This delicious, plant-based zucchini oat bread is perfect for summer. The vegan recipe adds spice with cinnamon and nutmeg add interesting spice while oat flour creates a fluffier texture. Enjoy for a whole grain, oil-free healthy breakfast or snack
Desserts & Baked Goods
Easy No-Yeast Irish Brown Bread – Whole Grain, Vegan Recipe
This easy Irish Brown Bread doesn’t require any yeast, making for a quick loaf. Traditionally using white flour, this healthy version uses whole grain oat flour for a slightly nutty flavor. Vegan buttermilk adds a slight bite while flax replaces the standard eggs.
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Soups & Stews
Asparagus Tarragon Pea Soup – Oil-Free Vegan Recipe
The flavors of Spring shine in this simple Asparagus Tarragon Pea soup. The trick to this dairy-free, oil-free recipe is using green peas and potato to create creamy texture. A light and delicious recipe!
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Salads & Slaw
Grilled Asparagus Kalamata Olive Meyer Lemon Salad
Grilled asparagus is a quick and easy healthy vegetable side dish. This oil-free recipe is low-fat, with delicious flavor from salty kalamata olives and a bright Meyer lemon. Enjoy this plant-based vegetarian recipe from the first Spring stalks of asparagus until the summer season runs out.
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Salads & Slaw
10-Minute Roman Chickpea “Tu-No” Salad
Mashed chickpeas replace tuna in this quick vegan Roman “Tu-No” salad recipe. Mediterranean flavor comes from a colorful mix of sun-dried tomatoes, bell pepper, olives, and more. With an easy, oil-free dressing. This whole foods, plant-based salad is a snap to make, and it gets even better the next day.
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Sauces, Dips, & Dressings
Lemon Tahini Dressing – 5 Ingredient Oil-Free Recipe
5 Minute Lemon Tahini Potato Bowl – Healthy, Gluten-Free, Oil-Free, Quick, Easy, Microwave, Vegan, Dinner for One Recipe Easy | Servings: 8 | Ready In: 5 minutes | Yield: 1 cup This creamy, oil-free, nut-free dressing pairs the bright flavor of fresh lemon with the roasted richness of tahini. Use it flavor on a 5-Minute Broccoli Bowl, use as a dip for Rainbow Veggie Nori Rolls, drizzle on Wild Rice Pilaf. This healthy recipe is vegan, gluten-free, and easy to make. Ingredients Oil-Free Lemon Tahini Dressing: 1/2 cup cooked chickpeas 2 tablespoons Tahini 1 tablespoon Miso paste 2 tablespoons Nutritional Yeast 1 lemon, zest and juice 1/2 cup water Salt and pepper, to taste How it’s Done To make dressing: Drain and rinse the chickpeas, if using canned. Place in a blender. Zest the lemon and add to the blender. Juice the lemon into the blender. Add the tahini, miso, and nutritional yeast to the blender. Add 1/2 cup of water. Puree until smooth. Taste to adjust seasoning. Toss with greens or other salad topping. Yield: 1 cup Chef Katie’s Tips Freezer Friendly: This dressing is very freezer-friendly. Make a big batch and store in smaller containers. What is Tahini? Tahini is just ground up sesame seeds. It’s like the peanut version of sesame seeds. It’s a great nut-free alternative for anyone struggling with nut allergies. You can find it near the nut butters. Roasted tahini packs the most flavor, but I try to avoid tahini with added salt or
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Sauces, Dips, & Dressings
Oil-Free Vegan Caesar Dressing – Using White Beans
An easy, oil-free recipe for Vegan Caesar Dressing. Creamy white cannellini beans create rich texture and healthy vegan protein in this healthy salad dressing. Based on traditional Caesar flavors, this gets a plant-based, dairy-free twist with ingredients like nutritional yeast, Dijon mustard, and vegan Worcestershire.
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Sauces, Dips, & Dressings
Vegan Peanut Butter Banana Frosting (Oil-Free, Date Sweetened)
This whole foods plant-based recipe for Vegan Peanut Butter Banana Frosting is oil-free and naturally sweetened with dates. Without any refined sugars or syrups, you can know you’re enjoying a healthy treat. No one – child or adult – can resist the classic combination of bananas and peanut butter.
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Desserts & Baked Goods
Chocolate Peanut Butter Banana Monkey Bars (Oil-Free, Date Sweetened)
This kid-friendly vegan recipe for Chocolate Peanut Butter Banana Monkey Bars is the ultimate treat! No one will know these oil-free, plant-based treats are full of healthy ingredients like black beans, whole wheat flour, and dates. This is is a healthy dessert you can “Go Ape” over!
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Breakfast
Oil-Free Vegan Baked Potato Latkes
Medium | Servings: 2 | Ready In: 30minutes | Yield: 1 big frittata This oil-free vegan latkes recipe is a healthy take on a classic Jewish tradition. Shredded potatoes come together with a bit of gluten-free flour for a dish everyone can enjoy Serve these with Easy Applesauce for Hanukkah or enjoy as a tasty appetizer at any party. Ingredients 2 Russet potatoes 1 medium onion 1/4 cup (25g) chickpea flour 1/2 teaspoon garlic powder 1/2 teaspoon baking powder 1/2 teaspoon salt How it’s Done: Preheat oven to 425 F. Line a baking sheet with a non-stick Silpat mat or a piece of parchment paper. To make the latkes: Peel and quarter the potatoes and onion. Set up the large hole opening on a food processor slicing blade. You can also use a box grater. Feed the onions and potatoes through the food processor. Transfer the shredded onion and potato to a clean kitchen towel, set up over a colander. Squeeze the onion potato mixture to get out as much of the moisture as you can. Discard these juices. Transfer the squeezed onion potato mixture to a mixing bowl. Add the chickpea flour, garlic powder, baking powder, and salt. Use your hands to mix well. Line a large sheet pan with a non-stick baking mat or spray lightly with oil. Portion about 1/4 cup of the potato onion mixture for each latke. Flatten with your hands. This should make about 15-16 latkes. To bake the latkes: Bake at 425
