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We made the Curried Pumpkin Lentil Soup from page 98 for the Perfectly Plant-Based Cookbook for today's YouTube video.
Recipe by: Lani Muelrath
Curried Pumpkin Lentil Soup
Recipe here (just swap the coconut milk for another plant milk option):
*I used unsweetened/unflavored almond milk and no salt*
[You could add a tiny bit of miso if sos-free]
Serving this over a whole grain or baked potato/sweet potato is our favorite way!
For our weekday videos in the month of February, I will be sharing a few recipes we love from Perfectly Plant-Based Cookbook by PBNSG.
Who is PBNSG?
Plant-Based Nutrition Support Group is a non-profit organization dedicated to evidence-based education and advocacy of plant-based whole food nutrition and an active lifestyle, to help you prevent or reverse chronic disease and achieve optimal health.
Since the pandemic, PBNSG has moved all meetings to the virtual environment, which means no matter where in the world you live - it's available to you! They host cooking classes, lectures, and have a plant-based community support group that meets as well!
One thing I love about the cookbook Perfectly Plant-Based is the community members help create it!
Show off the flavors of whole food plant-based NO OIL cuisine in your kitchen at home with 110 new and original PBNSG recipes from 23 different nationally renowned plant-based chefs! This book also includes the story of Paul Chatlin, Founder of PBNSG, and a Foreword written by Ann Crile Esselstyn.
Purchase the cookbook here: https://www.pbnsg.org/products/pbnsg-recipe-book
[Use the code: PBNSGSAVE$5 in the month of February for 5 dollars off the Perfectly Plant-Based Recipe Book.]
Wishing you all the best,
Brittany