Category: Recipes I Have Tried

### Ingredients

**Wet Cake Ingredients**

* 1 cup **almond pulp** (left from making almond milk)
* 1 ripe banana, mashed
* ½ cup unsweetened applesauce
* ½–¾ cup almond milk
* ½ cup **date paste** *(blend ~6–8 soaked dates with a little water)*
* 1 tsp vanilla extract (optional)

**Dry Cake Ingredients**

* 1 cup **oats**, blended into oat flour
* ¼ cup unsweetened cacao powder
* 1 tsp baking soda
* ½ tsp baking powder
* ¼ tsp salt

**Frosting Ingredients (Oil-Free)**

* ¼ cup soft dates or date paste
* ½ cup cacao powder
* 1 cup peanut powder
* ½ cup almond milk (more if needed)
* ½ tsp vanilla
* pinch salt

Optional:

* chopped dates
* dark chocolate chips
* walnuts

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### Instructions

1. **Preheat oven** to **350°F (175°C)**.

2. Blend the **oats in a blender until they become flour**.

3. In a large bowl mix:

   * almond pulp
   * mashed banana
   * applesauce
   * almond milk
   * date paste
   * vanilla

4. In another bowl whisk:

   * oat flour
   * cacao powder
   * baking soda
   * baking powder
   * salt

5. Combine wet and dry ingredients until just mixed.

6. Batter should be **thick but pourable**. Add a little almond milk if needed.

7. Pour into a **lined or lightly greased 8-inch pan**.

8. Bake **35–45 minutes**, until the center is set and a toothpick comes out mostly clean.

9. Cool completely before frosting.

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Blend frosting ingredients with fork until smooth.

Chill briefly to thicken, then spread over the cooled cake.

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✅ **Texture tip:**
Oat flour cakes are slightly softer than wheat cakes. Letting the cake **cool fully (or even chilling it)** helps it firm up and slice nicely.

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💡 **Extra chocolate tip:**
Add **2 tbsp hot coffee or espresso powder** to the batter to deepen the chocolate flavor.

PLANTSTRONG Spiced Lentil Chili
Shelf-Stable, Ready-To-Eat, Protein Packed and a Good Source of Fiber

Jane Esselstyn’s oil-free Italian-style dressing often utilizes her signature “3-2-1” formula (3 tbsp balsamic vinegar, 2 tbsp Dijon mustard, 1 tbsp maple syrup) as a base.

A specifically savory, oil-free “Italian” variation includes red wine vinegar, lemon juice, garlic powder, onion powder, and dried herbs like basil and oregano, sometimes thickened with white beans or blended oats.

Jane Esselstyn’s 3-2-1 Dressing Base

This foundational, oil-free dressing can be adjusted for an Italian flavor profile:

* 3 tbsp Balsamic or White Wine Vinegar
* 2 tbsp Dijon Mustard
* 1 tbsp Maple Syrup (or date syrup)

Optional for Italian flavor: Add 1 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp garlic powder.

Creamy Oil-Free Italian Dressing (Plant-Based Cooking Show style)
Base: 1/4 cup hemp hearts or cooked white beans (for creaminess)

Acids:

* 2 Tbsp red wine vinegar, 2 Tbsp white wine vinegar, 4 tsp lemon juice

Flavor:

* 2 tsp garlic powder

* 2 tsp onion powder

* 2 tsp liquid aminos (or soy sauce)

Herbs:

* 1 tsp dried basil

* 1 tsp dried oregano

* 1 tsp dried parsley

* 1/4 tsp pepper flakes

Liquid:

* 1 cup water

Instructions: Blend all ingredients (except dried herbs) in a high-speed blender until smooth. Stir in dried herbs.
These dressings are designed to be completely free of olive oil and added fats, adhering to the Esselstyn heart-health guidelines.

Ingredients

[Caldwell Esselstyn, MD believes all oils contribute to artery damage and should be eliminated completely, so find oil subs if working on clean heart health]

Produce
6 cups romaine lettuce, chopped
2 cups iceberg lettuce, chopped
1 cup cherry tomatoes, halved
1/2 small red onion, very thinly sliced
1/2 cup pepperoncini peppers

Dairy
1/2 cup freshly grated Parmesan cheese [sub w/ nutritional yeast, if vegan]

Bakery
2 cups seasoned croutons

Pantry / Condiments
1/2 cup mayonnaise *
1/3 cup white vinegar
1/4 cup vegetable oil
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Pepperoncini Flavor Boost
3 tablespoons pepperoncini brine (from the jar)

For the Lettuce Salt-Ice Bath
8 cups very cold water
1 cup ice
1 tablespoon kosher salt

Optional: Black olives and diced cucumbers

Instructions

Begin by preparing the lettuce using a classic restaurant technique that gives Olive Garden salad its signature crisp texture. In a large bowl, combine the cold water, ice, and kosher salt and stir until the salt dissolves. Add the chopped romaine and iceberg lettuce and allow it to soak for about 10 minutes. This hydrates the leaves, removes bitterness, and lightly seasons the lettuce.

Drain the lettuce thoroughly and spin it completely dry in a salad spinner. The lettuce should be very dry before assembling the salad. Transfer it to the refrigerator while preparing the dressing so it stays cold and crisp.

To make the dressing, whisk together the mayonnaise, white vinegar, vegetable oil, olive oil, lemon juice, and Dijon mustard in a bowl until smooth. Add the Italian seasoning, garlic powder, onion powder, sugar, salt, and black pepper. Continue whisking until the dressing is fully emulsified. Cover and refrigerate for about 30 minutes to allow the flavors to meld.

When ready to assemble the salad, place the chilled lettuce in a large bowl. Drizzle the pepperoncini brine over the lettuce and toss lightly. This step adds the subtle tang that makes the Olive Garden salad taste distinctive even before the dressing is added.

Add the cherry tomatoes, sliced red onion, and pepperoncini peppers to the bowl and toss gently.

Add the croutons and grated Parmesan cheese [or nutritional yeast]. Drizzle about half of the dressing over the salad and toss until the leaves are lightly coated. Add more dressing as desired.

Serve immediately, finishing with an extra sprinkle of Parmesan and a few additional pepperoncini peppers on top.

[See Jane Esselstyn recipe]

### 🥄 For creamy texture (oil replacement)

These mimic the richness oil normally provides:

* Blended cashews (soaked + water) → thick, creamy base
* Tahini (sesame paste) → rich and nutty
* Avocado → smooth and buttery texture
* Hummus (oilfree)→ easy, already seasoned option

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### 🍋 For brightness & tang (replaces oil + vinegar balance)

* Lemon or lime juice
* Vinegar (balsamic, apple cider, red wine)

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### 🥣 For body & thickness (instead of oil viscosity)

* Mustard (also emulsifies)
* Unsweetened plant yogurt
* Silken tofu (blend it smooth)

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### 🍎 For a little sweetness + balance

* Blended fruit (mango, berries, apple)
* Date paste or a small amount of maple syrup

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### 🧄 Flavor boosters (important without oil)

* Garlic, onion powder
* Nutritional yeast (adds cheesy depth)
* Herbs (fresh or dried)

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### 🥗 Simple no-oil dressing example

**Creamy lemon-tahini (oil-free):**

* 2 tbsp tahini
* 2–3 tbsp lemon juice
* 1 tsp mustard
* Water to thin
* Garlic + salt

Blend → done.

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### ✔️ Key idea

Oil mainly adds:

* Fat (richness)
* Texture (smoothness)

So you replace it with **whole foods that do the same job**, not just remove it.

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