Healthy, Whole Foods, Plant-Based Vegan Recipes
Fruit is “Nature’s Candy”. It’s all-natural sweet goodness. Packed with nutrients like Vitamin C, Potassium, fiber, and tons of antioxidants, it’s a no-brainer that eating more fruit is good for you. Of course, the easiest way to enjoy fruit is to just bite into a piece. But, here are 15 easy new, creative recipes to enjoy fruit
Beans are a healthy source of plant-based protein, loaded with heart-healthy fiber, and provide other key nutrients like iron and calcium. Beans have been around for centuries, feeding centuries of people all over the globe – from the soybeans of Japan to the chickpeas of India and the pinto beans of the American West. Here are some of my favorite recipes with beans
A simple step to get healthier right now? Add some beans! Just 1 cup of beans a day can help you lose weight, improve digestion, boost your iron, and improve heart health.
Easy | Servings: 4 | Ready In: 40 minutes | Yield: about 4 cups Sweet brown rice is a short grain rice that takes on a creamy texture after simmering for a while, making it ideal for a satisfying rice pudding. This healthy, gluten-free recipe is great for a satisfying vegan breakfast and delicious enough for an interesting dessert. A dash of cardamom and fresh mango take you to a far-off land. If you like this, you’ll also love Easy Tropical Purple Sticky Rice Pudding, Simple Berry Pear Cardamom Compote, and Raspberry Mango Chia Jam. Ingredients 3/4 cup sweet brown rice 1 ripe banana 1 cup frozen mango (thawed), plus more for garnish 1 1/2 teaspoons ground cardamom 1 1/2 cups water 1 1/2 cups unsweetened, plain almond milk How It’s Done To make the Mango Cardamom Sweet Brown Rice Pudding: In a medium pot, combine the sweet brown rice, cardamom, banana, mango, almond milk, and water. Cover and bring to a boil. Reduce to a simmer. Simmer 30-35 minutes, until the rice is tender. Remove the lid and cook another minute, just to “tighten up” the rice into a creamy pudding. Serve the pudding into bowls. Top with extra diced mango. Yields: About 4 cups If you like this, you’ll also love Easy Tropical Purple Sticky Rice Pudding, Simple Berry Pear Cardamom Compote, and Raspberry Mango Chia Jam. Chef Katie’s Tips: No Sweet Brown Rice? If you can’t find sweet brown rice, substitute with another short grain brown rice, purple sticky rice, or brown sushi rice.
This vegan Southwest Sweet Potato Lasagna is everything you want it to be: smoky, sweet, and incredibly comforting. With hearty beans and plant-based Macadamia Nut Ricotta “Geez!”. A satisfying, healthy casserole!
[the_ad id=”3218″] Medium | Servings: 6 | Ready In: 60 minutes | Yield: 6 cups Moong Dal Fry is a classic Indian dish. It starts with cooked lentils then flavors them with an aromatic mix of onion, ginger, tomatoes, and spices. Traditionally fried in ghee, this vegan, oil-free version is healthy and lighter. You’ll love the smells and colors of this satisfying recipe. Enjoy over steamed Basmati rice, top with Dill Avocado Dip or serve with Whole Wheat Flatbread. Ingredients For cooking the Moong Dal Lentils: 2 cups split moong lentils (moong dal) 5 cups water pinch of ground turmeric For making the Oil-Free Moong Dal Fry: 2 teaspoons cumin seeds 1 teaspoon mustard seed 1 teaspoon black mustard seeds 2 onions, diced 2 medium tomatoes, diced 1 small Indian green chilies, chopped 2 dry red chilies 2 teaspoons fresh ginger, minced 1 pinch asafoetida 1 teaspoon turmeric powder 1 teaspoon mustard seeds 1 teaspoon Methi powder (dried fenugreek leaves) 1/2 teaspoon Garam Masala 6 cloves garlic, minced Fresh cilantro, to garnish How it’s Done: To cook the Moong Dal Lentils: Cover the lentils with a few inches of water and soak 20-30 minutes (or overnight). Use a fine-mesh colander, to drain and rinse the lentils until there is no foam. Place the lentils in small pot and cover with the 5 cups of water. Add the turmeric. Cover, bring to a boil, and reduce to simmer. Simmer until the lentil fall apart, about 30 to 45 minutes. Use a
A healthy, plant-based recipe, these Southern Collard Dolmades with Smoky Sweet Potato Puree take a twist on the Greek classic. Instead of grape leaves, collard greens are filled with southern Carolina Gold rice, one of the heirloom ingredients that’s part of Slow Food USA’s Ark of Taste movement. This a gluten-free, oil-free dish makes a satisfying dinner and an impressive party appetizer.
Green vegetables are a no-brainer when it comes to healthy plant-based eating. They are low in calories but high in nutrition. They also offer a wide variety of flavor, texture, and tons of cooking options. From Collards to Kale, Spinach to Chard…here are some of my favorite Greens Recipes.
Green vegetables are a no-brainer when it comes to healthy eating. They are low in calories but high in nutrition. They are packed with cancer-fighting antioxidants, satisfying fiber, healthy Omega-3 fats, calcium, and even plant-based protein. They also offer a wider variety of flavor, texture, and tons of cooking options. Eat them raw in a salad, wilt some spinach in your soup, steam some broccoli for your stir-fry, drink a green smoothie as an on-the-go breakfast. Stew some collards, saute some spinach, braise some chard…you get the idea. Bottom line: Keep it simple.
Medium | Servings: 4 | Ready In: 70 minutes | Yield: 4 big bowls A mix of flavorful spices coat chickpeas in this easy recipe. An oil-free coating from ground flax helps create a crunchy texture. Make a batch of this gluten-free, plant-based, vegan recipe for healthy snacking. Use on a Buddha Bowl, in place of croutons of Caesar Salad or serve as an appetizer at a party. These are irresistible! Ingredients 1 tablespoon ground flaxseed meal 3 tablespoons warm water 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon ground turmeric ¼ teaspoon salt 1 (15-ounce) can chickpeas, drained and rinsed How it’s Done: Preheat your oven to 375F. Line 3 baking sheets with parchment paper or nonstick silicon baking mats. For the Baked Spiced Crunchy Chickpeas: In a small bowl, combine the flax meal and warm water. Set aside for about 5 minutes until the mixture gets gooey and “egg-like” Once the flax egg is gooey, stir in the spices, salt, and pepper. Add the rinsed chickpeas. Stir well to evenly coat. You should have a pretty thin coating, but try to get it all over the chickpeas. Spread the coated chickpeas into a single layer on the pre-lined baking sheet. Bake at 375 for 45 minutes, stirring every 10-15 minutes. Remove from the oven and let cool on the baking sheet 10 minutes before enjoying. Chef’ Katie’s Tips Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil
