We had a great showing at last week’s VVLP – so nice to have new blogs joining in! Thanks to everyone for sharing your recipes!
In case you are new to the weekly festivities, here’s what the VVLP is all about. It’s just like the Virtual Vegan Potluck – but this potluck happens every single week! Each and every Wednesday, you can come here to share your plant-based dishes in the following courses: Beverages, Appetizers, Breads, Soups/Stews, Salads, Sides, Mains, and Desserts.
Hosted by me, Angela of Canned Time and Poppy of Bunny Kitchen, you can enter the linky party via any one of our blogs. Each Potluck lasts for 5 days and then we tally up the most clicked recipe in each course and announce the winners on the first day of the following Potluck. Entry is super-simple and your recipes can be old ones or new ones – but they must be plant-based and cruelty-free.
Here are the most-clicked from last week:
Midnight Milk by House Vegan
World’s Best Cheesy Hummus by Yes! I Am Vegan
No Bake Lentil Flatbreads by Astig Vegan
Red Lentil & Butternut Squash Chili by seasonal veg head
Salads (no salads submitted this time around, so I’m sharing this post)
About Capers by Stuffed Veggies
Chickpea Fries by The Taste Space
Ginger-Carrot Quinoa Pepper Jacks by Spabettie
Roasted Banana Cream Pie by Colleen Cooks Real Food
And my PUMPKIN picks from last week:
Baked Penne with Pumpkin Cream Sauce via Bake and Destroy
Pumpkin Carrot Pancakes by Vegan Runner Eats
Dark Chocolate Brownie Pumpkin Cupcakes by Loose Leaf Vegan
Baked Pumpkin Zucchetti by Welcome to the Motherhood
Grab the button for your blog (and please include a link back to this page)!