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.
Desserts & Baked Goods
Spicy Mexican Chocolate Sauce with Pineapple
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
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Vegan Mushroom Pea Italian “Farro-tto”
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.
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10 Minute Asian Shiitake Power Bowl
5 Minute Lemon Tahini Potato Bowl – Healthy, Gluten-Free, Oil-Free, Quick, Easy, Microwave, Vegan, Dinner for One Recipe Easy | Servings: 1 | Ready In: 5 minutes | Yield: 1 Massive bowl Healthy sweet potatoes, bok choy, and shiitake mushrooms come together in this delicious Asian Power Bowl. Low-fat flavor comes from ginger, red chili, and gluten-free tamari for a quick, satisfying dinner for one. Enjoy leftovers over rice or quinoa for a satisfying lunch. This oil-free, plant-based vegan recipe is a must-have for your healthy-eating lifestyle. Ingredients 2 small Sweet Potatoes 3.5 oz container Shiitake mushrooms 1 bunch Bok Choy (about 7-8 stalks) 1 thumb of ginger (about 1 inch) 1 teaspoon red chili flake 1 teaspoon tamari* How it’s Done To make the Asian Power Bowl: Preheat a medium sauté pan over high heat. While the pan pre-heats, trim the ends off the sweet potatoes and cut into bite-sized chunks. Once the pan is hot, add the sweet potato to the pan. Spread into a single layer. While the sweet potatoes brown, remove the stems off the shiitake mushrooms and cut into ½-inch strips. Add to the pan with the sweet potatoes, stir to combine, and spread everything into a single layer. Peel the ginger and chop into small pieces. Trim the base (root end) off the bok choy and discard. Cut the leaves off the bok choy and set aside. Slice the bok choy stalks into 1/2-inch strips, about the same width as you sliced the
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Easy Oil-Free Sauteed Okra
Okra is quickly sauteed with tomatoes and fresh herbs for this easy, oil-free side dish. T oss with whole wheat pasta for a satisfying, plant-based dinner or enjoy cold leftovers tossed with cannellini beans for a vegan lunch.
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Vegan Lemony Kale Rigatoni Pasta
This oil-free recipe for Vegan Lemony Kale Rigatoni Pasta combines dark kale with creamy white beans and crunchy pistachios. Whole wheat rigatoni works great to hold the lemony white wine sauce, but you can also use brown rice pasta shells for a gluten-free version. A quick and satisfying weeknight dinner!
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10-Minute Italian Lentil Bowl
Easy | Servings: 2 | Ready In: 10 minutes | Yield: 2 big bowls A healthy, vegan bowl in under 10 Minutes? Yes. A quick mix of sautéed vegetables, Italian spices, and hearty lentils come together for this easy, delicious dinner for 1 (or 2). Watch and learn how to make this oil-free, plant-based meal a part of your go-to fast weeknight meal. Ingredients 1 onion, peeled and diced 3 cremini mushrooms, sliced ½ teaspoon each: dried basil, oregano, thyme, and red chili flake* 1 tomato, diced 1 clove garlic, minced 1 cup frozen leaf spinach 1 (15-ounce) can lentils, drained and rinsed 2 tablespoons nutritional yeast How it’s Done: To make the Italian Lentil Bowl: Preheat a medium sauté pan over high heat. While the pan pre-heats, dice the onion and slice the mushrooms. Once the pan is hot, add the mushrooms and onion to the pan. Spread into a single layer. Now leave them alone! Let them brown 1-2 minutes before stirring. Stir, spread into a single layer again, and let them keep browning. The browning will take about 3-4 minutes total. While the onions and mushrooms brown, dice the tomato and mince the garlic. Once the mushrooms are brown, add the dried Italian spices. Cook just 20-30 seconds, until the spices become aromatic. Add the diced tomato and minced garlic, along with 1 cup of water. Use your spatula to scrape up any bits from the bottom of the pan. Let the mixture come to a boil
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Oil-Free Asian Quinoa Fried “Nice” Rice
This oil-free, Asian Quinoa Fried Rice recipe uses quinoa in place of rice for a healthy, protein-packed plant-based dinner. Use any of your favorite vegetables or throw in a bag of a frozen stir-fry blend for even easier work. Add in edamame, tofu, or tempeh for extra protein. This makes for a great budget-friendly, one pan dinner that can feed the whole family. No more need for greasy take-out!
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Moroccan Chickpea Tagine Stew
Medium | Servings: 4 | Ready In: 90 minutes (+ soaking beans) | Yield: 6 cups Stew Tagine gets its name from the Moroccan conical cooking vessel in which it is traditionally made. This gluten-free recipe just requires one pot, making it an easy way to impart unique, international flavors. This healthy, vegan, fat-free stew is nourishing comfort food. Ingredients 1 cup dried chickpeas, soaked overnight* 1 medium onion 1 carrot 1/2 teaspoon ground ginger 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1 cinnamon stick 1/4 cup dried apricots 1/2 cup red wine 3 cloves garlic 2 bay leaves 2 cups vegetable stock 2 cups water 1/4 cup fresh parsley 1/4 cup fresh cilantro 2 Roma tomatoes 1/4 teaspoon salt How it’s Done: To soak the chickpeas: Cover the chickpeas with a few inches of water and soak for at least 8 hours, or overnight. After at least 8 hours, drain the soaked chickpeas and rinse thoroughly under running water. To make the Tagine: Peel and dice the onion and carrot. In a medium pot, combine the onion carrot, ginger, cumin, turmeric, and cinnamon stick. Cover and cook over medium-high heat, 5-7 minutes. Meanwhile, chop the dried apricots. After about 5-7 minutes, the spices will be aromatic and the onions start to brown. Add the wine and scrape up any bits from the bottom of the pan. Cook 2-3 minutes, until the wine cooks off. Add the rinsed chickpeas, diced apricots, bay leaves, garlic, vegetable stock, and water. Cover, bring
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Easy Chana Masala – Indian Chickpea Stew
Easy| Servings: 6 | Ready In: 30 minutes | Yield: 8 cups soup Chana Masala literally translates to “Chickpea Spices”. A warming, comforting mix of aromatic spices like cumin, ginger, and turmeric flavor this classic Indian dish. This oil-free vegan recipe is full of healthy protein for hearty satisfaction. Use this easy recipe to start exploring Indian flavors – and also enjoy a delicious gluten-free, plant-based vegan dinner. Ingredients 1 Onion 1 tablespoon ground Cumin 2 tablespoons fresh ginger, minced 3 Cloves Garlic 2-3 Small Green Chilies, minced with seeds (Indian Chili or Serrano) 1 tablespoon ground Coriander 1 teaspoon Paprika (or Indian red chili powder) 1 teaspoon ground Turmeric 2 15-oz canned Chickpeas (Garbanzo Beans) 1 Bunch Cilantro, Chopped 1 28-oz canned Diced Tomatoes 1 teaspoon Garam Masala 1/2 teaspoon Salt How it’s Done: To make the Chana Masala: In a medium pot, combine the onion and cumin. Cover and cook over medium heat 5-7 minutes, until the onions are soft and the cumin becomes aromatic. If the onions start to burn, reduce the heat and add a splash of water. While the onions soften, make your spiced paste. In a food chopper, combine the ginger, garlic, green chili, coriander, paprika, and turmeric. Roughly chop until you get a paste-like consistency. Once the onions are soft, add the spiced paste to the pot. Sauté for 1-2 minutes, until you can smell the ginger and the heat of the green chilies. Drain and rinse the Chickpeas. Roughly chop the
