• Easy Black Bean Cakes - Healthy, Gluten-Free, Oil-Free, Plant-Based, Essential Mexican Vegan Recipe from Plants-Rule

    Soups & Stews

    Spicy Pasilla Pepper Sauce

      Medium |  Servings: 24  |  Ready In: 20 minutes  |  Yield: 3 cups This spicy salsa uses dried Pasilla peppers, but you can experiment with any dried chilies for different levels of heat, sweetness, and smokiness.  Make a batch of this healthy, oil-free, vegan recipe for authentic Mexican flavor.  This goes great with Easy Black Bean Cakes, Charred Mushroom Poblano Tacos, or Oaxacan Baked Tostadas. Ingredients 8 dried pasilla chilies 8 cloves garlic, in their peel 1 1/2 teaspoons Mexican oregano 1/2 teaspoon ground cumin 2 cups water Salt and pepper, to taste How It’s Done: To toast the Pasilla Chilies: Place the pasilla peppers and garlic (in their peel) in a wide pan and toast over medium-high heat.  Cook until the garlic peel is charred and the peppers start smelling and get poofy, 5-7 minutes. Separate the garlic and let cool. Place the peppers in a bowl and cover with 2 cups of water. Let soak for about 10 minutes, until soft. To make the Spicy Pasilla Pepper Sauce: When the garlic is cool enough to handle, remove the peels.  When the peppers have softened, remove the stems and seeds. Place the peppers and garlic in a blender.  Strain the pepper soaking liquid and add to the blender. Discard any seeds, etc. Add the oregano, cumin, and salt.  Puree until smooth.  Add water, if needed, to reach a pourable consistency.  Use immediately or  store up to 10 days in the refrigerator.  Freeze for longer. Chef’s Tip: Yield: 3 cups

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  • Sides & Snacks

    Italian Herb Roasted Oil-Free Red Potato Wedges – Essential, Plant-Based Recipe

    Medium |  Servings: 4  |  Ready In: 40 minutes |  Yield: about 6 cups This basic recipe for oil-free Italian roasted red potato wedges is a must-have for healthy eating.  What’s the trick to making the herbs stick? Place them on the pan first.  Make a batch of these on the weekend and enjoy with Chickpea Frittata for breakfast or as a side for Southwestern Black Bean Burgers. Ingredients 8 small red potatoes 2 teaspoons dried Italian herb mix Salt and Pepper, to taste How it’s Done Preheat your oven to 375F.  Line a baking sheet with parchment paper. To make the Italian Herb Roasted Oil-Free Red Potato Wedges: While the oven heats up, prepare your potatoes.  Scrub the potatoes. Cut in half and then cut into wedges. Spread the Italian herb mix on the parchment-lined pan.  Spread the red potato wedges into a single layer on top. Season with salt and pepper. Bake for 25 minutes, tossing every 10 minutes.  Turn up the heat to 425F and roast 5-7 more minutes, until crispy around the edges. Yield: About 6 cups Chef Katie’s Tips: Crispy Convection: If you have a convection setting on your oven, use it. “Convection” just means “fan”. This will give you better air circulation for crispier potatoes. Single Layer Only: Be sure not to overcrowd your baking sheet, laying the potatoes into just a single layer.  Use two sheet pans if needed. DIY Italian Spice: Make your own blend of dried Italian spices.  Combine equal parts: thyme,

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  • Ultimate Portobello Mushroom Burger - Healthy, Plant-Based, Vegan, Vegetarian, Grilled, Oil-Free, Hearty Recipe

    Why Plants Rule

    Is 90% Good Enough? What we can learn from the Reducetarian Approach and Blue Zones about Vegan Diets

    Is 90% Good Enough? Sometimes the idea of a 100% vegan diet can seem so overwhelming that it detracts us from the big picture.  The all-or-nothing approach might appeal to some, especially those of us who thrive off of extremes and set boundaries.  However, the totally plant-based lifestyle is foreign to our traditional Standard American Diet, and it may repel someone curious about a vegetarian lifestyle.  New science and recent discussions beg the questions: Do I really need to go 100% vegan? Is 90% good enough? <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” /> 1) Avoiding the Vegan Label “People don’t want that label of vegan”— John Mackey A common frustration for many vegans is the baggage that comes with the vegan label.  The word “vegan” might bring up images of red paint splattered on fur coats, horrific turkey slaughter videos in your Facebook feed, or, at the least, some horrible tofu-trying-to-be-a-meatball concoction.  In truth, many plant-based eaters are usually less concerned with labels and more concerned about blood pressure medications. In an interview on the Rich Roll podcast, the CEO of Whole Foods Market, John Mackey, discussed the weight that comes with the vegan label.  His book, The Whole Foods Diet, outlines the science of what we know:  There has never been a vegan “tribe”:  Or evolution points to cultures that are omnivorous.  We come from lineages of mostly plant-eaters, but there was always still a little bit of meat. 100% is no healthier

