Plants to Plate ...recipes, encouragement and guidance for your plant based way of eating.
Are you looking for Oil-Free Gluten-Free Crackers? With this recipe, you will have a tasty and healthy addition to your snack tray!
It is a bit of a challenge to find oil-free crackers in the store, and when you add in the need for them to be gluten-free it begins to feel like looking for a unicorn, doesn’t it? So this prompted me to begin experimenting with cracker recipes.
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Make a double batch because this beautiful crunchy, tangy Oil-Free Creamy Broccoli Salad is so delicious that you’ll want to eat the whole bowlful.
Did you know that broccoli is packed with nutrients?
That’s why our mom always told us to eat our broccoli 😉
Gather you ingredients:
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No more boring potato salad! This Oil-free Pesto Potato Salad is a much more interesting and colorful dish to brighten your picnic table and your tastebuds!
No long boring story about how I came up with this recipe 😉 I had baby potatoes and some of my pesto sauce in the freezer and decided that they sounded good together. I mean, potatoes and garlic and basil…how can you go wrong?
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Zesty and bursting with flavor, NanaJo’s Oil-Free Italian Dressing is perfect for many types of salads and especially good on a pasta salad.
My mom (aka: NanaJo) has been making her own Italian dressing for most of my life. This was our go-to dressing for taco salad and was an often requested recipe by family and friends. The original recipe used olive oil, so when we started on our whole food, plant-based way of eating, we had to come up with a way to replace the oil.
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With these Vegan Spring Rolls with Peanut Sauce, you’ll get lots of colorful veggies in a handy little wrap. Great as an appetizer or a meal.
You can use so many different fillings for these spring rolls, so start thinking of what your favorites are! If this is your first time to make your own, don’t be intimidated by the process. It’s not hard and even if you don’t roll them perfectly, they will still be awesome!
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This Kale and Quinoa Salad with Apples is a nutritious meal by itself or a great addition to your potluck table. It’s great for packed lunches too!
I’m a big fan of salads, but one thing I especially like about a kale salad is that it can be made ahead. Kale is so hearty that it doesn’t wilt or get wimpy if it sits in the fridge for a few days. Even after having dressing on it, it is still crunchy and good. …
With a peanut butter cookie dough base instead of graham crackers, these Vegan Magic Cookie Bars are wicked-good and have the bonus of being gluten-free.
I’m sure you’ve had versions of these since you were a kid. I know I did. The ones from my childhood were called 7 layer bars or Magic Bars and had loads of butter and sweetened condensed dairy milk. I knew I could make them vegan, but also wanted to eliminate gluten and oil, so the graham cracker base and the (vegan) butter had to go. …
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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Adaptable to avoid most food allergies, this Creamy Vegan Wild Rice with Mushrooms is big on flavor and easy to make and super satisfying to eat.
This recipe comes together quickly, so it is a good one for a work/school night when time is short. It also reheats nicely so make enough for lunch tomorrow.
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Breakfast is served! This Vegan Baked Oats and Berries dish is perfect to make ahead and serve a crowd or cut into individual portions to freeze.
If you like oats and fruit, you’ll probably love this. I am a breakfast person…I gotta have it and usually right away when I get up. My go-to breakfast is usually oatmeal with sweet potatoes and spinach mixed in (I know, I’m weird).
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