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

    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

    Continue Reading
  • Pico de Gallo - Healthy, Gluten-Free, Oil-Free, Easy, Spicy, Vegan, Plant-Based Mexican Salsa Recipe from Plants-Rule

    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

    Continue Reading
  • Vegan, Southern-Style Crumbly Cornbread - Gluten-Free, Healthy, Plant-Based, Oil-Free, Dairy-Free, Baking Recipe from Plants-Rule

    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.

    Continue Reading

  • Sauces, Dips, & Dressings

    5 Minute Guacamole – Essential Vegan Recipe

    Easy  |  Servings: 4  |  Ready In: 5 minutes |  Yield: 1 cup Nothing says fiesta quite like simple Guacamole, an essential Mexican recipe.  This healthy 5-ingredient recipe comes together with fresh flavor from avocados, lime, and cilantro.  Enjoy this oil-free recipe with jicama chips or use over Mushroom Poblano Tacos, Southwestern Black Bean Burgers, or a big bowl of Hearty Lentil Chili. Ingredients 1/4 red onion, minced 1/4 jalapeño, minced, to taste 1/4teaspoon ground cumin 1 lime, zest and juice Salt, to taste 2 Roma tomatoes, seeded and diced 2 tablespoons chopped cilantro 1 large ripe avocado How it’s Done To Make the 5 Minute Guacamole: 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 a 1 minute or 2. Add the diced tomatoes and cilantro.  Carefully halve the avocado, remove the pit, and scrape out the avocado flesh.  Use a fork to mash everything together.  Taste to adjust seasoning Serve chilled or at room temp. Use 1 avocado for 4 people. Chef Katie’s Tips: Citric Acid Preservative: If you’re not serving this right away, add a few sprinkles of Citric Acid.  Cover tightly with plastic wrap, squeezing out as much air as possible.  When ready to serve, give a good stir to cover any brown. Spice Level: If you prefer more spice, keep the seeds in the jalapeno.  For less spice, omit the jalapeno Secret Avocado Stash: If you can’t find ripe avocados at the

    Continue Reading

  • Sides & Snacks

    Pickled Red Onions in Apricot Brine

    Easy |  Servings: 5 |  Ready In: 15 minutes |  Yield: 3-4 cups Tangy pickled red onions provide a healthy, fat-free kick for topping Lentil Tacos, Black Bean Burgers, or Red Quinoa Enchiladas.  This easy, healthy recipe is naturally vegan and gluten-free.  You can use different onion varieties like Vidalia, Tropea, and Walla Walla for your own twists. Ingredients 1/4 cup dried apricots 2 tablespoons red wine vinegar 1/2 teaspoon salt 1 cup water 1 medium red onion How it’s Done: To make Apricot Pickling Brine: Combine the apricots, vinegar, salt, and water in a microwave-safe container. Microwave 1:30 – 2 minutes, until boiling.  When apricot mixture is done cooking in the microwave, the apricots will rehydrate and expand.  Pour the apricots mixture into a blender. Puree until smooth. To prepare the Pickled Red Onions:  While the apricot mixture cooks, halve and peel the red onion. Keep the core. Thinly slice the red onion on a mandolin (setting at 2-2.5). You can also use a sharp chef’s knife. You want to slice as thin as possible, without the onion falling apart. Place the red onion into the container used to heat the apricots. Pour the apricot “paste” on top. Stir well to combine. Refrigerate for at least 10 minutes. Enjoy over Lentil Tacos, Southwestern Black Bean Burgers, or tossed over Kale Avocado SaladYield: 3-4 cups Chef Katie’s Tips: More Time, Better Flavor: The longer this sets, the better it gets. It’s great to make a big batch and use it

    Continue Reading

  • Sides & Snacks

    Oil-Free Curry Roasted Cauliflower and Yukons

      Easy|  Servings: 4  |  Ready In: 30 minutes |  Yield: 8-10 cups soup Indian curry powder is a spice blend that balances heat, sweet, and some interesting twists.  It provides healthy flavor and beautiful color to oil-free roasted potatoes and cauliflower.  This fat-free, gluten-free, vegan recipe pairs well with Baked Curry Samosas and Dill Avocado Dip. Ingredients 1 teaspoon curry powder 4 medium Yukon Gold Potatoes, cut into wedges 1 head cauliflower, cut into florets 1/2 teaspoon salt How it’s Done: Preheat your oven to 425 F. Line a baking sheet with parchment paper. To make the Oil-Free Curry Roasted Cauliflower and Yukon Gold Potatoes: Combine potatoes and cauliflower with the curry powder and salt. Toss well until evenly coated. Spread the potatoes and cauliflower into a single layer on the baking sheet. Roast at 425 for 20-25 minutes, stir every 8-10 minutes. The veggies are ready when the potatoes are knife-tender. Remove from oven and serve Serve with Dill Avocado Dip, Baked Curry Samosa Cakes, or Curry Cauliflower Soup. Chef Katie’s Tips: Oil-Free Roasting: Parchment Paper helps prevent sticking and makes for easier cleanup during roasting. Curry Spice Tip:  I opt for a trusted spice brand, like Frontier Co-op, which uses minimal added salt and no weird preservatives or fake colors.  You can make your own curry blend from scratch with a mix of: fenugreek, turmeric, cumin, coriander, cinnamon, ginger, black pepper, and cayenne (or red pepper). Different Vegetables: Cauliflower and potatoes are nice to use in this recipe because

    Continue Reading
  • Irish Boiled Cabbage and Potatoes with Mustard Dill Sauce - Healthy, Plant-Based, Oil-Free, Gluten-Free, Budget-Friendly Winter Vegan Recipe from Plants-Rule

    Mains

    Hearty Irish Vegetables with Mustard Dill Sauce

    Medium |  Servings: 8 |  Ready In: 70minutes |  Yield: 12 cups vegetables and ½ cup Mustard Dill Sauce Winter is made for hearty Irish fare like the simple boiled vegetables in this one-pot dish.  Cabbage, turnips, potatoes, and carrots are steamed until tender.  Then a quick sauce is made with the delicious pot-broth simply by adding fresh dill and a good amount of Dijon mustard.  This satisfying dinner is great on its own, but you can enjoy leftovers with Easy Irish Brown Bread or Irish Colcannon. Ingredients 1 head cabbage 3 turnips 3 medium carrots 5 red potatoes 2 bay leaves 2 sprigs thyme (or 1 teaspoon dried thyme) ¼ cup Dijon mustard ¼ cup fresh dill, chopped ¼ teaspoon ground black pepper Salt, to taste How it’s Done: To Prep the Vegetables:  Peel off the outer leaves of the cabbage.  Keeping the core in, cut in half, then quarters, then cut into large wedges.  Peel and trim the turnips and carrots.  Cut into large baton-like pieces, a couple inches long.  Scrub the potatoes and cut into large wedges, about the same thickness as the carrot and turnip. To Steam the Irish Vegetables: Place the bay leaves and thyme in the bottom of a large pot.  Layer the carrots and turnips to create a veggie “steamer basket”.  Lay the potato wedges and cabbage on top.  Add enough water just to cover the carrots and turnips, about, about 4-6 cups.  Cover the pot.  Bring to a boil over high heat,

    Continue Reading