• Chef Katie Simmons
  • All Recipes
  • Plant-Based 101
  • Travels
  • Shop
  • FAQ
  • Contact
Plants-Rule

Healthy, Whole Foods, Plant-Based Vegan Recipes

  • Chef Katie Simmons
  • All Recipes
  • Plant-Based 101
  • Travels
  • Shop
  • FAQ
  • Contact
Skip to content
  • Creamy Spiced Carrot Fennel Soup with Ginger, Turmeric, and Coriander- Vegan, Plant-Based Recipe from Plants-Rule

    Desserts & Baked Goods

    Creamy Spiced Carrot Fennel Soup with Ginger, Turmeric, and Coriander

    May 20, 2020May 13, 2021

    This simple plant-based carrot soup is full of warm, satisfying flavor. Spicy ginger balances the delicate sweetness of fennel. Coriander adds a subtle herbaceous flavor. And, turmeric adds golden color. This healthy vegan recipe is full of immunity-boosting ingredients.

    Continue Reading
  • Quinoa Buddha Bowl with Sweet Potatoes, Chickpeas, Kale, Spicy Tahini Dressing - Healthy, Vegan, Oil-Free Recipe from Plants-Rule

    Mains

    Easy Oil-Free Spiced Tahini Dressing

    March 31, 2019April 3, 2019

    Easy |  Servings: 4  |  Ready In: 5 minutes |  Yield: about 1/2 cup Tahini is made from ground sesame seeds.  If offers a creamy base for this simple oil-free dressing.  Spiced with bold flavors from cumin, chili powder, and cayenne, this easy plant-based recipe will become your go-to for quick sauces.  Use it on

    Continue Reading
  • Quinoa Buddha Bowl with Sweet Potatoes, Chickpeas, Kale, Spicy Tahini Dressing - Healthy, Vegan, Oil-Free Recipe from Plants-Rule

    Mains

    Quinoa Kale Buddha Bowl with Crunchy Chickpeas and Spiced Tahini Dressing

    March 30, 2019April 1, 2020

    This Buddha Bowl is loaded with all of your favorite plant-based superfoods. Quinoa, kale, and roasted sweet potatoes set the stage for Crunchy Chickpeas and an Easy Oil-Free Spiced Tahini Dressing. A delicious blend of flavors and interesting textures, this gluten-free vegan meal hits all the right notes.

    Continue Reading
  • Sides & Snacks

    Baked Spiced Crunchy Chickpeas

    March 9, 2019March 21, 2019

    Medium  |  Servings: 4  |  Ready In: 70 minutes |  Yield: 4 big bowls A mix of flavorful spices coat chickpeas in this easy recipe.  An oil-free coating from ground flax helps create a crunchy texture.   Make a batch of this gluten-free, plant-based, vegan recipe for healthy snacking.  Use on a Buddha Bowl, in place

    Continue Reading
  • back to top

    Let’s Insta

    Instagram did not return a 200.
    • Work with Chef Katie Simmons
    • Contact
    • Privacy Policy
    COPYRIGHT 2019 KATIE SIMMONS. ALL RIGHTS RESERVED.
    0Shares
    Verified by MonsterInsights