Good morning! I hope you are enjoying some gorgeous summer weather. I’m lucky to live in California where it is perpetually summer, but it’s extra gorgeous right now.
Oh and exciting news! I’m on Instagram =D Finally… I know, I’m behind the times. Check me out @rockmyvegansocks. Give a shout out in the comments with your Instagram name so I can follow you =)
Are you ready to share some delicious recipes? I hope so because I’ve been looking forward to this all week!
Are you new to HVF? Check out the details here!
I’m excited to share some recipes from last week. We have some new to HVF bloggers sharing recipes and you guys loved what they shared =)
Artichoke, Celery Root Purée from GiGi Eats Celebrities:
GiGi’s blog post seriously cracked me up. Ok… I shouldn’t laugh at her expense, but her description of her allergic reaction to almond milk was hilarious. The itchy boobs part killed me. Poor thing! Oh right, the recipe. Ha! I have made artichoke dip a million times over, but her recipe is unique and creative. I love the addition of celery root and dipping potatoes instead of potato chips is a fun, crunchy way to lighten the snack up.
3 Ingredient Sunflower Seed & Date Cookies from Sandi’s Allergy Free Recipes:
3 ingredient cookies?! Yes, please! This recipe totally reminded me that I haven’t used sunflower butter in ages. I don’t actually have any on hand right now, but have a bunch of sunflower seeds and plan to make the seed butter to be able to make these cookies this weekend. So fun!
Salted Caramel Buckwheat Granola from Chardonnay & Samphire:
I’ve recently been really into making my own granola and trail mix. The stuff at the store is getting way too pricy for my liking. I usually like my own homemade stuff better anyway. And this is such a fun, new recipe to try out. Buckwheat gets a little left out in the granola department even though it has such a crunchy texture and it’s got almost as much protein packed in as oats do. Perfect snack!
This week I’m sharing my Black Bean & Sweet Potato Dillas: