We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including “cheesy” vegan enchiladas, no-bake mascarpone fruit tarts and boozy bourbon-brown sugar ice cream.MORE SATURDAY SIX ↓
On the menu this week: Duxelles Grilled Cheese; Creamy Roasted Garlic and Mushroom Soup; Tofu Vindaloo; Kale Spanakopita; and Firecracker Cauliflower.
What can you do with a bunch of collard greens? So many things! These are our favorite ways to use them.
Dinners don’t get much easier than this: freezer-friendly slow cooker refried beans and a build-your-own tostada bar.
Our contributors share some of their favorite dishes from May, including Watermelon-Cucumber Slush, a Southwestern-inspired twist on Baked Grits, an easy Black Bean Curry and more.
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- 01 A Guide to Tofu
- 02 50 Vegetarian Casseroles
- 03 Vegetarian Sandwiches
- 04 Easy Vegetarian Dinners
- 05 How to Make Coconut Milk Whipped Cream