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

By Alissa | Last Updated: February 4, 2017

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!

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