Tag Archives: what do vegans eat

Guest Blogger: On the path to zen… – Chick’n Fried Tofu

10 Apr

There are vegans in Texas! One is Kerry, she writes a blog called On the path to zen…. Here she is in her own words, “I am a vegan working always on finding her zen. Not easy these days, but the journey is well worth it! I am a Master Gardener and a Reiki Master/Teacher, and these combine very nicely with living the life of zen.” Join On the path to zen… on Facebook too! Welcome Kerry!

Growing up in Texas, there are two dishes you can find served at a restaurant within a stone’s throw, no matter where you are. Barbecue and chicken fried steak.

And if you are in Texas, never, ever, ever, refer to chicken fried steak and country fried steak. Trust me on this.

As I have tried to explain to many meat eaters, I bet nine times out of ten it is not the meat they like so much as it is the flavors of the food. To that end I like to make dishes that even I-will-never-be-vegan folks will eat and proclaim it delicious.

Chicken Fried Tofu

One package extra firm tofu, frozen, thawed, pressed, sliced into 1/4″ slices

3 T. nutritional yeast

2 T. panko breadcrumbs

2 T. soy sauce

Old Bay seasoning

Salt

In one shallow bowl, combine the nutritional yeast and breadcrumbs and mix well. In another shallow bowl, pour in the soy sauce. Dip the tofu slices in the soy sauce and place in the breadcrumbs mixture, coat well on both sides. Place coated pieces on a sprayed baking pan. Sprinkle on some Old Bay and salt. Bake for 15 minutes, turn over, season and bake for another 15 minutes until golden brown. Serve. Enjoy!

I served mine with some peppered cream gravy, garlic mashed potatoes and green beans. Delish!

What I like most about this recipe is it is baked, not deep fried. Yummy, healthy AND cruelty-free!

Guest Blogger: In Vegetables We Trust – Panko and coconut fried seitan and mushrooms

14 Mar

The very charming Alex has been kind enough to contribute a post from his lovely blog called In Vegetables We Trust. You can catch Alex on Facebook, or Twitter and be prepared to be impressed. Welcome back Alex!

If you ever wanted some photos of seitan looking freakishly like meat, there’s one just sitting on this page, if that freaks you out (it does me a little) then use homemade seitan, it doesn’t look half as realistic as commercially produced stuff and its still super tasty. For a gluten-free option dice up tempeh and steam, then use as the seitan in this recipe and either use all desiccated coconut or use gluten-free bread crumbs instead of panko.
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Ingredients:
Enough vegetable oil to fill a pan about 2 inches up the sides.

1 tin of mock duck/seitan, cut into generous chunks
1 cup button mushrooms
5 tbsp tamari
1/4 tsp red pepper flakes
1 stalk lemongrass, ends chopped off, bruised with rolling-pin, outer layers removed and then finely chopped
2 tsp fresh finely grated ginger

For the dry dredge:
1/3 cup corn flour seasoned with salt, pepper, a pinch cayenne pepper and 1/4 tsp garlic powder.

For the batter:
3/4 cup full fat coconut milk
1/2 cup cornflour
1 tsp baking soda

For the crumb layer:
1/2 cup panko bread crumbs
1/2 cup desiccated coconut

Method:
Place the seitan and mushrooms in a bowl and toss through the tamari, red pepper flakes, lemon grass and ginger, cover with cling film and allow to marinate for about an hour. Mix together the ingredients for the dry dredge in a shallow dish, and whisk the batter ingredients together in a bowl. On another dish sprinkle the panko and desiccated coconut. Preheat the oil in a pan to a medium high heat and test the oil by tearing of a small square of bread and dropping it in, it should bubble steadily, not vigorously. If the oil is to hot bring the heat down and allow it to cool a bit. You are gonna want to start a mini production line, so line up your ingredients. It should go seitan, dredge, batter, breadcrumb mix – Line the components up in this order to make it easy on your self. Pick up a piece of seitan or a mushroom and dip in the dredge coating well to help the batter stick, dip in the batter then roll gently in the crumb mixture and drop gently in the oil. Fry off a 3-4 prices at a time – depending how much space you have in your pan – until a dark golden brown. Drain off some of the excess oil by placing the fried lil’ nuggets on kitchen paper. Serve with a sweet chili dipping sauce or just ketchup.

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Guest Blogger: V is for Vegetables – Lentils and Basmati Rice with Caramelized Onions and Spiced Pita

15 Nov

Please welcome back Vanessa, author of V is for Vegetables. You can read her previous post here a recipe for Zucchini Boats. Check V is for Vegetables on Twitter as well. Please welcome back Vanessa!

