• Sauces, Dips, & Dressings

    Simple Berry Pear Cardamom Compote

      Easy |  Servings: 6 |  Ready In: 25 minutes |  Yield: 4 cups The sweet, bright flavor of cardamom is highlighted with gently cooked pears and berries in this simple summer recipe.  The natural fruit flavors intensify after simmering for a few minutes.  Serve this quick, easy recipe with Blueberry Buckwheat Pancakes, Hearty Banana Bread Oatmeal, or Easy Tropical Purple Sticky Rice Pudding. Ingredients 3 medium pears, cored and diced 1 pint blueberries 1 pound strawberries, hulled 2 teaspoons ground cardamom 1 teaspoon vanilla extract How It’s Done To make compote: Heat a wide pan over medium heat. Add the pears to preheated pan and let cook, untouched, about 8-10 min. Caramelize pears, getting some good brown, on all sides. This may take 12-15 minutes, depending on how wide your pan is. Once pears are well caramelized, add half of the berries, the vanilla, and about 1 cup of water. Partially cover and simmer until pears are tender and the berries start to release their juices, about 8-10 minutes. Remove the lid, add the remaining berries and cardamom, and stir to combine. Cook off any excess liquid, if needed. Serve with Blueberry Buckwheat Pancakes, Hearty Banana Bread Oatmeal, or Easy Tropical Purple Sticky Rice Pudding. Yield: About 4 cups Chef Katie’s Tips Frozen Berries: When berries aren’t in season, simply use frozen. You can also make big batches of this compote and freeze for later enjoyment. No Refined Sugar or Syrup? I’m on a mission to get rid of

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  • Mains

    Kumquat Date Spicy-Sweet Indian Chutney

          Easy  |  Servings: 16 |  Ready In: 20 minutes |  Yield: about 1 cup This spicy-sweet chunky Indian chutney recipe is full of bold flavors.  Fresh kumquats bring a sour-sweet citrus flavor, dried dates provide natural sweetness, and spicy heat comes from red chili flake and ginger.  Enjoy this healthy, oil-free, plant-based condiment with Baked Samosa Cakes or Mung Bean and Rice Curried Khichdi. Ingredients 1 cup kumquats, halved and seeded 1 shallot, chopped 1 tablespoon fresh ginger, minced 1 tablespoon white wine vinegar 1/4 teaspoon crushed red chili flake 7 pitted dates, chopped 1/2 cup water 1/8 teaspoon salt How it’s Done Combine everything in a small pot.  Cover, bring to a boil, and then reduce to a simmer. Cook until the kumquats break down and everything is thick and chunky. Remove from heat and let cool. Store for up to 10 days in the refrigerator or freeze for longer. Yield: 1  cups Chef Katie’s Tips: Kumquats? Kumquats are a member of the citrus family.  They look like thumb-sized tiny oranges. Unlike oranges, you can eat the entire fruit – skin and all! Just spit out the one seed. Other Fruits: When kumquats aren’t in season, you use dried apricots, diced pineapple, or dried mango.  Fresh groundcherries, gooseberries, and starfruit also make for interesting exotic chutneys. Watch the Recipe Video: Nutrition Facts Serving size: 1/16 recipe (about 1 tbsp) Calories 41.14 Calories From Fat (4%) 1.64 % Daily Value Total Fat 0.19g <1% Saturated Fat 0.02g <1%

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  • Sides & Snacks

    Khichdi: Curried Indian Mung Beans and Rice

      Medium |  Servings: 6  |  Ready In: 30 minutes |  Yield: 5 cups 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.  For a full meal, serve with Curry Roasted Cauliflower and Potatoes, Baked Curry Samosa Cakes, and Dill Avocado Dip. Ingredients 1/4 cup split yellow mung beans 2/3 cup brown basmati rice 2 teaspoon fenugreek seeds 1/8 teaspoon ground asafoetida 1/2 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 tablespoon fresh minced ginger 2 bay leaves 3 cups water 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup fresh chopped cilantro How it’s Done: To prepare the Khichdi (Curried Indian Mung Beans and Rice): Rinse the mung beans under running water for about 30 seconds, until there is no foam coming from the beans.  Set aside. Place the fenugreek seeds in a medium pot. Turn the heat to medium, cover, and toast 2-3 minutes, until slightly darker and aromatic. Add the rice, the remaining spices, and the fresh ginger. Cover and toast another 2-3 minutes, just until aromatic. When the rice begins to “pop” and darken, you’re done toasting. Add the mung beans, water and bay leaves.   Cover, bring to a boil, and then reduce to a simmer. Simmer about 25 minutes, until the rice and beans are tender. Remove the lid and fluff. Let any excess moisture release through the steam. Add

