SUBJECT A: The fastest healthy recipes I’ve ever made 

SUBJECT B: A cookbook you’ll actually use 

BODY: Hey [first name],

We’ve all been there. You get to the end of a long day, and it can feel downright impossible to whip up a dinner that’s both satisfying and nourishing. In circumstances like these, processed food or the drive-thru can be all too enticing.

The truth is most of us don’t struggle with a motivation problem. It all comes down to time. That’s why I’m excited to share something that could be a game-changer in your kitchen today.

Introducing the Quickies cookbook, written by my friend Carleigh Bodrug, the 2x New York Times bestselling author and creator of PlantYou. 

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She wrote the cookbook that we all need when we’re staring blankly at the fridge at 5pm. Think dinner in 20 minutes or less, dump and bake recipes, meal-preppable breakfast and so much more. The book is packed full with 140+ nourishing, easy-to-make plant-based recipes.

Better yet, every single recipe includes a “Plant Point” counter with a huge focus on fiber, so you can ensure you’re getting in the diversity you need for optimal gut health and vitality without the effort. 

A few of my other favorite features of the book are: 

• Dump & Bake and S.O.S. (Save Our Sanity) Suppers sections for minimal mess and max ease
• Shortcuts and meal prep tips for when your time and energy are limited 
• Gluten, nut, and oil-free options, giving you the flexibility to adapt to your own dietary needs 

Quickies is OUT NOW. I highly recommend grabbing your copy today before it sells out. Anyone who purchases during launch week will get a free subscription to a weekly meal plan subscription called the Plant Cooking Club.

This includes 6 MONTHS OF WEEKLY MEAL PLANS + SHOPPING LISTS PLUS access to the entire past meal plan database — giving buyers A FULL YEAR OF MEAL PLANS on top of the book. All freebies are worth $100+ - which means the book is basically free!

All you have to do is fill out the redemption form at quickiescookbook.com, with your proof of purchase.

Plus, she is also offering incredible freebie e-books for everyone who orders, including a Tofu Marinade E-Book, Epic Mason Jar Salads, and a Sauce Bible.

Last but not least, Carleigh has generously agreed to share one of her most popular Quickies recipes with our audience today, so try it out and let me know what you think!

ORDER TODAY

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One-Skillet Tuscan Beans 

This bean dish will fool just about anyone into thinking that you spent hours in the kitchen but in reality it comes together in minutes! The secret is using flavor enhancers, such as sundried tomatoes and garlic, to build upon the creamy coconut milk sauce. I use chickpeas, but this is also delicious with white beans, tofu, or tempeh. If you’re a fan of basil, I love to add in a handful at the end, or alternatively spinach, for some extra greens. 

SERVES 4 

• 3/4 cup vegetable broth 
• 1½ cups full-fat coconut milk, or unsweetened soy milk for lower fat 
• 2 (15-ounce) cans chickpeas or white beans, drained and rinsed 
• 1 handful spinach or fresh basil, torn 
• Toasted vegan bread, rice, or pasta, for serving 
• 1 tablespoon olive oil 
• 1 small yellow onion, minced 
• 3 garlic cloves, peeled and minced 
• 1/2 cup drained and chopped oil-packed  sun-dried tomatoes 
• 11/2 tablespoons tomato paste 
• 1 teaspoon Italian seasoning 
• 1/2 teaspoon red pepper flakes, plus more for serving (optional) 
• 1/2 teaspoon salt 

1. Combine the olive oil, onion, and garlic in a large skillet over medium heat. Sauté until fragrant, about 5 minutes. 
2. Add the sun-dried tomatoes, tomato paste, Italian seasoning, red pepper flakes, and salt. Sauté until fragrant, about 3 minutes. 
3. Next, add the vegetable broth and coconut milk, and stir until a sauce is formed. Then stir in the chickpeas, cover, and cook for an additional 2 to 3 minutes. 
4. Finish with a handful of fresh spinach and more red pepper flakes, if using, and enjoy with toasted vegan bread, as desired. 

STORAGE: Store in a sealed container in the fridge for up to 4 days.

