Healthy, Whole Foods, Plant-Based Vegan Recipes
This easy rice pilaf highlights the simple, delicious flavor of Anishinaabeg Manoomin Wild Rice. This whole grain is part of the Ark of Taste movement to preserve endangered foods. Rice is naturally gluten-free and full of healthy nutrition. This is an essential side dish for holidays and a go-to recipe for plant-based dinners.
Crunchy, creamy, spicy, sweet – this Quick Corn, Bean, Jicama, and Avocado Salad has it all! Give your typical guacamole recipe a boost with crunchy jicama, sweet corn, and healthy black beans. This oil-free, gluten-free vegan recipe is full of healthy plant-based Mexican flavor. Enjoy this has over chopped lettuce for a new take on taco salad, or serve as a dip for baked tortilla chips
This light, plant-based summer salad celebrates grilled corn and colorful easter egg radishes. Dressed with an oil-free combination of fresh lime juice and chili powder. A great recipe for CSA and farmer’s market produce!
Asian Adzuki Beans and a simple peanut dressing come together in this 5-minute vegan recipe. This salad is full of plant-based protein and vegetarian fiber.
This Sweet Sweet Corn Succotash is an plant-based homage to a classic Southern side dish. The basics are simple: corn, beans, and seasonal vegetables. Use up your summer garden with zucchini, green beans, and okra. A delicious vegan summer side dish
These gluten-free, oil-free veggie burgers have a sweet-salty Korean flavor that make them perfect for summer grilling. Shredded beets, ginger, and red kidney beans come together for a delicious, hearty plant-based burger. This recipe is a favorite for both vegans and meat-eaters.
Medium | Servings: 4 | Ready In: 75 minutes | Yield: 4 Potato Halves Twice-baked stuffed potatoes make satisfying, comfort food dinner. This healthy, oil-free recipe uses broccoli, onion, and some smoked paprika for the filling, but you can add your own favorite ingredients like spinach, peas, or sautéed bell pepper. Make a big batch on the weekend or adjust for a vegan dinner-for-one. Ingredients 2 medium Russet Potatoes (for stuffing) 1 medium onion 3 cloves garlic 1 teaspoon smoked paprika 1 cup frozen broccoli florets 1/2 cup nutritional yeast 2 Roma tomatoes ½ cup almond milk, unsweetened plain How it’s Done: To First-Bake the potatoes: Preheat your oven to 350. Scrub the potatoes. Place the potatoes in the oven and bake at 350 for 1 hour, or until tender. Potatoes are ready when you can easily insert and remove a paring knife. Remove from the oven and let cool. To make the Smoky Cheezy Stuffing: While the potatoes are baking, make the stuffing. Peel and dice the onion and mince the garlic. Place the onion , sweat the onions and garlic with 1/2 cup water, smoked paprika, and pepper. Cut the broccoli into bite-sized florets. Seed and dice tomatoes When the onions are translucent and aromatic, they are done sweating. Turn off the heat, add the broccoli florets, and cover. Broccoli will steam slightly. Just let broccoli steam until bright green. Remove the lid To Stuff and Finish the Potatoes: Once the potatoes are cool enough to handle, cut
Cooked low and slow, stewed zucchini and yellow squash melts to sweet, simple goodness. Fresh basil and mint add bight herbal flavor. Great summer garden recipe. Oil-free, whole foods, plant-based.
Easy| Servings: 10| Ready In: 4 minutes | Yield: 1 cup Chocolate Sauce + 12 Pineapple Spears This vegan Chocolate Sauce recipe gets some Mexican spice with cinnamon and chipotle powder. Natural sweetness from dates and a side of pineapple make this a healthy, satisfying treat. It’s gluten-free, oil-free, with no added sugars or syrups: Sophisticated flavor and guilt-free indulgence. Ingredients 3/4 cup almond milk 1/4 cup (50 grams) dried dates 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon chipotle powder (or chili powder) 1/2 cup (84 grams) cocoa powder (dark, unsweetened) 1 Pineapple, for serving How It’s Done: To make the Mexican Chocolate Sauce: In a microwave-safe container, combine the almond milk, dates, vanilla, cinnamon, and chipotle powder. Microwave for about 1-1:30 minutes (or on “Beverage” setting), until bubbly and aromatic. Use an immersion blender or transfer to a bar blender. Add the cocoa powder. Puree until smooth. To finish the dish: Peel and core the pineapple. Cut into spears. Serve the Mexican Chipotle Chocolate Sauce slightly warmed, with the Pineapple Spears. Chef Katie’s Tips: Spice Tip: You can find chipotle powder with most dried spices or online. For less heat, you can substitute with chili powder, cumin, or smoked paprika. Just read the labels and try to avoid any spice blends that have added salts or sugars. Fruit Variations: If you want to go really fancy, grill or broil your pineapple before serving. For other fruit options, try this spicy chocolate sauce drizzled over sliced
Farro is a whole grain with nutty flavor. Similar to rice, it has both a hearty texture and starchiness. It that works well for risotto-style cooking. Paired with mushrooms and green peas, this is plant-based comfort food. An oil-free vegan dish with Italian inspiration.
