The Ultimate (Oil Free) Chocolate Granola

Gluten Free – Dairy Free – Vegan – Nut Free Option

This super crunchy vegan oil free granola is the best snack you will ever make. It can be made nut free with just a few easy swaps. It’s also very simple to customize with the seeds and nuts you probably have on hand.

Whether you are looking for a healthy breakfast or just a crunchy snack any time of day–this granola will fit the bill. I love mixing it with some of my homemade Instant Pot soy yogurt (just 2 ingredients) and topped with lots of fresh berries. If you need an afternoon chocolate fix, this is the one for you!

I’ve made it so easy for you to quickly download and print a PDF version of this recipe for your files.

the-ultimate-oil-free-chocolate-granola

I hope you try this one out! It is definitely at the top of my favorites list! Tag me on IG @heidicookplants and show me your granola. I’d love to see it.

See you in the kitchen soon,

Heidi

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The Crunchiest Granola Ever

Gluten Free, WFPB, Refined Sugar Free and Oil Free

Granola really should be its own food group. Don’t you agree? For my loyal followers (yes, mom and Darcy, I’m talking to you), I believe I have FINALLY found the crispiest, crunchiest version of my beloved granola. I am here to share it with you and every granola lover out there. My super secret ingredient (aquafaba) gives it the crunch that we all crave.

This version starts with a base of both rolled oats, millet and (optional) walnuts. For a nut free option, you could certainly switch to sunflower seeds or pumpkin seeds. I sweetened this with a date puree made with medjool dates. I prefer the sweetness and the texture of the medjool dates, but if you are unable to find them, try deglet noor dates. You will need to double the amount of deglet if you go that route.

the-crunchiest-granola-everDownload

I made this batch with the standard raisins, but I have experimented with dried blueberries and some lemon zest and that makes a wonderful alternative.

This granola is great for just snacking on its own or added to some plant based yogurt and fruit for a breakfast sundae. It is delicious combined with hot steel cut oats or try decorating your smoothie bowl with a few handfuls. There are no wrong ways to enjoy this treat!

I hope you give this a try. Tag me @heidicooksplants with your photo and leave me a comment!

See you in the kitchen soon,

Heidi

Easy Vegan 7-Layer Mexican Dip

Looking for a super easy dish to share for the holidays? This vegan 7 layer Mexican dip comes together in just a few minutes with ingredients that you’ve probably already got. This plant based, vegan dip is ALWAYS a crowd-pleaser when I bring it to a party. It’s so good that all the non-vegans will be asking you for the recipe!

This Mexican dip is so simple to put together, I even make this for dinner when I want an easy (almost) no-cook night. The directions are pretty forgiving. Once you layer in the refried beans, salsa and lettuce, all the other ingredients can be added in any order. You can get as plain or fancy as you like!

Here’s the PDF for easy printing:

Easy Vegan 7 Layer Mexican Dip

I hope that you’ll give this a try and bring it to your next gathering or just make it for yourself! Either way, please leave me a comment and let me know how much you love it!

See you in the kitchen soon,

Heidi

 

Easy Ramen Noodle Salad

This easy plant based dish is such a timesaver. It makes a delicious main course if you decide to add tofu, or keep it simple with just the noodles and vegetables. A super simple one pot and one bowl meal to satisfy your craving for noodles anytime!

When you add the broccoli to the already boiling noodles, you’ll save the hassle of cleaning another pot and your noodles and broccoli will be cooked to perfection. Feel free to add as much spice as you can handle. I used about a tablespoon of chili garlic sauce–but, add or subtract the heat to your taste! Adding some cooked tofu makes this a complete meal, but if you don’t have any—no sweat—it is so delish on its own!

Here’s the PDF copy for easy printing

easy-ramen-noodle-salad-5

 

 

I hope you’ll give this a try. This is now on regular rotation in my kitchen!

See you in the kitchen soon, 

Heidi

Chocolate Chip Tahini Granola

Plant Based, oil free, gluten free, dairy free

Crispy, crunchy, salty and sweet granola. It’s the perfect balance of everything you want in a granola with the added benefit that it is plant based, vegan and oil free. This granola is everything you need in one stop shopping.

If you’ve seen the popular recipes for tahini chocolate chip cookie recipes like I have, this will satisfy that craving with a lot less work than making cookies! This crunchy granola is sweetened with date paste–so it is free of refined sugars and the let me tell you….the crunch is real!! See for yourself.

My easy recipe is one bowl—couldn’t be any easier! The hardest part is waiting for the granola to cool before you dig in! I hope you enjoy it.

The PDF can be found here for easy printing!

CC Tahini granolaDownload

I hope you enjoy it! Please leave a comment and let me know!

