November 1, 2013
happy world vegan day, friends! i spotted two recipes this week around the blogosphere that i can’t wait to make. the first is for baked carrot cake oatmeal and comes from one of my favorite food blogs, green kitchen stories. it calls for all of fall’s best flavors and gets finished with a crunchy top layer of maple syrup, coconut oil, walnuts and sunflower seeds. yes, please!
the next recipe from sprouted kitchen is a delicious chili roasted tofu dish with minted pomegranate relish and avocado. i’ve been eying the fresh pomegranates at our market lately and have been waiting for the right recipe to use them in. i think i’ve finally found it!
what has been your favorite meal this week?