Monthly Archives: December 2013

Happy Holidays!

I just wanted to take a moment to thank all of you who stopped by this little blog of mine this year. Fellowship of the Vegetable is truly a labor of love and (com)passion and the growth it has seen this past 6 months still amazes me. I couldn’t have done it without the readers and the beautiful vegan blogging community.
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Amazing Food Photography by ZE Photo

Happy Friday everyone! Can you believe there are only 11 days left in 2013?? Crazytown. This year has been a whirlwind of change and creativity. I probably won’t be posting much between now and New Years but wanted to take the time today to wish you all the happiest of holidays and an amazing new year! Also, I want to brag a bit about my staff food photographer (a.k.a. the husband). 
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Garlic Rosemary Apple Crostini

I’m going to give it to you straight, garlic and rosemary is one of my all time favorite savory combinations. The smell of each of them alone is the stuff dreams are made of, but put them together and wooo-doggy that’s some good stuff right there. So when I thought about making a warm apple crostini, it was only natural that those two were involved. And thus was born the fifth and final dish in the Week of Appetizers: Garlic Rosemary Apple Crostini.
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Breaded & Baked Artichoke Hearts

Full disclosure: I LOVE fried foods. Yes, I try to eat healthy as much as possible, but every once in awhile I need something fried. It’s the ultimate guilty pleasure. I know it’s not good for me, but it’s ok to be naughty every once in awhile, right? Moderation and all that jazz. Ever since munching on the fried artichokes at Golden Road, I’ve been craving them, but thought the Week of Appetizers would be the perfect opportunity to try my hands at a healthier version. 
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Black Eyed Pea Hummus

Hummus has become my go-to food when vegan options are few and far between. Even in the middle of nowhere you can usually find hummus in the grocery store or at a Mediterranean restaurant. For day 3 of the Week of Appetizers I’m bringing you a recipe for a non-traditional hummus using black eyed peas instead of chickpeas.
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Vegan Cheesy Sausage Kale Bites

It’s day two of Week of Appetizers! Yesterday I shared my recipe for Spinach & Artichoke Wontons and today I’m bringing you these delectable little savory bites of goodness. Smokey cashew cheese sauce and nutritious kale blend with vegan sausage to make an incredibly tasty appetizer.
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Spinach & Artichoke Wontons

Holiday season is in full swing and whether you’re throwing the shindigs or attending them, these spinach and artichoke wontons are the perfect party food. Bring them to a potluck or offer to provide some vegan treats if you’re going to an omnivore party and wow everyone there with how amazing vegan appetizers can be!
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Chicken & Waffle Sandwich with Maple Mayo

There are times in my life when two completely unrelated and random thoughts hidden deep within my psyche collide and something wonderful is born. This is one of those times. One aspect of my everyday life that I didn’t pay much attention to and a nonchalant comment from the husband almost 3 years ago were the two main influencers of this simple yet epically delicious Chicken & Waffle Sandwich. 
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Vegan Interrogated: Jason Wrobel

I met Jason through Eco-Vegan Gal at this year’s Vegan Beer Fest and was instantly amazed at how down to earth and friendly he was. Of course I knew who he was (the guy with the vegan cooking show on network TV) so part of me was afraid he would have that typical Hollywood attitude, but not even in the slightest. Jason is kind, incredibly funny and super passionate about health and veganism. I feel very lucky to call him my friend. Read on to learn a little bit more about J-Wro…
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Review & Giveaway: The SimplyRaw Kitchen Cookbook

The SimplyRaw Kitchen is a wonderful cookbook by Natasha Kyssa featuring a refreshing collection of mostly raw, whole food recipes. I am completely new to raw cuisine, at least as far as making it myself, so I was a little nervous about attempting some of these recipes, but Natasha spells it out simply with a ton…
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