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Plants-Rule

Healthy, Whole Foods, Plant-Based Vegan Recipes

  • Chef Katie Simmons
  • All Recipes
  • Plant-Based 101
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  • Grilled Veggie Quinoa Bowl with Dill Dressing – Oil-Free, Whole Food Plant-Based Recipe from Plants-Rule

    Salads & Slaw

    Grilled Veggie Quinoa Bowl with Dill Dressing – Oil-Free, Plant-Based

    September 7, 2020September 7, 2020

    Summer in a bowl! This grilled veggie quinoa bowl has a creamy dill dressing. It makes the perfect plant-based lunch. Oil-free, gluten-free, vegan.

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  • Why Plants Rule

    Summer Farmers Market: The Best Oil-Free, Plant-Based Vegan Recipes

    July 23, 2020July 23, 2020

    Summer Farmer’s Market: The best oil-free plant-based vegan recipes. Using bell peppers, tomatoes, corn, green beans, zucchini, okra, watermelon, cherries

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  • Balsamic Roasted Vegetable Gluten-Free Pasta Salad - Plant-Based, Vegan Recipe from Plants-Rule

    Soups & Stews

    Oil-Free Balsamic Roasted Vegetable Gluten-Free Pasta Salad

    March 15, 2020May 13, 2021

    Fresh summer vegetables are roasted oil-free with balsamic for this gluten-free pasta salad. Don’t be fooled by the simple recipe! This dish has delicious flavors. Make this for a satisfying vegan side dish or enjoy for a plant-based lunch.

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  • Summer Squash Farmer's Market Legume Rice Risotto - Healthy, Plant-Based, Oil-Free, Gluten-Free Vegan Dinner Recipe from Plants-Rule

    Mains

    Summer Squash Farmer’s Market Legume Rice Risotto

    August 7, 2019April 16, 2020

    This healthy, vegan dinner was inspired by the beautiful summer squash, zucchini, and other vegetables at Chicago’s Green City Farmer’s Market. Eat Banza’s legume rice is loaded with plant-based protein, making a hearty base for this easy, oil-free recipe. This one-pot meal makes the perfect weeknight meal.

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  • 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

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  • 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.

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  • Charred Zucchini and Summer Squash Quinoa - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan Grill Salad Recipe from Plants-Rule

    Salads & Slaw

    Charred Zucchini and Summer Squash Quinoa Salad

    December 27, 2018March 31, 2020

    Charred summer zucchini and yellow squash pair with quinoa, basil, and mint, for a delicious, gluten-free salad. This is oil-free, plant-based vegan recipe is packed with the flavors of summer.

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  • Stewed Zucchini with Basil and Mint - Healthy, Gluten-Free, Oil-Free, Whole Foods, Plant-Based, Summer Vegan Recipe from Plants-Rule

    Mains

    Stewed Zucchini with Basil and Mint

    September 19, 2018April 16, 2020

    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.

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