Welcome to the PlantYou: Scrappy Cooking launch team!

Lemon Peel Pesto

What happens when you replace the basil in my favorite vegan pesto recipe with lemon
peels? Magic—that’s what. This easy recipe utilizes the low-waste magic of pasta water
(a.k.a. liquid gold) and two entire lemons to create the creamy plant-based sauce of your
dreams. Quick enough for a weeknight meal and fancy enough for date night.

RECIPE IMAGES

MAKES 4 Servings START TO FINISH: 25 minutes

• 16 ounces fettuccine or gluten-free pasta of
  choice
• 11⁄2 cups raw cashews, sunflower seeds, or
  pine nuts, soaked overnight or boiled for 10 minutes
• 2 whole lemons, preferably organic
• 3 cloves garlic
• 3 tablespoons nutritional yeast
• 11/2 teaspoons salt
• 1 teaspoon pepper

1. Cook the pasta according to package directions. Drain, reserving 2 1/2 cups of the pasta
   water. Set the pasta aside.
2. While the pasta cooks, peel the lemons, discarding as much as the white pith as you can, as
   it is bitter. I like to use a potato peeler for this.
3. In a blender or food processor, add the cashews, lemon peels, juice of the lemons, garlic,
   nutritional yeast, 13/4 cups of the reserved pasta water, salt, and pepper. Blend until a
   smooth sauce is formed, adding more pasta water as needed to thin the sauce.
4. Add the pasta back into the pot it was cooked in, and pour the sauce over top, as well as the
   remaining pasta water to thin if needed. Toss gently with tongs over medium heat until the
   sauce is evenly dispersed and the pasta is warm.
5. Serve with chopped parsley, vegan parm, and black pepper, if desired.

Up the Veggies: Sauté 1 head of broccoli, 1 cup of cherry tomatoes, and 1/2 cup of green peas
for 5 minutes over medium heat while the pasta is cooking and mix them into the pasta with the
sauce at the end. This is also delicious with baked tofu.

Storage: Store in a sealed container for up to 4 days.

Zucchini “Falafel” Fritters

RECIPE IMAGE

MAKES 12 to 14 fritters START TO FINISH: 45 minutes

• 2 zucchini (about 1 pound total), grated (31/2 to
  4 cups)
• 1 cup chickpea flour
• 3 tablespoons nutritional yeast
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 garlic cloves, minced
• Large handful of fresh parsley, chopped finely
• 1/2 teaspoon salt
• Juice of 1 lemon
• 2 tablespoons tahini, plus more as needed

1. Preheat the oven to 400°F, and line a baking sheet with a reusable baking mat or
   parchment paper.
2. Place the grated zucchini in a colander with a sprinkle of salt, and allow to drain for 15
   minutes into your sink or into a bowl.
3. In a medium-size bowl, stir together the chickpea flour, nutritional yeast, cumin,
   coriander, garlic, parsley, and salt until combined.
4. Using a piece of cheesecloth or a clean kitchen cloth, squeeze out as much liquid as possible
   from the grated zucchini. You can reserve this water for another recipe. Add the zucchini
   to the bowl, along with the lemon juice and tahini, and stir until a dough is formed. Add an
   additional tablespoon of tahini if the mixture is too dry to form.
5. Using your hands or a cookie scoop, divide the mixture into twelve to fourteen equal-size
   balls, each about 2 inches in diameter. Flatten into ovals about 1/2 inch thick.
6. Bake for 20 minutes, or until browned, flipping halfway through. Enjoy with rice,
   flatbread, vegan tzatziki, cabbage slaw, and tabbouleh, as desired.

Storage: Store in a sealed container in the fridge for up to 5 days, or in the freezer for
3 months.

