November 17, 2014

I am very behind in updating you on the latest recipes, so without further ado, here's what's been happening on FatFree Vegan:

I made the spiciest jalapeno hummus I could tolerate and then dressed it up for Halloween to create Killer Jalapeno Hummus. It gets a little bit of extra green from baby kale.

My Pasta Fagioli with Cranberry Beans and Kale will appeal to all lovers of Italian food. You can make it the fast way using your pressure cooker or the slow way--instructions for both are included.

Mom’s Creamy Cauliflower Soup

Mac and Cheeze Stuffed Acorn Squash

We had two mouthwatering reader-submitted recipes. First, frequent contributor Ayal Naor gave us the recipe for his Mom’s Creamy Cauliflower Soup. Be sure to check out his blog, Love Low Fat.

New contributor Ashley shared her decadent but nut- and oil-free Mac and Cheeze Stuffed Acorn Squash. You can find more of her recipes on her blog, Lipstick and Berries.

Vegan English Muffins

Butternut Squash “Croutons”

All-in-One Vegan Hot Pot

Carob Fudge Fingerprint Cookies

I can't keep up with Maria! She's posted 4 recipes and a moving Thankgiving message since the last newsletter. But Maria's posts are so much more than recipes; her writing is the kind that leaves you feeling a sense of connection and beauty in the everyday:

▪ Sourdough Starter and Vegan English Muffins–Spelt or Gluten-Free
▪ October Scrapbook (and Butternut Squash “Croutons”)
▪ All-in-One Vegan Hot Pot
▪ A Tale of Two Ingredient Cookies (And “Exceptional” Carob Fudge Fingerprint Cookie Recipe)

I'll be back soon with some of my favorite Thanksgiving recipes. Until then, be sure to check out my Master Index of Thanksgiving Recipes for everything from Main Dishes to Desserts.

Eat well, live well, and love well!