Thank you so much for your support this past year as I took on several big projects with the blog. If you’re new here, I started this blog 5 years ago this coming April, which reminds me, I’ll need to come up with some super crazy ways for us to celebrate this Spring. 🎉
Anyway, to recap…
In 2016, I changed the name of the blog from Homemade Levity (R.I.P.) to Prepgreen, because I felt this new name was more in line with my approach to simplifying vegan meal preparation. As part of that, I also updated the overall look and layout of the site. Despite it being a little technically challenging at times, the process went pretty smoothly and I managed to not blow my site up. (Well, actually I did, but I fixed it and only lost one night of sleep). 🙏
Next, I added some new programs to my meal plan shop where I offer ways to help you be more efficient in your plant-based cooking. When it comes to food, I like planning, systems, that kind of stuff. It’s these things that help me stay somewhat on track and organized with my cooking. Helpful when you’re crazy busy, ya know? So I look forward to adding more of those meal plans for you in 2017. (By the way, if we’re not already newsletter friends, you can get a free sample meal plan when you sign up here).
My most recent endeavor was the free Weekly Soup Challenge which is designed to kickstart your vegan cooking by helping you prepare one easy soup each week for 8 weeks. I created this because I’ll often make big batches of soups in bulk and freeze them for later. (Again, with the planning). And it’s been super helpful for me to always have something in the freezer to eat when I’m too scattered/lethargic/busy to cook. (Details and sign-up here).
Finally, I created a whole slew of new plant-based recipes. Last year I committed to focusing on creating recipes that are truly simple. I wanted these to be things that my veg-curious friends and family would make, not just vegan chefs and cooking enthusiasts. So in 2017, I’m excited to share more of these vegan recipe basics that I hope will become frequent standbys in your kitchen the way they are in mine.
Here are the recipes that I’m going to assume people liked the most, because they got the most traffic in 2016. I hope you’ll try these recipes and let me know what you think of them.
And thanks again for hanging with me this year. If you ever have any questions about vegan cooking, transitioning to a plant-based diet, or anything related, you can always drop me a line at sara [at] prepgreen.com.
Prepgreen’s Most Popular Recipes of 2016
This nut-free vegan cheese sauce is creamy and savory. It’s excellent on top of cooked vegetables, as a dip for chips or in a cheesy casserole.
These colorful peanut noodles include red bell pepper, cucumber, carrot, radish and scallion in a delicious peanut sauce.
In this easy coconut carrot soup recipe, vitamin-rich carrots take center stage. Sweet potato helps to thicken the soup and coconut milk provides creaminess.
This quick, hearty pasta with chickpeas is flavorful and made with almost all shortcut and pantry ingredients you already have on hand.
In this easy stovetop curried rice pilaf, you can use any mild curry powder. The aromatic spice blend is complimented by golden raisins and crunchy almonds.
This portobello mushroom sandwich is chewy, hearty and tangy from a flavorful vinegar marinade. Serve on a toasted bun with roasted red peppers, spinach and red onion.
Blend creamy white beans into a combination of Yukon Gold and sweet potatoes for an easy and flavorful side dish.
When you think of brussels sprouts, you may imagine hearty, roasted dishes. But this vibrant shredded slaw may change your mind about brussels sprouts.
This easy vegan alfredo sauce is made from raw cashews. You can prepare the sauce in the time it takes the pasta to cook. Delicious and creamy!