Saturday Six | Pumpkin Arancini, Broccoli Rabe Sandwiches and Baked Gnocchi

By Dana Raidt | Last Updated: October 24, 2015

Saturday Six - 10.24.15

Saturday Six - 10.24.15Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Deconstructed Spring Roll Slaw // All the goodness of spring rolls without having to roll a darn thing. (Scroll to the bottom of the page for the English version.) Get the recipe from Lemon Pie & Tie-Dye →

Vegetarian Pozole Rojo // I’ve been obsessed with pozole—the spicy, comforting Mexican hominy soup. This version uses shittake mushrooms instead of the traditional pork. Get the recipe from Borrowed Salt →

Hot Broccoli Rabe Sandwich with Tahini Cheese Sauce // Everybody loves broccoli and cheese, and now vegans can enjoy it too. In hearty sandwich form. Get the recipe from Connoisseurus Veg →

Baked Pumpkin Arancini // These mozarella-stuffed risotto balls won’t last long if you set them out as an appetizer. Better just keep them for yourself! Get the recipe from Caroline’s Cooking→

French Onion Baked Gnocchi // Invest in a good Gruyere to make this rich, cold-weather comfort-food combo. Get the recipe from Sweet Love & Ginger →

Coconut-Cherry Parfaits with Raw Chocolate Cookie Dough // Chocolate + coconut + cherry = the ultimate dessert trifecta. This vegan parfait has them all. Get the recipe from It’s Pleasure Thyme →

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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