• 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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  • Sides & Snacks

    Baked Spiced Crunchy Chickpeas

    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

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  • Peppery Southern Grits, Tomato Jam and Braised Greens - Healthy, Plant-Based, Oil-Free, Gluten-Free, Comfort Food, Vegan Recipe

    Sauces, Dips, & Dressings

    Sweet Heat Tomato Jam

    Advanced |  Servings: 4  |  Ready In: 50 minutes |  Yield: 1 1/2 cups An acidic kick from balsamic plays with natural sweetness of tomatoes and smoky goodness from paprika come together in this oil-free Southern Tomato Jam.  Similar to a traditional gastrique, it’s a mix of caramelized sweetness with a pop of vinegar’s brightness.  The secret to this vegan recipe is to simmer it low and slow. It makes a delicious, healthy condiment over Peppery Southern Grits with Sweet Heat Tomato Jam and Caramelized Chard, Vegan Butternut Squash Italian Polenta, or Super Green Gluten-Free Quinoa Sliders. Ingredients 1/2 pint grape tomatoes 1 (15-ounce) canned diced tomatoes (no salt added) 1/4 cup balsamic vinegar 1/2 tablespoon fresh thyme 1 bay leaf 1/2 teaspoon paprika 1/2 cup water Salt and pepper, to taste How it’s Done To make the Sweet Heat Tomato Jam:  Combine the halved tomatoes, canned tomatoes, balsamic, thyme, bay leaf, paprika, and 1/2 cup water in a medium pot.  Cover and simmer on medium-low for 30 minutes. Remove the lid and cook another 10-20 minutes, until most of the liquid has steamed off and you reach a thick, jam-like consistency. Season with salt and pepper.  Keep warm until ready to serve. Enjoy the warm hug from my Southern heart 🙂 Chef Katie’s Tips: Seasonal Tomatoes: Use the season’s best selection of tomatoes — you can use all fresh at the peak of summer, and all canned during the dark days of winter. Either way, make sure to keep

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  • Peppery Southern Grits, Tomato Jam and Braised Greens - Healthy, Plant-Based, Oil-Free, Gluten-Free, Comfort Food, Vegan Recipe

    Mains

    Peppery Southern Grits with Sweet Heat Tomato Jam and Caramelized Chard

    Advanced |  Servings: 4  |  Ready In: 60 minutes |  Yield: about 8 cups (4 big bowls) Grits are Southern comfort food.  Cooked slowly, with love, they become the hearty base for oil-free braised chard.  A Sweet-Heat Tomato Jam packs more flavor as sweet tomatoes get a kick from spicy peppers and bright balsamic.  This is the ultimate comfort food dish.  For a full gluten-free meal, enjoy with Southern Style Vegan Cornbread, Sweet Corn Succotash, and Raw Chocolate Pecan Kentucky Derby Pie. Ingredients For the Southern Peppery Grits: 3 cups water (or vegetable stock) 2 cups almond milk (or other plant-based milk) 1/2 tablespoon ground black pepper 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon cayenne 1 bay leaf 2 cloves garlic, minced 3/4 cup dry Corn Polenta Grits For the Sweet Heat Tomato Jam: 1/2 pint grape tomatoes 1 (15-ounce) canned diced tomatoes (no salt added) 1/4 cup balsamic vinegar 1/2 tablespoon fresh thyme 1 bay leaf 1/2 teaspoon paprika 1/2 cup water Salt and pepper, to taste For the Caramelized Onions and Chard: 1 sweet onion, thinly sliced 1 bunch chard, stems separated from the stalks and both chopped How it’s Done To make the Sweet Heat Tomato Jam:  Combine the halved tomatoes, canned tomatoes, balsamic, thyme, bay leaf, paprika, and 1/2 cup water in a medium pot.  Cover and simmer on medium-low for 30 minutes. Remove the lid and cook another 10-20 minutes, until most of the liquid has steamed off and you reach a thick, jam-like consistency. Season

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  • Sides & Snacks

    Vegan Butternut Squash Italian Polenta

    Medium |  Servings: 6  |  Ready In: 60 minutes |  Yield: about 8-9 cups This creamy polenta recipe is classic Italian comfort food.  Butternut squash adds natural sweetness and beautiful golden color for this Fall-inspired vegan recipe.  Naturally gluten-free, serve this with Smoky Sweet Braised Giant Lima Beans, French Mayo Coba Bean Red Wine Stew with Parsnip Mash, or Hearty Mushroom Ragout for a satisfying dinner. Ingredients 1 small butternut squash, about 1.5-2 pounds, peeled, seeded, and cut into chunks (1 1/2-2 cups, diced) 4 cups almond milk (or other plant-based milk) 2 cups water 2 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon salt 1 cup dry Corn Polenta Grits How it’s Done Preheat your oven to 425F. To roast the butternut squash: Place the diced squash on a baking pan. Roast at 425 F until soft, about 30-40 minutes, until knife-glide tender. Remove from oven and let cool.  While the butternut squash roasts, make the polenta. To make the Vegan Butternut Squash Italian Polenta: Combine almond milk, water, thyme, oregano, and salt in a medium pot. Cover and bring to a boil over high heat. Start whisking the boiling milk with one hand and slowly stream in the polenta with another.  Continue whisking until all of the polenta is added.  Keep whisking until polenta starts to bubble again, 1-2 minutes. Cover, reduce heat to low, and simmer polenta until creamy, 15-20 minutes When the polenta is creamy, stir in the roasted butternut squash. Make as chunky or as smooth as

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