THE BEST OF THE WEEK (# 111): Curly endive salad with sweeet and tangy vinaigrette, Risotto with field mushrooms, Crispy cabbage and carrot fritters

Today, we present a new edition of THE BEST OF THE WEEK. Our intention with this post is to recognize the best of the best of the posts that you, friends of Hivers, share weekly in our Plant Power (Vegan) community, selecting the top three recipes from the previous week; which on this occasion corresponds to the period from Wednesday, November 12, to Tuesday, November 18, 2025.

Each of the selected publications will be reviewed in this curatorship, and in turn, its author will be awarded 50 $foodie token, in order to give him/her a modest recognition for the excellence and quality of his/her work.

After some time away, @carolynstahl has returned to Hive and our community, so she's very welcome back; this will always be her home. This time, she shared a fantastic recipe for Curly Endive Salad with Sweet and Tangy Vinaigrette, a delicious and complete dish, which she presented in a wonderful post; therefore, it's part of The Best of the Week!

This week @noemilunastorta brought us a seasonal recipe, an autumnal recipe: A mushroom risotto, which is absolutely delicious, which is why this recipe is also part of The Best of the Week!

Fried snacks are very popular in Indonesia, especially in the area where @ryanaa lives. So this week she shared a recipe for crispy fried snacks made with cabbage and carrots, which is why it's also part of The Best of the Week!