Eat your Purple Power! This easy, oil-free hash uses beautiful purple cauliflower, potato, and onion for healthy breakfast. Roast off these veggies during weekend meal-prep and enjoy throughout the week. Works great as a filling for vegan breakfast burritos or serve as vegetarian side at Sunday brunch.
Pears are baked with cardamom and orange for this simple, satisfying dessert. A sweet date paste adds rich flavor with whole foods, plant-based ingredients. This makes the perfect recipe for weekend meal prep. Or, use for a healthy, vegan finish at a dinner party.
This recipe makes way more pesto than you need, which is a great thing. It keeps in the fridge for a week and it's excellent drizzled over sandwiches, eggs, pasta or used as a dipping sauce for veggies or toasted bread. You can mash leftover butter beans from this recipe on toast and drizzle with the pesto for a fast lunch or appetizer the next day.
Inspired by the diverse flavors of Morocco, this delectable plant based dish combines the smoky sweetness of grilled carrots with the aromatic allure of nigella seeds, all atop a luxurious bed of butter bean puree. Whether enjoyed as a standout side or as a sumptuous vegetarian main course, each bite promises a symphony of spices and creamy indulgence. Join us in savoring the essence of summer gatherings with this unforgettable culinary creation.
Jezebel Sauce is one of those Southern recipes that you might only know if you've visited certain restaurants or live in specific regions (like along the Gulf Coast). But once you try it, you'll always want a jar of this special Southern sauce in your fridge.
Six vegan, gluten-free tofu marinades for grilling, baking, frying, or stir-fries. Use them on any vegan protein that you want like tempeh and seitan as well.
Homemade lemon vinaigrette dressing made with fresh lemon juice, Dijon mustard, maple syrup, and fresh herbs. An easy and delicious homemade dressing perfect for your favorite salad and those following an oil-free diet.
This Moroccan couscous is perfectly spiced, and bursting with hearty chickpeas, vibrant veggies, sweet raisins, and crunchy almonds. It makes a delicious and satisfying plant-based main dish, but can also be served as a side.
Healthy vegan brownies that are refined sugar-free, rich, fudgy, and oil-free! An easy low-calorie treat that’s moist and full of decadent chocolate flavor.
This Vegan Thousand Island Dressing recipe is so easy to make, tangy, sweet, and full of flavor like the original classic. One bowl and 5 minutes are all you need to make this healthy vegan dressing. Oil-free, gluten-free, and nut-free!
This Sweet Potato Reuben Sandwich will blow your mind. Roasted sweet potatoes, sauerkraut, and homemade vegan Thousand Island on delicious rye bread. A plant-based masterpiece that’s healthy, easy, and oil-free!
Vegan egg roll in a bowl is like an egg roll turned inside out. An easy, healthy, and delicious one-skillet meal that’s ready in less than 30 minutes, you and your whole family will love this veggie-packed twist on classic egg rolls. It’s oil-free, low-carb, and can easily be made gluten-free.
Smothered with fresh peppers and sauced with a savory, spicy tomato gravy, this No-Oil Tempeh Taco Meat works beautifully as a plant-based protein for your favorite Mexican-inspired fare.
A Mexican-inspired, chipotle-flavored hot sauce that's oil-free, low-sodium, whole food plant based and compliant when you're following Dr. Fuhrman's Eat to Live plan.
A delicious, non-dairy nice cream made with a mix of cherries and chocolate chunks blended with bananas. This is my vegan version of Ben & Jerry’s Cherry Garcia. It’s an easy no-churn ice cream or soft serve ready in minutes!
Just 4 ingredients to make the BEST vegan vanilla ice cream! This homemade ice cream recipe is easy to make, super rich and creamy- it's the best ice cream I've ever tasted, vegan or not!
This vegan cacio e pepe pasta is a healthy version of the Italian classic. Made with a base do cashews, this creamy vegan pasta sauce is loaded with flavor, super peppery and delicious!
While vinegar is the main ingredient in this DIY weed killer, adding a few drops of dish soap helps the vinegar stick to the weeds and penetrate their waxy surfaces more effectively, says Elworthy.