Sides

How to Make Delicious Garlic Bread with no Butter or Oil (WFPB)

I very often see questions about garlic bread in social media posts.

“How do I make vegan garlic bread?”

“I miss having garlic bread. Is there any way to do it WFPB?”

Unfortunately many answer with, “use xyz margarine,” or, “use olive oil.”

No.

We can make garlic bread and still eat healthy. Just think outside the box a bit.

I’ve tried a few different things but I’ve found a really simple way to make delicious garlic bread while keeping it plant-based and oil-free.

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Oil-Free Plant Based Macaroni Salad

If you’re a loyal member of the KevCooksPlants Community, you know by now that I detest most store-bought vegan mayonnaise, dressings and cheese. They’re loaded with oil and terrible for you. So I’ve incorporated my Oil-Free Vegan Mayonnaise into an easy recipe for macaroni salad — a summer favorite and necessity for a proper Rochester-style “garbage plate.”

This is really simple, so feel free to add whatever veggies/spices you’d like to customize this to your personal tastes.

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Zucchini Crabby Cakes

Despite my oldest son’s claim that he “doesn’t do seafood” (even though he’s never really had seafood), the whole family, including the kids, love these veggie versions of crab cakes. They’re fairly simple to make, healthy, and delicious!

Enjoy these as a main dish or even a side, in a sandwich or just by themselves. I like to dress these up with a dollop of my vegan mayo, while my wife prefers cocktail sauce. The kids go with ketchup, because well, kids love ketchup. There really needs to be a study done on why kids have such a fondness for ketchup…

Anyway… I’ve recently found that after these crabby cakes come out of the oven, they’re even better with a quick sear from the grill (you’ll want to use foil or a grill mat though). Enjoy!

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Perfect Plant-Based Oil-Free Caesar Dressing

I love Caesar salad and so does my wife. Up until now, I really missed it. I tried several recipes for vegan Caesar dressing I found online, but they either had oil in them (which I left out) or just didn’t cut it. Some were cashew-based, some were tofu-based, and one was even hummus-based.

None of them worked. The consistency wasn’t right, or the flavor, or both. Then my genius of a wife said to me one day, “Why don’t you try to use plant-based yogurt? You used to use a yogurt Caesar dressing before we were plant-based. Try that.”

LIGHT BULB –> BOOM.

Immediately I looked for a yogurt-based Caesar dressing online and began “veganizing it” to fit the WFPB diet. After a couple iterations and some tweaking, it’s here — The Perfect Plant-Based Oil-Free Caesar Dressing.

We’re now having fresh Caesar salads a few times a week either as a full meal at lunch time or as a side at dinner. I hope you love this as much as we do!

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Savory Risotto with Squash and Cranberries

Before I made this recipe from one of my vegan cookbooks, I think I’d had risotto only once or twice in my life. But I knew that my wife was a big fan, and this recipe seemed decent, so I thought I’d take a crack at it. And WOW. I’m so glad I went for it! The original was from Isa Does It, but I’ve adjusted it to remove oil and simplify the instructions, as well as make it bit less expensive (most risotto is made from Arborio rice, which is pretty pricey).

While this may appear to be a long process, its really not too bad once you get started. If you’re looking to save time, you can even roast the squash the day before and store it covered in the fridge.

Oh yeah, and it’s freakin’ amazing! The whole family raved about it. I hope yours does too!

Note: Next time I make this, I’ll try it with brown rice and if it works out, I’ll update the recipe to keep it completely WFPB. Since this was the first time I was making risotto, I didn’t want to stray from the recipe that much with such a main ingredient!

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Oil-Free Vegan Coleslaw

Coleslaw is one of my summertime favorite sides. It seems to go with just about anything coming off the grill. When we switched to plant-based and oil-free, I was bummed that the only non-dairy coleslaw dressing I could find was loaded with oil. Recently, I came across an oil-free dressing recipe and made some adjustments to improve it. Hint: This also works as a refreshing salad dressing!

I haven’t tried this without the mustard yet, but for those who prefer to skip it, I’m going to guess it’ll be just as good without. If you do try it, let me know how it was in the comments.

Also, if your local store carries it, I’d recommend starting with “coleslaw mix” — that’s just the veggies precut and ready for the dressing. You’ll save yourself a lot of time, and maybe even a few fingers.

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