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.
Mains
Sweet Corn Succotash
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
Continue Reading
Mains
Korean Red Beet Veggie Burgers
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.
Continue Reading
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
Continue Reading
Mains
Stewed Zucchini with Basil and Mint
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.
Continue Reading
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
Continue Reading
Mains
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.
Continue Reading
Mains
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
Continue Reading
Mains
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.
Continue Reading
Mains
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!
