Healthy, Whole Foods, Plant-Based Vegan Recipes
This plant-based recipe of the classic Italian recipe for Pasta “alla Norma” has chunks of roasted eggplant and a spicy tomato sauce. The traditional version uses lots of oil and cheese, but this healthy vegan version roasts the eggplant oil-free and skips the dairy. Use gluten-free cavatappi pasta for allergy-free dinner. One of my favorite eggplant recipes!
Baby Rapini is a super-green, related to broccoli, kale, and arugula. Join Chef Katie Simmons at the farmer’s market as describes the sweet-peppery flavors of this vegetable, plus healthy ideas on how to use in recipes and saute.
Romanesco: A Beautiful Natural Fractal Basic Oil-Free Roasting Romanesco is an heirloom vegetable that originated in Italy. It’s related to cauliflower and broccoli, but it has a unique, nutty flavor. It’s beautiful geometry makes it one of nature’s greenest fractals. Chef Katie Simmons shows you how to steam-roast this healthy veggie for fat-free, oil-free flavor. How to Use in Recipes: Roast and serve with Roasted Red Pepper Hummus Roast and sprinkle with 5-Minute Vegan Cashew “Parm” Grilled Romanesco Salad with Charred-Herb Dressing on Food and Wine Pasta with Romanesco, Capers, and Chiles on Food 52 Use in place of cauliflower or broccoli for any recipe! Nutrition Facts Serving Size: 1 cup, cooked (no oil) Calories 35 Sodium — mg Total Fat 1 g Potassium — mg Saturated 0 g Total Carbs 6 g Polyunsaturated 0 g Dietary Fiber 3 g Monounsaturated 0 g Sugars 3 g Trans 0 g Protein 2 g Cholesterol — mg Vitamin A –% Calcium –% Vitamin C –% Iron –% *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Shopping and Gear List
Here are the basic tips for choosing, cooking, and using quinoa in your plant-based recipes. Oil-free toasting tips. Ways to enjoy this gluten-free vegan whole grain.
Cantaloupe: How to Choose, Seed, and Cut into Chunks in Under 3 Minutes How do know if a Cantaloupe is ripe? Chef Katie Simmons shares her tips on smelling and feeling for a ripe melon. Then she’ll show you how to seed and cut it in under 3 minutes! This is quick, healthy, delicious snacking. How to Use in Recipes: Summer Celebration Fruit Bowls on Forks Over Knives Chilled Cantaloupe Soup, with sparkling water and cucumber from Alex Guarnaschelli at the Food Network Vegan 2 Ingredient Cantaloupe Ice Cream on Elephantastic Vegan Nutrition Facts An entire cantaloupe is only 188 calories! This is why whole foods rule! Calories 188 Sodium 88 mg Total Fat 1 g Potassium 1,474 mg Saturated 0 g Total Carbs 45 g Polyunsaturated 0 g Dietary Fiber 5 g Monounsaturated 0 g Sugars 43 g Trans 0 g Protein 5 g Cholesterol 0 mg Vitamin A 373% Calcium 5% Vitamin C 338% Iron 6% *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Shopping and Gear List OXO Good Grips Utility Cutting Board BUY NOW Farberware Classic Double Melon Baller BUY NOW Crispy Green Natural, Single Serve, Freeze-Dried Fruits, Cantaloupe,0.35 Ounce (12 Count) | Non-GMO |Gluten Free |No Sugar Added BUY NOW
Chocolate, cherries, and coconut come together for a flavor twist on a classic recipe in these Vegan Black Forest Brownies. Oil-free and free of any refined sugar or syrups, these plant-based treats are naturally sweetened with dates and banana. Make a batch of this kid-friendly dessert for something the whole family will love.
This vegan “Tartas Pastores” gives a Mexican twist to the traditional Shepherd’s Pie recipe. An oil-free, plant-based filling of black beans and corn is topped with a smoky plant-based sweet potato crust for a comfort food dinner your family will love.
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
Hearty barley is a budget-friendly whole grain that provides healthy fiber and protein. It pairs with seasonal winter vegetables and simple Italian flavors for this satisfying vegan soup. Enjoy this oil-free, plant-based recipe for an easy, yet satisfying, one-pot dinner. Serve with Lacinato Kale Waldorf Salad, Big ‘Ole Italian Chickpea Salad, or Quick Whole Wheat Flatbread.
There are many reasons to try a plant-based diet. All of them are good motivation. It’s a big first step to acknowledge that you want to change. But how do you do it?
This is your guide to Plant-Based 101. Learn the basics on how to change, what to eat, and some easy recipes to get you started.
