This plant-based version of General Tso’s is significantly healthier than the original—no meat, no deep-frying, no oil in the sauce, a whole-food-based chicken substitute, and dates instead of sugar in the sauce. A guilt-free, incredibly delicious General’s!
Read MoreThis plant-based pot pie takes a little work, but it’s so worth it. It’s chock full of vegetables, including potatoes, mushrooms, carrots, and peas. Makes a great Thanksgiving entree.
Read MoreI like the way the California olives cut into the sharpness of the Greek olives--I've found that this mildness makes the spread more appealing to non-hard-core Greek olive lovers. The substitution of tahini for olive results in a lovely, creamy no-oil spread.
Read MoreRecipes with eggplant usually call for loads of oil. I used my broiling method to cook the eggplant with only light sprays on both sides. The rest of the recipe brings classic Indian spices and ingredients to the party for a delicious curry.
Read MoreRaw cashew milk substitutes for coconut milk and matches the taste and creaminess. You save a lot of saturated fat that way making this a healthy plant-based dish. You can choose your own favorite vegetables and proteins and make it your own.
Read MoreThe secret of this dish is the lemony-briny flavors in the kale pesto. The pasta and zucchini serve as an excellent base, although you could go all-pasta, all-zucchini, pasta-and-potatoes, or other bases that I haven't thought of.
Read MoreThese are the perfect plant-based centerpiece for Thanksgiving, but they’re great all year round. Baked and not pan-fried, they contain no oil. The autumn spices can be changed up to reflect the season…or your current mood.
Read MoreThis is my plant-based Thanksgiving entree. Its mild flavors are perfect for Thanksgiving, but "mild" shouldn't be confused with "boring." Many succotashes are made on the stove, but this one is baked, with cashew cream, flaxseed meal, and a creative mix of spices and herbs holding everything together deliciously, without oil or butter..
Read MoreThese smooth, fluffy potatoes—plant-based without oil or butter—taste fabulous! The trick is the method, and I find that my Kitchen Aid mixer is the key.
Read MoreThis plant-based soup gets rave reviews all around. Fresh cashew milk substitutes for the cream. In combination with the potatoes, the cashew milk provides a thick, creamy chowder-like texture without added butter or oil.
Read MoreThis nutty, caper-y, lemony plant-based pesto slathered on toast, hot pasta, boiled potatoes, broiled eggplant just works. And you don’t need oil to get this creamy pesto.
Read MoreThis is a great dish for using your farmers' market greens! This is downright healthy, even as Thai food goes. The peanuts, jalapeño, and cilantro combine with the bitter broccoli rabe or mustard greens for a bracing and delicious plant-based, oil-free entree.
Read MoreThis sauce is a real omnivore-pleaser. It always gets rave reviews. It’s tasty on pasta, grains, roasted vegetables, or even shredded raw vegetables…or a combination of them in a big bowl. It’s a great way to go heavy on vegetables for dinner. There is no oil or other added fat in this recipe.
Read MoreThe secret to this delicious plant-based pesto is miso. That subtle nutty, umami flavor fills the place left by parmesan cheese. Tahini, the other surprising ingredient, takes the place of oil for a healthier pesto.
Read MoreThis Middle Eastern spread is extraordinary and surprisingly healthy. The toasted walnuts complement the roasted red peppers in this smooth, plant-based, oil-free dish. I serve it on bread with a thick soup and a salad for dinner.
Read MoreThis is the result of many attempts to get the flavor "just right." It's simple, so that you can taste the avocado.
Read MoreI like filling salads, especially for dinner. This salad combines grains, beans, and greens with a no-oil lime-cumin dressing. The flavors meld together even as you enjoy the different shapes and textures of the ingredients.
Read MoreThis oldie-but-goodie salad never ceases to satisfy. The flavors of the walnuts, apples and celery are surprisingly strong and complementary. The crunchy texture is always welcome.
Read MoreThis salad is as lovely to look at as it is to eat. The title may make it sound too spicy for your crowd, but don't worry—t’s not. The variety of textures makes this no-oil, plant-based salad a lovely entree or side dish.
Read MoreThis may be the prettiest coleslaw around. All the colors off the rainbow are here, mingling together in a light, no-oil mayonnaise dressing. This coleslaw is 100% plant-based.
Read More