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!

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