Heidi

Easy No Bake Snack Bars

Gluten Free—Vegan—Nut Free—Plant Based

I am constantly on the hunt for a healthy and delicious snack bar that is nutrient dense and isn’t overly sweet. I have always loved the Glo Bars from Angela Liddon’s “Oh She Glows” Cookbook. Her book was one of my first experiences with vegan cooking and I have learned a lot from her cooking style, but I find that now her bars are just too sweet for me with the brown rice syrup in her recipe.

In the last few weeks, I have played around with ingredients and I have finally come up with my own Easy No Bake Snack Bar. It is chock full of nutrient goodness—you’ve got whole grains, fiber and protein from the hemp hearts and chia seeds as well as a powerhouse of vitamins coming from the raw sunflower and pumpkin seeds. I sweeten these with medjool dates and just a little coconut nectar, some natural nut butter (can use peanut for a nut free version) and just a little chocolate (unsweetened).Because, let’s face it…ya gotta have some chocolate in a snack bar!

I found that the coconut nectar, because it is very very sticky, is the perfect “glue” that holds these bars together. Just a touch of water also helps. I added about a tablespoon, but you can start with a half tablespoon and see if that’s enough.

Easy No Bake Snack Bars

• Servings: makes about 16 squares
• Time: 10 minutes plus time for chilling
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Ingredients

• 1/2 c rolled oats
• 2. 4 Thin Stackers rice cakes (Lundberg)-I used red rice/quinoa. You can also use 2 round brown rice cakes
• 8 pitted medjool dates
• 2 T. natural nut butter of choice–I used almond butter, but you can use peanut butter too!
• 1 T. Coconut nectar
• 1 t. cinnamon
• 1 T. water
• 1/2 T.  pure vanilla extract
• 1/4 c hemp hearts

 

 

 

 

 

 

 

• 1/4 c. raw sunflower seeds

• 1/4 c. raw pumpkin seeds

• 2 T. chia seeds

• 1/4 c unsweetened cacao chips

 

Steps

1. Place the rice cakes in a bowl of a food processor pulse to crush

2. Add in the oats and cinnamon and pulse to combine

3. Add the dates, coconut nectar and nut butter  and process so the  mixture is well combined

4. Add the water to the feed tube and pulse to incorporate

5. Add in the hemp hearts and blend

6. Add in the remaining “add ins” seed and cacao chips and pulse to combine

7. Pour the mixture into an 8 inch square pan that has been lined with parchment

8. Cover with another sheet of parchment and pack down the mixture as hard as you can

9. Refrigerate for at least 30 minutes. Cut into bars and enjoy!

10. Keep refrigerated as they will be very fragile!

 

 

 

I can’t stop eating these!!!

These are so delish! My No Bake Snack bars are plant based, vegan, dairy free, gluten free and nut free (optional) and the perfect addition to a lunch box or your afternoon snack. I keep them stored in a sealed glass dish in my fridge and I hope they will last me through the week. Please tag me @heidicooksplants when you make these and leave me a comment below.

Thanks so much and see you in the kitchen soon,

Heidi

As an Amazon Affiliate, if you make a purchase with an enclosed link, I receive a small commission, which is at no additional cost to you. Thank you for your support in allowing me to continue providing you with delicious recipes!

Easy Vegan Egg Salad

Looking for a quick lunch? My Easy Vegan Egg Salad can be mixed up quickly in one bowl with just a handful of ingredients. No boiling eggs (ick, that smell!!) and no struggles over peeling those egg shells (ugh-I never could get that right!)

When it comes to the mayonnaise part of the recipe, you have the option to use a store bought vegan mayo  (like Vegenaise) or you can mix up my own oil-free version of mayo. Even if you have a tofu skeptic in your house, I bet they will love my version of the classic (no) egg salad sandwich. The key ingredient, black salt (Kala Namak) gives this the “eggy” aroma and the little bit of turmeric brightens the color to a delicious yellow! I also recommend using “dill” relish, as opposed to “sweet” relish, so that you don’t add any unnecessary sugars.

• Servings: 2-3
• Time: 10 minutes plus time for chilling
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Ingredients:

• Extra firm tofu (I use 1/2 a package of the Trader Joe’s Sprouted Tofu) which comes in a 2-pack
• 3 T. oil free Vegan Mayo or Store bought 
• 2 T. nutritional yeast
• 1 T. Stone ground mustard (I use Trader Joe’s)
• 2 T. dill relish
• 1/2 t. onion powder
• 1/2 t. black salt
• 1/2 t. ground turmeric
• 1 celery stalk, chopped
• salt and pepper to taste
• Chopped onion (optional)

Directions:

1. Drain the tofu and wrap in towels to squeeze as much water out as possible. I don’t use a tofu press, so it’s up to you if you want to take that extra step
2. In a medium bowl, mix all the ingredients, EXCEPT the tofu and celery (and onion, if using) and blend well.
3. With your hands, crumble the tofu into the bowl and add the celery and onion and mix well until everything is coated.
4. You can eat this right away, but I think it tastes better if it’s refrigerated for a while so the flavors can develop.
5. Enjoy on your favorite bread, wrap or salad!!