Orange Peel Chick’n

RECIPE IMAGE

MAKES 4 servings START TO FINISH: 25 minutes

• 1 cup uncooked jasmine rice

TOFU

• 1 (14-ounce) block extra-firm tofu, pressed
  and torn into 1-inch chunks, or 1 (8-ounce)
  block tempeh, torn into 1-inch chunks
• 1/4 cup cornstarch or arrowroot powder
• 1/4 teaspoon salt

SAUCE

• 1/2 cup freshly squeezed orange juice
• 2 garlic cloves, minced
• 1 teaspoon orange zest
• 1/2 teaspoon red pepper flakes
• 1 tablespoon brown sugar
• 1/3 cup vegetable broth
• 11/2 teaspoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch or arrowroot powder

1. Cook the rice according to the package directions.
2. Make the tofu: Preheat the oven to 400°F, and line a baking sheet with a reusable baking
   mat or parchment paper.
3. In a bowl, combine the tofu chunks with the cornstarch and salt. Arrange in a single layer
   on the prepared baking sheet and bake for 20 to 25 minutes, or until the tofu is crispy.
4. Meanwhile, combine all the sauce ingredients in a small bowl. Transfer the sauce to a large
   skillet over medium heat. Bring to a boil and then simmer, stirring often, for 4 to 5 minutes,
   or until thickened, adding the citrus peels (if using) halfway through.
5. Transfer the baked tofu to the skillet and stir until coated.
6. Serve over rice with chopped green onions and sesame seeds for garnish, as desired.

Storage: Store in a sealed container in the fridge for up to 4 days, or freeze for up to 2 months.

SUBJECT: The MUST BUY Plant-Based Cookbook of 2024 is here (and it's about to sell out) 

BODY: Hey [first name], 

We all know that eating more plants is incredibly powerful for not only our health but the planet.

A shocking statistic is 30 to 40 percent of the entire United States' food supply ends up in landfills, much of which stems from household waste. As you may have guessed, food waste is not a great thing for our environmental impact and, obviously, our wallets.

That’s why I’m so excited to share that one of the most anticipated cookbooks of 2024 is finally here - and it’s entirely PLANT-BASED and ZERO-WASTE.

Meet PlantYou: Scrappy Cooking by my friend, New York Times bestselling author and social media sensation Carleigh Bodrug! This book has created so much BUZZ since her first book SOLD OUT, and topped the charts of New York Times Bestsellers multiple times - so don't wait to secure your copy.

The best way to get yourself a copy before it's gone is by calling up your local bookstore right now and placing an order. Not only does this ensure you get a book, it also is a great way to support local.

PlantYou: Scrappy Cooking isn't a book of low-waste hacks you leaf through occasionally. Instead, Scrappy is a full-scale cookbook loaded with over 150+ new recipes that show you how to make the most of the food you already have in your fridge or pantry while eating healthier, saving money, and reducing food waste. Every recipe in the book is vegan, almost entirely oil-free, and focuses on whole, plant-based foods, and you'll find a signature infographic marking all the ingredients you need.

INFOGRAPHIC IMAGE LINK

And what else do you have to look forward to: 

• Transform radish tops into pesto, broccoli stems into summer rolls, and wilting greens into smoothie cubes...and much more!
  Each recipe includes a visual infographic showing the ingredients and finished dish that makes it easy to plan, shop, and prep.
  Cross-reference commonly wasted foods like stale bread or leafy greens from the "Got This, Make That" index.
  Macronutrient information, including the calorie, fat, protein, and fiber amounts, is conveniently at the back of the book (so you can use it if you want - or not)!
  The book will equip you with the tools to make the most of their scraps, but use up just about any vegetable, grain or bean from their fridge and pantry in the flexible Kitchen Raid Recipes.

If you want to EAT HEALTHIER THAN EVER BEFORE, all while saving money and reducing food waste - this is for you - pick up PlantYou: Scrappy Cooking today!

She’s also offering over $200 worth of material for a limited time, including a FREE Cheese-Making ebook, 14-Day Healthy Meal Plan, 45-page Zero-Waste Home Hacks ebook, Fridge & Freezer Inventory Sheets, and much more, so don’t miss out!

