Sunwarrior Raw Vegan Protein Powder, 1 kg size Giveaway, OR Sunwarrior Product of Choice! Vedged Out 12 Days of Christmas.

Earlier this year, my husband asked me to find a protein powder for him to help fuel his workouts. I wanted a vegan protein powder with a clean profile so I did my research and decided that Sunwarrior would be the best product for his needs. I loved that it’s vegan and raw! After buying the Chocolate Protein Powder at Whole Foods, I went online to see if I could get a better price on the Sunwarrior site. Imagine my surprise when I discovered on the site that my friend raw vegan friend Denley Fowlke (that story here) is the Co-Founder of Sunwarrior. Now I knew that my husband was using a product I could trust, one with integrity and without any gimmicks.I’ve since reconnected with Denley and his son Ernie who also works at Sunwarrior. I share recipes with them for their news portion of their site and I’ve tried most of the products Sunwarrior makes now. I love them all! All of the ingredient labels are clean. My family absolutely loves the raw vegan vitamins and minerals. I take the liquid Vitamin Mineral Rush and the Ormus Supergreens powder daily. My husband takes the Raw Vegan Vitamins for Him. We use the Immune Shield often to treat and ward off illnesses/viruses and more.

Sunwarrior is generously offering one of my readers a container of their 1 kilo sized Raw Vegan Protein Powder. You get to choose the formula and the flavor profile! To see which protein powders are available, click here. But wait there’s more! If you aren’t interested in the protein powder (or you all ready have some), Sunwarrior will let you choose ANY product in their lineup!

Enter the giveaway! And in the meantime, check out all the amazing products Sunwarrior offers and get something special for yourself or for your favorite vegan here!

For a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Tuesday December 17th! I will notify the winner by email on Wednesday the 18th of December. GO!!

a Rafflecopter giveaway

A few months ago I did an interview with Denley about why it may be important to use supplements, even if you have a good diet. To learn more about their products keep reading:

SM: What’s different about the foods we eat now, versus foods grown in this country 50 years ago?

DF: What we eat now isn’t really food anymore. It’s fake, invented food-like products that weren’t even an option 50 years ago. We take real food and then strip it of nutrients, pump it full of chemical preservatives, overcook it, and package it in toxic plastics.

SM: What’s happening to the soil in this country?

DF: Our soils are being systematically depleted. Factory farming reuses the same areas over and over again using fertilizers that rely only on a couple key minerals, but ignore the variety of trace minerals we need. Pesticides then kill the beneficial microbes in soil that help plants absorb many minerals, if there are even any minerals present.

SM: What about transportation, shelf time and storage life of plant foods? Do they lose nutrient value during this process?

DF: Obviously they do. The fresher picked and eaten the better, always, while still loaded with vitamins, minerals, and phytonutrients. Some fruits and vegetables continue to ripen after they are picked, but they aren’t being fed any longer. Farmers’ markets, local produce, and your own garden are the best places to get plant foods.

SM: Should people who are eating a whole foods, plant based diet worry about supplementation?

DF: I used to believe that we didn’t need any supplementation. This has changed over the years as I’ve watched our food become less nutritious, even the fresh plants I enjoy. Supplements have their place, but they do not substitute for a poor diet. Diet is number one. You can’t supplement your way to good health while ignoring everything else you eat. Supplements just fill in the gaps and help a good diet be even better.

SM: Are there certain vitamins and minerals that can’t be assimilated through food?

DF: Food based vitamins and minerals are the best kind. They have been combined with organics and other nutrients that make them more absorbable and usable. It’s the ones added to food that are a problem. These synthetics are harder for us to use, and sometimes the body plain rejects them. Processed foods are another problem as the vitamins and minerals have been removed or destroyed.

SM: What if they’re eating an all or mostly organic diet?

DF: Organic is always better for avoiding toxins, but you aren’t guaranteed that the nutrition will be any better as organic soil has been depleted as well. Your own digestive fires are also an important part of getting the most out of your food.

SM: Why is B-12 difficult to get from plant sources?

DF: Plants don’t contain B12. Neither do animal products really. B12 only comes from bacteria. It just so happens that the bacterial contamination that provides B12 is more common with meat and animal products than plants, but plants often have this B vitamin on them where they contact soil. Unwashed greens provide a decent amount of this essential vitamin.

