I love, love, love my air fryer!!! If you don’t already have one, you really should consider getting one. In this recipe, I’m using frozen veggies, adding a few things, and popping them in the air fryer. Easy Peasy! I like to add a bit of olive oil but you could easily leave it out and this would still be a delicious side or snack. If you don’t have a air fryer you can bake these at 375 for about 20 minutes. Print Air Fryer Brussels & Broccoli with balsamic Course Side Dish Keyword air fryer, vegan, vegetables, vegetarian Prep Time 16 minutes Servings 2 Equipment air fryer Ingredi ..read more

Print Simple Stuffed Peppers This is an easy southwestern style stuffed pepper recipe that is made for one person. You can easily double or triple the recipe for more than one person. Course Breakfast, lunch, Main Course Cuisine Mexican Keyword vegan, vegetarian, whole food plant-based Prep Time 5 minutes Cook Time 15 minutes Ingredients 1 bell pepper, seeded and cut in half shredded vegan cheese for topping if desired For the filling: 1/2 cup cooked rice 1/2 cup canned black beans, drained and rinsed 2 tbsp prepared salsa ( use 3 if you like it saucier) 1 tbsp diced jalapeno (optio ..read more

This chili recipe is whole food plant-based, vegan, and super easy. There is no chopping involved. On a busy weeknight, you can have this dinner ready in no time! You can use your favorite beans in this recipe. I like a Delallo Bean medley, black beans and pinto beans in my chili. When I don’t have bean medley on hand, I use black beans, kidney beans, and pinto beans. This is also a great recipe to prepare ahead of time to have for lunches during the week. You can also make a double batch and freeze this for future meals. Add Beans Add tomatoes Add herbs and spices Add stock and stir. Enjoy ..read more

This recipe is a whole food plant-based take on the classic comfort food, Chicken and Dumplings. I love comfort food and this is one of my favorite meals. As I child my Grandma and Mom both made delicious Chicken and Dumplings. Now that I am eating plant-based I had to come up with an alternative. This recipe has a yummy gravy made with vegetable stock, herbs, and spices. I used turmeric int his gravy. Either you like it or you don’t. If you don’t like the taste don’t put it in the recipe. it does have a strong flavor, which I enjoy. My son did not enjoy that flavor as much. Health Benefits of ..read more

This delicious tofu can be made in the air fryer or in the oven. If you don’t have an air fryer I seriously suggest you buy one. I LOVE my air fryer. It’s a great way of getting things nice and crispy without using oil. On a side note, when choosing an Air Fryer, be sure to check out the basket size. The Ninja Air fryer (4 quarts), that I have, has a smaller basket than some; but it’s perfect for my family of 5. If I was cooking in it for a party, I would have to do it in batches. To coat this tofu and make a nice crispy breading, I use almond flour. My husband in on the keto diet, so this rec ..read more

Here are a few recipes that will make your Thanksgiving even better! Eating a whole food plant-based diet around the holidays can still be a delicious experience. Stuffing Mushroom Gravy Mashed Potatoes Vegetable Wild Rice Risotto Green Bean Casserole Soup Pumpkin Chocolate Chip Cookies Stuffing is a Thanksgiving dinner must-have in my family! This recipe is a whole food plant-based no-oil recipe. You can serve this with mashed potatoes and it’s also amazing topped with mushroom gravy. Print Stuffing Whole food plant based, vegan, bread stuffing. Course dinner Keyword no oil, stuffing, ve ..read more

This is a yummy treat to add to your favorite holiday meal. These would be great for Thanksgiving dessert. These cookies are whole food plant-based, with no oil, and vegan. What are we using in this recipe? Ground Flaxseed Whole Wheat Flour Canned Pumpkin Salt (you can omit this) Baking soda Baking Powder Vanilla Extract Pumpkin Pie Spice Date Sugar – if you haven’t tried this please do. It’s such a good alternative to other sweeteners. Unsweetened Apple Sauce Pure Maple Syrup Chocolate Chips – Vegan/Dairy-Free Don’t worry if you can’t find all of the ingredients at your grocery store, they ..read more

This soup recipe is vegan and whole food plant based no oil. I make this soup with wild rice but you can use any kind of rice that you have in your pantry. This soup is very easy to make. Add all ingredients to your instant pot, slow cooker or dutch oven.This is the wild rice blend that is available at Aldi. Print Wild Rice Soup Vegan, whole food plant-based, no oil. This soup is similar to a chicken and rice soup but with no chicken. It can be made in an instant pot, slow cooker or on the stove. Course dinner, Main Course Keyword instantpot, no oil, soup, vegan, whole food plant-based Pr ..read more

If you are a fan of spinach and artichoke dip, you will love this tasty pasta dish. This dish is vegan, whole food plant based, no oil. It can be made in less than 30 minutes, a great weeknight meal. Spinach is a great dark leafy super food to add to your diet. Spinach contains: protein calcium magnesium folate iron vitamin A potassium Print Spinach & Artichoke Pasta Whole food plant based no oil, spinach and artichoke pasta! Course Main Course Keyword no oil, pasta, vegan, whole food plant-based Prep Time 5 minutes Cook Time 24 minutes Servings 4 Ingredients 1 8 oz box of pasta ..read more

When it comes to eating whole food plant-based, soups and chili are the easiest things to make ahead to have for the week. You can make a pot early in the week and have enough for lunches for a few days. Chili is a great way to get lots of vegetables and protein in one meal. In this hearty chili recipe, I use lentils instead of meat. Lentils, members of the legume family, are a complex carbohydrate. They are rich in protein, folate, and fiber. Lentils are also naturally gluten-free and low in calories. This recipe is sure to please plant and meat-eaters, alike. You can add some more spice to ..read more