Join us for our “Plant Based Culinary Club Challenge”! Keep reading for all the fun details and information you need to WIN!
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Last year, we launched our Plant Based Culinary Club Challenge as a way to connect with our readers in a different way and also give back to you and our community. We tried for two months and decided to take a break. We’re ready to come back stronger than ever!
The Culinary Club Challenge is designed to be a super simple, but fun, way for us to join together readers from all over the world with one simple task – make the “recipe of the month”.
Andrew and I will choose a recipe, you will make it, and then leave a comment on the blog post. After the month is over, we’ll randomly select a winner and they (Hopefully you!) will win a prize.
Originally, we kicked off the club with Sofritas, and this month we’re going to do our Easy Vegan Chickpea Curry.
Jump to:
Here’s how it’ll work:
Join us for an epic challenge!
On the first Thursday of every month we’ll announce the Recipe of the Month. Sign up for our newsletter, so you’re the first to know moving forward.
Gather your ingredients and make the recipe each month!
By January 31st at 11:59pm EST, go to the chickpea curry recipe post that you made and leave a comment. (NOT ON THIS POST!)
For a bonus entry, email us at [email protected] and share a photo of what you made.
Bonus entry #2 – post your photo creation on your Instagram (must be public) and tag @makeitdairyfree and/or @thenarddogcooks with the hashtag #PBCCC
All entries are 1 point.
The Prize:
A $100 Giftcard to the Grocery Store
Yes, you read that right! There’s a chance for you to earn actual money.
At the end of the month, we’ll randomly choose one winner and you’ll be able to tell us which grocery store that you’d like a digital giftcard too. *Note: it must be a grocery store that has the option for a digital giftcard to be sent.
We’ll also be donating $1 for every entry we have to Cathedral Kitchen.
January’s Recipe: Easy Chickpea Curry
We wanted to kick off the year with this recipe because not only is it easy, but it’s comforting, great for the winter months, healthy, and loaded with nutrients, all while being budget friendly.
Switch it up: Feel free to try other ingredients in place of the chickpeas if you can’t have them – white beans, cauliflower, and tofu are great options!
Here’s how to enter:
1. Gather your ingredients and make our chickpea curry recipe
2. By January 31st at 11:59pm EST, go to the curry recipe and leave a comment. *not on this post but on the actual recipe post
3. For a bonus entry, email us at [email protected] and share a photo of what you made.
4. Bonus entry #2 – post your photo creation on your Instagram (must be public) and tag @makeitdairyfree and/or @thenarddogcooks with the hashtag #PBCCC
5. Also make sure to Sign up for our newsletter, so you’re the first to know what recipe we are doing next month!
All entries are 1 point. The winner will be randomly selected and announced in our newsletter and Instagram pages in early February.
Remember to comment on the actual recipe post, NOT THIS POST.
How to comment:
In case you’ve never commented on a blog post before, there are two ways to do it.
Option 1: On the recipe card on the blog post, you can click on the 5 stars and a pop up window will open where you can leave a comment and then hit submit.
Option 2: Scroll all the way to the bottom of the post and you’ll see an option that says “Leave a Reply”. Click on the 5 stars and then type your comment and hit submit.
Let us know if you have any questions! Happy Cooking!
Sounds like a fun challenge.
Looking forward to joining.
February challenge goes up today! Stay tuned
Count me in for the PBCCC! 🙌🏻.
The posts on instagram are always drool- worthy. Made my first recipe tonight and it’s too bad we can’t capture aromas on the socials – the Easy Vegan Chickpea Curry is a true keeper and will be on rotation in our house.
I’ll do the post/tag/comment share thing as well.
Stay well, keep sharing your amazing recipes and thanks!!
Thank you!
Made the Easy vegan chickpea curry and it was simply perfect ! Thank you ! Flavors were so delicate . Amazing .
Happy you enjoyed it!
I dialed back on the heat ( we have a 97 year old in our house!) and we added about 1 1/2 c. Diced steamed breadfruit (ulu) because it grows year-round in Hawaii.
Excellent, simple recipe for weeknight dinner and the oh-do-sweet lunch leftovers!
Jealous you have breadfruit year round!
I made this recipe in the exact amounts listed. I liked it well enough but the next day…….. was so much better. The flavors got to marry a bit. I like it with rice. Thank you
You’re so welcome
I really love this idea! One of my goals this year is to cook at least 1 new dish every week. This challenge will knock out 1 of the weeks for me. Looking at the ingredient list for the month of January made me super happy. I have everything! I keep all of them in my kitchen all of the time. I’m really looking forward to this!
Thank you!
Made the chickpea curry tonight really good. I’m sitting here having my dinner and enjoying every bite. Thank you, Jo Patterson.
You’re so welcome jo!