SM: Vitamin D deficiency is a huge problem across people who consume all sorts of diets, are we not getting enough time in the sun?

DF: Definitely not, for most of us. We live indoors so much in this modern world, and people have begun to fear the sun. We cover up and use sunscreen too much. Protection is important if we plan on spending a good deal of time in the sun, but for short bursts all this fear is unnecessary and actually harmful. We only need about 20 minutes in full sunlight every other day to get all the vitamin D we require.

SM: What’s different about Sunwarrior’s vitamins versus other vitamin and mineral formulations on the market?

DF: Our vitamins are all-natural, raw, plant-based, from whole foods, and 100% free of any synthetics. Most companies out there, even the ones that claim to be natural or plant-based, contain synthetic vitamins. Synthetics are not the forms we find in nature that our bodies recognize. Sunwarrior vitamins are real food, full of vitamins and minerals. They also contain enzymes, probiotics, vegan D3, and adaptogenic herbs that decrease stress and prolong life.

SM: Where do you source your vitamin ingredients from?

DF: Whole-food superfoods. We use herbs, fruits, and grasses that are rich in nutrients for all our vitamin sources.

SM: What’s the difference between the women’s and the men’s formula?

DF: The women’s vitamins contain more iron and certain adaptogens, like muira puama, that help regulate female hormones and improve energy. The men’s vitamins contains adaptogens like maca and eleuthero that boost libido and vitality.

SM: Can your vitamins be given to children?

DF: Our liquid vitamin servings can halved and diluted for children.

SM: What products do you recommend for people who have compromised immune systems (like mine, Ulcerative Colitis and the drugs I took for years to control it have essentially destroyed my immune function)?

DF: Any of our products really. They are all natural, raw, and easy on the system. Those with compromised immune systems need the organic forms of nutrients that their bodies are craving and missing. Our vitamins, Immune Shield, and Liquid Light would be especially helpful to nourish cells and rebuild immunity.

SM: Tell me more about your Ormus Supergreens?

DF: Our greens are grown in pristine, volcanic soil. They are juiced, dried raw, and powdered with some of their original fiber. They are living food, alkalizing, rich in natural organic minerals, full of probiotics, and they taste amazing with the refreshing peppermint.

SM: Why did Sunwarrior feel the need to develop a raw vegan protein powder?

DF: That really all stems from my partner, Nick Stern. His background as an amazing bodybuilder and athlete left him feeling toxic and in pain from all the animal protein. He wanted to use and offer the world something better, a protein that wasn’t so acidic, toxic, allergenic, or steeped with compounds that mimic hormones. We worked together to come up with plant-based proteins that offer all the essential amino acids an athlete needs without all the downsides of the other products out there.

SM: What’s the difference between the original Classic Protein and the Warrior Blend?

DF: Both of them are great proteins with complete and balanced amino acid profiles and both are hypoallergenic. There are some differences in taste and texture, but the main difference is the protein sources. Classic Protein comes from whole-grain brown rice, and Warrior Blend is a mix of pea protein, hempseed protein, and cranberry protein. Warrior Blend also has medium chain triglycerides from coconut oil in it to increase energy and stamina during workouts while decreasing inflammation and speeding recovery after.

SM: What prominent vegan athletes use and promote your products (I’ve heard Scott Jurek, I’m sure there’s many more)?

DF: We have vegan, vegetarian, and even omnivore athletes using and promoting our products since they are perfect for anyone and any lifestyle and we’re happy to convert anyone toward a more plant-centric diet. I couldn’t possibly name them all, but we work with Derek Tresize, Tim McComsey, Marzia Prince, Nathane Jackson, Leigh Hickombottom, Jake Shields, and many, many more.

Day 1: Free Vegan Lifestyle Magazine. Day 2: Free Case of Butler Soy Curls. Day 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger Bag.

