Your Plant Dinner Plan: Scrappy Cookbook Edition

Peanut Butter Curry, Zucchini “Falafel” Fritters, Green with Envy Spaghetti

🗓️ Make one, make all three, all that matters is that you’re eating more plants.

This week’s dinner plan is all about making plant-based meals simple, budget-friendly, and waste-conscious—straight from the pages of my cookbook Scrappy Cooking. Each recipe is quick to make, packed with flavor, and built around ingredients you likely already have on hand. Whether you're blending up leafy greens for a creamy pasta sauce or turning leftover zucchini into golden fritters, these meals prove that cooking with what you’ve got can be both delicious and deeply satisfying.

Scrappy Cooking is your guide to eating healthier, saving money, and reducing food waste with over 150 low-waste, plant-based recipes. This is more than a cookbook—it’s your go-to tool for easier, smarter, tastier cooking.

👉 Scrappy is on sale now. Grab your copy and get inspired to cook with less waste and more joy.

🌱If you eat all the meals in this week’s plan, you’ll be
tapping in at 21 unique plants

Monday: 🍛 Perfect Peanut Butter Curry - A rich, cozy, one-pot curry with chickpeas, greens, and creamy peanut butter that comes together in just 25 minutes.