• 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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  • Jicama, Corn, and Black Bean Avocado Salad - Healthy, Easy, Vegan, Plant-Based, Oil-Free, Gluten-Free Guacamole Recipe from Plants-Rule

    Salads & Slaw

    Guaca-Jica: Quick Corn, Bean, Jicama, and Avocado Salad

    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

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  • Twice Baked Stuffed Potatoes - Healthy, Plant-Based, Gluten-Free, Oil-Free, Dairy-Free, Vegan Comfort Food Recipe with Broccoli Tomato from Plants-Rule

    Mains

    Twice-Baked Smoky, Cheezy Stuffed Potatoes

    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

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