garlic, and herbs in the olive oil.
When soft, remove from heat. Stir the pan ingredients into the breadcrumbs and add the apples and veg sausage. Slowly add the vegetable broth till you reach the consistency you desire. You want to hydrate the bread, but not soak it.
Stuff into pumpkins or squash. Place in a baking dish with an inch of water at the bottom. Place in the oven and bake for 30 minutes to an hour depending on the size of your pumpkin. You want the pumpkin to be fork tender.
Carefully remove from the baking dish and serve warm.