• 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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  • Oaxacan Baked Tostadas with Tomatillo Serrano Guacamole - Oil-Free, Plant-Based, Spicy, Mexican, Vegan Appetizer and Dinner Recipe from Plants-Rule

    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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  • Oaxacan Baked Tostadas with Tomatillo Serrano Guacamole - Oil-Free, Plant-Based, Spicy, Mexican, Vegan Appetizer and Dinner Recipe from Plants-Rule

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

    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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