Alternative Outfitters Vegan Boutique $25 Gift Card + Free Messenger Bag! Vedged Out 12 Days of Christmas

I’m so excited about this day three Giveaway! Alternative Outfitters is offering one of my lucky readers a $25 gift card and a Free Messenger Bag! If you haven’t all ready heard of Alternative Outfitters, you’re going to love their store! Everything is 100% Vegan and Cruelty Free, but with awesome pricing that you may not find at some of the other online vegan boutiques! Vegan, Hip and Affordable, what’s not to love!?! Plus right now there are new specials going on every week!

Here’s that cute canvas messenger bag!

Alternative Outfitters has shoes, clothing, handbags, vegan beauty products and so much more for men and women.

Enter the giveaway! And in the meantime, hop on over there to get something special for yourself or for your favorite vegan here!

For a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Monday December 16th! I will notify the winner by email on Tuesday the 17th of December. GO!!

a Rafflecopter giveaway

Day 1: Free Vegan Lifestyle Magazine. Day 2: Free Case of Butler Soy Curls.

Case of Butler Soy Curls Giveaway! Vedged Out 12 Days of Christmas!

I adore Soy Curls! I’m so pleased that our friends over at Butler Foods have generously offered a giveaway of their vegan Soy Curls for one of my readers!

Just check out their fabulous ingredient label:

Ingredients: Soy Curls are made from delicately textured select, non GMO, whole soybeans.

This delicious product is easy to use, and has an endless variety of applications in the kitchen. I’ve featured the Soy Curls in my Vegan BBQ Sandwich recipe and also in my Not Beef Stew. They would also be a fabulous gluten free alternative to seitan in my Vegan Sesame Orange Chikn‘ recipe!

Today’s giveaway includes a case that includes: 6 bags of the Soy Curls as well as one container of the Butler Chik’-Style Seasoning!

You can also purchase the Super Affordable Butler Soy Curls here.

For a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Friday December 13th! I will notify the winner by email on Monday the 16th of December. GO!!

a Rafflecopter giveaway

Note: if anyone had trouble downloading the Free Vegan Lifestyle Magazine yesterday, there are now updated instructions on how to get the magazine as well as how to access a PDF copy. Sorry!

Vedged Out 12 Days of Christmas Kickoff! Deets and a Free Vegan Lifestyle Magazine Issue for all Readers!

I have an amazing next 12 days planned for my readers! Today I bring all of you a free copy of Vegan Lifestyle Magazine! This magazine features some great interviews with Sir Paul McCartney, Stella McCartney and AFI punk rock band’s lead singer, Davey Havok and much more! It also features two of my very favorite recipes from my site:

Individual Vegan Margherita Pizzas with Homemade Fresh Moxarella Cheese

…and my Vegan Cherry Garcia Ice Cream!

Just some of the other giveaways I’m offering this month with generosity from these various companies are:

A case of Butler Soy Curls and 1 container of the Chickn’ Seasoning (a $35+ gift!),

A $25 gift card from Alternative Outfitters 100% Vegan Boutique and a Free Messenger Bag

A GALLON of Tropical Traditions Gold Label Virgin Coconut Oil ($75+ value),

and A 1 kilo bag of Sunwarrior’s Raw Vegan Protein Powder in the formula and flavor of your choice (a $48+ value!).

Stay tuned for more exciting and awesome giveaways!

Now, here’s how to get your free Vegan Lifestyle Magazine!

Click HERE.

Next, click on the word FREE under the image and install the APP. Then you click on the yellow SUBSCRIBE button and a popup box will appear and you click CURRENT SUBSCRIBER and then you can put the following code it to get it free. The code is VLM1. Currently this magazine is for iPhone, iPad and iPod only at the moment. The publisher is willing to give people access to the PDF if they wish but they would not be able to view the videos. Readers can request a PDF through the Magazine’s Facebook Page or their Website.

Happy Holidays!

Vegan Thin Mint Cookies at the Keepin’ It Kind Holiday Cookie Exchange!

It’s Cookie Party Time!

Kristy over at Keepin’ It Kind hosts the most amazing Holiday Cookie Exchange Parties, you know, just for vegan blogger fun-ness. Today I’m sharing my Vegan Thin Mint Cookies and boy oh boy are you in for a treat. These may even be better than the real deal.

