Today is the third Virtual Vegan Potluck (May 11th, 2013), which marks one-year anniversary. This is my first time participating in the Virtual Vegan Potluck. There are about 160+ amazing bloggers participating in this event and I look forward to checking everyone's recipes out including my virtual blogger pals next-door: V is for Vegetables and . . .
Back in the days when we were in Berlin, we loved pan-frying store-bought potato gnocchi with some vegan German pestos from organic and local supermarkets. Gnocchi was pretty cheap for us to have around, and they cost about 1 euro or less in 2009, with only few ingredients (potato & flour). Some store-bought gnocchi products . . .
The Lacinato Kale Salad with Dried Cranberries, Cashews, Apple & Curried Dressing is one of my favorite salads involving kale, and the flavors are so beautiful. Doni's father made this for a family dinner on Christmas and I fell in love with the salad and started making them often this year. The kale salad recipe . . .
We wanted a creamy dressing for our chipotle seitan tacos, and Doni randomly selected a tangy avocado dressing, also known as Aderezo de Aguacate in Spanish from Rick Bayless's Mexican Everyday. We are a huge fan of Rick Bayless' products and recipe book. Rick Bayless' Tangy Avocado Dressing is a tasty condiment with savory tones . . .
Come join us and celebrate Cinco de Mayo (Spanish for "fifth of May") this Sunday! I would never forget our vegan culinary adventures in Mexico City, where locals love to eat anything with homemade corn tortillas and I would love to go back and celebrate their holiday one day. The corn tortilla is considered the sandwich "bread" of . . .
Our favorite smoothie of the year is the Banana & Pineapple Smoothie. It is also one of our easiest and favorite desserts to make. You can use almost thawed Trader Joe's Frozen Pineapple Tidbits, any dairy-free milk, and one nearly ripe banana to make this wonderful smoothie. This makes about 32 oz., equivalent to two . . .