This easy recipe for creamy banana Nice Cream has rich, chocolate flavor. Keep frozen bananas on hand to quickly make this vegan, plant-based dessert.
Desserts & Baked Goods
Chocolate Hazelnut New-Tella
Medium | Servings: 24 | Ready In: 20 minutes | Yield: 3 cups This New-Tella recipe takes the flavors you love and gives them a healthy spin. The jarred stuff you buy is made with palm oil, tons of sugar, and dairy milk. This homemade vegan version is oil-free, naturally sweetened with dates, and uses almond milk. Enjoy as a dip for fresh apple slices or luscious strawberries. This is guilt-free dessert decadence. Ingredients 1/4 cup whole raw almonds (35 g) 1 cup raw, shelled hazelnuts (140 g) 1 cup dried pitted dates (200 g), soaked in warm water 5 minutes 1/2 cup cocoa powder (dark, unsweetened) (59 g) 1 cup almond milk, plain, unsweetened (8 ounces) 1/8 teaspoon salt Fresh apple slices, pears, or strawberries, for serving How It’s Done: Preheat oven to 350F To roast the almonds and hazelnuts: Spread the almonds and hazelnuts on a baking pan and roast at 350F for 12-15 minutes. When the nuts are golden brown, remove from oven and let cool If you haven’t soaked your dates yet, soak them in warm water for 5 minutes. To make the Chocolate Hazelnut Vegan New-Tella: When the nuts are cool enough to handle, place the hazelnuts in a clean dish towel or paper towel. Roll around to peel off the skins. The skins are bitter so remove as much as you can Place the almonds and peeled hazelnuts in a wide blender or food processor. Purée for about 5 or more minutes, until
Continue Reading
Desserts & Baked Goods
Raw Vegan Kentucky Derby Pie with Chocolate and Pecans
This Raw Chocolate Pecan Kentucky Derby Pie recipe is a delicious dessert! Serve this raw, plant-based recipe at your next party.
Continue Reading
Sauces, Dips, & Dressings
Chipotle Barbecue Sauce – Oil-Free, Vegan Recipe
Medium | Servings: 32 | Ready In: 30 minutes | Yield: about 4 cups Smoky, sweet, this barbecue sauce is a must-have for the foodies in the house. Dates, apple, and sweet onion provide healthy, plant-based sweetness in place of refined sugar or syrup. Use this as a base for Chipotle Baked Beans or slather it over Southwestern Black Bean Burgers for the ultimate summer dinner. Ingredients 1 sweet apple, diced 1 sweet onion, diced 1/2 teaspoon chipotle powder 1 teaspoon sweet paprika 1 (6-ounce) can tomato paste 2 tablespoons apple cider vinegar 8 pitted deglet noor dates 4 cloves garlic, minced 1 teaspoon yellow mustard 2 cups water 1 tablespoon blackstrap molasses (optional) 1/4 teaspoon salt How It’s Done: To make the Chipotle Barbecue Sauce: Place the apple and onion in a dry sauté pan over high heat. Cover and cook until they turn brown, about 10 minutes, stirring every few minutes Add the chipotle powder and paprika and cook until aromatic, about 2 more minutes. Once the onions and apples are caramelized (they should be the brown color of caramel), add the tomato paste and “singe” (let it brown) as well, a couple of minutes. The tomato paste will turn a dark, brick-red color when it “singes” (aka “caramelizes”). Add the cider vinegar to the pan. Use a wooden spoon to deglaze the pan, scraping up any bits from the bottom. Cook for 2 minutes, until vinegar has mostly evaporated. Add the dates, garlic, mustard, and 2
Continue Reading
Sides & Snacks
Chipotle Baked Beans – Oil-Free, Vegan Recipe
