Happy Healthy Vegan Friday! If it weren’t for my co-host Kimmy, I might go this entire month without blogging. First, I was in Atlanta making vegan Thanksgiving dinner with my friend Chelsie. And now, I’m having the delightful experience of being super sick with a cold I received by sitting in a small enclosed space for 5 hours with a bunch of cootie-ridden strangers from who-knows-where. Is this my karma for bragging about how I never get sick while I watched everyone around me get sick multiple times this year? Regardelss, it’s not pretty, and when life isn’t pretty, I tend to avoid things like blogging.
If you’re new to Healthy Vegan Fridays, read all about it here.
Here are the winning recipes that everyone voted for last week!
winner #1: Quinoa Masala from Chitra’s Healthy Kitchen
For some reason, I always thought Masala meant simmered-in-wine. I’ve learned that anything simmered in wine is not my favorite, and I tend to substitute veg broth for wine in recipes. Since this recipe doesn’t call for any wine, it’s perfect for me!
winner #2: Roasted Brussels & Squash from our very own Kimmy of Rockmyvegansocks
I love brussel sprouts! I do not love the amount of time it takes to peel butternut squash (or any winter squash really), so if I make this, I will be altering the recipe to make it more conducive to the lazy population. If you make it, use coconut oil instead of olive oil. Coconut oil is healthier when you’re using high heat.
winner #3: 11 Ways to use Blackstrap Molasses from The Taste Space
I love this post! We really need to have more molasses in our vegan diets everyone! I have always added it to oatmeal, and now when my kids have oatmeal prepared by someone else (without molasses), they think it tastes weird, like it’s missing an essential ingredient (because it is). This post has inspired me to make baked beans this week, since I have a great recipe my mom gave me before she died, and I rarely ever make them.
Since I’m sick, I’m not submitting a recipe to HVF this week, but I will share a couple of pictures from my Thanksgiving in Atlanta with you. Yes, I am a full-grown adult who brings her doll to the dinner table. Here is Emily with mac-n-cheese bites to her left, and mashed potatoes, yams, and cauliflower to her right.
Here’s Emily again with my pumpkin cheesecake bear, which I was told by non-vegan Michael tasted nothing like non-vegan pumpkin cheesecake, but was still good. He ate like 12, so whatever.
Okey dokey! Use the link below to submit your vegan blog post to Healthy Vegan Fridays!
If you have a twitter or instagram account, post a picture of your yummy healthy vegan friday food and tag it with the hashtag #veganfridays.