Can you believe we’re already ending our third week of VeganMofo? Even though it’s demanded my attention a little more than I could handle at times, I can honestly say I’m going to be sad to see it end. Not only has it been amazing to expand and test my cooking abilities, I’ve gotten interested in so many new and exciting vegan blogs throughout the month of October (and hopefully a few of you have found mine!)
Speaking of new and exciting bloggers, this week’s Fab Five Friday will take a closer look at some of the kick-butt recipes VeganMofo has seen over the last few days.
Settle in and get ready to be seriously hungry, here are my fab five picks for this week (in no particular order):
No. 1) Vegangela’s blog about homemade vegan cheese left me literally drooling. While her transition to a vegan diet may not have revolved around cheese, mine definitely did and still does, so I can’t wait to give this baked wheel a whirl. I need to get me some agar on the giddy up.
No. 2) Veggie Terrain’s chickpea salad sammies look like the perfect vessel to melt some of the prior-mentioned cheese on. Chickpea melts anyone? My husband and I have toyed around with chickpea spreads, but we haven’t seen the results Veggie Terrain did. Pair a quick and yummy recipe with stunning photos and you’ve got a seriously winning blog.
No. 3) The Tofu Cottage’s recipe for acorn squash risotto looks like the perfect dish for this dreary, chilly fall day we’re facing in Ohio. Not to mention I’m a complete sucker for risottos — who isn’t? They sound so grown up and fancy, but their ingredients are usually clean and delicious. Plus, who can resist a creamy full-of-fall-flavor dish?
No. 4) Just do yourself a HUGE favor and wander on over to the Fork and Bean blog. I can’t even pick between all the crazy amazing homemade vegan candies this woman is churning out. You can’t go wrong with any of the posts at Fork and Bean. This blog appeals to my curiosity in the vegan candy making process and my incredible sweet tooth.
No.5) Different Shades of Green is cooking up some pumpkin and black bean enchiladas. I’m a big fan of pumpkin in my desserts and baked goods, but I’ve been a little hesitant to incorporate them into my savory dishes. These enchiladas might just be the transition I need. And let’s just give her photography a little shout out, because I’m convinced she could make anything on a plate look good.
Think you have a recipe that I’m absolutely crazy not to try? Email me at Amanda@chubbyveganmom.com and you just might see your dish featured next Friday!
Don’t forget to tune into Week Four of VeganMofo here at Chubby Vegan Mom, we’ll be going out in style, with desserts and a super awesome giveaway!