Issues

This is it my friends… the final issue of EAT IT! I’ve decided to end the membership. My time and creative capacity have hit a wall or a limit. I don’t know, but motherhood has certainly done a number on me and I just feel it’s time to complete this project. For the last release, I present to you Restaurant Re-creations! I always get so much inspiration for hot for food recipes from the food I try at restaurants whether they’re local faves or eats that I discover on my many travels. We also can’t forget how important nostalgia from childhood is when it comes to comfort food. That’s where my copycat Olive Garden salad and dressing enter the picture. I asked y’all for some requests for restaurant re-creations and it was unanimous that this was a fan fave. Now you can have unlimited salad at home that’s entirely vegan, but still very cheesy! There’s a recipe for cinnamon crunch bagels with honey walnut cream cheese which is a treat from Panera Bread. I have never eaten it myself, so I hope I did it justice. Another dish I made for ya, but I’ve never actually eaten is Louisiana chicken pasta from The Cheesecake Factory and I think it turned out epic. I made khachapuri which is a winner from the LA restaurant Crossroads Kitchen (one of my faves), as well as a tater tot breakfast burrito that I imitated from another LA spot that I hit up on the reg called Wake & Late. Thanks for supporting EAT IT by hot for food. Now dive into this final issue and enjoy all your pre-vegan cravings!

AN IMPORTANT NOTE: Annual members can access the full member site until June 30, 2024 at 11:59 pm PST. I will manually cancel all renewals scheduled after June 30, 2024. But that means you’ll lose access to all the content, so if there are recipes you want to save please use the PRINT RECIPE button on the recipe card to save what you want. The recipes will be added to hotforfoodblog.com but I can’t guarantee that they’ll get up there promptly! If you have a renewal scheduled between now and June 30, 2024 at 11:59 pm PST, you will get auto-charged and you’ll retain access to the full member site until the shutdown date. You can cancel your subscription at any time by signing in to your account and going to subscriptions in the top right menu. Or go to PayPal or Stripe—wherever you purchased the membership—and cancel the subscription from hot for food LLC.

This exciting new issue features lots of vlogs/videos and it’s all about MY life changing events that have transpired over the last month or so! If you’ve been with me a while, which I suspect you have, you know things never stay the same over here at hot for food. Personally and professionally I go through very frequent deaths and rebirths. If you know anything about astrology, it’s all right in line with my sun in Scorpio… weeee! I’m intense and I’m meant to go through this cycle many many many many times in my lifetime here on earth. So I feel good! Even though I’ve had some changes and challenges since becoming a mom I have thrived and found new parts of me that I didn’t realize existed. Some are yet to be discovered, and that excites me. Besides, isn’t that what life is all about anyway? I embrace change, I actually get rejuvenated by it, and I welcome it with open arms.

Y’all asked for more videos so I hope you enjoy this issue and the long-form videos/vlogs I’ve included. It’s definitely the type of content I would have otherwise thrown up on my YouTube channel, Lauren In Real Life, but I decided I’d save the juiciest content for you members. Thank you for being part of my journey! I really do appreciate it and can hear you cheering me on from afar. Lots of love!

Happy New Year to y’all and to me, because I actually managed to get this issue out despite wanting to stay in vacay/hibernation mode until April. However, we do have a reason to celebrate 2022 and it’s this collection of Magnificent Meals.

Starting off a year new with delicious, new, and easy-to-make meals is a big motivator. It was my intention to make crave-worthy comfort foods for your dinner meal plans that don’t require much fuss. In comes one-pot primavera orzo, sheet pan mushroom birria tacos, and a solid Japanese golden curry recipe paired with crispy sticky rice wedges.

The feature ingredient in this issue is tofu… and I’ll be showing ya how to transform tofu into some magical things like vegan chicken-fried steaks, halloumi cheese, and a take-out fave, mapo tofu with a twist.

Dive into this delectable collection of dinners, tantalizing ways to use tofu, and a light fruit dessert to cap it all off. Happy eating!