Hurry up and get to the kitchen and make yourself a bowl of this always classic lunch! You can serve it by itself, on a bed of greens, in a wrap or on some toasted sunflower seed bread, like I did.

Tag me @heidicooksplants when you make yours and let me know how much you love it!

See you in the kitchen soon,

Heidi

 

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Oil Free Vegan Mayo

I am all about convenience, but I also strive to keep added oil out of my diet. Commercially prepared vegan mayo is typically loaded with oils. This recipe is super easy to make and keep on hand when you need a healthier alternative to commercial vegan mayo. If you happen to know of a vegan mayo made without any oils, please leave me a comment and let me know what you have found. This Easy Oil Free Vegan Mayo is simple to put together in a blender cup and keep stored in the fridge for about a week. 

• Servings: makes about one cup
• Time: 5 minutes
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Ingredients:

• 1 c. hemp hearts
• 1/3 c water
• 1 T apple cider vinegar
• 1 T fresh lemon juice
• 1 t. ground mustard
• 1/2 t onion powder
• 1/8 t black salt

Directions:

1. Add all ingredients to a blender cup and blend until smooth.  I use a Vitamix, which has a smaller “cup” that makes it easier to blend small quantities, like dressings. Transfer to a sealed container and keep in refrigerator for no more than 7 days

DId you make this recipe? Tag me @heidicooksplants or leave me a comment.

See you in the kitchen soon,

Heidi

 

This post contains Amazon Affiliate links. If you make a purchase through these links, I receive a small commission, at no extra charge to you. Thank you for supporting my blog.

 

Easy Veggie Lasagna

Looking for a healthy alternative to heavy, cheese-laden lasagna? Well, I’ve got the perfect recipe for you. It’s got all the whole food, plant based boxes checked off:

• Dairy Free

• Oil Free

• Nutrient-dense

When you are in the mood for the ultimate comfort food and you want a whole food, plant based option for lasagna, this is THE recipe for you. Don’t let the ingredient list and instructions scare you away. It is a bit labor-intensive, but it is soooo worth the effort. This lasagna makes a HUGE portion, so if you aren’t feeding a large crowd, you will definitely have leftovers. When I make this for my husband and I, we’ve always got dinner for the next night, and sometimes (if we have a big salad) even lunch for the day after!

• Servings: Serves 6-8
• Time: Baking time 45-60 minutes, Prep Time 15-20 minutes
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Ingredients:

• 9 Whole Wheat Lasagna Noodles (uncooked)
• One jar of oil free marinara sauce (I use this one from Trader Joe’s)
• 2 carrots, chopped
• 1 onion, diced
• 4 cloves of garlic, minced
• 12-16 oz. mushrooms, sliced
• 1 tomato, sliced
• Fresh spinach, about 4 cups, roughly chopped
• Fresh basil (1/2 cup)
• Dried seasonings: aleppo pepper, french thyme, red pepper flakes, pizza/pasta seasoning blend, dried oregano
• One recipe of Almond Ricotta
• One recipe of Dr. Greger’s Nutty Parm (desciption below)

Directions:

1. Saute onion in a little bit of water or low sodium vegetable broth until softened.
2. Add in the garlic and cook for another minute. Next, add the carrots and allow to cook for 2-3 minutes.
3. Add in the mushrooms next and season with a teaspoon of thyme and 1/2 teaspoon of aleppo pepper. If you can’t find the aleppo pepper, black pepper is fine.
4. Next add the remaining seasonings. I was very generous with the pizza/pasta seasoning (this is the only seasoning this recipe gets) –I probably used a tablespoon. I also added a sprinkle of red pepper flakes, a tablespoon of oregano and the fresh basil.
5. Once the mushrooms are cooked, add all of the spinach and allow it to wilt. Remove the pan from the heat and set aside to start assembling your lasagna.
6. I used a large rectangular glass pan. Spread a layer of sauce to coat the bottom of the pan. Because we are using UNCOOKED noodles, the sauce is necessary to cook them.
7. Lay 3 noodles over the sauce. Next, coat the noodles with a layer of the almond ricotta. Add 1/2 of the veggie mixture and then cover the veggies with sauce.
8. Repeat with another layer of noodles/ricotta/veggies/sauce. Add a third layer of noodles, top with more ricotta and sauce and then a layer of the sliced tomatoes.
9. Then sprinkle a generous coating of the Nutty Parm over the tomatoes.
10. Cover with foil and bake in a preheated 375 degree oven for 45 minutes. Remove the foil and continue baking for 10 more minutes. Remove from oven and allow to cool/set slightly before slicing and serving. Enjoy!!

