• Easy Oil-Free Spiced Tahini Dressing

    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 Kale Buddha Bowl with Crunchy Chickpeas and Spiced Tahini Dressing

    Medium  |  Servings: 4  |  Ready In: 70 minutes |  Yield: 4 big bowls 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 oil-free Spiced Tahini Dressing.  A delicious blend of flavors and interesting textures, this gluten-free vegan

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  • Chickpea Garden Veggie Burgers

    Medium |  Servings: 6  |  Ready In: 45 minutes |  Yield: 6 burgers These gluten-free vegan burgers celebrate the fresh herbs and vegetables from the summer season, with healthy chickpeas as a base.  This is a delicious, plant-based, oil-free recipe that makes a satisfying dinner, even for meat-eaters.  Kid approved.  Serve with Italian Roasted Red

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  • Charred Zucchini and Summer Squash Quinoa Salad

      Medium |  Servings: 6  |  Ready In: 25 minutes |  Yield: 8 cups Charred summer zucchini and yellow squash pair with quinoa, basil, and mint, for a delicious, gluten-free salad.  This is oil-free vegan recipe is packed with healthy protein and the flavors of summer. Enjoy with Sweet Potato Fries, Sweet Corn Succotash and

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  • Zucchini Oat Bread – Oil-Free, No Refined Sugar or Syrup

      Medium |  Servings: 12  |  Ready In: 80 minutes |  Yield: 12 muffins, 1 big loaf, or 3 mini loaves When the peak of summer gives you a surplus of zucchini, it’s time to bake bread.  Cinnamon and nutmeg add interesting spice while oat flour creates a fluffier texture.  Toast this vegan, whole grain,

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  • Bulgur Stuffed Zucchini Boats

              Medium  |  Servings: 4  |  Ready In: 70 minutes |  Yield: 8 zucchini Cracked wheat, aka Bulgur, makes for a light, nutritious stuffing in this summer-inspired dish.  You can use this wholegrain stuffing for other vegetables like bell peppers, Chinese eggplant, and yellow summer squash.  Packed with healthy fiber and

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  • Italian Vegan Chickpea Flour Frittata

    Medium  |  Servings: 2  |  Ready In: 30minutes |  Yield: 1 big frittata Chickpea Flour creates a healthy, vegan batter that can be used to replace eggs for this plant-based recipe.  Summer vegetables are lightly sautéed with Italian herbs oil-free flavor.  Serve this frittata for an elegant, gluten-free brunch or healthy breakfast.  Add a side

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  • Stewed Zucchini with Basil and Mint

    Medium |  Servings: 4  |  Ready In: 50  minutes |  Yield: about 6 cups Cooked low and slow, stewed zucchini and yellow squash become meltingly tender in this simple, healthy dish.  Finished with fresh basil and mint for a pop of flavor, this fat-free, gluten-free recipe makes for a great summer side or a spread

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  • Easy Chunky Vegan Corn Chowder

    Easy|  Servings: 6  |  Ready In: 25 minutes |  Yield: 10 cups soup With simple ingredients, this hearty vegan soup is easy to make any night of the week.  Corn and potatoes are lightly pureed to help create a creamy base, without extra fat.  Enjoy this healthy, plant-based recipe when you need a taste of

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