I suspect this week’s Linky might be a bit quiet as many of us enjoy feasting with our families and taking some well-deserved time off! Happy Thanksgiving to all of those who celebrate! For those of you not in the U.S., I hope that you will share your plant-based eats with us again this week. No matter how much we manage to consume over the holidays, there are still three meals a day to be accounted for and our bellies still get hungry!
What is the VVLP? Well, it’s just like the Virtual Vegan Potluck – but this one 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:
Matcha Ginger Smoothie by The Taste Space
9 AM Nachos with Sweet Slurpin’ Sauce by My Blissful Journey
Pumpkin Sage Biscuits by Vegan Richa
Tortilla Soup by Michelle the Trainer
Roasted Cauliflower Salad by The Taste Space
Southern Greens by Glo’s Kitchen
Low-Fat Veggie Pasta Sauce by Bats & Baking
Almond Joys by The Conscientious Eater
And my selections from last week:
Chocolate Pecan Pie by Fran Costigan
Eggnog with Ginger by Vee’s Easy Vegan
Stuffed Creamed Spinach Wraps by Marfigs’ Munchies
Rustic Kale with Lentils & Carrots by Parsley in My Teeth
Grab the button for your blog (and please include a link back to this page)!