I have recently started writing for an up and coming web site called The Flaming Vegan. No I am not a Vegan – not even close. However, I am very conscious of what I eat and enjoy the challenge of creating tasty food that contains no animal products.
My first foray into vegan cooking came about accidentally. I was looking for an oatmeal cookie recipe that used oat flour instead of all-purpose. I was actually searching for a gluten free cookie that would be a healthy treat. I found a recipe, changed up a few ingredients to fit my requirements and then realized that I hadn’t added eggs. That’s when I knew this cookie could be vegan and gluten free. The results–a perfect initial post for The Flaming Vegan (Vegan Oatmeal Cookies with a Cinnamon Raisin Crunch - The Flaming Vegan).
The idea for this salad was born from a walnut bread recipe I had come across on a fellow bloggers website. It took me back to my days as a retail gourmet food store manager in Manhattan. We carried the most addicting Walnut Raisin Bread that usually sold out immediately. Why not take that wonderful combination of dried fruit, nuts and grains and create a hearty salad accented by tangy citrus.
You can find the recipe to this salad at The Flaming Vegan - Quinoa Salad with Toasted Walnuts, Currants and Fresh Tangerine.
Check out Fit and Fabulous Fridays at Amee's Savory Dish