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My new iPhone finally arrived in the mail. Can you believe the camera on it? I love how many different uses the iPhone has and the camera might be my favorite part on the new one. The camera has facial recognition technology on it which is nothing new but I loved how it kept finding faces in the rice. Do you see a man’s face to the left of the center onion ring? I didn’t see it at first until I realized my phone was trying to tag him as a person. The phone is almost too smart.

This Middle Eastern dish is often called Mujadarah which is a fancy way of saying “rice, lentils and onion.” I adapted this dish from Veganomicon, the excellent cookbook by Isa Chandra Moskowitz and Terry Hope Romero. The one downfall of this cookbook is the lack of pictures. When I first made this dish, I thought, “No wonder there are no pictures… This looks like kitty litter.” With a little garnish, this dish ends up looking as delicious as it tastes.

Ingredients for rice, lentils and onion:

  • 3 large red onions, peeled and sliced into thin rings
  • 3/4 cup olive oil
  • 1 cup long-grain basmati rice (brown or white), rinsed
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cumin
  • 1 cup red lentils, rinsed
  • Basil leaves for garnish

Directions for rice, lentils and onion:

1. Preheat the oven to 400 degrees.

2. Lay the onion rings flat and separated in a large roasting pan. Toss in olive oil. Roast for 25-30 minutes, stirring every 5-10 minutes until translucent and slightly burnt.

3. Bring 4 cups of water to a boil. Add rice, cinnamon, allspice, and cumin. Return to a boil then reduce heat, cover, and simmer for 15 minutes.

4. Uncover and gently stir in the lentils. Bring to a boil again then lower heat, cover and simmer. Cook until all water is absorbed. For me, this takes 12-15 minutes. Allow the dish to cool for 10 minutes then fluff with a fork.

5. Fold in the caramelized onions, garnish with basil leaves and serve with pita bread.

Ingredients for spiced pita:

  • 4 whole wheat pitas
  • 4 Tbsp olive oil for brushing
  • 2 tsp paprika
  • 2 tsp pepper
  • 1 tsp salt

Directions for spiced pita:

1. Preheat the oven to 350 degrees.

2. Slice the pita bread into 1/8ths like a pizza.

3. Combine olive oil with the seasonings. Brush the mixture onto the insides of each pita crisp.

4. Spread the pita crisps out on a baking sheet and bake for 8-10 minutes until light brown.

Serves 4-6

Slightly adapted from: Veganomicon: The Ultimate Vegan Cookbook

Guest Blogger: Vegan4Life – Loving Hut- East Victoria Park, Perth

7 Nov
It seems that VBU! is big in Australia, have to love international blogs, it gives me great hope that there are vegans spreading the good word everywhere. Our newest VBU! blogger is Xanthi, author of the blog Vegan4Life. Here she is in her own words, “Born into a Greek family, I was a reluctant meat eater throughout childhood. I disliked animal product on the whole, yet was forced to consume them. As an adult, I learned about the horrors of factory farming and about animal sentience. Thankfully, I was able to go my own way and finally become a vegetarian. In the last few years, I flirted with veganism…until I found out the nitty gritty of what actually goes on in the dairy industry. From then on, it has been veganism, all the way for me and eventually, for my partner. With this blog, I hope to offer useful information specific to people living in Perth, Australia – be they vegans, vegetarians, people with egg, gluten or dairy allergies, etc. And although the focus is on Perth, I am sure there is plenty of content here that will be of interest to people living elsewhere.” Please follow Xanthi by checking out her blog and Twitter. Welcome Xanthi!


After having lunch at Loving Hut in Victoria Park, my partner, a friend, and I had to check out the sister restaurant in East Victoria Park.
Again, the decor was light and pleasing, and the staff were friendly.
We had a hard time to choose what we wanted for entree and mains, as there was so much choice.
Between us, we had the spring rolls, the steamed dumplings and samosas.

All were delicious and gone rather quickly between us. I don’t tend to drink while I eat, but my partner ordered a drink which I tasted and enjoyed. it was the ‘Golden Sunlight’ which is mixture of pineapple juice and coconut cream, with a scoop of vegan vanilla icecream on the top. It was heavenly!