There’s something about the Holiday Season that makes me want to put Chocolate and Peppermint together any chance I get, uh, kinda like I did at last years Keepin’ It Kind Holiday Cookie Exchange with these Brookie Grasshopper Squares. I won’t mind if you make both ridiculously yummy desserts…

Both recipes have a gluten free option, are egg free, dairy free, soy free and nut free recipe, however these are NOT sugar free or fat free, but I think you’ll forgive me! Just click on the link below to get the recipe:

Vegan Thin Mints

Now for a word about Kristy:

I think if you peruse Kristy’s site, you’ll want to gobble up everything on there. Her and her husband Chris make an awesome team. She’s doing the recipe development and the cooking, he’s working the angles on the camera. The results are stunning, eye-catching and mouthwatering! They’re in the process of writing their first vegan cookbook! Follow her over at Keepin’ it Kind, you’ll be in love with every post and dish!

Come back on Monday where I’ll be kicking off 12 days of Vedged Out Christmas with all kinds of giveaways, goodies and gifts! Happy Holidays!

Love, Somer

Vegan Pumpkin Chocolate Chip Pancakes, Oil Free and Whole Grain Recipe.

Just in case you need another indulgent meal for Thanksgiving morning… I made these delicious pancakes a couple of weeks ago on a lazy morning. There was lots of happy food noises going on around the table. My youngest ate four pancakes, which I didn’t feel too bad about, considering this recipe is relatively healthy, as far as pancakes go…

Pumpkin Chocolate Chip Pancakes

1 1/2 cups whole wheat pastry flour, or for gluten-free pancakes, simply sub your favorite gluten-free flour blend. I use this one.
1 tablespoon baking powder
1/4 cup pure maple syrup
1 teaspoon sea salt
1 1/4 cups coconut milk (from a carton, not a can)
2 t. apple cider vinegar
2 tablespoons ground flax seeds
1/2 cup canned or pureed pumpkin
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice
1/4 cup vegan chocolate chips

Method: whisk together the dry ingredients. Stir in the wet ingredients. Stir with a wooden spoon til just combined. This batter needs to rest for about 10 minutes so that it will begin to rise for fluffiness, so while you’re waiting, start preheating your pancake skillet, I use a large griddle so I can cook more pancakes at once. Lightly oil (or use a non-stick skillet) the skillet/griddle and measure out pancake batter with a 1/3 cup measure. Cook pancakes for about 3-4 minutes on each side.

Serve with Kathy Hester’s Pumpkin Coconut Caramel Sauce and Rice Whip if desired.

Vedged Out’s Vegan Thanksgiving Menu

Appetizers

Kick Ace Extra Sharp Raw Vegan Cheddar Cheese Ball, served with raw flax crackers and assorted vegetables.

Vedged Out’s Macadamia Nut Brie En Croute

Salad

Alexander’s Rainbow Salad with Kale and Orange Red Pepper Dressing from In Vegetables We Trust

photo used with permission

Bread

Vegan Monologue’s Buttery Pan Rolls

You can also use whole grain white whole wheat flour in this recipe!

Amanda’s Whole Grain Cranberry Walnut Sourdough Bread

(this is what we slathered the Brie En Croute all over! They were made for each other!)

Drinks

Lemon Seltzer Water

Cranberry Fizzy: equal parts cranberry juice and ginger ale

Mains and Sides

In Pursuit of More’s Cashew Loaf (just make it, and you’ll want it as the centerpiece at every holiday!

Dad’s Wild Rice, Cranberry and Pine Nut Stuffing

Dad’s Pine Nut and Glazed Onion Mashed Potatoes

Vedged Out’s Sauteed Green Beans, Red Onions and Radishes

2 lbs fresh green beans, washed and trimmed
2 T. extra virgin olive oil
2 red onions, thinly sliced
2 bunches radishes, washed, greens removed and quartered
½ C. Toasted Slivered Almonds
salt and pepper to taste

In a large saute pan heat the olive oil until glistening over medium heat. Add green beans, radishes and red onions. Saute until vegetables are crisp tender, about 5-10 minutes. Season with salt and peper and sprinkle with the slivered almonds.

