Saturday Six | Artichoke Pesto Pasta, Vegan Buffalo Chicken Dip & Grapefruit Blondies

Saturday Six

Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Vegan Black Sesame Rye Rolls with Orange // These fluffy rolls are the perfect way to brighten up a winter’s day. Get the recipe from Healthy Nibbles & Bits →

Vegan Poké Bowls // Hawaiian poké bowls go vegan, with ponzu-marinated tofu, avocado, and heaps of fresh veggies piled on a bed of brown rice. Get the recipe from The Muffin Myth →

Artichoke Pesto Pasta with Fried Chickpeas // Valentine’s Day is coming up, and this flavor-packed pasta is the perfect dish to treat your vegan sweetheart to! Get the recipe from Cadry’s Kitchen →

Vegan Buffalo Chicken Dip // Enjoy this spicy snack when you’re watching the game this weekend! Get the recipe from Kitchen Window Clovers →

Grapefruit Cardamom Blondies // Zippy grapefruit, cardamom, and white chocolate come together and are topped with luscious cream cheese frosting to make these crave-worthy blondies. Get the recipe from Snixy Kitchen →

Green Chile Portobello Posole // This vegan spin on classic posole swaps portobello mushrooms for the meat. Get the recipe from The Veg Life! →

Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!

Alissa

About Alissa

Alissa Saenz crafts vegan recipes for her blog Connoisseurus Veg. When she’s not cooking and blogging about it, she’s probably engaging in some form of yoga, arts & crafts, or lawyering.   Read more from Alissa →

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