Tag Archives: non-dairy

Bell Pepper and Thyme Fettuccine

This is a recipe I found in People magazine when they were featuring recipes submitted by celebrities. As a Dolphins and Eagles fan (and Patriots hater), I’m somewhat embarrassed to admit the original recipe was from Tom Brady. I can’t even type that without a shudder. But anywho…

I revised the recipe to remove any processed oil and converted the suggested process of roasting the peppers over an open flame (oh please, Tom, we don’t all have personal chefs!) to cooking the peppers in the Instant Pot and it works perfectly! So yeah, take that Tom Brady. Stick to deflating footballs and whining to referees.

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Amazing Vegan Stuffed Avocados

Folks, I’m speechless. I wish I could eat this every night. With most of the work done in the Instant Pot, these stuffed avocados are not only healthy and delicious, but they’re pretty easy to make too!

I came up with this recipe based on a non-vegan stuffed avocado dish I had at a local Mexican restaurant. That was years ago, and it’s been on my mind to recreate it ever since. I finally did!

There are no unhealthy processed foods in this recipe — no crappy shredded congealed oil passing off as cheese, no oils, no fake stuff.  Guilt-free and incredible. So let’s get on with it…

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Plant-Based Instant Pot Lasagna Soup

It’s pretty common in my house to have leftover pasta sauce laying around. Sometimes I freeze it, but most times I try to incorporate it into a different dish to use it up without making our weekly “dinner list” too repetitive. Here’s a great way to do just that.

You can do a lot with lasagna soup to customize it, but here’s my favorite version. It’s simple yet delicious and has that “comfort food” feel to it.

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Oil-Free Vegan Portobello Mushroom Parmesan

To. Die. For.

Ok, so you used to love chicken parmesan. Or maybe even veal parm. And then you went plant-based. Yeah, me too. So what’s the logical move? Eggplant parm, right? Sure, except for a couple things. First, it’s usually fried in oil. Sure, we can fix that. Second, if you want to do it right, you need to slice the eggplant super thin and layer it. It can be a long process. If you make thick slices, you risk undercooking or overcooking and you either end up with tough cutlets or a mushy mess.

Enter the mushroom. I honestly never heard of or even thought of this (not sure why) until I saw it on the menu at a local sandwich shop. So I tried it and WOW. I had to make my own whole-food plant-based version. So here it is!

Hint: DO NOT SKIP pre-cooking the mushrooms. You have to cook the water out or this isn’t going to work well.

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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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Instant Pot Butternut & Bean Enchiladas

Taco Tuesday is a regular occurrence in my house, but I try to mix it up as much as I can. Let’s face it, tacos every week can get old pretty quick. So Taco Tuesday has really become Mexican Tuesday — hmm maybe I should move it to Monday…

Anyway, here’s a great enchilada recipe I found but then greatly simplified for people like us who actually have other things to do besides cook all day.

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Mini Triscuit Pizzas

Need a quick and easy appetizer for the next big game? Want to make a snack for the kids on their sleepover? Here’s the perfect crowd pleaser!

When I was a kid, a family member used to make these for me on occasion, but of course with mozzarella and real pepperoni. I loved this snack so much, I never forgot it, and I’ve recreated a plant-based version for you! I hope these will be a favorite in your house too.

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Non-Dairy Spinach Lasagna

WFPB vegan lasagna

Who doesn’t love lasagna? It’s one of those delicious stick-to-the-ribs comfort foods everyone enjoys. So who says you have to give it up just because you don’t eat cheese anymore?

A lot of plant-based or vegan lasagna recipes end up watery because of too many vegetables, or they use that shitty vegan ricotta and mozzarella cheese that’s mostly made of oil. Disgusting. This one is my doctored version of a recipe from The China Study Cookbook. We love it!

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Savory Oil-Free Vegan Fried Rice

vegan WFPB fried rice

One of the simplest, yet most delicious, versatile, and crowd-pleasing dishes is fried rice. If done well, it’s the star of the show at any hibachi restaurant. But it usually has a fatal flaw — it’s oily, and we’re trying to avoid oils as much as possible, right?

Enter Savory Oil-Free Vegan Fried Rice. It’s a bit different than your traditional fried rice, but its pretty damn good! With this dish, we’re straying away from the oily, salty flavors and moving toward a sweet/savory/nutty theme. This one is a hit with the whole family.

Note: I recommend following the recipe the first time, then tinkering until you get this the way you like it: less sweet, more salt, less nutty, etc. This one is pretty easy to adjust to your own preferences.

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