It’s here. It’s here. It’s almost here. That’s right—I’m talking about Halloween!
Have you carved your pumpkin yet?
I must admit, although Andrew and I picked out our pumpkins weeks ago, they are still sitting patiently on his porch, ready and waiting. It appears carving will be happening tomorrow on Halloween, just in time for the ocassion. Better late than never, right?
Despite our tardiness in carving these particular pumpkins, the past several weeks have been quite pumpkin-filled.
Earlier this month, Andrew assisted me on a festive backyard photo shoot for a guest post I wrote for the Oiselle Blog—Bird is the Word, titled “Fall Fuel Favorites for Plant-Based Runners.” Since I opted for a slightly more serious photo to accompany the post, here is an outtake from that session.
Yesterday, I revisited several “On the Run” highlights from the first six months of Vegan on the Run. Since at the heart of each and every one of my days is plant-based cuisine, today I’ve decided to revisit the recipes that I’ve shared thus far. And so, I present to you a visual recap of the spread of vegan eats and drinks I’ve included on the blog since its launch date.
Intrigued by any of the dishes below? Simply click on a photo and it will take you to the appropriate blog post—complete with ingredients, directions, health perks and more.
Everyone has those childhood dishes that are forever inscribed in their memories. Thankfully enough, my mom has eagerly veganized a couple of my own childhood favorites over the years so we can continue to enjoy them. This weekend, she brought two of these classics back in one delightfully filling evening ensemble.
The first is a dish that not only centers around Rotel Dip, but includes my favorite childhood vegetable, green beans, along with yellow rice. I’m not sure what originally inspired my mom to combine these three entities into one dish, but it’s certainly a favored entrée that has withstood the test of time. My mom brings out this dish when requested for special occasions, in this case, the extended holiday weekend that just passed. Rather than the traditional version of Rotel Dip, requiring Velveeta cheese and Jimmy Dean Sausage, simple swaps of vegan cheese and vegan sausage can be made to reinvent this classic in plant-based fashion.