Category: Recipes I Have Tried

EASY OIL FREE SUMMER SALAD WITH CREAMY DRESSING/VEGAN

Easy oil free summer salad with a creamy dressing that is vegan is what I am sharing with you today. This summer salad is so healthy and bursting with flavor, color, fiber and nutrients that it will be a staple for you this summer. 


CREAMY BERRY DRESSING 

3 tablespoons of balsamic vinegar (I like to use flavored ones) 

2 Tablespoons Dijon mustard 

1 Tablespoon pure maple syrup 

1/4 cup defrosted frozen berries of your choice 

1/4 cup vegan plain Greek yogurt ( I use Kite Hill brand) 

1/4 cup fresh blueberries 

1/4 cup sliced or chopped fresh strawberries 

1/4 cup shredded carrots 

1/4 shredded red cabbage 


Add the first 5 ingredients into a blender or bullet and blend till smooth 


Next Add 2 big handfuls of **spring mix and add the rest of the ingredients and add 1-2 Tablespoons of dressing and toss well. 


I like to sprinkle garlic salt and cracked black pepper over the top. This makes one serving. 


**I like to chop my spring mix to make it a bit more manageable to eat. 

Creamy African Stew – PlantPure Nation

Ingredients

  • 2 onions, sliced into half rings
  • 1 carrot, diced
  • 3 celery stalks, diced
  • 2 sweet potatoes, cut into ½ inch cubes
  • 1 cup low-sodium vegetable stock 
  • One 28-ounce can diced tomatoes 
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1/3 cup all-natural peanut butter (100% peanuts)
  • 1 cup lite coconut milk
  • One 15-ounce can chickpeas, rinsed and drained
  • 2 cups chopped frozen spinach (or fresh spinach)

https://www.plantpurenation.com/blogs/recipes/creamy-african-stew

BEST Chocolate-Frosted VANILLA CAKE I Simple VEGAN, WFPB, Oil-free, Glut…

Recipe: Chocolate Frosted Vanilla Cake

CAKE:

300g soft pitted medjool dates ( approx. 15 large dates)
1 cup water
1/2 cup plant milk
2 tsp vanilla extract
1 3/4 cups oat flour
1 1/2 tbsp baking powder

Chocolate Frosting:

10 pitted medjool dates
1/2- 1/3 cup hot water
1/4 cup cocoa powder
1 tbsp tahini

Instructions

Making the cake:

*Combine water, plant milk, vanilla extract, and dates in a blender.

*Blend until completely smooth. In a bowl combine oat flour and baking powder.

*Mix and break up any clumps in the oat flour.

*Pour date mixture into flour mixture and mix just until combined. Do not over mix.

*Pour into an 8″ parchment lined pan.

*Bake at 350 for 30-35 minutes.

*The cake is done when you gently press the center of the cake and it is firm to the touch. (note: do not use a smaller pan, it may result in a gummy cake texture)


*Allow cake to cool in the pan for 10-15 minutes before removing it and allowing it to fully cool.

Preparing the frosting:

*Combine frosting ingredients in a high-speed blender.

*Blend until completely smooth., stopping and scraping the sides of the blender as necessary.

*Top your cooled cake with the frosting.

*Frosting will thicken as it sits or if it is refrigerated.

Potato Salad (Made in Pressure Cooker)

Ingredients


Instant Pot Ingredients
1 cup water
4 cups quartered baby potatoes
2 cups trimmed green beans cut in half

Dressing Ingredients
1/2 cup aquafaba [juice from cooked chickpeas (garbanzo beans)]
1 tablespoon balsamic vinegar
2 teaspoons Dijon Mustard
1 teaspoon apple cider vinegar
1/2 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon black pepper
1/4 teaspoon salt optional, or to taste

Uncooked Salad Veggies
1/4 cup sliced kalmata olives or use Nicoise olives, optional
1 cup diced ripe tomatoes or quartered cherry tomatoes
butter lettuce , for serving

Instructions

For the Pressure Cooker
Add the water to the Instant Pot liner. Put the potatoes and green beans in a steamer that fits inside your electric pressure cooker and lower into the liner.
Cook on high for 4 minutes. Release the pressure naturally.
Carefully remove the steamers and run cold water over the potatoes until they are cool.

For the Dressing
Add all the dressing ingredients to a bowl, blender, or food processor. If you’re using a bowl whisk until foamy and thick, or blend or process until it thickens.

Assemble the Salad
Add the cooled potatoes and green beans to a large bowl. Add 1/2 of the salad dressing and gently mix.
Add the tomatoes and olives, if using. Add in more dressing as needed.


Serve over lettuce.


Nutrition
Serving: 1g | Calories: 64kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 379mg | Fiber: 2g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 1mg

InstantPot Marinara Sauce

INGREDIENTS

  • 12 oz tomato paste
  • 3 cups water
  • ¼ cup sundried tomatoes (oil-free)
  • 2 tbs maple syrup (for a sweeter sauce)
  • 1 tbs italian seasoning
  • 1 tsp galic powder
  • 1 tsp onion powder
  • ¼ tsp crushed red pepper flakes

INSTRUCTIONS

  1. Add all of the ingredients into the blender and blend for 1 to 2 minutes.
  2. Once blended, pour the sauce into the InstantPot or electric pressure cooker.
  3. Set to cook for 10 minutes on the manual or “pressure cook” setting.
  4. Allow to naturally release or “quick release” before removing the lid and serving.

https://plantbasedgabriel.com/instantpot-marinara-sauce/