Saturday Six | Chipotle Chili, Cannellini Bean Risotto and Kale Power Salad

By Dana Raidt | Last Updated: January 9, 2016

Saturday Six - 01.09.16

Saturday Six - 01.09.16
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Chopped Kale Power Salad with Lemon-Tahini Dressing// This is one of those hearty, healthy, simple recipes that makes you wonder, “Why don’t I eat this every day?” It’s a perfect storm of protein, crunchy, creamy, leafy, umami, and just the right amount of sweetness. Get the recipe from She Likes Food →

Raw Banana Ice Cream Sandwiches // If you ever feel like you need an excuse to eat ice cream for breakfast, these vegan, raw, naturally sweetened ice cream sammies are it. Get the recipe from Nibs and Greens →

Savory Open-Faced Breakfast Sandwich // Who needs eggs when you can fill your breakfast sandwich with zesty tofu and creamy avocado? Get the recipe from Faring Well →

Black-Eyed Pea Collard Wraps with Ginger Peanut Sauce // Black-eyed peas, quick-pickled veggies and a tangy sauce make these collard wraps a refreshing change from plain old hummus and veggies. Get the recipe from Beetific Beginnings →

Cannellini Bean Pumpkin Risotto with Sauteed Mushrooms // This bean-y take on risotto is vegan, gluten free and full of garlicky goodness. Get the recipe from Avocado a Day→

Vegetarian Chipotle Chili // Everyone has their go-to veggie chili recipe, but this one has an extra kick of chipotle that’ll keep it in your chili rotation this winter. Get the recipe from Dietitian Debbie →

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

About Dana Raidt

Dana Raidt is a Minneapolis-based writer and editor with a passion for music, a penchant for thrift-store shopping and a never-ending recipe repertoire.

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