How to make the Nutty Parm. This recipe is adapted from Dr. Greger’s How Not to Die Cookbook. In a high speed blender or food processor, combine 1/2 cup almonds, 1/2 cup brazil nuts, and 1/2 cup of nutritional yeast until the mixture is finely ground. You can add dry seasoning to the mixture–like onion and garlic powder. Can be stored in the fridge. 

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  Saute onions in water or broth

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  Add garlic and carrots

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  Mushrooms are next with the seasonings

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  Fresh herbs make a real difference

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  Cook spinach until just wilted

Once you taste how delicious this lasagna is, it is sure to be a family favorite. Prepping the almond ricotta ahead of time is a useful time saving tip. You can make it one or two days ahead and store in the fridge. You could also cook your veggies in the morning and assemble the whole dish and keep covered in the fridge until you are ready to cook it. If you have any leftovers, they will still taste amazing the next day! 

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  Sauce on the bottom

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  Add your uncooked noodles

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  Layer with ricotta and veggies

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  Add a layer of sauce-and repeat

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  Top with tomatoes and nutty parm

I can’t wait to hear how much you love this recipe! Leave me a comment or  tag me #heidicookplants with your pic on IG! See you in the kitchen again soon!

Heidi

As an Amazon Affiliate, if you make a purchase with an enclosed link, I receive a small commission, which is at no additional cost to you. Thank you for your support in allowing me to continue providing you with delicious recipes!

Easy Cookie Dough Nice Cream

Dairy Free–Plant Based–Vegan

Why is store bought vegan ice cream so expensive? I mean, seriously, have you looked in the freezer aisle lately? Dairy ice cream is always on sale…but, stroll down the row to the “alternative” ice creams and it is a totally different story. You’ll find every variety, too. There’s almond milk, cashew milk, coconut milk–even hemp milk ice creams. Sorbets, too–those count as a non-dairy variety as well.

Looking at the nutrition content of some of these alternative ice creams can really blow you away too. Don’t think for a minute that because they are dairy free that they are also calorie free.  So, save your money and follow me into the kitchen as I show you how to make a “knock your socks off” frozen treat that will fool even the biggest ice cream connoisseur.

In a previous post, I did make a basic nice cream. This time I decided to add some extra flavor and make a separate cookie dough mix-in.OMG-It is soooo good!

To make the cookie dough (which happens to be a delicious snack on its own) you’ll need just a few ingredients. I have found that the Arbonne Vanilla Protein Shake Mix gives the best flavor. It smells like cake batter when you open the bag and it is gluten free and non-GMO plant protein.

Banana nice cream is a completely guilt free treat. You are basically just eating some frozen banana and a little bit of plant milk. It’s satifying and refreshing–anytime of year!

Cookie Dough Nice Cream

• Servings: Makes about 2 cups
• Time: 15 minutes plus freezing time
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Ingredients

For the Cookie Dough

• 2 scoops of Arbonne Vanilla Protein Powder (this tastes the best, in my opinion)
• 2 T. unsweetened, plain plant milk of choice (can be soy, almond, oat)
• 2 T. natural nut butter (I used almond butter) Do not use nut butter that has added oil or sugar
• Enjoy Life mini chocolate chips (maybe a couple tablespoons)

For the Nice Cream

• 3-4 Bananas that have been frozen into small pieces (I usually keep a bag of frozen bananas on hand)
• 1/2 cup unsweetened, plain plant milk of choice
• 1 t. vanilla extract
• 2 T. Trader Joe’s Peanut butter powder (optional)

Directions:

1. In a small bowl, combine the protein powder, milk and nut butter and combine well. Stir in the mini chocolate chips.
2. Take a small amount of the mixture and form small balls. Probably about a teaspoon size. When you’ve rolled them all, place them in the freezer to firm up while you make the nice cream.
3. In a high speed blender or a food processor, add your frozen bananas, milk, vanilla and peanut butter powder (if using) and blend until you have a smooth, creamy texture.  I have had good success using my Vitamix, although a food processor will also do the job! There shouldn’t be any frozen banana chunks.
4. Remove to a bowl and gently fold in your cookie dough bites. You can serve immediately (it will be more like soft-serve) or store in a sealed container in the freezer. If you leave it in freezer for a long time, let it sit out to soften up before serving.
5. Enjoy!!!

Your smooth nice cream

Ready to mix in the cookie dough

Well blended

Nice cream is so versatile. You can really add anything you like to the base ingredients. I have tried adding cocoa powder and mint flavoring and even frozen cherries and chocolate chips. Leave me a comment and let me know how much you loved the recipe. Tag me in your pictures @heidicooksplants

See you in the kitchen soon,

Heidi

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