• 5-Minute Vegan Macademia Nut Ricotta Geez - Healthy, Plant-Based, Oil-Free, Gluten-Free, Raw, Grain-Free, Vegan Cheese Recipe from Plants-Rule

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    5-Minute Vegan Macadamia Nut Ricotta “Geez!”

    Easy  |  Servings: 16  |  Ready In: 5  minutes |  Yield: about 2 cups Rich, buttery macadamia nuts create a light, fluffy vegan version of your favorite Ricotta cheese.  This simple raw, oil-free recipe comes together in just 5 minutes.  Use this healthy dairy-free replacement in Southwest Sweet Potato Lasagna, on Whole Wheat Flatbread, or Portobello Mushroom Burgers. Ingredients 1 cup macadamia nuts (4 ounces) 1 yellow bell pepper, seeded 1 teaspoon lemon juice 2 tablespoons nutritional yeast 1 teaspoon dried thyme 1/2 teaspoon salt 2 tablespoons fresh chopped parsley 1/4 cup water, as needed How it’s Done: To make the 5-Minute Vegan Macadamia Nut Ricotta “Geez!”:  Place all ingredients except the water in a food processor.  Pulse 15-20 times, until you get a light, fluffy consistency.  You don’t want to totally puree the mixture as you want to have a texture similar to traditional Ricotta cheese.  Scrape down the sides of the bowl and add water, as needed, to reach this consistency. Use in Southwest Sweet Potato Lasagna, on Whole Wheat Flatbread, or Portobello Mushroom Burgers. Chef’ Katie’s Tips Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, roasted cashews add rich, nutty flavor, while also bringing healthy fiber and key nutrients. You can substitute with other roasted nuts and seeds (macadamia nuts, Brazil nuts, or sunflower seeds are my favorites). Raw Version: This recipe is totally raw and can be used in raw pasta or

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  • Spicy Broccoli Garlic Spaghetti Squash Bowl with 5-MInute Vegan Cashew Parm - Healthy Dairy-Free, Oil-Free, Plant-Based Vegan Dinner

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    5-Minute Vegan Cashew “Parm”

      Easy  |  Servings: 8  |  Ready In: 5  minutes |  Yield: 1/2 cup This ain’t your typical Parmesan cheese…this is vegan Cashew “Parm!”  This healthy, oil-free recipe comes together in just 5 minutes for rich flavor and authentic texture.  Kid-approved, this is an essential condiment for your oil-free, plant-based diet.  Sprinkle over your favorite Italian dishes like over Gluten-Free Pasta with Marinara, Big ‘Ole Italian Chickpea Salad, or Winter Vegetable Minestrone. Ingredients 1/2 cup roasted cashews 1/4 cup nutritional yeast 1/2 teaspoon dried basil 1/4 teaspoon onion powder 1/4 teaspoon garlic granules 1/2 teaspoon dried thyme salt, to taste How it’s Done: To make the 5-Minute Vegan Cashew “Parm”: Place the cashews in a food processor or mini chopper. Pulse 8-10 times, until you have Parmesan-like consistency.  Combine the chopped cashews with all of the other ingredients.  Enjoy Chef’ Katie’s Tips Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, roasted cashews add rich, nutty flavor, while also bringing healthy fiber and key nutrients. You can substitute with other roasted nuts and seeds (macadamia nuts, Brazil nuts, or sunflower seeds are my favorites). Food Chopper Recommendation: A small Food Chopper makes it quick and easy to whip up a batch of this recipe.  I also use it for chopping garlic, ginger, and making curry pastes. Raw Version: This version uses roasted cashews to add a layer of rich, nutty flavor. For a raw version, simply substitute with

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  • Salads & Slaw

    Raw Southwest Corn Salad with Oil-Free Chipotle Cashew Dressing

          Easy |  Servings: 4 |  Ready In: 15 minutes + soaking cashews |  Yield: 6 cups salad + 1 1/2 cups dressing This Raw Southwest Corn Salad is packed with fresh flavor and crunchy texture.  An oil-free Chipotle Dressing add spicy, smoky flavor. Enjoy as-is or add Pickled Red Onions, Pico de Gallo, or Easy Guacamole. Ingredients For the Oil-Free Chipotle Cashew Dressing: 3/4 cup raw cashews, soaked over night 1 lime, zest and juice 2 dates, pitted 1 teaspoon chipotle powder 1 teaspoon paprika 1 clove garlic ¼ teaspoon salt ¾ cup water For the Southwest Corn Salad: 1/2 red onion, thinly sliced 2 heads Romaine lettuce, chopped and washed 2 bell peppers, diced 4 ears corn, kernels cut off the cob 1 pint grape tomatoes, halved 1/4 cup pumpkin seeds (pepitas) 1 avocado, diced How it’s Done: To make the Oil-Free Raw Chipotle Cashew Dressing:  First, soak the cashews overnight (or even a few days), to soften.  Then, drain the soaked cashews.  Rinse under running water. Place the soaked cashews in a blender and add all remaining ingredients.  Puree until smooth.  Use more or less water to adjust the consistency to your preference. To soak the Red Onions:  Use a mandolin or a sharp knife to thinly slice the red onion.  Soak in cold water for at least 5 minutes.  This will help take some of the “bite” out of the onion.  Soak for longer or use Pickled Red Onion if you want milder onion