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  • Sauces, Dips, & Dressings

    Oil-Free Balsamic Dressing – Quick, Easy Vegan Recipe

    Easy |  Servings: 1 |  Ready In: 5 minutes |  Yield: 1 1/2 teaspoons Here is an easy, quick oil-free recipe for Balsamic dressing. Nutritional yeast and mustard help create healthy, vegan creaminess.  Use this simple recipe on a plant-based Arugula garden salad, the Ultimate Grilled Portobello Mushroom Burgers, or Roasted Bell Peppers. Ingredients 2 teaspoons Balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon Nutritional Yeast 1/4 teaspoon dried basil (or other herbs) 2 teaspoons water Salt and pepper, to taste How it’s Done To make the Oil-Free Balsamic Dressing: Use a small container that has a lid.  Combine all ingredients.  Place the lid on the container and shake until combined.  Serve and enjoy! Yield: 1 1/2 teaspoons Chef Katie’s Tips Other Herbs: You can swap out the basil for other dried herbs like thyme, parsley, oregano, and chives.  You can even experiment with other mustard flavors like sweet mustard, spicy brown, or stone ground. Umami Flavor: The nutritional yeast provides healthy, plant-based “umami” flavor, helping to emulsify this dressing. Don’t leave it out! Watch to Learn More: Nutrition Facts Serving size: Entire recipe (1 ounces). Calories 21.38 Calories From Fat (12%) 2.47 % Daily Value Total Fat 0.31g <1% Saturated Fat 0.02g <1% Cholesterol 0mg 0% Sodium 66.43mg 3% Potassium 27.68mg <1% Total Carbohydrates 3.12g 1% Fiber 0.93g 4% Sugar 1.75g Protein 1.7g 3% Calcium 4.2mg <1% Iron 11.1mg 62% Vitamin A 2.6IU <1% Vitamin C 1.38mg 2% Shopping and Gear List Calivirgin | Calivinegar Barrel-Aged Modena Balsamic Vinegar

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  • Salads & Slaw

    Red Cabbage Apple Creamy Slaw with Oil-Free Poppy Seed Dressing

      Easy |  Servings: 6 |  Ready In: 7 minutes  |  Yield: 5 cups Fresh citrus, flax seeds, and a touch of honey mustard make a quick, creamy dressing for this light summer slaw.  Sliced apple adds a note of healthy, natural sweetness.  Shred your own red cabbage or a buy a pre-shredded mix for an even easier recipe.  Enjoy this oil-free, plant-based vegan recipe with the Ultimate Portobello Burgers, Chipotle Baked Beans and Miso Roasted Corn on the Cob. Ingredients 1 lime, juiced 1 juice orange, juiced 2 tablespoon spicy mustard 3 tablespoons ground flax meal 1 tablespoon Poppy Seeds 1/2 teaspoon ground black pepper 1 sweet apple (like Fuji, Gala, or Honeycrisp 1 (8-oz) bag shredded red cabbage (3 cups) 1/2 cup shredded carrots 2 tablespoons chopped parsley How It’s Done: To make the Oil-Free Poppy Seed Citrus Dressing: In a medium bowl, combine the lime juice, orange juice, mustard, ground flax meal, poppy seeds, and black pepper.  Let sit for about 5 minutes, to allow the flax to “gel” with the juices. To make the Apple Cabbage Poppy Seed Slaw: While the dressing sets, prepare the other ingredients.  Core and thinly slice the apple.  Chop the parsley.  Once the dressing has set, add the sliced apple, cabbage, carrots, and parsley.  Use your hands to toss well, until thoroughly combined.  Serve immediately. Yield: 5 cups Chef Katie’s Tips: Make Ahead: You can make everything in this slaw ahead of time, except for the apple.  The apple will oxidize and

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