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  • Mains

    Red Kuri Squash “Drunken Noodles” Curry

      Medium  |  Servings: 4  |  Ready In: 20 minutes |  Yield: about 8 cups Curry Pre-made red curry paste and canned coconut milk come together for this quick weeknight dinner.  Red Kuri Squash makes this a fun play on words, but you can use any of your favorite fall squash, bell peppers, or other stir-fry veggies in this spicy Thai dish.  Serve with gluten-free brown rice noodles for a satisfying gluten-free, oil-free plant-based meal. Ingredients 1 red bell pepper, cut into thin strips 1/4 jalapeno pepper, cut into thin strips 3 tablespoons Red Curry Paste 1/2 red kuri squash, cut into large chunks (or about 2 cups chunks of any fall squash, like butternut or delicata) 4 servings Brown Rice Pad Thai noodles 1 bunch collards greens, stalks removed and chopped (or 3 cups any dark greens) 1/4 cup Coconut Milk Lime, mint, or thai basil, for serving How it’s Done: To make the Red Kuri Squash “Drunken Noodles” Curry:  Preheat a wide pan over medium-high heat.  Sauté the pepper and jalapeno until lightly browned, about 5 minutes. Add the red curry paste and toast for a couple of minutes, just until the paste starts to stick to the pan.  Add the kuri squash to the pan and enough water to come up about an inch in the pan, about 1/2 – 1 cup water.  Partially cover and bring to a boil.  Reduce to a simmer and cook until the squash is knife-glide tender, about 8-10 minutes. To cook the Brown

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  • Mains

    Green Thai Coconut Curry with Bamboo Rice

    Medium  |  Servings: 4  |  Ready In: 20 minutes |  Yield: 1 1/2 cups rice + 6 cups Curry Pre-made green curry paste and canned coconut milk come together for this quick weeknight dinner.  Serve with gluten-free bamboo rice and colorful oil-free vegetables for a beautiful plant-based bowl.  Slightly sweet, slightly spicy — this plant-based recipe plays with authentic Thai flavors that will leave you coming back for more. Ingredients 3/4 cup Bamboo rice (or other short grain rice) 1 1/2 cup water 1/4 cup Green Curry paste 1 cup Lite Coconut Milk 1 cup water 1 small head cauliflower, trimmed into bite-sized florets 1 medium carrot, cut into half-moons 1 cup sugar snap peas 1 (15-ounce) can chickpeas, drained and rinsed 1/4 cup fresh basil, roughly chopped 1/4 cup fresh mint, roughly chopped How it’s Done: To cook the Bamboo Rice: In a small pot, combine the rice with the 1 1/2 cups water.  Cover, bring to a boil, and then reduce to a simmer.  Simmer 10-12 minutes, until rice is tender.  When the rice is tender, remove the lid and fluff with a fork. Keep warm on the stove while the curry cooks. To make the Green Thai Coconut Curry: In a medium pot, combine the coconut milk, water, and green curry paste. Cover, bring to a boil, and then reduce to a simmer.  Simmer for about 10 minutes, until aromatic.  The curry broth will turn a light green and be very aromatic when ready. Once the coconut

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  • St. Patrick's Minty Sham-mock Spirulina Shake - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan Green Smoothie Drink Recipe from Plants-Rule

    Desserts & Baked Goods

    St. Patrick’s Minty Sham-mock Spirulina Shake

        Easy  |  Servings: 1 |  Ready In: 5 minutes |  Yield: about about 1 1/2 cups Take a healthy twist on celebrating St. Patrick’s Day with this minty sham-“mock” vegan milkshake.  The secret to the natural green color in this smoothie recipe is spirulina powder: just a dash adds plant-based iron, calcium, and protein.  Served up in a chilled, glass for some dairy-free Irish luck any day of the year.  To complete the feast, enjoy with Potato Kale Colcannon, Easy Irish Brown Bread and Irish Vegetables with Mustard Dill Sauce Ingredients 1 medium banana, sliced and frozen 2 pitted dates 1/2 teaspoon vanilla 1 teaspoon Spirulina powder 1/2 cup unsweetened plain almond milk 1/4 cup fresh mint How It’s Done To make the St. Patrick’s Minty Sham-mock Spirulina Shake:  In a blender, combine the frozen banana, dates, vanilla, spirulina, and almond milk.  Puree until smooth.  Add the mint and blend just another 10 seconds, until combined. Serve in a frosted glass and enjoy! Yield: 1 shake Chef Katie’s Tips: Freeze your Ripe Bananas: Save over-ripe bananas in the freezer: Simply peel, break into pieces, and store in a plastic bag.  When ready to make this recipe, thaw out in your refrigerator overnight. No Spirulina? Spirulina naturally adds green color to this minty shake.  If you don’t have it, don’t sweat it.  The mint will also help add green color.   More Mint Flavor: For even more mint flavor, try adding 1/2 teaspoon of peppermint extract.  You can also

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