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The brand-new Vegan Woman’s Blog Guide 2014 is out and…. I’ve made it into the ‘Top 20 Vegan Blogs to Watch’.

2014 Top 20 I’m not going to pretend here that I’m all cool and like ‘yeah, whatever’ about this. I am really, really excited and also very grateful to the lovely people who have nominated me. The Vegan Woman’s site is a really useful resource. I’m particularly keen to see a site that, instead of focusing on a single aspect of veganism, covers a wide range of angles: Mind & Body, Home & Garden, Vegan Family as well as a gorgeous recipe section. “With so many new vegan blogs recommended by our community this year, the competition was exceptionally fierce.”  But TVW had some top judges on board: Vegan fitness coach and food enthusiast John Lewis (Aka. Bad Ass Vegan), Vegan Chef Avi Jean Levy (Vegan Food Artistry), and Vegan health and nutrition coach Emily Segal (Triumph Wellness) who rated and evaluated the multitude of recommendations they received. Click here for the full guide – there are many truly inspirational food writers featured… Feast your eyes! Today’s recipe is all about the colour green – nature, new life, growth and development. I won’t go into great detail about the psychology of colours, I just loved the the symbolism of something new taking shape, develop and grow… It’s also a good excuse to have a nice summery lunch, once I’ve photographed this scrumptious dip.

Pea and Mint Humous

1 tin (400g) chickpeas 50g frozen petit pois 1 small handful of mint (2 sprigs or more to taste) 1 tsp garlic puree 3 tbsp olive oil 3 tbsp water Juice of 1/2 lime Place all ingredients in a blender and whizz to a smooth paste. I like using garlic puree in this recipe as I find fresh garlic can dominate the flavours in humous. The minced garlic puree doesn’t overpower the subtle mint and pea flavour. Delicious on its own with crackers… Pea Humous3 But even better with mango salsa… Humous and Salsa  

Mango Salsa

Such a quick way to add flavour and striking colours to your table! If you’ve never tried mango and coriander in a salsa together you’ll need to try this. 1/2 small red onion 1/2 fresh chilli (optional) fresh coriander leaves 1/2 ripe mango 1/2 red pepper 1/2 yellow pepper 4 tomatoes lime juice to taste Finely slice the red onion, chilli and coriander leaves. Chop mango, peppers and tomatoes into small pieces and combine with the onion and fresh coriander. Drizzle with lime juice and serve alongside the humous. Dorito Humous3 With crackers, tortilla chips or maybe on a jacket potato? What’s your favourite flavour? ————————————– If you enjoy this blog please would you nominate Flavourphotos in the Vegfest awards? Click here to vote: http://vegfest.co.uk/nominations 🙂 Keep in touch via Twitter or Facebook Website www.flavourphotos.com          

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