• 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

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  • Sides & Snacks

    Easy Oil-Free Roasted Sweet Potato Wedges

    Medium |  Servings: 2  |  Ready In: 40 minutes |  Yield: about 6 cups This basic recipe for oil-free roasted sweet potatoes is a must-have for healthy eating. Make a batch of these on the weekend and use for Buddha bowls or as a side for Southwestern Black Bean Burgers. Ingredients 3 medium Sweet Potatoes Salt and Pepper, to taste How it’s Done Preheat your oven to 375F.  Line a baking sheet with parchment paper. To make the Oil-Free Roasted Sweet Potato wedges: Scrub the sweet potatoes. Cut into 2 to 3 inch long pieces. Cut these pieces in half, lengthwise. Angle your knife to cut the pieces into wedges, about 1-2 inches thick. Spread the sweet potato wedges into a single layer on the parchment-lined baking sheet. Season with salt and pepper. Bake for 25 minutes, tossing every 10 minutes.  Turn up the heat to 425F and roast 5-7 more minutes, until crispy around the edges. Yield: About 6 cups Chef Katie’s Tips: Crispy Convection: If you have a convection setting on your oven, use it. “Convection” just means “fan”. This will give you better air circulation for crispier fries. Single Layer Only: Be sure not to overcrowd your baking sheet, laying the fries into just a single layer.  Use two sheet pans if needed. More Spice: You can add extra spice with 1/4 teaspoon of chipotle powder or cayenne. Nutrition Facts Serving size: 1/4 of a recipe (3.5 ounces). Calories 87.14 Calories From Fat (2%) 1.67 % Daily

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  • Blueberry Buckwheat Pancakes - Healthy, Plant-Based, Whole Grain, Vegan, Dairy-Free Breakfast Recipe from Plants-Rule

    Breakfast

    Blueberry Buckwheat Pancakes

      Medium |  Servings: 5 |  Ready In: 25 minutes |  Yield: 20 pancakes Hearty buckwheat and juicy blueberries are a classic pairing in this healthy breakfast recipe.  Homemade vegan “buttermilk” adds a classic tangy note.  Kids and adults will devour these sugar-free, whole grain pancakes. Ingredients 1 ½ cup plain unsweetened almond milk (12 oz) 2 tablespoons apple cider vinegar 2 tablespoons ground flaxseed meal (13 g) 6 tablespoons warm water (3 oz) ¾ cup buckwheat flour (90 g) ¾ whole wheat pastry flour (90 g) 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 teaspoon vanilla ¼ cup applesauce (57 g) 2 cups blueberries, divided (280 g) 2 tablespoons maple syrup, optional 2 tablespoons Coconut oil (or other neutral high-heat oil), for cooking How It’s Done: Preheat a griddle or non-stick pan over medium-low heat. To make the vegan “buttermilk”: Combine the apple cider vinegar and almond milk in a small bowl. Allow to sit for at least five minutes, until it starts to curdle and smell slightly sour. To make the flax “egg”: In a small dish, combine the ground flaxseed meal and 6 tablespoons warm water. Let sit 5 minutes, until you reach a gooey, “egg-like” consistency. To make the batter: In a large bowl, combine the buckwheat flour, whole wheat pastry flour, baking soda, baking powder, and salt.  Use a whisk to sift the ingredients together. For the wet ingredients: In the bowl with the vegan “buttermilk”, add the applesauce, vanilla, and maple syrup

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