Maple Cranberry Sauce

Roasted Sweet Potatoes, lightly glazed with pure maple syrup and unrefined coconut oil

Desserts

An Unrefined Vegan’s Apple Pie

photos used with permission

Razzleberry Pie

Gabby’s No Bake Pumpkin Mousse Cake

An Unrefined Vegan’s Hazelnut Pumpkin Cheesecake w/ Chocolate-Hazelnut Topping

Vegan Coconut Whipped Cream

Healthy Happy Life’s 4 Ingredient Vegan Pumpkin Pie

and Vegan Ice Cream

Dad’s Pine Nut and Glazed Onion Vegan Mashed Potatoes

I’ve always thought that my dad makes the best mashed potatoes in the whole wide world. Last time he came to visit, he wanted to make mashed potatoes for me, but got all stressed out because I didn’t have any “real” butter or “real” milk in the house. I showed him the ways of vegan butter and cashew cream. Afterwards, we both went into a divine mashed potato food coma and lived happily ever after.

Dad’s Pine Nut and Glazed Onion Vegan Mashed Potatoes

Serves a holiday crowd, for a McCowan sized crowd, double the recipe.

5 lbs red or gold potatoes, peeled or unpeeled and quartered (dad peels his, I don’t)
4 tablespoons vegan butter, divided
1 large white onion, finely diced
1/2 cup pine nuts
1 cup raw cashews (soaked in warm water for 4-6 hours if you don’t have a power blender)
1 cup water
1 tablespoon lemon juice
salt and pepper to taste

Method: Bring 8-12 cups of water to a boil in a large pot. Carefully add the quartered potatoes and cook for about 40 minutes important not to over-cook, soggy, or under-cook, chunky. While the potatoes are cooking saute the onions in a couple tablespoons of the vegan butter until golden and translucent. Add the pine nuts to the onions and cook for a few minutes more until pine nuts are toasted. Next, in your blender, combine the water, lemon juice and cashews. Blend until silky smooth. Carefully drain the cooked potatoes and return to the pot. Hand mash the potatoes with the remaining vegan butter and cashew cream. Then add salt and pepper to taste. Stir onions and pine nuts into the mashed potatoes, saving some for garnish. If desired, dot the top of the mashed potatoes with additional pats of vegan butter.

Dad’s Vegan Wild Rice, Cranberry and Pine Nut Stuffing. Gluten Free Option!

My dad makes this incredible stuffing for the holidays, he always says: “Even the ‘no-stuffing eaters’ will fall in love with it” … And they do! I just found out today that I’m not going to be able to spend this Thanksgiving with my parents, so I thought I’d honor my dad this post.

Dad’s Vegan Wild Rice, Cranberry and Pine Nut Stuffing

Makes 10-ish servings, double for your biggest holiday crowds.

5 cups cubed and dried vegan bread (use gluten free vegan bread for a GF option)
2 1/2 cups vegetable broth, plus more, as needed
1 white onions chopped fine
3 celery stalks cut into small pieces
1 1/2 t. dried thyme
1 1/2 t. dried oregano
1 1/2 t. dried sage
1 1/2 t. onion powder
1 1/2 t. garlic powder
1 1/2 t. sea salt
1/2 lb fresh mushrooms sliced
1/2 cup cooked wild rice (instructions below)
1/2 cup shelled pine nuts
2 shots vegan worcestershire sauce
2 Tablespoons + 1 tsp. vegan butter (divided)
1/2 C. dried Cranberries

Method: Boil wild rice with water according to package directions until tender, about 40 minutes. Saute onions, mushrooms, celery and seasonings in the vegan butter. Saute pine nuts separately in the vegan butter until golden brown. Mix all ingredients in a large pot adding vegetable broth as you stir it in. Test for consistency and add more vegetable stock if too dry. Fluff with a large fork. Bake on low heat for (about 200 degrees) for half an hour or until golden.

Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball. Virtual Vegan Potluck Edition.

Ah, the Holiday Cheese Ball. When you’re standing around snacking on it at a family gathering, you feel like you’ve got the most coveted spot in the kitchen. If you take this to a real live potluck, you’d better guard it fiercely so it doesn’t simply disappear while your back is turned, leaving you cheeseless and forlorn.

no turkeys were harmed in the making of this post

Thankfully, this is a virtual potluck, so nobody can hork this from me. Though, I have to admit to scrambling at the last minute to put this post together since the last cheese ball I made disappeared in the middle of the night last week. Apparently, I’m not the only one in this house who is obsessed with it. Luckily, the recipe is ridiculously simple with only about 10 minutes of hands on time.

