Plants to Plate ...recipes, encouragement and guidance for your plant based way of eating.
With all the spicy, gooey goodness of the original recipe and none of the dairy, this Vegan Oil-Free Hot Corn Dip will be the hit of the potluck or party!
This is a major fix to a recipe that is loaded with fat. Cream cheese, mayonnaise, sour cream, cheese…all replaced with much lower fat plant foods.
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Hearty and full of flavor, this Vegan White Bean Chili is a nice change from the regular tomato-based chilis and it’s very adaptable to individual tastes.
If you don’t need step by step instructions with photos and details, scroll on down to the recipe box at the bottom of the page.
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Whether they’re served for a holiday gathering or a weeknight dinner, these Vegan Oil-Free Sweet Potato Enchiladas will be a favorite.
You can use corn tortillas (like in the picture above) or if you have a sheet cutter attachment for your KitchenAid Stand Mixer, you can use sweet potato sheets to roll these into delicious enchiladas.
Using the sheet cutter and eliminating the corn in the filling will make them grain-free. My oldest daughter prefers the sweet potato wrap and my mom prefers the corn tortilla, so I usually do a pan of each.
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Use this Vegan Cherry Pepper Cheese Dip for nachos, grilled cheese sandwiches, or simply as a dip for chips. It’s cheesy and just a little bit spicy.
Who doesn’t love a gooey cheese dip? And it’s nut-free and soy-free!
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New Year’s Resolution…Eat more burrito bowls! Having the ingredients for these Oil-Free Vegan Burrito Bowls on hand will make life easier and your body healthier.
This is a meal that I make often for myself and my mom. Mine is the one in the front that has more in it and has the addition of spicy corn and hot sauce…I love spicy and she can’t handle it at all! The cool thing is that these bowls are easy to customize.
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With three kinds of beans and a deep Molé flavor, this chili will have you bringing Holy Molé Vegan Chili to your table often (and to your potlucks, as well) !
My experience with molé is limited to some delicious dishes that my mom used to make when I was a kid. All I really knew about it is that it had CHOCOLATE in it! I found it both weird and cool that I would like a savory sauce that had chocolate in it, but I sure did like it.
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These Instant Pot refried beans are so much tastier than the canned refried beans.
Beans, beans, the musical fruit…Did you hear that little song when you were growing up? I did. Just about every time someone farted.
Can I say farted here?
Tooted, passed gas, stepped on a spider…and my all time favorite…POOTED! That was from my husband’s side of the family in Texas. So whatever you call it, beans or no beans, we all do it.
And beans are a great way to get your fiber and the often sought after PROTEIN. We can get plenty of protein from all of our plants, so I don’t eat them for the protein, I eat them for the taste and versatility.
I’m going to tell you how to use your Instant Pot to make refried beans. They are so much tastier than the canned refried beans, I promise! I make a double batch and freeze some in 1 cup portions for making quick meals. Just thaw in the fridge overnight and you can make burritos, nachos, burrito bowls, etc.
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This has been popular at all the potlucks that I’ve taken it to and great as a one-dish meal. You can’t go wrong with this tasty quinoa salad!
Isn’t quinoa a funny little grain? (Well, I’ve been told it’s not a grain…it’s a seed.)
Either way, it’s a tasty and cute little grain-like food that can replace rice in most recipes. It packs quite a nutritional punch too! It is 15% protein and it is one of the few plant foods that is a complete protein.
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