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  • Raw Southwest Corn Salad with Oil-Free Chipotle Cashew Dressing - Healthy, Vegan, Oil-Free, Raw, Gluten-Free, Raw, Plant-Based Spicy Recipe with Mexican Smoky Flavor from Plants-Rule

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    Oil-Free Raw Chipotle Cashew Dressing

          Easy |  Servings: 12  |  Ready In: 5 minutes + soaking cashews |  Yield: 1 1/2 Cups This spicy Raw Chipotle Dressing uses soaked cashews for a creamy, oil-free consistency. Use it as a healthy, plant-based, gluten-free sauce over Lentil Tacos, Easy Black Bean Cakes, or a make your own raw Southwest Salad.  You’ll devour the spicy Mexican flavor in this smoky vegan recipe. Ingredients 3/4 cup raw cashews, soaked over night 1 lime, zest and juice 2 dates, pitted 1 teaspoon chipotle powder 1 teaspoon paprika 1 clove garlic ¼ teaspoon salt ¾ cup water How it’s Done: To make the Oil-Free Raw Chipotle Cashew Dressing:  First, soak the cashews overnight (or even a few days), to soften.  Then, drain the soaked cashews.  Rinse under running water. Place the soaked cashews in a blender and add all remaining ingredients.  Puree until smooth.  Use more or less water to adjust the consistency to your preference. Servings: 12 Yield: 1 1/2 cups Chef Katie’s Tips: Skip the Soaking: If you forget or don’t have time to soak the cashews, you can substitute the cashews with Cashew Butter (like peanut butter, but made with cashews).  1/4 raw cashews (soaked) = 1/2 cup cashew butter. Not into smoky flavor?  If you’re not into the smoky chili flavors, swap out the chipotle powder for just 2 teaspoons of sweet paprika. Microplane to Zest:  The zest of the lime has most of the flavor.  Use a Microplane zester to remove this without

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  • Sauces, Dips, & Dressings

    Oil-Free Vietnamese Orange Ginger Sauce

      Easy |  Servings: 8  |  Ready In: 5 minutes |  Yield: about 3-4 cups Spicy ginger, sweet orange, and rich toasted cashews flavor this plant-based Asian sauce.  Use this over in Gluten-Free Vietnamese Stir-Fry.  Use an oil-free, healthy salad dressing on Asian Adzuki Bean Salad or Shaved Red Cabbage Salad. Enjoy as a dip for Easy Raw Nori Rainbow Rolls. Ingredients For the Cashew Orange Sauce: 3/4 cup roasted cashew pieces 2 navel oranges, peeled 3 inches fresh ginger, peeled and chopped 2 teaspoons tamari 1 teaspoon red chili flake 1/2 – 1 cup water, as needed How it’s Done: To make the Oil-Free Ginger Orange Sauce: Combine the roasted cashews, whole oranges (peeled), ginger, and red chili flake in a blender.  Puree until smooth.  Add water, if needed, to reach a pourable consistency similar to Caesar dressing.  Taste to adjust seasoning. Use immediately or refrigerate for up to 1 week.  Freeze for longer. Use over in Gluten-Free Vietnamese Stir-Fry.  Use an oil-free, healthy salad dressing on Asian Adzuki Bean Salad or Shaved Red Cabbage Salad. Enjoy as a dip for Easy Raw Nori Rainbow Rolls. Chef’ Katie’s Tips Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, roasted cashews add rich, nutty flavor, while also bringing healthy fiber and key nutrients. You can substitute with other roasted nuts and seeds (pistachios, pumpkin seeds, or ½ an avocado are my favorites). For a less calorie-dense option, swap out

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  • Mains

    Oil-Free Vietnamese Orange Ginger Tofu Stir-fry

      Medium  |  Servings: 3  |  Ready In: 30 minutes |  Yield: about 8 cups Spicy ginger, sweet orange, and rich toasted cashews flavor this plant-based Asian stir-fry.  Using brown rice noodles, tofu, and a colorful array of vegetables, this vegan recipe is gluten-free and oil-free.  Make extra sauce for a future dinner, or use as a healthy salad dressing.  This easily adapts to a meal-for-one.  Serve with Asian Adzuki Bean Salad, Detox Salad, or Easy Raw Nori Rainbow Rolls. Ingredients For the stir-fry: 10 oz firm tofu block 3 servings (6 ounces) brown rice pad Thai noodles (fettuccini noodles) 2 bell peppers, any color, seeded and sliced 1 bunch scallions, whites separated from greens and sliced For the Cashew Orange Sauce: 3/4 cup roasted cashew pieces 2 navel oranges, peeled 3 inches fresh ginger, peeled and chopped 2 teaspoons tamari 1 teaspoon red chili flake 2 limes, quartered, for serving How it’s Done: Preheat your oven to 375.  Line a baking sheet with parchment paper on a nonstick silicon baking mat. Bring a large pot of water to a rolling boil.  To Roast the Tofu:  Dice the tofu into bite-sized cubes and spread into a single layer on the pre-lined baking sheet. Roast  12-15 minutes, stirring halfway through. Tofu should be golden around the edges. Let cool slightly. To cook the Brown Rice Noodles and Veggies: Cook noodles in the pot of boiling water, according to package directions.  Leave them a little under-done, with a little “bite” in them.