You can serve the cheese ball with any of your favorite raw vegetables, we even put sliced honey crisp apples on our tray, the combination of the sweet crisp apples and the piquant cheese was amazing.

The cheese ball is also incredibly good with crackers, raw or otherwise.

Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball

Ingredients:

1 1/2 cups raw cashew pieces, soaked in purified water overnight
2 packed tablespoons dry pack sun-dried tomatoes, snipped into small pieces with kitchen scissors then soaked in the purified water with the cashews. Note: if your sun-dried tomatoes look brownish, so will your cheese ball. Use fresh, bright red sun-dried tomatoes for best results.
1/4 cup nutritional yeast
1 tablespoon dry sherry (optional)
1 heaped tablespoon mellow white miso (use chickpea miso if you are sensitive to soy)
1 tablespoon raw apple cider vinegar
1 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon dry ground mustard powder
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
dash cayenne
1/2 cup organic unrefined coconut oil, warmed to room temperature (liquid)

Method:

Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water. Drain well.

Place the soaked cashews, sun-dried tomatoes, nutritional yeast, dry sherry, miso, apple cider vinegar, sea salt, onion powder, mustard powder, smoked paprika, turmeric, cayenne, and coconut oil in a food processor or high-speed blender and pulse until the mixture starts to form a paste, scraping down the sides as necessary.

Blend or process until the mixture is completely smooth, scraping down the sides occasionally. If your food processor or blender is struggling to blend the mixture, add purified water, 1 tablespoon at a time to help it to keep turning over, using no more than 3 tablespoons of water. This process takes up to 10 minutes in a food processor and a few minutes in a high-speed blender.

Scrape the soft cheese into a container that holds at least 2 cups. Cover and refrigerate for 4-6 hours or until the cheese is quite firm. Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into one large ball or two or more smaller balls.

See notes below for topping/variation ideas.

Notes: The organic unrefined coconut oil does leave a slight coconut flavor in the finished product. If you prefer, you can use refined coconut oil for no coconut aftertaste.

The cheese ball can be served as is or rolled in any variety of chopped nuts and or herbs. I used sliced almonds, but walnut pieces or pecan pieces with some fresh minced parsley, thyme or sage would be amazing.

The cheese ball gets softer as it reaches room temperature, so it’s best if it’s kept chilled until immediately before use.

Kittee at Cake Maker to the Stars created a super rad cultured version of this cheeseball here.

If you are in a hurry to get this cheese ball on the table, Angela Liddon at Oh She Glows made an adapted version of my cheese ball (only available in her e-book). In her very similar version, she places the cheese mixture in a parchment lined baking dish and freezes it for 30 minutes before rolling it into a ball. I’ve tried this and it works very well.

A word about coconut oil: I have had many readers ask if this cheese ball can be made without the coconut oil. You are welcome to try it, but I DO NOT recommend it. The oil adds a beautiful melty mouth-feel to the cheese ball, helps it to firm up and makes it taste ultra-delicious. This was never intended to be a low calorie or fat free food, indeed the cashews alone are very high in fat. This cheese ball was created especially for Holiday or other special occasions and it is to be treated as a special occasion food. I have had readers reduce the oil by half with favorable results and you are welcome to try the same if you are concerned about the fat content, but this will still be a very rich and high fat food. If you are strictly opposed to oil for whatever reason, you could try using coconut butter instead of the oil, but I haven’t tested that in my kitchen. For those allergic to coconut oil, you could try palm oil instead, but there are concerns about whether or not this is a sustainable product, so please do your research first.

To start at the beginning of the potluck, click here:

If you run into any broken links along the way, (some bloggers show up a little late to the party) here’s a list of the bloggers in the potluck to help you get back on track. Pretty cool to see over 150 bloggers from all around the world flaunting their vegan awesome! Use the buttons below to Go Back to visit the lovely Holcomb Hollow. Go Forward to see what Sensual Appeal brought to the party.