Saturday Six | Zucchini Tater Tots, Kung Pao Cauliflower and Peach Cobbler Ice Cream

Saturday Six - 08.29.15

Saturday Six - 08.29.15Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

4 Ingredient Zucchini Tater Tots // Looking for a fun way to use up that abundance of zucchini from your CSA or backyard garden? These zucchini tots are super easy and only require four ingredients! Get the recipe from She Likes Food →

Veggie Pad Thai with Peanut Sauce // This healthy vegan take on pad Thai uses rich peanut sauce and shredded veggies in place of pasta, so it’s perfect for when you want to eat lighter on those hot summer days. Get the recipe from A Saucy Kitchen →

Easiest Vegan Coffee Creamer // Going vegan doesn’t mean you have to give up your creamy morning cup of Joe. This DIY vegan coffee creamer is made from raw cashews and blends up in minutes! Get the recipe from Pickles & Honey →

Kung Pao Cauliflower // Cauliflower florets are drenched in a spicy Szechuan sauce and served with peanuts in this flavor-packed take on a Chinese classic. Get the recipe from The Circus Gardener’s Kitchen →

No Churn Peach Cobbler Ice Cream // This vegan ice cream is loaded with juicy summer peaches and topped with crunchy walnut cobbler. The best part? You can make it at home without an ice cream maker! Get the recipe from The Organic Dietitian →

Black Bean Tostadas with Green Apple Salsa // September is just days away, and that means…apples! These black bean tostadas are topped with a tangy green apple salsa. Get the recipe from Taming of the Spoon →

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