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  • Desserts & Baked Goods

    3-Ingredient Poached Pears with Vanilla Bean

        Easy  |  Servings: 4 |  Ready In: 20 minutes |  Yield: 4 pears Three ingredients come together to make an easy, elegant dessert in this healthy recipe.  Slowly poaching the pears in a vanilla broth highlights the beauty of simple plant-based flavors.  Naturally oil-free, vegan.  Enjoy with 4-Ingredient Raw Walnut Brownies, serve over Easy Tropical Purple Sticky Rice, or top with Coconut Chia Crème. Ingredients 4 large Bosc pears, peeled halved, and cored 1 vanilla bean, split lengthwise and seeds scraped (see below for help) 1 tablespoon champagne vinegar 3 cups water How It’s Done To make Vanilla Poaching Broth:  Place the vanilla seeds and pod in a wide, shallow pot with the champagne vinegar and water.  Place the pears in the pot.  Partially cover and bring to a simmer over medium-low heat. Poach for 8 minutes, flip the pears, and poach for another 7-8 minutes. Cook until the pears are tender — a knife can easily be inserted and pear falls off. Remove pears from cooking liquid. Simmer liquid until it reduces in half, concentrating in flavor, about 3-5 minutes. Serve pears warm and pour the reduced poached liquid over them. Chef Katie’s Tips: How to Scrape a Vanilla Bean: Insert a paring knife into one end of the vanilla bean, creating a vanilla bean “flag”.  Place the vanilla bean flat on a clean cutting board.  Carefully slide the knife down the length of the bean. Split the bean open, then use the back of the knife to

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  • Desserts & Baked Goods

    Easy Tropical Purple Sticky Rice Pudding

        Easy  |  Servings: 4 |  Ready In: 30 minutes |  Yield: about 3 cups Purple sticky rice gets thick and creamy when it cooks, making it ideal for a satisfying rice pudding.  This healthy, gluten-free recipe is great for a sweet, creamy vegan breakfast and delicious enough for an entertaining dessert.  Top it with tropical fruits like kumquats, mango, kiwi, or pineapple. Ingredients 3/4 cup sweet purple sticky rice 1 vanilla bean (or 1 tablespoon vanilla extract) 1 ripe banana 1 1/2  cups water 1 1/2 cups unsweetened, plain almond milk ½ cup sliced kumquats 2 kiwis, peeled and sliced How It’s Done To make the Easy Tropical Purple Sticky Rice Pudding: Combine the purple sticky rice, banana, vanilla pod and seeds, almond milk, and water. Cover and bring to a boil. Reduce to a simmer. Simmer 25 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 the kiwi and kumquat and dive in! Yields: About 3 cups 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. Rice Balls with Leftovers: You can use leftover rice pudding for sticky rice balls. Once completely cooled, just portion off about 1 tablespoon, roll into ball, and chill until ready to snack.  No

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  • Soups & Stews

    Beet Cabbage Borscht

      Medium |  Servings: 6  |  Ready In: 60 minutes  |  Yield: 10 cups Sweet beets pair with other sweet root vegetables for this hearty oil-fee soup.  Savory onion, leeks, and cabbage create balanced, satisfying flavor.  This classic recipe is a must-have for cold winter nights.  Serve with Pumpernickel Avocado Toast, Vegan Kale Waldorf Salad, or Roasted Sweet Potatoes for a healthy, plant-based dinner. Ingredients 2 small onions, thinly sliced 2 stalks celery, thinly sliced 1 medium leek, trimmed and sliced 1 teaspoon dried marjoram 2 parsnips, diced 1 carrot, diced 2 large beets, diced 2 cups chopped cabbage (about 1/8 head), roughly chopped 2 cloves garlic, chopped 4 cups water 1 bay leaf 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1-3 tablespoons red wine vinegar 1/4 cup chopped dill, to garnish How It’s Done: To make the Beet Cabbage Borscht:  Place the onion, celery, and leeks in a large pot. Sprinkle on the marjoram and a dash of salt and pepper. Cover and cook over medium heat, 7 minutes, stirring often.  When the onions and celery start sticking to the bottom of the pan, they are down sweating. Try not to get any color on the vegetables. If that happens, add a splash of water and lower your heat. While the aromatic vegetables, you can prep the parsnips, carrots, beets, cabbage, and garlic, if needed.  Dice the parsnips, carrots, and beets.  Roughly chop the cabbage and garlic. When the onion mix is done sweating, add the parsnips, carrots, beets,

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