We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including a spicy cauliflower frittata, vegan blizzards and chai-rose cookies.
On the menu this week: Thai Red Curry with Asparagus and Tofu; Vegetable Lasagna Soup; Mexican Baked Polenta with Salsa Beans and Sautéed Veggies, Roasted Broccoli and Sun-Dried Tomato Pizza; and Vegan Tuna Salad.
Feeling intimidated by artichokes? Don’t be! We’ll show you step-by-step how to prep them, different ways to cook them, and even how to eat them.
Instead of the usual bacon, this vegan wedge salad is topped with smoky roasted chickpeas, then finished with a creamy herbed avocado-and-tahini dressing.
Wraps are the ultimate handheld meal and we’ve rounded up some of our favorites here. Who needs a fork?!
Duxelles is a savory mushroom spread that’s a cinch to make and that’s delicious in nearly anything you add it to–especially grilled cheese sandwiches!
Thinly sliced lemons add a burst of bright flavor to this cauliflower crust pizza.