• Sauces, Dips, & Dressings

    Easy Oil-Free Dill Avocado Dip

        Easy |  Servings: 12  |  Ready In: 5 minutes |  Yield: 3 cups This creamy Dill Avocado dip is a healthy, oil-free way to cool off spicy Red Lentil Dal or serve with Baked Curry Samosas.  Rich avocados replace yogurt with bright dill flavor in this vegan, dairy-free recipe. Ingredients 1 bunch dill 1 bunch parsley 1 seedless cucumber 1 large ripe avocado 1/4 teaspoon salt 2 teaspoon lemon juice Dash of Citric Acid* (to prevent browning) How it’s Done Gather ingredients Cut the cucumber into large chunks. In a blender or food processor, combine all ingredients. Puree until smooth. Taste to adjust seasoning. Serve with Baked Curry Samosa Cakes or Curry Roasted Yukons and Cauliflower. Also a great dressing for salads. Chef KatieTip: Trying to find ripe avocados at the market?  Ask the people who work there — often they have some ripe ones in the back which they use to make guacamole. Yield: 3 cups Use as a dressing over salad, quinoa, or rice.  Or serve with Oil-Free Baked Tostadas (video below) with Southwestern Black Bean Burgers or Roasted Sweet Potato Hash Yields: About 1 1/2 cups Chef Katie’s Tips:  Herb Variations:  Want to try out some other flavors?  Swap out the dill for other fresh herbs.  This is great dip for exploring the fresh flavors of basil, mint, chives, garlic scapes, and fresh parsley.  Use up those fresh herbs from your garden – don’t be afraid to mix and match.  Mint-basil is one of my favorites!

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  • Quinoa Mexican Fiesta Bowl with Avocado Lime Dressing - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan, Meal for One from Plants-Rule

    Sauces, Dips, & Dressings

    Easy Oil-Free Avocado Lime Dressing

        Easy |  Servings: 4  |  Ready In: 5minutes |  Yield: 1 1/2 cups This creamy Avocado Lime dressing is a vegan, oil-free way to add delicious bright, Mexican flavor to salads, Black Bean Cakes, or a Quinoa Fiesta Bowl.  This recipe is easy to make and a good source of healthy fat. Ingredients 1 Ripe Avocado 2 limes 1 bunch cilantro Salt and pepper Dash of Citric Acid* (to prevent browning) How it’s Done To make the Avocado Lime Dressing: Pit the avocado and place in a blender.  Zest and juice limes. in the blender.  Wash the cilantro and cut off the very tips of the stems.  Throw the rest of the cilantro in the blender — leaves, stems — you can use it all!  Add salt, pepper, and citric acid.  Add 1/4 cup of water.  Puree until smooth. Add water as needed to reach desired consistency; sometimes I use up to a full cup of water, depending on how juicy my limes are. Use as a dressing over salad, quinoa, or rice.  Or serve with Oil-Free Baked Tostadas (video below) with Southwestern Black Bean Burgers or Roasted Sweet Potato Hash Yields: About 1 1/2 cups Chef Katie’s Tips:  Want a little heat?  Add 1/2 – 1 whole jalapeno to the mix before pureeing. Looking for Ripe Avocados?  Trying to find ripe avocados at the market?  Ask the people who work there — often they have some ripe ones in the back which they use to make guacamole

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  • Desserts & Baked Goods

    1 Minute Vegan Chocolate Sauce

      Easy|  Servings: 2  |  Ready In: 2 minutes |  Yield: 1 cup Chocolate Sauce + 12 Pineapple Spears Make this warm, satisfying vegan chocolate sauce in just 1 minute.  Chef Katie shows you how to amp up the natural sweetness of a banana for this healthy, naturally-sweetened, fat-free dessert.  Enjoy this recipe on its own or serve over Chocolate Banana “I-Scream”, Broiled Apples, or Brownies. Ingredients 1 banana 1/4 cup almond milk (or any non-dairy milk) 2 tablespoons (21 g) cocoa powder (dark, unsweetened) 1/2 teaspoon vanilla extract Sliced peaches, apples, or pineapple, to serve How It’s Done: To make the Chocolate Sauce:  Mash the banana while still in the skin to get it soft.  Place in a microwave-safe container with the almond milk.  Microwave for 1 minute.  You can slice your fruit during this time. After 1 minute, transfer the banana and almond milk to a blender or food processor.  Add the cocoa powder and vanilla.  Puree until smooth. Pour into a serving dish and enjoy with sliced fruit. Dessert is done. Watch the Recipe Video: Chef Katie’s Tips:   Mocha Flavor: For a “mocha” version of this recipe, add 1 teaspoon of instant espresso powder to the banana and almond milk before microwaving.  You’ll have rich coffee flavor, great for a fancy brunch dessert. No Refined Syrups or Sugar:  I’m on a mission  I’m to get rid of empty calories.  While other recipes might use refined sugars, maple syrup, or honey for sweetness, these sweeteners all lack

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  • 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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