• 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%

    Continue Reading

  • 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

    Continue Reading

  • 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

    Continue Reading

  • 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

    Continue Reading
  • 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

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

    Why Plants Rule

    Indian and Italian Cuisines: 6 Things you Already Know about Italian Food Can Help you Understand Indian Cuisine

    “Nobody Can Be an Expert on Indian Food” — Madhur Jaffrey When it comes to Indian cuisine, it can be quite confusing.  Many of us simply aren’t used to 5 different types of Masala, and a typical Indian menu can be quite overwhelming.  However, many of us can understand the basics of Italian cuisine.  We’ve heard that Italian food is marked by regional specialties, pasta is a big deal, dishes focus on a few key ingredients, and an Italian grandma guarantees you will be well-fed.  Here are 6 similarities between Italian and Indian food traditions.  You can use what you know about Italian food to understand some of the basics on Indian cuisine. &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;img src=”https://static1.squarespace.com/static/536aa794e4b03ee65fc9e2c4/t/5942ef686b8f5b87af5912cb/1497558899630/Rich+Roll+Podcast+Image+with+Whole+Foods+Market+CEO+John+Mackey” alt=”Rich Roll Podcast Image with Whole Foods Market CEO John Mackey” /&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; 1) Regional Differences: From the North to the South, cuisines vary widely based on geography If you think of how intricate an Italian food map would look, you have a good idea of how an Indian food map also looks: Italian is known for its regional differences.  In the North, you’ll find more polenta and rice dishes, with a preference for using butter. The hot, coastal towns of the South feature fresh seafood and ditch the butter for olive oil.  Even further, small towns will be known for their specific dishes.  You’ll only find braised goat in Campi and salted gray mullet roe in Sardinia. India is also known for strong regional differences.  The north reflects the influence of Muslim neighbors, cooking Roti

    Continue Reading
  • Sweet Spicy Raw Pineapple Salsa - Healthy, Gluten-Free, Plant-Based, Oil-Free, Easy, Vegan Mexican Condiment Recipe from Plants-Rule

    Sauces, Dips, & Dressings

    Spicy-Sweet Raw Pineapple Salsa

    Easy  |  Servings: 12  |  Ready In: 10 minutes |  Yield: 6 cups Who says salsa is only for tomatoes?  Swap out the tomatoes for golden pineapple.  The natural sweetness of the fruit works well with the Mexican trinity of cilantro, lime, and spicy jalapeno in this refreshing, easy recipe.  Use this oil-free, spicy condiment over your favorite vegan dishes, like Mushroom Poblano Tacos, Southwestern Black Bean Burgers, or a big Raw Southwestern Corn Salad. Ingredients 1/4 red onion, minced 1 jalapeño, minced, to taste 1/4 teaspoon ground cumin 2 tablespoons lime juice 1/4 teaspoon salt 2 tablespoons chopped cilantro 1 medium pineapple, diced (about 6 cups diced pineapple) How it’s Done To Make the Spicy-Sweet Raw Pineapple Salsa: In a small bowl, combine the red onion, jalapeno, cumin, lime juice, and salt.  Let sit while you chop the cilantro and dice the pineapple. Add the cilantro and pineapple.  Taste to adjust seasoning. Serve chilled or at room temp. Enjoy over Mushroom Poblano Tacos, Southwestern Black Bean Burgers, or a big Raw Southwestern Corn Salad. Chef Katie’s Tips: Grill Flavor: Chef’s Tip:  For even more flavor, grilled the pineapple before dicing. This will give a smoky, charred flavor, perfect for summer. Spice Level: If you prefer more spice, keep the seeds in the jalapeno.  For less spice, omit the jalapeno Watch to Learn More: Nutrition Facts Serving size: 1/12 of a recipe (about 1/2 cup). Calories 40.94 Calories From Fat (2%) 0.97 % Daily Value Total Fat 0.12g <1% Saturated Fat 0.01g

    Continue Reading