Saturday Six

Saturday Six | Kung Pao Chickpeas, Quinoa Confetti Salad, & Homemade Candy Bars

Saturday Six - 05.03.14

Saturday Six - 05.03.14
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Kung Pao Chickpeas // Chickpeas make the perfect substitute for chicken in this vegan version of a Chinese takeout favorite. Get the recipe from The Veg Life! →

Spring Parsnip & Caramelized Onion Pasta // Caramelized onions and parsnips add a touch of sweetness to this pasta dish. Get the recipe from Dishing Up the Dirt →

Chocolate Cookie Dough Candy Bars // Chewy, chocolatey homemade candy bars–and they’re gluten- and dairy-free too! Get the recipe from Oatmeal with a Fork →

Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze // Roasted Brussels sprouts are one of my favorite side dishes, but pairing them with baked tofu makes them a meal. Get the recipe from Cookie and Kate →

Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas // Make this light spring salad for dinner and pack up the leftovers for lunch the next day! Get the recipe from Kitchen Treaty →

Roasted Potato Cups with Loaded Guacamole // Monday is Cinco de Mayo, so: guacamole! Get the recipe from She Likes Food →

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

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2 Comments

  • Reply
    Judit & Corina @Wine Dine daily
    May 4, 2014 at 10:29 pm

    Delicious Six! We could eat them all 🙂

  • Reply
    [email protected]
    May 5, 2014 at 2:40 pm

    I love all the recipes you picked today!

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