Category: Recipes I Have Tried

These are wrapped inside Romaine lettuce leaf or a cabbage cup (leaf).

Ingredients
2 Medium-sized cooked sweet potatoes, mashed (any potato works)
1 1/2 Cups Cooked black beans (15ounce can, partially drained)
1/2 Tsp Ground cumin
1/2 Tsp Chili powder
6 Purple cabbage cups (OR romaine leaves)
Roma tomato, diced
1 Avocado, diced
1-2 Limes, sliced into wedges

Directions
1
Set freshly cooked and mashed sweet potatoes aside. If the sweet potatoes were cooked previously and are cool, then warm them up on the stovetop or in the microwave.

2
In a medium saucepan over medium-low heat, add the black beans, cumin, chili powder, and salt-free seasoning. Heat the beans for 5 to 10 minutes, stirring occasionally.

3
To assemble the tacos: First spread a layer of sweet potatoes, about 1/4 cup across the center of a lettuce cup or romaine leaf. Add about 1/4 cup of the black beans over the sweet potatoes. Top with diced tomatoes, avocado, and a squeeze of lime juice. Enjoy!

CHEF’S NOTES If you want the cabbage cups to be a little bit softer and warmer, layer the sweet potato into the cabbage cups and then microwave them for just 30 seconds. Then continue filling the cups with the other toppings. [Also consider adding salsa to the sweet potatoes while mashing them.]

https://www.drmcdougall.com/recipes/sweet-potato-tacos-made-lighter-and-brighter-with-cabbage-cups/

INGREDIENTS: (makes 4 large cookies)
2 tins of chickpeas
8 medjool dates
1/4 cup peanut butter powder
2 tbsp cacao powder
1/2 tsp vanilla extract
1 tsp baking powder
Pinch of salt

Chocolate ice cream:
3 ripe FROZEN bananas
1 tbsp cacao powder
1 tbsp peanut butter powder (optional)
Splash of plant milk

Or try this STRAWBERRY ICE CREAM! This SWEET POTATO CHOCO PEANUT ICE CREAM is my favorite!

Whole food. Low calorie density. And incredibly delicious!

COOKIE INSTRUCTIONS:
Preheat your oven to 350°F (175°C).

Line a baking tray with parchment paper.

Blend ingredients:
In a food processor (or high powered blender) combine cookie ingredients.

Blend until smooth and dough-like. Scrape down the sides as needed.

Form cookies:
Scoop out 4 even portions and shape into thick, round cookies on the baking tray. Flatten slightly with your palm or a spoon (they won’t spread much).

Bake for 18–20 minutes, or until the tops feel firm and slightly cracked.

Cool: Let cool on the tray for 10 minutes before transferring to a wire rack. They’ll firm up more as they cool.

Storage:
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. They’re great chilled too!

ICE CREAM INSTRUCTIONS:

Combine all ingredients in food processor (or high powered blender)

Blend until smooth & creamy.

Assemble ice cream sandwiches & enjoy!

Ingredients:

1/4 cup red wine vinegar (for strong tang)

2 tablespoons fresh lemon juice (adds brightness)

2 tablespoons white balsamic vinegar (adds a hint of sweetness and acidity)

2 teaspoons Dijon mustard (for emulsification and a little kick)

1 tablespoon minced garlic (fresh, for punch)

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

1/2 teaspoon red pepper flakes (optional, for a bit of heat)

Salt and freshly ground black pepper to taste

1 tablespoon maple syrup or agave nectar (optional, balances acidity)

1/4 cup water (to dilute and smooth it out)

Instructions:

In a bowl or jar, combine all the vinegar, lemon juice, and mustard.

Add garlic, dried herbs, red pepper flakes, salt, pepper, and maple syrup/agave if using.

Whisk or shake vigorously until well mixed.

Slowly add the water to your preferred consistency, whisking again.

Taste and adjust seasoning or tang by adding more vinegar or lemon juice if you want it tangier!

This dressing is great on any salad, especially those with crisp greens, tomatoes, cucumbers, and olives.

WARNING: Although low-fat, some poor quality ingredients make this an ocassional indulgence.

Not healthiest, but (ocassionally) better than takeout!

COMMERCIAL INGREDIENTS:

Potato (94%), Sunflower Oil, Potato Starch, Rice Flour, Pea Flour, Maize Starch, Rice Starch, Salt.

Individually quick-frozen skin on fries made from potatoes, coated in a rice flour batter.

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COPYCAT:

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✅ Oil-Free Frozen Skinny Fries (Copycat Recipe)

Ingredients (for 4 servings):

• 3–4 medium potatoes (russet or Yukon gold; skin on)
• 1 tbsp rice flour
• 1 tsp potato starch
• 1 tsp maize (corn) starch
• 1 tsp rice starch (or sub with extra rice flour if not available)
• 1 tsp pea flour (optional but adds authentic texture)
• ½ tsp salt (or to taste)
• Cold water or plant milk (just enough to make a light batter)

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🔪 Instructions:

1. Prep the Potatoes

• Scrub potatoes well (leave the skin on).
• Cut into thin fries (matchstick style or about ¼ inch thick).
• Soak in cold water for 20–30 minutes to remove excess starch.
• Drain and pat completely dry with a towel.

2. Make the Light Batter

• In a bowl, mix:
  • Rice flour, potato starch, corn starch, rice starch, pea flour, and salt.
• Add a small amount of water or unsweetened plant milk (1–2 tbsp at a time) until you get a thin batter that barely coats the fries.

3. Coat the Fries

• Toss the fries in the batter until lightly coated (you want a thin, almost dry coating).
• Arrange fries in a single layer on a parchment-lined baking sheet or air fryer basket.
• Optional: Freeze in a single layer on a tray for 2–3 hours, then store in a bag for homemade frozen fries.

4. Bake or Air Fry (No Oil)

• Oven: Preheat to 425°F (220°C). Bake for 20–30 minutes, flipping halfway, until golden and crispy.
• Air Fryer: 400°F (200°C) for 15–20 minutes, shaking halfway through.

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📝 Tips:

• Crispier Fries? Dust with a bit more starch after coating, before baking.
• For Color: A tiny pinch of turmeric or paprika adds a golden hue (optional).
• Reheating: If making ahead and freezing, reheat in the oven or air fryer straight from frozen.

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.

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 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/