ORDER QUICKIES TODAY

My (Not Yet) Famous Oatmeal Chocolate Chip Cookies 

Every time I write a cookbook, I include my favorite cookie of the moment, and these oatmeal chocolate chip cookies might just be the one I never top. They’re made in just one bowl with really fabulous ingredients. So good, in fact, that I have been known to prepare a batch on Sunday and eat them for breakfast all week.

MAKES 9-10 COOKIES

• 2 11/4 cups old-fashioned rolled oats
• 1 cup almond flour 
• 1 teaspoon baking powder 
• 2/3 cup pourable tahini or unsweetened peanut butter, almond butter, or sunflower seed butter 
• 1/2 cup vegan dark chocolate chunks or chopped vegan 70% dark chocolate 1/3 cup pure maple syrup 
• 11/2 tablespoons ground flaxseeds 
• 2 tablespoons water 
• 1 teaspoon pure vanilla extract 
• 1 tablespoon olive oil, or more 
• 1/2 teaspoon salt 
• Flaky sea salt, for garnish 

1. Preheat the oven to 350°F and line a baking sheet with a reusable baking mat or parchment paper. 
2. Combine the oats, almond flour, baking powder, and salt in a medium-size bowl. Stir well. 
3. Next, add the tahini, maple syrup, ground flaxseeds, water, vanilla, and olive oil. The tahini should be pourable; if it isn’t, add an additional tablespoon of olive oil. Stir until incorporated with the dry ingredients and fold in the vegan chocolate chunks. 
4. Scoop the dough into 2-tablespoon balls, then place at least a couple of inches apart on the prepared baking sheet. 
5. Flatten with a spatula or your hand as these will not spread a lot. Bake for 13 to 15 minutes, until slightly brown. Remove from the oven and sprinkle with flaky salt. Allow to cool for about 5 minutes, or until they are firm. 

STORAGE: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month. 

ORDER QUICKIES TODAY

Vegan Chorizo Tacos

 I like to make a big batch of this vegan chorizo at the beginning of the week and use it for several different dishes. 

SERVES 4 

• 2 tablespoons soy sauce, or tamari for glutenfree 
• 3 tablespoons tomato paste 
• 1 tablespoon apple cider vinegar 
• 1 tablespoon chili powder 
• 1 teaspoon garlic powder 
• 1 tablespoon paprika 
• 1 tablespoon ground cumin 
• 1 teaspoon olive oil 
• 2 chipotle peppers in adobo sauce, chopped finely 
• 14 ounces (about one 400 g block) extra-firm tofu, or fava bean tofu for soy-free 

FOR SERVING

• 8 small tortillas 
• 1 small yellow onion, minced finely 
• 1 handful fresh cilantro, chopped finely 
• 1/2 cup unsweetened vegan yogurt 
• 1 lime, quartered 

1. Preheat the oven to 400°F and line a baking sheet with a reusable baking mat or parchment paper. 
2. Combine the soy sauce, tomato paste, apple cider vinegar, chili powder, garlic powder, paprika, cumin, olive oil, and adobo peppers in a medium-size bowl until a thick sauce is formed. 
3. Using your hands or the back of a fork, crumble the block of tofu into the bowl of sauce. Mix until the tofu is completely coated. Pour the coated tofu onto the prepared baking sheet and spread evenly. Bake for 20 minutes, stirring at about the 10-minute point. 
4. Add the chorizo crumble to the tortillas and top with the onion, cilantro, yogurt, and a squeeze of lime juice. 

STORAGE: Store the vegan chorizo in a sealed container in the fridge for up to 4 days

With more than 8 million followers between her social channels, Carleigh Bodrug of PlantYou is a New York Times Bestselling cookbook author and self taught plant-based content creator, famous for her simple take on healthy vegan recipes. She has been featured in the Rachael Ray Show, Good Morning America, Business Insider and KTLA news for her viral vegan creations. Along with producing weekly cooking videos and recipes, Carleigh also runs a plant cooking club on Substack, all with the goal of helping people eat more plants in an easy and approachable way.

• Cookbook Link: https://plantyou.com/quickies
• Website: plantyou.com 
• IG: instagram.com/plantyou
• Tiktok: tiktok.com/@plantyou
• Facebook: facebook.com/plantyoublog

Headshot photo in google drive

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