BerryRipe’s 50 Top Vegan Blogs of 2013

I love the blog, Honk if You’re Vegan. I get a lot of great recipes from Celeste, the wonderful writer and photographer. She just shared BerryRipe’s 50 Top Vegan Blogs of 2013, in which she is rightfully included!

Honk If You're Vegan


The wonderful wellness blog, BerryRipe, shared their list of The Top 50 Vegan Blogs of 2013 last week. I loved this post! I admit that this is in no small part because I’m on this list. Thank you BerryRipe – I’m touched.

I had fun checking out the other top vegan blogs. Here’s a few posts that caught my attention:

1.Vegan Deep Dish Pizza by Vegan Yack Attack


This  Vegan Deep Dish Pizza reminds me of the pies I used to get at Pizzeria Uno Chicago Bar and Grill in San Francisco. Except this one is cruelty-free and comes without the heart attack risk.

2. Asian Cashew Quinoa Salad by Vegangela


I love Asian dishes with peanut sauce, but this Asian Cashew Quinoa Salad takes yum to the next level with a cashew sauce. I’ll be trying this for sure!

3. Va-Va Vegan’s How I Found Heart in…

View original post 252 more words

Mama Mia Spaghetti Squash

sp squashNicki’s Secret Marinara (see previous post)

1 large spaghetti squash

Garlic clove minced

A handful of Kale (or 2 stalks) and or spinach, torn

Half of a Yellow or orange pepper chopped coarsely

3-4 kalamata olives chopped

A small handful of sundried tomato (not packed in oil)

3-4 artichoke hearts chopped

Cook spaghetti squash according to directions on the sticker on the squash. I usually cut the squash in half, take out the seeds and bake it in the oven at 400 degrees until the center peels out like spaghetti strips; 20-40 minutes depending on the size of the squash.

Let the squash cool a bit. Scoop out the insides with a fork. It will look like spaghetti.

Saute garlic water, add the rest of the ingredients, cook until tender but not mushy. Add the spaghetti squash and Nicki’s Secret Marinara to the pan, mix and serve.