For the main meal, I opted for the Special Fried Clear Noodles which consisted of cabbage, shitake mushrooms, carrot, tofu and noodles. They were tasty and presented beautifully. My partner ordered the Spaghetti Carbonara which I eyed off enviously, given its creamy sauce and mushrooms. This dish also came with a salad on the side. Our friend chose the Satay Tofu which had capsicum, cauliflower, broccoli, and carrot in a peanut sauce, with steamed rice on the side. She said it was enjoyable.

Having polished off our mains, we found that we were too full to fit in dessert but the cakes at the front counter just looked soooo good! It was lucky for us that they did takeaway, so we asked for a slice of the vegan tiramisu, to take home. That cake was a slice of heaven! It was big enough for my partner and I to share and enjoyed it to the last crumb! Sadly, I was so intent on trying it, that I forgot to take a photo of it! But here are some photos of the mains we had…

Loving Hut, East Victoria Park are situated on 64A Etwell Street and are open Wednesdays through to Sundays, 5-9pm.
Again, my only gripe about this place is that it is too far from my home but I have to admit, they are worth the trip.

Guest Blogger: Earthgiven Kitchen – Tomato Cashew Pasta

24 Oct

Please welcome back Sarina from Earthgiven Kitchen, formerly called Earthgiven. Please see her previous contribution post called “Kale is the new bacon”. For this post Sarina will delight us with a vegan gluten free recipe for Tomato Cashew Pasta! Join Earthgiven Kitchen’s blog and Facebook page.

A spin on traditional tomato sauce by adding creamy, nutritious cashews. This recipe was inspired by Vegan Yum Yum’s Super Quick Tomato Basil Cream Pasta.

Tomato Cashew Pasta

1 package (454 gm) pasta (we like Tinkyada rice pasta best)
1/2 cup cashews
2 cloves garlic, minced
1 tbsp oil
1/3 cup sun-dried tomatoes, finely chopped
1 1/2 – 2 cups tomato sauce (we like Neal Brothers Arrabiata sauce)
4 large basil leaves, minced
black pepper

Soak the cashew in filtered water for at least one hour, then drain and rinse. (You can read here why nuts should be soaked first.) If you’re short on time, you can soak them in hot water for ten minutes but the longer, the better.

While the pasta is cooking, sautée the garlic in the oil. When soft, combine the garlic and cashews in a food processor until pulverized. Drain the cooked pasta and return the hot pot back to the stove. On low heat, warm 1 1/2 cups of tomato sauce, then add the sun-dried tomatoes, cashew and garlic. Add more tomato sauce if you want to thin the sauce (it will make it lower in fat, calories and protein). Add the basil leaves and stir. Pour in the drained pasta and turn gently to coat. Serve topped with black pepper and extra basil leaves if desired.

This is Vegan MoFo post #5!

Guest Blogger: Afro Vegan Chick – Acorn Squash Stuffed With Maple Brown Rice And Green Peas

14 Sep

As the weather changes so does our appetite. Janyce, author of Afro Vegan blog has a great fall inspired recipe that is sure to please with items you probably have on hand. Nothing like an easy to make filling recipe. You can see her previous VBU! recipe: Warm Brussel Sprouts Spinach Chickpea. Keep in touch with her on the Afro Vegan Chick’s Facebook page and follow her on Twitter. Please welcome back Janyce!

Sweet and savory meet inside of warm squash for a delightful early autumn dinner.

Lovely autumn is nearly upon us.

With the times of color changing leaves that create crisp madness underneath shoe heels, the warm, cooler weather, and a certain upcoming birthday, those are just some of the many reasons why this short, poetically beautiful period is my favorite season.

So at 2nd Street, I picked up a wonderful little acorn squash at 69 cents a pound and thought to try my hand at baking and complimenting the creamy “buttery” mass of yumminess with a delicious flavorful stuffing.

Acorn Squash Stuffed With Maple Brown Rice And Green Peas Ingredients

1 acorn squash

Maple Brown Rice And Green Pea Stuffing

1 cup cooked brown rice

1/2 cup green peas

2 teaspoon maple syrup

1/2 teaspoon minced garlic

1/2 teaspoon ginger

1/2 teaspoon cinnamon

1/4 teaspoon turmeric

1/2 teaspoon salt

Preheat oven to 400 degrees and stare dreamily at the beautiful gold green gourd about to be eaten.
Chop in half. Scoop out seeds and membrane. Bake for 30 minutes.
As the acorn squash bakes, prepare the stuffing by sauteing all in a balsamic vinegar skillet.
After they have baked for thirty minutes, fill the acorn squash with stuffing, being sure to mix in some sides of the squash. Bake for an additional thirty minutes.
Tops of rice are browned and acorn squash is noticeably softened.
Topped with a helpful dose of avocado and Italian seasoning.

