Category: Recipes I Have Tried

The official PlantPure Kitchen version of their Creamy Ranch Dressing Pack recipe:

🥗 Ingredients (makes about 1½ cups)
½ cup water

¼ cup cashews

4 oz extra‑firm tofu

2 garlic cloves

1 Tbsp lemon juice

2 tsp Dijon mustard

2 Tbsp apple cider vinegar

1 tsp maple syrup

½ tsp onion powder

¼ tsp sea salt

½ tsp black pepper

2 tsp dried parsley

1 tsp dried dill

🍽️ Instructions
Add all ingredients to a high‑powered blender.

Blend until completely smooth and creamy.

Transfer to an airtight container and refrigerate—it keeps well for 5–7 days

💡 Tips & Uses
Prep ahead to save time—great for meal‑prepping.

Use as a salad dressing, veggie dip, or drizzle over baked potatoes. It makes a versatile starter sauce.
PlantPure Nation

🧂 Want a Dry Ranch Seasoning?
To make your own mix (use about 2 Tbsp per 1 cup mayo or other base):

¼ cup nutritional yeast

1 Tbsp dried chives

1 tsp dried dill

2 tsp onion powder

1 tsp garlic powder

1½ tsp smoked paprika

½ tsp black pepper

¼ tsp sea salt

Stir together and store in a sealed container—great for making quick ranch dips with mayo or plant-based sour cream.

These crispy, cheesy, oil-free mozzarella sticks are made from hearts of palm — not ultra-processed vegan cheese — and they’re a total game-changer.

Ingredients
1 tin hearts of palm
1/4 cup chickpea flour
1 tsp oregano
1/2 tsp garlic powder
Pinch of salt
1/4 cup water
Oil free breadcrumbs

I found this vegan mayo online:

To create a healthier (green & delicious) version I typed the ingredients (excluding the word “oil”) and asked AI for a recipe. Here it is! Excellent taste & only 1.64g fat/ tablespoon!

Ingredients:

½ ripe avocado

¼ cup filtered water

2 tsp vinegar (apple cider or white vinegar)

½ tsp palm sugar

2 tbsp cooked chickpeas

2 tbsp aquafaba (liquid from canned or cooked chickpeas)

1 tsp mustard (Dijon or yellow)

¼ tsp salt

¼ tsp garlic powder (optional)

¼ tsp onion powder (optional)

Pinch of black pepper or other spices of your choice

Instructions:

Blend: Add avocado, chickpeas, aquafaba, filtered water, vinegar, sugar, mustard, and spices to a blender or food processor.

Purée: Blend until completely smooth and creamy. Scrape down the sides as needed. If it’s too thick, add a little more water (1 tsp at a time).

Taste & Adjust: Adjust salt, vinegar, or sugar to balance tang and sweetness to your liking.

Chill: For best texture and flavor, refrigerate for 30–60 minutes before using.

Storage:
Store in an airtight container in the refrigerator for up to 5–7 days.

APPROX NUTRITION (if this has 10 servings)

Energy23 kcal
1%

Protein0.47 g
1%

Total lipid (fat)1.64 g
3%

Carbohydrate1.9 g
1%

Water18.63 g
1%

Ingredients
 
8 Sheets Rice Paper

Bacon Marinade
1 Tbsp [veggie broth or vegan worcestershire]
3 Tbsp Soy Sauce (use Tamari for Gluten-Free)
1 tsp Liquid Smoke
1 Tbsp Maple Syrup
1-2 tsp Sriracha
2 Tbsp Nutritional Yeast
1 tsp Garlic Powder
1 tsp Smoked Paprika

Instructions

Combine all the ingredients for the marinade in a large rimmed plate or skillet.

Add some water to a skillet or rimmed plate.

Take two pieces (or three for thicker bacon) of the the rice paper, and gently coat them in the water for about 10 – 12 seconds.

Gently press them together and try to get rid of any air bubbles. Make sure you don’t oversoak the rice paper as it can get too soft and unable to crisp up.

Then lay your rice paper bacon sheets in the marinade and coat both sides, flipping it over to coat as thoroughly as possible.

