Most people know about “nice cream,” made with frozen bananas instead of heavy-fat cream and egg yolks. Try this approach with almond butter for richness and healthy raw brownie bits for a sensational heathy treat!
Read More
This healthy and lovely plant-based dip hits the spot. The red peppers, tahini, and nutritional yeast provide the savory center. The basil, parsley, lemon juice, and garlic liven it up.
Read More
This super-fast alternative to marinara sauce has a fresh taste and a skinny profile. No oil or butter here—just clean flavors that stand up to a mound of pasta or vegetables.
Read More
Why use high-calorie oil if you don’t need to? These gems come out crunchy and delicious, making for the perfect high-protein, low-fat, very satisfying snack.
Read More
The “groundnut stew” is a favorite dish in many parts of West Africa. I know why! The peanuts, tomatoes, onion, Chile peppers, sweet potatoes, and okra work together to produce a taste like no other stew I know. This is a rib-sticking plant-based lunch or dinner that you’ll be coming back to again and again.
Read More
This lovely salad with my overhauled dressing recipe (taking out the sugar and oil) will please lovers of Catalina dressing.
Read More
This re-work of Catalina dressing—taking out the oil, sugar, and ketchup—has a fresh, almost sweet-and-sour tang to it and is delicious.
Read More
Roasting cabbage in a tahini mixture with paprika and other spices turns it softer and softer. This healthy plant-based dish—creamy with sharpness from the spices—provides a healthy way to enjoy a “Paprikash” dish guilt-free.
Read More
Gorgeous, delicious tartlets can be made without oil, butter, sugar, or other unhealthy ingredients. They are healthy enough to have for breakfast!
Read More
You won’t notice the absence of oil or dairy. This dressing adds an elegance and brightness to any salad it meets.
Read More
Stuff baked potatoes with shepherd’s pie filling! This clever solution gets you all the same flavors but skips the oven and making the whipped potatoes.. A perfect plant-based entree.
Read More
For those times when you crave the flavor of Alfredo but you don’t need the butter, heavy cream, and parmesan cheese. This lovely plant-based substitute is healthy and delicious.
Read More
Crispy taquitos with no oil? Yes, it can be done. Serve these plant-based treats with guacamole, salsa, and/or crema, and you’ve got a major party on your hands!
Read More
This no-oil “ground beef” substitute, with its chewy-crispy texture, can be used in tacos, burritos, tostadas, enchiladas, taquitos, or on nachos. They are the ultimate all-purpose ingredient for quick Mexican dishes.
Read More
Most homemade tahini recipes call for several tablespoons of added oil. They aren’t necessary—you just need patience, not extra oil.
Read More
Here’s a ramen recipe that doesn’t take all day or require two dozen ingredients. It’s amazing what the miso and mushroom flavors do for the taste of this dish. From flat to full-bodied!
Read More
This one-step plant-based Instant Pot recipe makes Spanish rice a cinch. With a combination of subtle seasonings, it has a complex, intriguing flavor and is vegan and oil-free.
Read More
Fried rice without frying? Yes! Fried rice with brown rice? Yes again. You have to try this to believe it. Healthy and delicious.
Read More
This dressing tastes a bit like creamy Italian dressing, but the lemon and Dijon notes pull it over the Alps toward France. The lemon gives it such a fresh flavor, and it can shine through because there’s no oil to mute it.
Read More
This salad showcases jicama, that sweet, crunchy, low-calorie vegetable from Mexico. In this delicious and healthy dish, jicama complements corn for a summery dish that’s light but also filling.
Read More