• Breakfast

    Italian Vegan Chickpea Flour Frittata

    Medium  |  Servings: 2  |  Ready In: 30minutes |  Yield: 1 big frittata Chickpea Flour creates a healthy, vegan batter that can be used to replace eggs for this plant-based recipe.  Summer vegetables are lightly sautéed with Italian herbs oil-free flavor.  Serve this frittata for an elegant, gluten-free brunch or healthy breakfast.  Add a side salad or roasted potatoes for a satisfying dinner-for-one. Ingredients For the Chickpea batter: 1 cup (100g) chickpea flour* 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon black pepper 1 tablespoon (8 g) nutritional yeast 1 ¼ cup (10 oz) water For the veggies: 1 small zucchini ** ½  red bell pepper ** ½  sweet onion ** 3 cloves garlic 1 tablespoon fresh thyme ¼ cup fresh basil, chiffonade How it’s Done: Preheat your oven to 350F To make the Frittata chickpea batter:  In a medium bowl, whisk together the chickpea flour, baking powder, salt, pepper, and nutritional yeast.  Add 1 ¼ cup water and whisk well to combine.  Set aside while preparing the veggies. To oil-free saute the vegetables**:  Heat a small non-stick pan over medium heat.  Dice the zucchini, bell pepper, and onion.  Add the vegetables to the pre-heated pan and cook over medium heat.  Sauté for 7-8 minutes, stirring a few times, until the onions begin to brown around the edges and the peppers are soft.  Mince the garlic and add to the pan.  Add the fresh thyme and fresh basil.  Cook 1-2 more minutes, just until the garlic softens. To make

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  • Smoky, Oil-Free Poblano Hummus - Healthy, Gluten-Free, Creamy, Spicy, Mexican Vegan Dip Recipe

    Sauces, Dips, & Dressings

    Smoky, Oil-Free Poblano Hummus

    5 Minute Lemon Tahini Potato Bowl – Healthy, Gluten-Free, Oil-Free, Quick, Easy, Microwave, Vegan, Dinner for One Recipe Easy |  Servings: 12 |  Ready In: 20 minutes |  Yield: about 3/4 cup Hummus Creamy hummus is a healthy, vegan  snack.  Roasted poblano peppers add smoky heat in this creamy, nut-free, oil-free recipe. Use it as a spread on roasted corn, Southwestern Black Bean Burgers, or smear over Ultimate Portabella Burgers. Ingredients 2 Poblano peppers 1 (15-ounce) can chickpeas (or 1 1/2 cups cooked) 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/2 teaspoon lemon juice 1 teaspoon Tahini 1/8 teaspoon cayenne (optional) How it’s Done Preheat your broiler to “Hi”. To roast the poblanos: Halve and seed the poblano peppers. Place the peppers cut-side-down on a baking sheet pan. Place under the broiler and broil 7-10 minutes, or until well-charred. Remove the poblanos from the oven and place in a container or bowl. Cover the container or bowl to allow the poblanos to steam. This will make them easier to peel. To peel poblanos and make hummus: While the poblanos cool, drain and rinse the canned chickpeas.  Place the chickpeas, cumin, coriander, lemon juice, tahini, salt, and pepper in a food processor or wide-mouth blender. For extra heat, add the cayenne pepper. After about 5 minutes, when the poblanos are cool enough to handle, use your fingers to peel off the skins. Discard the skins. Add the roasted poblano and any juices to the food processor. Puree everything. Add water, if

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  • Desserts & Baked Goods

    Broiled Peaches and Plums with Vegan Cinnamon Cashew Cream

      Medium  |  Servings: 8|  Ready In: 5 minutes + soaking overnight |  Yield: 1 cup Cashew Cream Cashews are soaked overnight and pureed with dates and cinnamon for a creamy, dairy-free dessert sauce.  This pairs well with the charred flavor from broiled stone fruit like peaches and plums.  Serve this healthy, plant-based recipe for a light, summer treat.  Make extra vegan cashew cream for using over other baked fruits or even Banana I-Scream! Ingredients 1/2 cup raw cashews, soaked overnight 8 Peaches, Plums, Nectarines, or other Stone Fruit 8 dates 1/2 tablespoon cinnamon 1 teaspoon Vanilla Extract 1/2 cup water How It’s Done: To soak the Cashews:  Cover the cashews with a couple of inches of water and soak overnight (or at least 6 hours) in the fridge. To Broil the Stone Fruit: Preheat your oven to Broiler setting, “Hi”.  Remove the pits of the fruit and cut into large wedges. Place the fruit, cut-side-up, on a baking sheet. Place in the oven, on the top rack, right under the broiler. Broil for 5-6 minutes. To make the Cinnamon Cashew Cream: While the fruit broils, drain and rinse the soaked cashews. Place the cashews into a high-speed blender. Add the dates, cinnamon, vanilla, and 1/2 cup fresh water.   Puree for 1-2 minutes, until completely smooth. To finish the dish: When the fruit is lightly charred, remove from the broiler. Plate the fruit and drizzle with Cashew Cinnamon Cream. Serve immediately. Chef Katie’s Tips: Other Flavor Variations:  This Cashew

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  • Salads & Slaw

    Recipe Hack: Whole Food’s Famous Raw Detox Salad

      Easy  |  Servings: 10  |  Ready In: 10 minutes |  Yield: 5 cups Cauliflower and broccoli are quickly chopped in your food processor for this crunchy, satisfying raw salad.  This vegan detox recipe is based off the best-selling Whole Foods Market version, naturally gluten-free and oil-free.  Kelp granules add flavor and iodine, but you can omit.  This makes a delicious, plant-based lunch or a healthy dinner side dish. Ingredients 2 stalks broccoli ½ head cauliflower florets (about 2 cups chopped) 1 large carrot 1 bunch parsley ¼ cup sunflower seeds ¼ cup raw pumpkin seeds ½ cup raisins ½ cup dried currants ¼ cup apple cider vinegar ¼ teaspoon sea salt ¼ teaspoon black pepper 2 tsp sea kelp granules How it’s Done: To prepare the vegetables: Peel the broccoli stalks and cut the stalk and florets into large chunks.  Cut the cauliflower into large pieces.  Peel the carrot and cut into 2-inch long pieces. Using your food processor: Set up the widest grate opening on your food processor. Shred the carrots in the food processor. Switch out the grater blade of the food processor to the slicer blade.  Feed the broccoli and cauliflower through the food processor, shaving the veggies with the slicer blade.  Remove and place in a large mixing bowl. Using a box grater and mandolin:  Shred the carrot on a box grater, using the largest hole.  Use a mandolin to slice the broccoli and cauliflower.  I usually set my mandolin on “4” for this salad,

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