There is something that I’ve been meaning to share with you guys but I keep getting sidetracked by hockey, March Madness, kittehs meow-talking to the birds outside of our windows and frosting.
I’ve been searching for a vegan perfume to wear for quite some time and I do believe I’ve hit the jackpot.
I ordered this sample set from Sweet Anthem Handmade Perfumes in Seattle, Washington and I LOVE them!
From Sweet Anthem’s website:
Sweet Anthem is a micro-perfumery that is devoted to unique vegan-friendly fragrances hand crafted in small batches by perfumer Meredith Smith, whose ten fingers are responsible for measuring, pouring, and packaging everything you see here. Our perfumes are each compounded in our West Seattle atelier under the careful nose of our master perfumer. You won’t find any mass-produced, stock scents here: only 100% original scented medleys that have been composed by hand and from the heart.
These little vials go a long way and I think they would make adorable gifts. I only ordered a sample of three, but super nice Meredith threw in a fourth sample for free. The “Madeline” scent truly won me over and I’ll be ordering a full-size bottle soon.
Oh and one other cool thing about Meredith and her shop is that she offers scents in a 5 ml Solid Perfume Twist or a 10ml Parfum so you never have to worry about it spilling or being flagged by airport security.
Next up, I want to share another round of my favorite dinners! It’s been a few months since I last chatted about recipes I love from others bloggers and today I’m back with some new favorites. In no particular order we have….
Lovely Lentil Salad with Dilly Homefries from Cupcakes and Kale
Photo credit: Jess @ Cupcakes and Kale
Homefries with vinegar and dill. Lentil salad with olives and lemon. And it only takes around 35 minutes to create the entire meal, including cooking time.
Sweet Potato Salad from The Hungry Birdie
Photo credit: Robin @ The Hungry Birdie
I eat sweet potatoes 2-3 times a week in a very boring way (wash potatoes, microwave potatoes, stuff face with potatoes, repeat). Robin’s salad is such a clever creation and it’s perfect for warm weather munching.
Lentil Loaf from the Snarky Chickpea
Photo credit: Meg @ The Snarky Chickpea
Make this with mashed potatoes. I’m serious. It’s so good and it’s even better the following day. Meg, the genius that she is, took a recipe from My Vegan Cookbook and altered it so that it’s less time-consuming. When I make this recipe, I follow Meg’s instructions to the letter except that I use soy sauce instead of Bragg’s Liquid Aminos because I always have soy sauce on hand.
Sweet Potato and Black Bean Chili from The Kitchenarian
Photo credit: Lorie @ The Kitchenarian
Have I mentioned that I love sweet potatoes? I also love chili. Favorite potato + favorite dish to eat in a bowl that isn’t ice cream = happiness.
Jeweled Basmati Rice from Manifest Vegan
Photo credit: Allyson @ Manifest Vegan
Pistachios, almonds, cranberries, raisins, carrots and rice, all dancing around together in your belly, making you feel energized and ready to take on the world. Yes, please.
Veggie Chicken and Dumplins from Vegan Belle
Photo credit: Kate @ Vegan Belle
Another vegan Southerner in the house! Or on the web, I mean. I love that Kate has taken this classic to a whole new vegan level. Perfect for homesick Southerners or for anyone who loves a hearty, flavorful meal.
Italian Quinoa Wraps from Veggie Grettie
Photo credit: Gretchen @ Veggie Grettie
Bookmark these wraps and don’t forget about them because they are a great use for summer tomatoes. Just a handful of ingredients, a quick spin in the food processor, and a few seconds spent rolling up the wraps and you have the perfect summer meal.
Baked Tofu with Soy and Sesame from Kalyn’s Kitchen
Photo credit: Kalyn @ Kalyn’s Kitchen
This is my new go-to recipe for tofu. I like to slice the tofu into strips, bake it to a crisp and then eat it with my fingers like french fries. I know, I’m so uncivilized.
Fettuccine with Artichokes from Gourmet via Epicurious.com
Photo credit: Epicurious.com
This recipe doesn’t fit into the “from a blogger” category but I do make it quite often so I thought I’d share it. Make the following substitutions for a vegan meal: Replace the butter with a vegan butter substitute, make sure your pasta is egg-free and omit the Parmesan completely. You won’t miss it. This pasta is also delicious as leftovers. I always make extra to take for lunch the following day.
I hope you all have fun trying out these recipes. Save room for dessert, cause I have something special coming up next weekend!