Healthy Vegan Fridays is a weekly link-up party featuring whole food, plant-based recipes.
Each week, bloggers link-up their recipes and then readers pick their favorites based on the number of clicks.
I’m excited to present you the top recipes from this week’s edition!
Healthy Vegan Friday Reader Favorites:
My favorites (my criteria includes recipes using no oil, salt, or added sugars):
1. Best Evolution of Banana Soft-Serve – Raw Banana Cream Pudding from Vegan Mommy Chef:
2. Most Versatile Bean Dish – Black Bean Salsa from Purely Nourished:
3. Most Enticing Vegan Cheese – Sweet Vegan Ricotta from the little foxes:
Easiest Way to Make Beans – Slow-Cooker Refried Beans from Dancing Carrots:
Easiest Raw Dessert – Raw Chewy Oat Apple Cookies from Gluten-Free Cat:
All of these look scrumptious, no?
Thank you to everyone who participated in this weekly event. I’ve had readers tell me how much they look forward to this round-up each week and I have to admit that I delight in checking out all the amazing creations.
You can read more about Healthy Vegan Fridays and see a list of all the past posts here. To submit a recipe to the next round, just scroll down past all the thumbnails at the end of this post and you’ll see the link.
Lovely Recipe Inspiration:
As we celebrate the first days of summer, I wanted to leave you with a little recipe inspiration with several ways to use quinoa. I honestly had no idea what to make for dinner the other day, but I had a batch of cooked quinoa in the fridge. What I ended up doing was chopping up whatever vegetables I could find in the fridge (happened to be orange and yellow bell peppers, zucchini, onion, and celery):
For flavor, I squeezed some fresh lime juice on top, and for staying power, I added pistachio nuts and sunflower seeds:
This salad was really easy to prepare and super tasty.
I had a conference call to do around dinnertime, so I left a bowl in the fridge for my man. We just passed 15 years of being together and we’ll celebrate our 10-year wedding anniversary in July. The love affair continues… 🙂
The leftovers of this salad could easily be wrapped up in nori or a tortilla. I made something similar a few months back and posted the recipe on Vegan Delish, my recipe app featuring over a 100 whole food recipes (get it here). Here’s a screenshot of the iPad version:
The recipe for the Vegetable Quinoa Salad is also on the app; here’s a screenshot of the iPhone version:
While I was at the gym the other day, I took the opportunity to do a little vegan marketing by putting my app’s card on the bulletin board. I’ll have to check today and see if anyone has taken it:
If you like my blog or my app, would you consider telling your friends? I would absolutely love the referral, kinda like how the folks working at the dentist’s office always asks you to refer them? I’m way more fun than the dentist, though!
Here are the links for following and sharing:
Vegan Delish – recipe app for iPhones and iPads: https://itunes.apple.com/us/app/vegan-delish/id574849694?mt=8
Vegan Delish Facebook page: https://www.facebook.com/VeganDelish?ref=hl
Carrie on Vegan home page: https://www.cleaneatingkitchen.com
Carrie on Vegan Facebook page: https://www.facebook.com/CarrieonVegan
Carrie on Vegan Pinterest boards: http://pinterest.com/carrieonvegan/
Carrie on Vegan Instagram account: http://instagram.com/carrieonvegan
Carrie on Vegan Twitter account: https://twitter.com/carrieonvegan
Carrie on Vegan Google+ page: https://plus.google.com/103264720521480246858/posts
As always, I truly thank you for your support and wish you the best for a happy, healthy weekend. See you back here on