Peanut Collard Greens By LeAnne Campbell, PhD I first had a peanutty dish similar to this when my sons treated me to dinner at an African restaurant. What makes this recipe so good is that I serve it on top of Plátanos Maduros.
Plátanos Maduros – Sweet Cooked Plantains By LeAnne Campbell, PhD One of the most common foods in tropical climates, the plantain is incredibly versatile and relatively simple to prepare. Larger than bananas, plantains can be consumed whether they are green or yellow and can be found in most grocery stores.
Sweet Potato and Kale Sauté By LeAnne Campbell, PhD What I’ve learned about cooked kale is that you need to make the perfect sauce. In this recipe, I’ve used a lemon mustard sauce and then added a touch of sweetness from diced sweet potatoes.
No Oil Baked Fries By Evelisse Capó, PharmD These perfectly crisp baked french fries are the perfect side for veggie burgers and carrot dogs. By boiling the potatoes for a few minutes before baking, you reduce some of the starch and provide enough moisture to yield crispy fries that are completely oil free.
Rainbow Chard & Tofu Vegan Muffins By Mila Maurus These vegan muffins pack a powerful nutritional punch unlike traditional muffins, which are often full of butter, sugar, and saturated fats. They make a great breakfast, and are the perfect size for a light lunch or mid afternoon snack.
Traditional Irish Brown Soda Bread – Vegan Style By Emily Dreeling A couple of months into my plant-based journey, I began to miss my little Sunday ritual of making my Irish grandmother’s traditional Brown Soda Bread. It’s so simple and satisfying to make, that after trying, and spectacularly failing to find an equally delicious alternative, I decided to come up with my own vegan version of it. And although it’s taken a good few weeks of fine-tuning, I think I’ve finally cracked it. Not wanting to stray from the original recipe too much, I substituted only what was absolutely necessary in order to keep the taste as authentic as possible. I’m super happy, and proud, of the outcome, as I know my grandmother would not only give me her seal of approval but also join me in having a nice oven-warm slice together with a delightfully strong cup of black tea! It’s a truly wonderful bread, that can be enjoyed with sweet or savory toppings, or even just plain, being perfect to dip in any kind of vegetable soup or stew.
Brown Rice and Beans By Nara Schuler This rice and beans recipe compliments any vegetable dish for a deliciously filling plant-based meal.
Collard Ribbons By Kim Campbell This recipe is more about cutting technique than ingredients. Our family never ate many collards until I learned this ribbon style of cutting, which eliminates their tough texture. If you usually just chop them, you’ll see that this style of cutting makes a huge difference.
Loaded Sweet Potatoes By Olivia Parr The sweetness of sweet potatoes combined with creamy hummus and savory coconut bacon bits, serve as the perfect meal or side dish for any occasion.
Baked Salt & Vinegar Fries By Kim Campbell Traditional French fries are my biggest “high fat” weakness, so I am motivated to cut and bake my own fries that are both healthy and satisfying. This recipe has all the crunchiness of traditional French fries without all the fat.
Breaded Onion Rings By Kim Campbell This recipe was inspired by the canned onion strings on top of a traditional green bean casserole. The canned onions are greasy, salty, and highly processed, and I knew there had to be a delicious alternative. These onion rings are it! In fact, the first time I threw them together, my family ate them all before they even made it to the top of the casserole.
Crispy Cauliflower Tots By Ashley Melillo These tots are sans taters and plus cauliflower, tahini, and flax. Cauliflower transforms into a nutritious and delicious snack. I recommend serving these tots warm alongside a bowl of Speedy Two-Minute Ketchup for the ultimate dipping experience.
Roasted Red Kuri Squash and Pineapple By Chef Ramses This wonderful dish can be served hot or cold. Red Kuri squash can be served with the skin on without changing the flavor or texture of the dish.
Roasted Brussels Sprouts With White Wine By Jill Edwards, MS, CES This easy recipe for brussels sprouts goes great with quinoa or brown rice.
Sweet Potato Pineapple Casserole With Pecan Streusel By Chef Katie Simmons Sweet potatoes are roasted to rich, creamy perfection. Mashed with pineapple and topped with a gluten-free, oil-free pecan streusel topping, this is a classic Southern holiday recipe tradition.
Caramelized Smoky Brussels Sprouts By Chef Katie Simmons Smoked paprika and sweet red onion pair with hearty brussels sprouts in this simple, oil-free side dish.
Vegan Breakfast Sausages With Apples & Shiitakes By Helyn Dunn The addition of soy curls helps a lot with the consistency. I know they’re not easy to find in stores but they’re available online and are reasonably priced.
Easy Wild Rice Pilaf By Chef Katie Simmons This healthy wild rice pilaf features a colorful blend of whole grain rice. Rice is naturally gluten-free and simple, oil-free flavoring makes this plant-based recipe an essential side dish for holidays.
Smashed Potatoes By Chef Katie Simmons This vegan gluten-free, oil-free recipe is an essential comfort food dish.
Roasted Carrots, Potatoes and Onions By Vicki Brett-Gach Roasting root vegetables is a classic food preparation method, and usually involves oil. However, avoiding oil has significant advantages, so I just substitute water , but you can also use veggie broth, beer or wine .
Curried Rice By Vicki Brett-Gach Who needs takeout when you can quickly combine rice and vegetables for a delicious curry meal.
Stuffed Baked Potatoes By Vicki Brett-Gach Stuffed potatoes usually rely on butter, sour cream, bacon or cheese. Without the saturated fats, these are simple, satisfying, and completely delicious.
Brown Rice Risotto With Caramelized Onions, Squash and Broccoli By Vicki Brett-Gach Warm risotto is classic comfort food and known for its signature creaminess. This version is rich and creamy without any added fats, cheeses, or dairy products and it’s simple to prepare.