Horses and a Zebra

Foto Friday: Caption This and AFYP Website


Caption the featured photo above in comments. Look at the expressions on their faces!

We have a lot to report coming up very soon and some guest posts that are going to move you.


Advocate From Your Plate. Logo by Vivian Farrell.
Advocate From Your Plate Logo

One item we can already tell you about is that Advocate From Your Plate has its own website.

We are grabbing all of the recipes and putting them in this easy to find location with some helpful information and items of interest too.

We have some really great vegan recipes here on Tuesday’s Horse but it takes too long (for me anyway) to find them.

Baked Maple Pumpkin Donuts with Cinnamon Spiced Glaze.
Baked Maple Pumpkin Donuts with Cinnamon Spiced Glaze.

Here’s my personal favorite from the new website — Baked Maple Pumpkin Donuts. Oh, yes. It is vegan all the way.

There are still some vegans around who eat that old stereotypical food. You know the kind. The kind that makes you crinkle up your nose like, that doesn’t even begin to sound good.

But those days are long gone.

Vegan cooking is so popular that there are not enough chefs to go around all the restaurants who want to employ them.

The demand is great and this is good news for the animals, and people too.

Let us know what you think about the website. Be sure to make suggestions.

Bear in mind. The AFYP website is not meant to be a fullscale everything-you-ever-wanted-to-know-about-being-a-vegan website. It is supposed to be a jumping off point, a place to inspire you to give it a try.

And submit those recipes! Whether they are your own, a favorite you have tried created by one of the many super vegan chefs out there, we want to hear.

To get you going, why not have some fun this weekend looking around these fabulous vegan cooking blogs.

Have a great one.

11 thoughts on “Foto Friday: Caption This and AFYP Website”

  1. Aside from the caption, those donuts look drop-dead AMAZING and I can barely believe that they’re vegan! I am going to try to make some with my parents sometime. Also, for the cinnamon spiced glaze, could I substitute the soy milk for something similar (ex: almond milk, coconut milk, etc)? I ask because I’m allergic to soy, at least to a certain extent. Keep those recipes coming! :P


    1. You can use any non dairy milk to keep it vegan. Rice milk has a thinner consistency. Almond milk, coconut milk etc are all equally fine. The vanilla versions of course!


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