Healthy, Whole Foods, Plant-Based Vegan Recipes
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.
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
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
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
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
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
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.
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
Hearty Portobello and Cremini mushrooms pair with spicy Poblano peppers for these easy, plant-based vegan tacos. Throw everything on the grill for smoky, charred flavor. These are perfect for summer, or great for any Taco Tuesday.
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
