• 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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