Happy weekend! Today I’m sharing this recipe for rosemary and meyer lemon focaccia as part of the Virtual Vegan Potluck! (Potluck navigation buttons are at the bottom of this post).
I’m so thrilled to be offering a giveaway today of a product that I really love! Not only that, but this vegan company is based in my hometown of Baltimore, MD (an up-and-coming vegan city if I say so myself!). Charm School Chocolate is a maker of 100% vegan chocolates, made with fair trade and organic ingredients. Even cooler, their line of products includes dark chocolate and ALSO vegan milk chocolate and vegan white chocolate bars. (Giveaway is at the end of the post.)
I am finally actually-back from my Thanksgiving vacation with this sweet, smoky and spicy roasted acorn squash soup! Please bear with me as I get caught up on replying to comments, etc… I had every intention of staying more on top of things, but the prospect of an extended technology break just became too good to pass up.
The advent of the vegetable spiralizer has made it possible to swap vegetables for noodles in a variety of dishes. I love my spiralizer (and by the way, it would make a great holiday gift for anyone you know who likes to experiment in the kitchen!) But I’ll always be partial to nature’s noodle: the spaghetti squash. Today it stands in for rice noodles in this vegan spaghetti squash pho.
Creamy ranch kale salad with buffalo tofu! The title says it all… one last quick recipe before Thanksgiving. I’m on vacation starting now (in Berkeley, CA! So yes, I am hunting down Miyoko’s Creamery vegan cheeses to try). I’ll be back early next week with a new recipe. =]
I promised to share a salad recipe along with my avocado ranch dressing. It almost ended up using my go-to BBQ tofu recipe (will definitely share that one another time!), but I realized that since it was ranch, I had to go with buffalo. It’s just a classic combo!