Welcome to Vegetarian Foodie Fridays! Where we’re not just Meatless on Mondays, but all week through! Hi! My name is Melodie and I’m a long time vegetarian who’s into real food, holistic nutrition, and healthy living but suffers from a sweet tooth! (I love homemade baked goods and ice cream). To learn more about why I became a vegetarian or why I choose to raise my children vegetarian please click on my links.
- You do not have to be a vegetarian/vegan or have a vegetarian/vegan blog to participate.
- Your dish must be completely meat-free (no fish or seafood and no meat based broths, etc). Eggs and dairy are fine.
- Desserts and other baked goods are welcome.
- Vegetarian-friendly food-related and health posts are also welcome.
- You may link any appropriate post you want. The date doesn’t really matter to me, although most people will link to something within a week old.
- Please link back to the carnival in the body of your post.
- Please ensure you link back to your post and not your blog.
- Please use your best carnival manners.
- Please try to visit others’ posts.
- Have fun!
What you get in return for participating:
- I will comment on your post.
- If you have a share button I will RT your post on Twitter or share it on Facebook.
- If I make your recipe or especially love your non-recipe post, I will link to your post in my shout outs the following week.
My Recipe This Week
Wild Mushroom Stroganoff. I took advantage of our local wild chanterelle mushrooms to make this delicious vegetarian version of beef stroganoff.
Debbi Does Dinner Healthy shared the one recipe I was bound and determined to make this week. But due to a busier than usual week I only ended up making dishes I already knew that didn’t require turning on the computer to find. I was seriously bummed. I promise when I do make your Caramelized Onion Bread Pudding that I will let you know Debbi! I actually think my husband has suffered this week because I didn’t make it. It’s right up his alley.
Who is Dr. Laura made Bittman’s Lentils with Parsnips. I have not yet looked into the gold mine that is Bittman’s cookbook How To Make Everything, but it appears that I am sorely missing out. I like having new ways to make lentils because they are a staple in my house. These are bound to become a new favorite.