Quinoa originates in Peru, where it has fed Incan warriors for centuries. This hearty, plant-based Peruvian stew combines quinoa with potatoes, corn, and simple vegetables. A delicious, oil-free vegan one pot dinner!
Salads & Slaw
Italian Red Quinoa Fennel Citrus Winter Salad
Red quinoa, fennel, and winter citrus pair with mint to create a light, healthy, Italian salad.
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Salads & Slaw
Curry Black Forbidden Rice Salad with Mango and Coconut
A healthy source of fiber and protein, Black Forbidden Rice was once reserved for only the emperors of China, but now you can find it online. Sweet mango plays with spicy curry powder in this, oil-free, gluten-free vegan salad recipe.
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Salads & Slaw
Lacinato Kale Waldorf Salad with Apples, Walnuts, Raisins
Sweet, nutty, and tangy, this Vegan Kale Waldorf Salad hits all the right flavor notes. The ingredients in the salad work double-duty as the ingredients for the oil-free dressing. Walnuts provide healthy fats. Apples and raisins add natural sweetness, and Dijon adds a tangy kick. This will win over any veggie skeptic.
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Sauces, Dips, & Dressings
Oaxacan Tomatillo Serrano Guacamole – Oil-Free, Authentic Mexican
Medium | Servings: 8 | Ready In: 10 minutes | Yield: 2 cups Based on a classic Oaxacan recipe, charred tomatillos, garlic, and serrano pepper give a different twist on guacamole. Use this to top oil-free Baked Tostados, vegan Stewed Black Beans, or plant-based vegan Black Bean Cakes. Ingredients 4 medium tomatillos 2 cloves garlic, unpeeled 1 serrano pepper* ¼ cup fresh cilantro, roughly chopped 1 large avocado ¼ teaspoon salt How it’s Done To make the Tomatillo Serrano Guacamole: Preheat a small non-stick pan over medium-high heat. If possible, use cast iron or even a griddle. Husk, rinse, and halve the tomatillos. Halve the serrano pepper. Lay the tomatillos in cut-side down. Lay in the unpeeled garlic and serrano pepper. Cook until lightly charred, about 3-4 minutes. Flip and char the second side, another 2-3 minutes. Remove the garlic from the peel. Place the tomatillos, garlic, and serrano in a blender. Set aside for a few minutes to let cool. Once the tomatillos have cooled, add the cilantro, avocado, salt, and ¼ cup of water. Puree. You may need more water (up to ¼ cup) to get a thick, yet smooth, consistency. Enjoy immediately or refrigerate for later. Yield: 2 cups Chef Katie’s Tips: Serrano Substitutions: If you can’t find serrano pepper, you can also use half of a jalapeno. If you want less spice, simply omit or use ¼ of a green bell pepper. Citric Acid: If you’re not enjoying this guacamole right
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Appetizer
Oaxacan Baked Tostadas with Tomatillo Serrano Guacamole – Oil-Free, Authentic, Vegan
Medium | Servings: 6 | Ready In: 20 minutes | Yield: 12 tostadas Based on a classic Oaxacan pork dish, this vegan version of tostadas uses smoky bulgur for healthy flavor. Skip the grease and deep-frying by simply baking the tortillas in the oven. A dollop of creamy, spicy Tomatillo Guacamole knocks this out of the park! Serve these at your next party, enjoy for a Mexican breakfast, or simply enjoy for an easy, plant-based dinner! Ingredients For the Tomatillo Serrano Guacamole: 4 medium tomatillos 2 cloves garlic, unpeeled 1 serrano pepper* ¼ cup fresh cilantro, roughly chopped 1 large avocado ¼ teaspoon salt Yield: 2 cups Guacamole For the Tostadas: 12 corn tortillas 1 cup Bulgur 1 teaspoon smoked paprika ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper 2 plum tomatoes, seeded and diced Fresh cilantro leaves, to garnish How it’s Done To make the Tomatillo Serrano Guacamole: Preheat a small non-stick pan over medium-high heat. If possible, use cast iron or even a griddle. Husk, rinse, and halve the tomatillos. Halve the serrano pepper. Lay the tomatillos in cut-side down. Lay in the unpeeled garlic and serrano pepper. Cook until lightly charred, about 3-4 minutes. Flip and char the second side, another 2-3 minutes. Remove the garlic from the peel. Place the tomatillos, garlic, and serrano in a blender. Set aside for a few minutes to let cool. This is a good time to prepare
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Appetizer
Easy Gluten-Free, Vegan Black Bean Cakes
