• Red Black Brown Lentils - healthy plant-based whole foods ingredients

    Why Plants Rule

    Indian Cooking: Delicious, Oil-Free Recipes any Cook Can Master

    It’s easy to feel overwhelmed when it comes to cooking Indian food.  Many of use didn’t grown up learning the five different types of Masala and using ingredients like asafetida and mustard seed.  Here are Indian recipes that any cook can master.  From dal to chutney, these dishes will help you understand the fundamentals of Indian cooking.  The bright colors and intoxicating smells will transport you to the beautiful land of India. Easy Chana Masala: Indian Chickpea Stew Chana Masala literally translates to “Chickpea Spices”.  A warming, comforting mix of aromatic spices like cumin, ginger, and turmeric flavor this classic Indian dish. This oil-free vegan recipe is full of healthy protein for hearty satisfaction.  Use this easy recipe to start exploring Indian flavors – and also enjoy a delicious gluten-free, plant-based vegan dinner. Khichdi: Curried Indian Mung Beans and Rice Hearty mung beans and brown basmati rice come together with aromatic spices for traditional Indian Khichdi.  This recipe makes an easy gluten-free, vegan side dish. Indian Red Lentil Dal The aromatic flavors of India come together with the healthy vegan protein and fiber in red lentils.  This vegan, fat-free, gluten-free healthy recipe will brighten up a dreary day and is a must for getting over a cold. Baked Indian Curry Samosa Cakes with Oil-Free Curry Roasted Cauliflower and Yukons These gluten-free chickpea and potato cakes take a flavor trip with Indian curry spices.  This healthy, fat-free vegan is loaded with fiber and protein.  Serve with Dill Avocado Dip for your next

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  • Why Plants Rule

    Black Beans, Pinto, Mayo Coba, Giant Lima, and More: 16 Delicious Oil-Free Vegan Bean Recipes

    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

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  • Cardamom Sweet Rice Pudding with Mango - Healthy, Plant-Based, Whole Grain, Gluten-Free, Oil-Free, Vegan Comfort Food Breakfast or Dessert Recipe from Plants-Rule

    Desserts & Baked Goods

    Mango Cardamom Sweet Brown Rice Pudding

    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.

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  • Mains

    Oil-Free Indian Moong Dal Fry

    [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

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  • Southern Collard Dolmades with Smoky Sweet Potato Puree - Healthy, Plant-Based, Oil-Free, Gluten-Free Vegan Recipe from Plants-Rule

    Mains

    Southern Collard Dolmades with Smoky Sweet Potato Puree

    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. 

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  • Why Plants Rule

    Step One: Get Your Greens, An Easy Change towards a Healthy, Plant-Based Life

    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.

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