A soft, hotly moist interior that tasted similar to yams, the acorn squash was simply astounding and utterly rich. The decadent stuffing absolutely heaven, the maple syrup light but providing a well cherished sweet note in the background with the cinnamon and ginger and the green peas and avocado showcasing the savory flair.

Save for the rice being too crispy at the top (may add crushed walnuts or pecans next time!), it was a comforting, homey dish that provided dreams of falling joyously into leaves and making silly leaf angels.

Yes.

It was that good.

Guest Blogger: Veggietorials – Kalbi Style Baked Tofu + Pajeon {Scallion Pancake}

12 Sep

Please welcome back the lovely Pacific Islander Kobi and her blog Veggietorials, which is full of beautiful and tasty recipes. I can’t get over how pretty her pictures are and how perfect the lighting is in her photos. You can see her previous contribution to VBU! here, it was a very pretty Cucumber Wakame salad. Do check out her out on all channels: Veggietorials, Twitter, Facebook, Youtube. Welcome back Cobi!

So this is how my crazy train of thought arrived at this recipe: I read an article about a photographer that was recreating death row prisoners “last meals”.Which then prompted me to think about what I would want as my final meal. And the no-brainer answer is Kalbi. My K-peeps understand that Kalbi (Korean BBQ) is a taste that’s hard to give up. For me, it’s more about the marinade and less about the meat. Heck, everything will taste better after a swim in this marinade. It’s the perfect balance of savory-salty-sweet. I used the Hey Shuga organic cane syrup and really liked the flavor. Sometimes I blend in some grated Korean pear, but a lot of times I don’t have it and the marinade tastes just as amazing without it.

  • Perfect for portobellas before you pan fry or throw them on the grill
  • Use a reduced sodium soy sauce for the Kalbi marinade and try it on seitan
  • Marinate tempeh overnight and pan fry

The baked tofu will have a deep flavor and chewy texture. I like to slice the baked tofu thin for banh mi style sandwiches. For salads and stir fries, I prefer the tofu cubed up. And for a quick dinner, I enjoy a Kalbi tofu “steak” with pajeon, kimchi, rice and a salad.

Pajeon (Scallion Pancake) is a savory side dish that looks fancy shmancy but is quite easy to make. I use scallions, green onions, chives or other seasonal veggies from my garden. Dip pajeon into kochoojang sauce for a little heat and a spicy kick. This Pajeon recipe was adapted from Maangchi, the internet demi god of Korean cooking. I was surprised that her original recipe was actually vegan♡. When I tried it without the Vegg and baking soda, my pancake was a globby mess even though I used a non-stick pan. The results were perfect once I added baking soda and The Vegg – Vegan Egg Yolk gave it the flavor of the pajeon my grandma used to make.

Kalbi Style Vegan Baked Tofu & Pajeon {Scallion Pancake}

by Veggietorials

Prep Time: 15 minutes

Cook Time: 1 hour

Keywords: bake fry entree side sandwich snack appetizer dairy free nut-free vegan vegetarian tofu Meatless Monday Korean

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Ingredients (4 servings)

For the Baked Tofu

  • 1 block firm or extra firm organic tofu,pressed
  • 1/3 cup + 2 tablespoons soy sauce
  • 4 tablespoons organic liquid cane sugar syrup or agave nectar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger,minced
  • 3 tablespoons green onions, finely chopped
  • 2 tablespoons mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon roasted sesame seeds
  • optional-half Korean pear, grated. When using the pear, place all marinade ingredients in a blender and blend until smooth

For the scallion pancake

  • 15 thin green onions, cut into 5 inch pieces
  • 1/2 cup flour
  • 1/2 cup water
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon miso
  • 2 tablespoons The Vegg,pre mixed
  • 2 tablespoons coconut oil

Instructions

For the Tofu

Drain tofu.Remove excess water with a tofu press or wrap the block of tofu between two kitchen towels and place heavy books on top for about 20 minutes. Slice the tofu block in half so that each piece is about 1 inch thick. This process will allow the marinade to be easily absorbed.

Mix all the marinade ingredients together in a small bowl. Adjust seasoning and add black pepper to taste. Place the tofu in a rimmed dish and pour the marinade on top. Refrigerate and marinate for at least 2 hours, overnight is best.

Preheat oven to 400F degrees. Line a baking sheet with parchment paper. Place tofu in the middle of the sheet and bake for one hour total. Flip the tofu over after 30 minutes to cook and brown evenly. Remove from oven and cool slightly before slicing.

For the scallion pancake

Mix together all the pancake ingredients (except the oil and green onions) to create the batter. Heat 1 tablespoon coconut oil over high heat and place half of the scallions in even layer in the pan. Pour just enough batter over the scallions to cover them. Cook for about 2 1/2 minutes, until the edges start to form bubbles. Flip the pancake, reduce heat to medium high and cook for an additional 3 minutes. Repeat to make another pancake. Serve with kochoojang sauce if you like it spicy.

Please watch the video to master the technique.

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Guest Blogger: Afro Vegan Chick – Warm Brussel Sprouts Spinach Chickpea

18 Jun

Here’s a Brussel sprouts recipe from Janyce, author of Afro Vegan Chick blog that will totally change your mind on the vegetables. Here she is in her own words, “Hi! I’m Janyce, a writer, artist, and natural hair enthusiast from Dayton, Ohio. A vegetarian for 14 years, ultimately decided to become vegan because there seemed an unjust wrongness to eating eggs and dairy, using beauty/home products containing nasty, harmful chemicals, and so on. Veganism started as a New Year’s Resolution for 2012, but became more. This final level gave spirit a fuller sense of enlightenment and compassion. I hope to continue inspiring others to a journey of a rich, more satisfying diet and to be aware of the unnecessary evils forced unto innocent animals and their families. Like Afro Vegan Chick’s Facebook page and follow her on Twitter. Please welcome Janyce!

Snacking on a little bit of these crunchy, heavenly chips before dinner. Highly recommendable! ;)

While standing in the kitchen devouring great potato chips, dancing to tunes (no one around thankfully!), and raiding cabinets and fridge, I wondered what to create on this cool Sunday evening.

In all honesty, not usually a fan of salad (rabbit food?), especially the cold traditional kind. Maybe it’s due to eating a lot of Chipotle takeout (burroto bols yo!), but that personal preference is starting to change more as the taste for fresh quality ingredients tantalizes taste buds and creates desire for undisguised flavor. For dinner tonight, a healthy dose of green and protein. A craving for blending of different flavors together- I wanted chickpeas, Brussels sprouts, and spinach all at once and here’s how that happened.

Ingredients

1 14 oz. bag of frozen Brussels sprouts
1 16 oz. drained canned chickpeas
2 tablespoons extra virgin olive oil
1 1/2 tablespoons minced garlic
1/4 chopped red onion
3 chopped sprigs basil leaf
2 teaspoons lemon
Italian seasoning blend
2 1/2 cups fresh spinach
pinches of salt and pepper

Bring Brussels Sprouts to a boil in salted water.
Drain & set these babies aside.
Prepare basil & onion mixture to be tossed in a skillet of olive oil & garlic.
Drain chickpeas if you haven’t already.
Add chickpeas to onion, basil, & garlic mixture, getting them completely coated in olive oil.
Squeeze out that lemon juice with Hulk like strength!
Toss in the Brussels Sprouts and stir this for a minute or two.
With stove promptly turned off, toss in fresh spinach and stir until beautifully wilted. Top with seasonings blend, salt, & pepper.
Now presenting- Warm Brussels Sprouts, Spinach, & Chickpea Salad!

Why didn’t I think of pinning these foods together until now?
Very delicious- the tenderness of America’s Favorite Vegetable- Brussels Sprouts paired with chickpeas and spinach are just right. Though basil and lemon flavors were lost (had to add a bit more!), it’s surprisingly light and delightful.

Plus side: plenty of leftovers for the week too.
Let’s see how this tastes after cold, overnight refrigeration…. :D

Guest Blogger: I Ate Lunch – Holidays Are the Best Days

5 Jun sesame tofu

Eating is very near and dear to all our hearts. Please meet Kristen, she is the author of I Ate Lunch. You can visit her Facebook page and like to your hearts content!

Here she is in her own words, “I’m Kristen, a twenty-something vegan with a long lunch break. For me, that means taking the time to create something deliciously wonderful to eat every day from two to four. I was raised on a mainly vegetarian diet, and have been vegan for almost two years. I always try to tell a story (or a poorly executed not funny joke) in each post, in addition to sharing recipes and food photos. I majored in creative writing at the College of Charleston, so I guess that’s why I’m prone to story-telling. Follow me on facebook or twitter or check me out over at iatelunch! But not like that. Might not go over well with the boyfriend.” Please welcome Kristen!