Sincerely,

[Signature] 

Hey [FIRST NAME], 

We all know that eating more plants is incredibly powerful for not only our health but the planet.

A shocking statistic is 30 to 40 percent of the entire United States' food supply ends up in landfills, much of which stems from household waste. As you may have guessed, food waste is not a great thing for our environmental impact and, obviously, our wallets.

That’s why I’m so excited to share that one of the most anticipated cookbooks of 2024 is finally here - and it’s entirely PLANT-BASED and ZERO-WASTE.

Meet PlantYou: Scrappy Cooking by my friend, New York Times bestselling author and social media sensation Carleigh Bodrug! This book has created so much BUZZ since her first book SOLD OUT, and topped the charts of New York Times Bestsellers multiple times - so don't wait to secure your copy.

The best way to get yourself a copy before it's gone is by calling up your local bookstore right now and placing an order. Not only does this ensure you get a book, it also is a great way to support local.

PlantYou: Scrappy Cooking isn't a book of low-waste hacks you leaf through occasionally. Instead, Scrappy is a full-scale cookbook loaded with over 150+ new recipes that show you how to make the most of the food you already have in your fridge or pantry while eating healthier, saving money, and reducing food waste. Every recipe in the book is vegan, almost entirely oil-free, and focuses on whole, plant-based foods, and you'll find a signature infographic marking all the ingredients you need.

INFOGRAPHIC IMAGE LINK

Try a delicious & easy sneak peek recipe from the cookbook - Lemon Peel Pesto:

RECIPE IMAGES

MAKES 4 Servings START TO FINISH: 25 minutes

• 16 ounces fettuccine or gluten-free pasta of
  choice
• 11⁄2 cups raw cashews, sunflower seeds, or
  pine nuts, soaked overnight or boiled for 10 minutes
• 2 whole lemons, preferably organic
• 3 cloves garlic
• 3 tablespoons nutritional yeast
• 11/2 teaspoons salt
• 1 teaspoon pepper

1. Cook the pasta according to package directions. Drain, reserving 2 1/2 cups of the pasta
   water. Set the pasta aside.
2. While the pasta cooks, peel the lemons, discarding as much as the white pith as you can, as
   it is bitter. I like to use a potato peeler for this.
3. In a blender or food processor, add the cashews, lemon peels, juice of the lemons, garlic,
   nutritional yeast, 13/4 cups of the reserved pasta water, salt, and pepper. Blend until a
   smooth sauce is formed, adding more pasta water as needed to thin the sauce.
4. Add the pasta back into the pot it was cooked in, and pour the sauce over top, as well as the
   remaining pasta water to thin if needed. Toss gently with tongs over medium heat until the
   sauce is evenly dispersed and the pasta is warm.
5. Serve with chopped parsley, vegan parm, and black pepper, if desired.

Up the Veggies: Sauté 1 head of broccoli, 1 cup of cherry tomatoes, and 1/2 cup of green peas
for 5 minutes over medium heat while the pasta is cooking and mix them into the pasta with the
sauce at the end. This is also delicious with baked tofu.

Storage: Store in a sealed container for up to 4 days.

If you want to start eating healthier than ever while saving money and reducing food waste, pick up Scrappy Cooking today! She’s also offering over $200 worth of material for a limited time, including a FREE Plant-Based Cheese Making ebook, 45-Page Zero-Waste Home Hack ebook, 14-day Healthy Meal Plan, Inventory Fridge & Freeze Sheets, and much more, so don’t miss out!

Sincerely,

[Signature] 

With more than 7 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 low waste and vegan recipes.

She has been featured in the Rachael Ray Show, Good Morning America, Business Insider and KTLA news for her “scrappy cooking” and viral vegan creations. Along with producing weekly cooking videos and recipes, Carleigh also runs a meal planner app, all with the goal of helping people eat more plants in an easy and approachable way.

Head Shot Images - Google Drive 

Google Drive - Instagram Stories