Vegan MoFo



Welcome back to Vegan MoFo! I can’t believe this month is almost over and it’s officially fall now! In case you missed any of my earlier posts, you can check them out here:

Today is What-a-Salad Wednesday and instead of a green leafy salad or another raw recipe I thought I would treat you guys to a cooked recipe! I found my inspiration from a really old post from Daily Garnish and decided to change it up a little.

Daily Garnish is one of my absolute favorite blogs to read. When I first discovered her blog I went back and read ALL of her posts from starting 2010 to the present. It took me a long time but it was so awesome to watch her grow as a person, a cook, and eventually a mother over the years. Her blog is actually what inspired me to start my own. She posts a lot less now than she used to but I still love to read all about her life and what she’s cooking (she currently has her second bun in the oven – another boy!). My favorites (besides her awesome recipes) were reading all about her first pregnancy, her son’s birth story, and her first few months as a new mom. I have baby fever like crazy so I’ve actually read all of those posts twice.  :)

Alright, let’s get to the recipe.


Pear and Sweet Potato Salad – 530 calories

  • 1 sweet potato, chopped but not peeled
  • 1 small pear, chopped but not peeled
  • 3 tbsp dried cranberries, chopped
  • 1 stalk of celery, diced
  • 3 tbsp mayonnaise (I used Spectrum Light Vegan Mayonnaise)

1. Chop your sweet potato and steam until tender. I always steam potatoes rather than boiling them because it’s faster.

Ingredients for PEAR AND SWEET POTATO SALAD (vegan)

2. While your sweet potatoes are steaming prepare/chop all your other ingredients. I know it may seem silly to chop the dried cranberries since they’re already pretty small, but this allows you to get more cranberries per bite without actually using more cranberries. Dried fruit is really high in calories so this is one way to make a little bit go a long way.

3. Once the potatoes are soft enough to easily pierce with a fork but not so soft they’re falling apart, discard the steaming water and mix all the ingredients together in a bowl.


I only used half of a pear when I made this last night but I wish I had used the whole thing so that’s what I included in the ingredients list. I would say this recipe makes 2-3 side-dish sized servings, depending on who’s eating.


I had a few bites of this warm last night and it was delicious, but I’m really looking forward to having it tonight cold. I think the flavors will have really melded together and be completely awesome.

Heads up, tomorrow I am not posting a regular Thirsty Thursday post for Vegan Mofo. Instead I’ll (finally) be posting my race recap from our triathlon! I’m running out of time before we go to Hawaii and since I didn’t really have anything planned beverage-wise that post is just getting the boot.

Speaking of Vegan Mofo, Joni Marie over at Just the Food has been doing a month of giveaways in celebration of Vegan MoFo and I was the winner of the Whole Foods gift card! Head over there and check out the other giveaways that are still available for you to enter. Also, Vegan MoFo is giving away a bunch of cool vegan stuff, including the cookbook Betty Goes Vegan, which I actually received as a wedding present and I love, so head over there too and sign up to win that stuff too!

In case you missed my post earlier this morning, I have decided to start my own DietBet game that will begin when I get back from Hawaii (October 7). If you’re interested in joining my game and getting paid to lose weight, click here and sign up! I loved the experience of trying to lose weight with a group of people and I’m excited to do it again. It was really motivating, partly because I’d shared my commitment with so many other people and partly because I had $30 on the line. I ended up winning $43.03 in the end so it was totally worth it!

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