I am tired today. I left my car at my mom’s house last night and had to go retrieve it before work. We drank too many mojitos, so I made Alex come and take me home. Last night, too many mojitos seemed like a good idea. Especially when we were walking the dogs, moderately intoxicated, laughing so hard we were crying. Or when we were watching this for an hour straight, still laugh crying.

This morning, it became all too clear that too many mojitos were a bad thing. There was no hangover; I just don’t like waking up early. Especially after I’ve stayed up late ‘cuz I’m all jazzed from mojitos and want to watch the Battlestar Galactica mini-series again.

Then for lunch I ate guacamole and this leftover sesame tofu.

I know. That is not exciting. You could stop reading, and I wouldn’t hate you. Well, maybe I will, or maybe I will. I just want it to be six o’clock so I can go home and roll around on my couch. Or go eat sushi with my mom, and then roll around on her couch. Either way, gonna roll.

On to the food!

Over the weekend, we ate a lot. I love holidays. I’ll celebrate anything if there’s gonna be food available. This weekend, that happened pretty much three to five times a day. I put up a few pictures yesterday, but I reserved the amazingness of last night’s dinner for today.

Starting at the pickle and working clockwise, we’ve got: kale salad with apples and fennel, grilled corn and baby bok choy, black bean burger with avocado and tomatoes, potato salad with spinach, kalamatas, and artichoke hearts.

This was all so good. I was full by the time I finished eating (which was about three minutes after I started eating), but everything was pretty light.

The kale salad was a little cruncy and had an almond dressing that was slightly sweet. Grilled corn is amazing, and don’t argue with me when I say that the only way to eat it is on the cob. That is a battle you will lose my friend. The baby bok choy was very adorable, and also yummy, a little salty crunchy. The black bean burger was one of the best; it held together well, and it had cumin and cilantro which paired well with the avocado.

The winner, though, is the potato salad. It’s creamy. It has a pine nut dressing. It has kalamata olives. It has spinach. It has artichoke hearts. You might have missed this part, but it has potatoes. So, pretty much it wins. You can find the recipe here, then you can make it to eat for dinner tonight.

See ya tomorrow!

This I have posted in case you didn’t click the link I posted for you, as proof that you should really click the links I share. I promise they’re funny.

Welcome to the Virtual Vegan Potluck 2012!

12 May

Welcome! Please, make yourself comfortable, you’re in for a treat. Thanks to Annie of An Un Refined Vegan, you’re about to start on a wonderful path of different vegan blogs showcasing recipes for every course in a lavish meal. If you’d like to join the conversation, we’re using the hashtag #virtualvegpotluck .

Potluck Participants

Host Site
Vegan Bloggers Unite!

Appetizers
Air Eater
ASTIG Vegan
In Fine Balance
That Was Vegan?
Things My Belly Likes
Watch Me Lose 150 Pounds

Beverages
40 Fit in the Mitt
Former Fish Taco Fanatic
Bacon Is Not An Herb
Good Clean Food
Tearoom Delights
Turning VEGANese

Salads
Anne Sture Tucker
Dudette Here!
Keepin’ It Kind
Rubber Cowgirl/Vegans Do It Better
Vegan Sparkles
Veggie What Now

Breads
An Unrefined Vegan (savory)
Cocina de Nihacc (savory)
In Pursuit of More (savory)
My Plant-based Family (sweet)
Sensual Appeal (sweet)

Mains
Cauldrons & Cupcakes
Emmy Cooks
Jenmi Jenmi
Joyness Sparkles
Luminous Vegans
Meizac’s Blog
The Not Starving Novelist
The Twenties Project
The Vegan Kat
Tiny Kitchen Stories
Toxic Vegan
Unsweetened Cocoa
V is for Vegetables
Veggie Witch

Sides
A Life Vegetarian
Bringing Europe Home
Everyday Vegan Girl
I Ate Lunch
Terra, Not Terror
Veg Hot Pot
Vegan Fling

Soups/Stews
Christine Robyn
Foodie McBooty
The Adventures of Vegan Charlie
Veganmonologue

Dessert
Blissful Britt
Cruelty Free Review
Eat Pray Bake
Fridge Scrapings
Go Bake Yourself
Herbivoress
Lindsay is Vegan
Naughty Vegan
The Hearty Herbivore
The Misfit Baker
The Savvy Sister
The Veg Bar
The Veggie Nook
Veggie 4 A Year
Veggie V’s Vegan Adventure

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