Couscous, chickpeas and cauliflower are the perfect vehicle to try trendy za’atar. Top it all off with a parsley-tahini sauce and brown-butter pine nuts.
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including healthy pumpkin breakfast cookies, lentil fritter flatbread sandwiches, and sweet potato “pasta” with brown butter and sage.
On the menu this week: Crispy Orange-Ginger Tofu with Broccoli, Curried Red Lentil Quinoa Bowls, Open-Faced Spinach, Artichoke & White Bean Grilled Cheese, Quinoa Roasted Vegetable Burrito Bowls and One-Pot Creamy Pumpkin Pasta.
A quick sauté and a few hours in the Crock-Pot is all the effort needed for this vegan slow-cooker Indian dish—a great excuse to stock up on bulk spices.