Adding kale and chickpeas to this classic plant-based Italian pasta sauce gives it substance and so much more nutrition. I love the layers of textures and the bursts of flavors from the olives and capers.
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No sugar needed with this smoothie. It’s full of antioxidants and other micronutrients with berries and kale, and the citrus and ginger give it a zing that will keep you drinking more and more.
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In this gorgeous salad, the beets taste sweet and mild, and the lemon zest pulls all the tastes together for one wonderful mouthful after another. You’d never guess it’s made without oil and is 100% healthy!
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Most people know about “nice cream,” made with frozen bananas instead of heavy-fat cream and egg yolks. Try this approach with almond butter for richness and healthy raw brownie bits for a sensational heathy treat!
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This healthy and lovely plant-based dip hits the spot. The red peppers, tahini, and nutritional yeast provide the savory center. The basil, parsley, lemon juice, and garlic liven it up.
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This super-fast alternative to marinara sauce has a fresh taste and a skinny profile. No oil or butter here—just clean flavors that stand up to a mound of pasta or vegetables.
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Why use high-calorie oil if you don’t need to? These gems come out crunchy and delicious, making for the perfect high-protein, low-fat, very satisfying snack.
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The “groundnut stew” is a favorite dish in many parts of West Africa. I know why! The peanuts, tomatoes, onion, Chile peppers, sweet potatoes, and okra work together to produce a taste like no other stew I know. This is a rib-sticking plant-based lunch or dinner that you’ll be coming back to again and again.
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This lovely salad with my overhauled dressing recipe (taking out the sugar and oil) will please lovers of Catalina dressing.
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This re-work of Catalina dressing—taking out the oil, sugar, and ketchup—has a fresh, almost sweet-and-sour tang to it and is delicious.
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Roasting cabbage in a tahini mixture with paprika and other spices turns it softer and softer. This healthy plant-based dish—creamy with sharpness from the spices—provides a healthy way to enjoy a “Paprikash” dish guilt-free.
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Gorgeous, delicious tartlets can be made without oil, butter, sugar, or other unhealthy ingredients. They are healthy enough to have for breakfast!
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You won’t notice the absence of oil or dairy. This dressing adds an elegance and brightness to any salad it meets.
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Stuff baked potatoes with shepherd’s pie filling! This clever solution gets you all the same flavors but skips the oven and making the whipped potatoes.. A perfect plant-based entree.
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For those times when you crave the flavor of Alfredo but you don’t need the butter, heavy cream, and parmesan cheese. This lovely plant-based substitute is healthy and delicious.
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Crispy taquitos with no oil? Yes, it can be done. Serve these plant-based treats with guacamole, salsa, and/or crema, and you’ve got a major party on your hands!
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This no-oil “ground beef” substitute, with its chewy-crispy texture, can be used in tacos, burritos, tostadas, enchiladas, taquitos, or on nachos. They are the ultimate all-purpose ingredient for quick Mexican dishes.
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Most homemade tahini recipes call for several tablespoons of added oil. They aren’t necessary—you just need patience, not extra oil.
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Here’s a ramen recipe that doesn’t take all day or require two dozen ingredients. It’s amazing what the miso and mushroom flavors do for the taste of this dish. From flat to full-bodied!
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This one-step plant-based Instant Pot recipe makes Spanish rice a cinch. With a combination of subtle seasonings, it has a complex, intriguing flavor and is vegan and oil-free.
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