Easy| Servings: 5 | Ready In: 20 minutes | Yield: 10 cakes These gluten-free, vegan black bean cakes are a cinch to make and great for protein-packed plant-based snacking. Make a big batch of this healthy, oil-free, easy recipe and freeze extras for a travel-friendly lunch. Serve with Guajillo salsa and top with Guacamole for an impressive appetizer Ingredients 1/2 onion, minced 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon dried marjoram (or Mexican oregano) 2 (15-ounce) cans black beans, drained and rinsed 1/4 teaspoon salt 2 tablespoons chopped cilantro 2 tablespoons brown rice flour, as needed How It’s Done: Preheat your oven to 350F. Line a baking sheet with parchment paper on a non-stick Silpat mat. To flavor the cakes: In a wide pan, cook the onion, cumin, chili powder, and marjoram, covered, over medium heat. You want the onions to sweat and the spices to become aromatic. This should only take about 5 minutes. When the onion starts to brown around the edges and stick to the bottom of the pan, add the black beans. Cover and cook another 3-5 minutes, until the beans are completely soft. Remove beans and onion mix from the pan and transfer to a medium bowl. Add a couple tablespoons of water to the pan and use a wooden spoon to scrape up any bits. Add this to the bean onion mixture and let cool. To shape and bake the Easy Gluten-Free Vegan Black Bean Cakes: When the bean mixture is cool enough to
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Soups & Stews
Stewed Black Beans – Essential Mexican Vegan Recipe
Easy | Servings: 6 | Ready In: 75 minutes + Soaking | Yield: 3 cups Black turtle beans are simmered with onion, garlic, bay, and dried chipotle pepper for this easy, essential Mexican recipe. The smells will transport you to el casa de una mujer en la puebla. Make a pot of this healthy, gluten-free, vegan recipe and enjoy over Quinoa Fiesta Salad, with Charred Poblano Mushroom Tacos, or just topped with some fresh Guacamole. Ingredients 1 cup dried black beans, soaked 6-8 hours 1 medium onion 2 cloves garlic 1 bay leaf 1 dried chipotle pepper (to taste) Salt and pepper, to taste How It’s Done: To Soak the beans: Cover the beans with about 4-6 inches of water. Soak the beans for at least 6 hours, or overnight. After soaking, thoroughly rinse the beans under running water until the water runs clear. After the initial soaking, beans will double or triple in size. To cook the beans: Place the beans, onion, bay leaf, garlic, and chipotle in a medium pot. Cover with a couple inches of water. Place the lid on, bring to a boil, reduce to a simmer, and let it go for about 40-70 minutes, depending on the age of your beans. Do not salt your beans during the cooking as this tends to make them tougher and prolong the cooking. Skim off any suds that might come to the surface of the cooking liquid. To serve: Beans are done when tender and just starting
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Sauces, Dips, & Dressings
5 Minute Pico de Gallo – Essential Oil-Free Vegan Recipe
Easy | Servings: 4 | Ready In: 5 minutes | Yield: about 3 cups Nothing says fiesta quite like simple Pico de Gallo, an essential Mexican recipe. This healthy 5-ingredient recipe comes together in just 5 minutes for fresh authentic flavor. Use the freshest tomatoes for natural delicious flavor. Enjoy it over Mushroom Poblano Tacos, Easy Vegan Lentil Tacos, or a big bowl of White Poblano Chili. Ingredients 1 small red onion, minced 1 jalapeño, seeded and minced, to taste 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1 lime, zest and juice Salt, to taste 4 Vine-Ripe tomatoes 2 tablespoons chopped cilantro How it’s Done To Make the 5 Minute Oil-Free Pico de Gallo: In a small bowl, combine the red onion, jalapeno, cumin, lime zest and juice, and salt. Let sit while you prepare the other ingredients, just for a 1 minute or 2. For the tomatoes, use a paring knife to hull out the spot where the stem attaches. Dice the tomatoes. Add the tomato and cilantro to the bowl with the red onion mixture. Stir to combine. Taste to adjust seasoning Serve chilled or at room temp. Yield: about 3 cups Chef Katie’s Tips: Spice Level: If you prefer more spice, keep the seeds in the jalapeno. For less spice, omit the jalapeno Tomato Variety: Use a colorful mix of tomatoes (yellow, purple, and green) for an elegant presentation. Nutrition Facts Nutrition Facts Servings 4.0 Amount Per Serving calories 34 % Daily Value * Total Fat 0 g 1
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Desserts & Baked Goods
Southern Style Vegan Cornbread – Oil-Free, Whole Grain Recipe
This gluten-free, whole-grain cornbread starts with a vegan “buttermilk”, giving subtle tang to the finished loaf. Based on a traditional recipe from Chef Cat Cora, whole corn kernels are baked into the bread for authentic flavor. Enjoy this plant-based recipe as a great compliment to Hearty Lentil Chili over White Poblano Chili, or slathered with 5-Ingredient Guacamole.
