This salad is as healthy as it is beautiful. The mixture of textures and colors makes it a fantastic choice for special meals. With legumes, nuts, and fiber-filled fruits, it would also work for several days worth of filling lunches. You get an extra anti-inflammatory boost from red apples, dark grapes, pomegranate seeds and juice, walnuts, beans, celery, and dark leafy greens.
Read MoreFinally a healthy plant-based pumpkin pie that tastes “right.” With no eggs, evaporated milk, oil, sugar, flour, or salt, this pie gives you the custardy goodness of pumpkin pie without the downsides. Serve it with my vegan whipped cream for the consummate Thanksgiving dessert.
Read MoreFind all sorts of ideas for delicious oil-free bruschetta in this post. I start with classic tomato bruschetta, followed by a long list of toppings that can be mixed and matched. Even the crostini can be made without oil. With this post, no two days of bruschetta need to exactly the same!
Read MoreThis delicious no-oil, no-sugar plant-based fruit crisp gives you a delicious summer treat any time of the year with fresh or frozen berries. A two-stage baking approach ensures that the fruit is well cooked and the topping doesn’t burn. The recipe works for all berries, not just blueberries — you can make it your own.
Read MoreMaking your own DIY vanilla is easy, once you assemble the components. Homemade vanilla extract is significantly less expensive than commercial vanilla, too. It’s easy and fun to make, although it is not instant: you’ll need 2-4 months of steeping time before it’s ready. Follow this vanilla extract recipe for great results.
Read MoreIt’s hard to believe this chocolate sauce is sugar-free and free from butter or coconut milk. It’s silky smooth, sweet, and chocolatey. I love it on nice cream, rice pudding, and all sorts of pies and cakes. It’s also a snap to make – takes just minutes. Date syrup is the key – see notes for buying tips.
Read MoreGreat rice pudding is creamy with just the right amount of “bite” in the rice and a level of sweetness that’s appealing but not overwhelming. That’s what I was aiming for this this brown rice pudding without sugar, milk, or butter. Some raw cashews lend their creaminess, maple syrup provides the sweetness, and the optional spices of cardamom and cinnamon take it beyond the ordinary. With creative toppings (also healthy), you can create a dessert fit for a dinner party as well as a week night.
Read MoreCheck out this step-by-step guide for making soymilk yogurt in your Instant Pot. At first it takes a little thought and effort to find the right two ingredients. But these ingredients can be bought and stored in advance, and once you’ve nailed the process, it becomes second-nature. A source of probiotics, this plant-based yogurt is great for microbiome health. It tastes awesome, too.
Read MoreThis comforting combination—chewy soy curls, cheesy grits, and spinach, all slathered with barbecue sauce—tastes great and delivers legumes, grains, and greens, the healthy plant-based trifecta. Cook the soy curls in the air fryer or oven—your choice. With instant grits and an air fryer, dinner will be done in under 30 minutes!
Read MoreStuffed dates are a great substitute for an unhealthy treat at the end of a meal or in the middle of the afternoon when your energy is flagging. The possibilities are endless. See this post for 9 fun plant-based combinations plus a list of two dozen toppings for a make-your-own creation.
Read MoreHere’s another way to roast vegetables without oil. This plant-based dish has it all—color, texture, and flavor. The beauty of acorn and Delicata squashes is that you can eat the peel. This provides additional nutrition and a nice textural contrast as you chew. These squash slices could form a main dish with some cooked grains and a flavorful sauce
Read MoreThis is my go-to plant-based gravy for special occasions. It’s a must on Thanksgiving and goes so well over mashed potatoes and my quinoa cakes as well. The herbs (rosemary and thyme) and the final flavor additions (sherry, tahini, and miso) make a huge difference in this recipe. I like to blend it until ultra-smooth, but others like to leave it chunkier. It’s hard to believe it’s vegan, without oil or butter.
Read MoreThis plant-based mushroom broth is nutritious but also delicious. It can be used in many recipes, especially soups, gravies, or rice pilafs. The method is easy — put everything into a pot and simmer for an hour, then strain. That’s it. This vegan broth could also be used to sauté onions and garlic for dishes that call for a mushroom vibe. I suggest variations for use in particular dishes or cuisines.
Read MoreThis plant-based chili’s flavor runs deep, a tough challenge for vegan chili recipes. You might not taste the cocoa powder or cinnamon, but they contribute to the complexity of this flavor profile. A little tahini lends it some creaminess, and cilantro and limes add bright notes at the end. As a bonus, this chili freezes well and makes at least 8 servings, meaning “Leftovers!,” one of my favorite words.
Read MoreThis plant-based, vegan recipe for chili bean dip results in an irresistibly creamy dip that you’ll be tempted to use not just with tortilla chips, but also on top of cooked vegetables, grains, and for nachos and burritos. It comes together in less than 30 minutes, including the soaking time for cashews. It’s a must-try.
Read MoreThis sugar-free, oil-free, plant-based granola features crunchy clusters, roasted nuts, and your choice of dried fruit. The genius ingredient is date syrup, but maple syrup can also be used. My favorite seasoning is orange zest and nutmeg, but other choices are provided. Eat it with berries and yogurt, milk, on smoothie bowls, in fruit parfaits, or just on its own. It’s addictive!
Read MoreSince everyone likes different combinations and has different ingredients on hand, I created a template for chopped salads that last for days — just the proportions for the salad, a list of possible ingredients in each category, and links to recipes for delicious plant-based salad dressings.
Read MoreThis plant-based, oil-free puree is great as a side dish, but has so many other possible uses: on baked potatoes, crackers, bread, pasta, or pizza, or as part of a bowl or quesadilla, or snuggled next to stewed tomatoes, mashed potatoes, or rice pilaf. During the early summer when I get a lot of greens in my farm share, this is my go-to recipe. I used to make it with collard greens only, but I’ve found more recently that it works with any combination of dark leafy greens.
Read MoreRecipe for a light, smooth, creamy frozen treat without sugar or cream—gluten-free, oil-free, sugar-free. Other nice-cream variations are provided as well.
Read MoreThe Waldorf salad was created for the first time over 125 years ago, but its appeal endures. In this version, fresh cherries add welcome contrasts in texture and taste to the apple, celery, and raisins. Additional variation ideas are provided.
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