Saturday Six | Tahini Cookies, Collard Rolls & Vegan Cream Cheese

By Alissa | Last Updated: January 14, 2017

Saturday Six

Saturday Six

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

Spicy Cauliflower Po’ Boy // This meatless version of the classic Cajun po’ boy sandwich is made with crispy cornmeal crusted cauliflower and spicy vegan mayo. Get the recipe from Cadry’s Kitchen →

Quinoa Power Breakfast // Spicy turmeric-infused quinoa, fresh greens, and roasted radishes come together in this ultimate feel-good breakfast! Get the recipe from Veggie Inspired →

Tahini Almond Cookies // Free of gluten, dairy, and refined sugar, these nutty cookies are a way to indulge your sweet tooth that you can feel good about. Get the recipe from Sugar Love Spices →

BBQ Black-Eyed Pea Collard Rolls // Hearty black-eyed peas and mushrooms are wrapped in collard leaves and smothered in bourbon barbecue sauce to make these crave-worthy (and healthy!) wraps. Get the recipe from Vanilla and Bean →

Vegan Carrot Turmeric Ginger Smoothie // This creamy smoothie is a delicious way to sneak some veggies and anti-inflammatories into your belly. Get the recipe from Veganosity →

Vegan Cream Cheese with Cashews // Craving a cream cheese slathered bagel, but also avoiding dairy? Cashews to the rescue! Get the recipe from Vegan Heaven →

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

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.

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