Add the rice paper to a cutting board, careful not to let the rice paper fold onto itself. Seal off the edges with your fingers so there’s no air bubbles and to make sure the pieces are stuck together.

Using a knife or pizza cutter, slice the rice paper into bacon strips (about 3/4 – 1 inch thick).

You can BAKE the bacon on a wire rack at 400 F for about 8 – 10 minutes, or until desired crispiness.

To reheat leftover bacon, simply fry in a skillet until warmed through, or bake at 350 F for 5 minutes, longer for crispier bacon.

https://www.drmcdougall.com/recipes/vegetable-tabouli/

Ingredients
1 Cup Uncooked bulgur wheat
2 Cups Boiling water
3 Tomatoes, chopped
1 Cucumber, diced
1 Green bell pepper, chopped
6 Green onions, chopped
1 Cup Fresh parsley, chopped
1/2 Cup Fresh mint, chopped
1/2 Cup Lemon juice
Freshly ground pepper to taste

Directions
1
Place bulgur in a bowl and pour the boiling water over it. Cover and let rest for 30 minutes. Transfer to a colander to cool and drain.

2
Meanwhile, prepare the vegetables and place them in a separate large bowl. Combine the drained bulgur and vegetables. Add the lemon juice and pepper to taste. Mix well and chill for 2-3 hours before serving.

Hint: A 15-ounce can of any kind of cooked beans, drained and rinsed, makes a nice addition to this salad. Try garbanzo, kidney, black or white beans.

Recipe

1.25 cup flour
0.25 cup cocoa powder
1 ts baking powder
dash of vinegar
0.5 cup sugar (or other sweetner)⁷
1 cup milk
4 oz applesauce
1 can of black beans
4 TB cocoa powder
6 TB agave (or other sweetner)

Mix a dash of vinegar, .5 cup sugar, 1 cup milk & 4 oz applesauce in a mixing bowl

Add in 1.25 cup flour, .25 cup cocoa powder & 1 ts baking powder and whisk. I had to add a few spoons of flour to make sure the batter was thick enough.

Fill cupcake liners 3/4 full and bake at 350 for 20-35+ minutes. Keep an eye on them!

Put a rinsed can of black beans with 4 TB cocoa powder and 6 TB of agave then process til smooth. If you use less agave you might need a few drops of water added. Frosting isn’t even a fraction as sweet as traditional frosting.

Pipe frosting on completely cooled cupcakes. ENJOY

https://richbitchcooking.wordpress.com/2016/02/29/vegan-chocolate-cupcake-frosting-fat-free/

INGREDIENTS

Aquafaba (liquid from canned chickpeas!)

Fresh lemon juice 🍋

White wine vinegar

White miso

Maple syrup 🍁

Garlic

Nutritional yeast

Herbs like oregano, basil, parsley, and black pepper 🌿

It’s oil-free, creamy, savory, and punches you in the face in a good way (Wade’s words 😄). Great for salads, dipping fresh veggies, or even drizzling over pasta.

✅ Ingredients:
¼ cup red wine vinegar (or white balsamic for a milder taste)

¼ cup water

2 tablespoons lemon juice (fresh)

1 tablespoon tahini or 1 tablespoon raw cashews (for creaminess, optional)

1 teaspoon Dijon mustard (no salt/sugar added)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon crushed red pepper flakes (optional)

Freshly ground black pepper, to taste

🌿 Optional Add-ins:
1 teaspoon nutritional yeast (adds depth, umami)

1 tablespoon finely chopped fresh parsley

1 teaspoon date paste or apple cider for a hint of sweetness (optional)

Ingredients

Produce

• 1 tbsp Raisins or dried currants

Condiments

• 3 tbsp Dr. fuhrman’s black fig vinegar or balsamic vinegar

• 1/2 cup Pasta sauce, no-salt-added or low sodium

Nuts & Seeds

• 1/4 cup Almonds, raw

• 1/4 cup Walnuts

Instructions:
Blend all ingredients in a high-powered blender until smooth.