Saturday Six | Mango Ice Cream, Mushroom Wonton Soup & Tofu Benedict Pockets

By Alissa | Last Updated: April 29, 2017

Saturday Six

Saturday Six

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

Mango Ice Cream // There’s no churning required to make this luscious frozen treat. Get the recipe from Savory Bites Recipes →

Asparagus with Tarragon Vinaigrette // This healthy side dish is perfect for spring gatherings. Get the recipe from Healthy Seasonal Recipes →

Berry Fennel Smoothie // Fennel and fresh fruit pair up beautifully in this healthy and delicious smoothie. Get the recipe from The Muffin Myth →

Mushroom Wonton Soup // Next time you’re craving takeout, make this healthy and flavor-packed mushroom wonton soup instead. Get the recipe from Delish Knowledge →

Tofu Benedict Fillo Pockets // Vegan brunch alert! These flaky little pockets are stuffed with smoky tempeh, eggy tofu, and served smothered in vegan hollandaise sauce. Get the recipe from Vegan Yack Attack →

Strawberry Spinach Salad with Maple Vinaigrette // With juicy strawberries, almonds for crunch, and a sweet and tangy maple vinaigrette, this springy salad is a delicious way to get in some greens. Get the recipe from Courtney’s Cookbook →

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

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