Medium | Servings: 8 | Ready In: 90 minutes | Yield: one 9×9 dish Smoky Baked Beans are a classic summer barbecue dish. A dash of chipotle powder adds a smoky, spicy kick, perfect for impressing guests at a dinner party or family picnic. Serve this all of the summer sides, like Sweet Corn Succotash, Broccoli Sunflower Crunch and Three-Bean Salad. This healthy fat-free, gluten-free recipe is packed with protein and satisfies both vegans and meat-lovers. Ingredients 1 sweet apple, diced 1 sweet onion, diced 1/2 teaspoon chipotle powder 1 teaspoon sweet paprika 1 (6-ounce) can tomato paste 2 tablespoons apple cider vinegar 8 pitted dates 4 cloves garlic, minced 1 teaspoon yellow mustard 2 cups water 1 tablespoon blackstrap molasses (optional) 1/4 teaspoon salt 2 x (15-oz) canned Navy beans (about 3 cups cooked beans), drained and rinsed How It’s Done: Preheat oven to 350 F. To make the Chipotle Barbecue Sauce: Place the apple and onion in a dry sauté pan over high heat. Cover and cook until they turn brown, about 10 minutes, stirring every few minutes Add the chipotle powder and paprika and cook until aromatic, about 2 more minutes. Once the onions and apples are caramelized (they should be the brown color of caramel), add the tomato paste and “singe” (let it brown) as well, a couple of minutes. The tomato paste will turn a dark, brick-red color when it “singes” (aka “caramelizes”). Add the cider vinegar to the pan. Use a wooden spoon
Continue Reading
Soups & Stews
Shiitake Mushroom Miso Soup with Black Beans and Spinach
Shiitake mushrooms bring rich, deep flavor to a classic Asian dashi broth in this healthy plant-based miso soup. Black beans add vegan protein while a touch of spinach adds color and nutrition. This spicy-savory broth is a favorite recipe for cold winter nights and boosting immunity.
Continue Reading
Salads & Slaw
Smoky Broccoli Quinoa Sunflower Crunch
Quinoa adds a plant-based twist on this classic salad. The traditional Midwest recipe is usually made with bacon and mayonnaise. Yet, this oil-free, healthy vegan recipe uses smoked paprika, sweet raisins, toasted sunflower seeds, crisp apple, and tangy mustard.
Continue Reading
Soups & Stews
Vegan West African Sweet Potato Peanut Butter Curry Stew
This healthy, plant-based recipe for Vegan Sweet Potato Peanut Butter Curry Stew features peanuts (aka groundnuts), an ingredient common in West Africa. The traditional dish comes from Ghana, where bold flavors come together from sweet potatoes, spicy curry, fresh ginger, and rich peanut butter. Dark greens round out the color for a hearty healthy stew.
Continue Reading
Soups & Stews
African Curry Sweet Potato Plant-Based Peanut Butter Soup
Spicy curry powder, creamy sweet potatoes, and rich peanut butter come together for comforting and satisfying African Curry Sweet Potato Plant-Based Peanut Butter Soup. Inspired by the groundnut stews of Ghana in West Africa, you’ll love those balance of flavors in this healthy, vegan recipe.
Continue Reading
Sauces, Dips, & Dressings
Apple-Sweet Chipotle Ketchup
Easy | Servings: 12 | Ready In: 20 minutes | Yield: 3 Cups This sweet-smoky ketchup gets a spicy kick from dried chipotle powder. Naturally sweetened with apples, this vegan recipe is a must-have for your healthy, whole foods diet. Enjoy it with Baked Sweet Potato Fries, Southwestern Black Bean Burgers, or Oil-Free Potato Hash. Ingredients 1 sweet apple, diced 1 sweet onion, diced 1 teaspoon chipotle powder 1 (6-ounce) can tomato paste 2 tablespoons apple cider vinegar salt, to taste How It’s Done: To make the Apple-Sweet Chipotle Ketchup: Place the apple and onions in a dry sauté pan over high heat. Cover and cook until they turn brown, about 10 minutes, stirring every few minutes Add the chipotle powder and cook until the chipotle is aromatic, about 2 more minutes. Once the onions and apples are caramelized (they should be the brown color of caramel), add the tomato paste and “singe” (let it brown) as well, a couple of minutes. The tomato paste will turn a dark, brick-red color when it “singes” (aka “caramelizes”). Add the cider vinegar to the pan. Use a wooden spoon to deglaze the pan, scraping up any bits from the bottom. Add 1 cup of water. Cover and bring to a boil. Reduce to simmer and cook until the apples are completely tender, about 7 minutes. Remove from heat and let cool slightly. Transfer everything into a blender. Purée Add water, as needed, to reach a smooth, ketchup consistency. Taste
