• Salads & Slaw

    Moon and Stars Watermelon Calypso Bean Salad

        Easy |  Servings: 6  |  Ready In: 10 minutes |  Yield: 6-7 cups Watermelon and beans?  Yes! Moon and Stars Watermelon is named for its “celestial” rind, with a design that looks like a star-filled night.  Heirloom Calypso beans add even more beautiful color.  The sweet flavor and crisp texture of the melon balance the rich, hearty flavor of the beans.  A spicy kick from jalapeno and fresh lime give this a Mexican flair.  Enjoy this healthy, gluten-free, oil-free salad as a side dish for any summer party.  Or use as a plant-based filling for vegan tacos and lettuce cups. Ingredients 3 cups Moon and Stars Watermelon, diced* 1 ½  cups cooked Black Calypso Beans* 1 cups corn kernels, fresh or frozen, thawed ½ large red onion, diced 1 jalapeno, seeded and dice 1 bunch cilantro, chopped 2 limes, zest and juice Dash of salt, to taste How it’s Done To make the Watermelon Bean salad:  Combine the Sun and Moon Watermelon, Calypso beans, corn, red onion, jalapeno, and cilantro.  Zest and juice the limes and add to the mix.  Add a dash of salt.  Toss well.  Taste to adjust seasoning, if needed. Serve immediately. Chef Katie’s Tips: Make Ahead Tip: If you’re making this salad ahead of time, combine everything except the watermelon.  If the watermelon sits too long with other ingredients, the salt can draw out too much moisture and make it mushy. Use the Rind:  Retain the beautiful rind of the Sun and Moon Watermelon by

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  • Salads & Slaw

    Big ‘Ole Italian Chickpea Salad

    Easy  |  Servings: 6  |  Ready In: 10minutes |  Yield: 10 Cups Salad Chickpeas, olives, capers, and summer’s garden-fresh vegetables come together in this easy, flavorful salad. This vegan, oil-free, gluten-free recipe is a snap to make, and it gets even better the next day.  Enjoy with Cavolo Nero soup for a healthy dinner or bring to your next party as a healthy side. Ingredients 1/2 medium red onion 1 tablespoon dried oregano 2 tablespoons red wine vinegar 1 jar (3.5 oz) capers 1 seedless cucumber 1 pint grape tomatoes 1 jar (9.5 oz) pitted kalamata olives 1 (15-ounce) can chickpeas How it’s Done: To make the Big ‘Ole Italian Chickpea Salad: Thinly slice the red onion.   In a large mixing bowl, combine the red onion, red wine vinegar, and oregano.  Add a dash of salt and pepper. Add a couple tablespoons of the brine from the jar of capers to the bowl with the red onion. Drain off the remaining brine and add the capers to the mixing bowl. Thinly slice the cucumber. Slice the olives. Halve the tomatoes. Drain and rinse the chickpeas.   Add the cucumber, olives, tomatoes, and chickpeas to the mixing bowl.  Stir well to combine. Serve and enjoy. This salad gets even better after it sits for a days. Enjoy at room temperature to really taste all of the flavors. Yield: 10 cups Chef Katie’s Tips: Keep your Pantry Stocked: Keep olives, capers, and canned chickpeas on hand so you can make this salad any time.

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  • Soups & Stews

    Indian Red Lentil Dal

      Easy|  Servings: 6  |  Ready In: 25 minutes |  Yield: 8 cups Dal The aromatic flavors of India come together with the healthy vegan protein and fiber in red lentils.  This vegan, fat-free, gluten-free healthy recipe will brighten up a dreary day and is a must for getting over a cold.  Enjoy plain, top with Dill Avocado Dip or serve with Whole Wheat Flatbread. Ingredients 1 medium onion 1 medium carrot 1 tablespoon minced ginger 1 tablespoon Garam Masala 1 1/2 cup split red lentils 2 cloves garlic, minced 1 bay leaf 6 cups water 2 Roma tomatoes 1/4 teaspoon salt 1/4 teaspoon black pepper How it’s Done: First, sauté the aromatics: Peel and dice the onion and carrot.  Peel and mince the ginger. Combine the onion, carrot, and ginger in a medium pot. Add the Garam Masala.  Cook over medium heat, covered, until onions soften and Garam becomes aromatic, about 10 minutes. To cook the Lentils: Use a fine-mesh colander, and rinse the lentils to wash off any dust. Add the red lentils, garlic, bay leaf, and water to the pot with the onion and carrot.  Cover, bring to a boil, and simmer until lentils are tender, about 20 minutes. Seed and dice the tomatoes.   When lentils fall apart, your soup is ready. Add in the diced tomatoes. Season with salt and pepper.  Taste and adjust seasoning as needed. Garnish with extra diced tomatoes or cilantro and serve. Yield: 8 cups Watch the Recipe Video: Chef Katie’s

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  • Mains

    Baked Indian Curry Samosa Cakes

    Medium |  Servings: 8  |  Ready In: 60 minutes |  Yield: 24 samosas These gluten-free chickpea and potato cakes take a flavor trip with Indian curry spices.  This healthy, fat-free vegan is loaded with fiber and protein.  Serve with Dill Avocado Dip for your next dinner party…they’re sweet, spicy, and highly addictive. Ingredients 2 cups Yukon potatoes (about 3 large potatoes) 2 cups cauliflower (florets and stalk) 1 (15-ounce) can chickpeas 1 tablespoon curry powder 1/4 cup dried apricots 1/4 cup brown rice flour 1/2 tsp salt 1/2 cup frozen peas 2 tablespoon fresh chopped cilantro How it’s Done: Preheat your oven to 350 F. To make Indian Curry Samosa mixture: Wash the potatoes and cauliflower.  Cut into large pieces.  You want about 2 cups of each: cauliflower and potatoes. You want equal portions of each. Combine the cauliflower, potato, and curry powder in a pan.  Add about 1/2 cup water, enough to cover the bottom of the pan.  Cover and bring to a boil.  Reduce to a simmer. Drain and rinse chickpeas. Add the chickpeas to the potato-cauliflower mixture.  Cover and continue to cook, over medium heat. Cook until potatoes are falling apart. Chop the apricots. Once the potatoes are falling apart, remove the lid.  Add the brown rice flour and chopped apricots to the potato cauliflower mixture. Cook until mixture is very dry and all of the flour has been absorbed, about 1-2 minutes. Transfer cooked mixture to a blender or food processor. Puree until smooth.   Transfer pureed potato mixture

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  • 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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