A whole food plant based no oil cornbread recipe that's flavorful and picnic worthy👩‍🍳 Whole wheat flour gives this cornbread a dark rich color while apple sauce acts as an oil substitute that's subtly sweet 🌾

Link to recipe in the comments

Semi-dried tomatoes are great for sandwiches, wraps or pasta. They're also a way to preserve the season’s bounty. All you need’s a conventional oven, parchment paper and a baking sheet. Preheat oven to 250 °F, arrange sliced cherry or grape tomatoes sliced side up in a single layer and bake for approximately 2 hours. Semi-dried tomatoes can be stored in the fridge or freezer.

Fresh summer peaches are wonderful in this nourishing hot breakfast bowl because. I used a 10 grain hot cereal but this recipe will also work with rolled oats or any multigrain hot cereal. I usually use dried ginger and turmeric but fresh is always delicious.

Recipe here

Perfect for a healthy 4th of July🇺🇸 This refreshing and thirst quenching smoothie has a cooling slushy-like mouth feel from frozen watermelon ❄️

https://maximalistvegan.com/sweet/watermelon-strawberry-smoothie/

Incredibly refreshing and thirst quenching with a cooling slushy-like mouth feel 😎 ❄️

Ingredients

• 1½ cup frozen seedless watermelon cubes
• ½ cup frozen strawberries
• 1 cup plant milk
• ⅓ cup plain plant based yogurt
• 1 to 3 tsp fresh ginger, grated or finely minced (depending on preferred heat level)
• 1 to 2 Tbsp fresh lime juice

Check out all my healthy plant-based smoothie recipes here where you can also find this recipe post with ideas for add-ins.

The base for this dressing is cashews and water-based artichoke brine. Lots of lemon juice, fresh garlic, a subtle umami fishiness from seaweed and extra brininess from capers. There's still plenty of fat in it from the cashews, but that fat comes with protein and other nutrients 💚

Recipe here

The base for this dressing is cashews and water-based artichoke brine. Lots of lemon juice, fresh garlic, a subtle umami fishiness from seaweed and extra brininess from capers. There's still plenty of fat in it from the cashews, but that fat comes with protein and other nutrients 💚

Recipe here

This is my Goldilocks oil-free plant-based Caesar dressing. The base is cashews and water-based artichoke brine. Plenty of lemon juice, pungent fresh garlic, a subtle umami fishiness from seaweed and extra brininess from capers. Sure, there's still plenty of fat in it from the cashews, but that fat comes with protein and other nutrients 💚

Recipe here

This dressing is lemony, pungent and very slightly fishy by way of seaweed flakes.

I've tried all kinds of bean brownies and red kidney bean brownies are my favorite. These brownies are made with healthy gluten-free oat flour. They're sweetened with dates and a hand full of vegan chocolate chips, or you can cut your own small chocolate chunks from any vegan chocolate bar.

Recipe here

A simple vegetable forward soup with a notable fiber and protein boost from white beans. Any white bean is fine but I usually use canned cannellini beans. Shiitake mushroom powder, optional in this recipe, is one of my favorite next level soup ingredients that makes so many soups better, especially if they're plant-based because it adds a layer of umami that we usually associate with meat.

Easy and extremely nourishing, no heat required. A tiny bit of guar gum is an optional ingredient.

https://maximalistvegan.com/sweet/carob-banana-tofu-pudding/

This pudding of the chocolate Jello pudding of my childhood but it's actually a nutritional powerhouse, high in protein, calcium, magnesium and potassium. Carob is a natural sweetener and so are bananas. For my WFPB acclimated tastebuds, this pudding's sweet enough without any additional sweeteners but you can add a couple of soaked dates or a little maple syrup if you prefer. Shelf stable silken tofu makes it convenient, all you need's a food process. No heat required.

Naturally gluten-free and overall very healthy dessert. Carob and bananas are both natural sweeteners, though you can add extra sweetening if you want. Comes together in minutes in a food processor.

This salad is perfect for bringing to summer cookouts where WFPB adherent people don't have many options. You can make it in advance and it won't wilt.

Ingredients

• 2 cups cooked red beans (strain and rinse well if using canned beans)
• 2 cups cabbage, shredded or thinly sliced
• 2 cups cooked corn kernels (or kernels from 2 large ears of corn)
• 3 to 4 medium peaches, chopped (2 to 2½ cups)
• ½ cup finely chopped red onion
• ⅓ cup fresh jalapeño pepper, finely chopped (Anaheim or green bell pepper also work for a less spicy version)
• ¼ cup fresh cilantro leaves (or substitute with the same amount of a different fresh herb, or herb combo)
• 3 to 4 Tbsp fresh lime juice
• 2 tsp maple syrup or agave
• 1 Tbsp Dijon mustard
• 2 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp kosher salt or coarse sea salt

Make the Dressing

• In a large mixing bowl or salad bowl, combine lime juice, maple syrup, Dijon mustard, chili powder, smoked paprika and salt using a large wooden spoon or silicon cake spatula.

Create the Salad

• Add all other ingredients to the dressing in the bowl. Using a large wooden spoon or silicon cake spatula, toss ingredients until all components are evenly distributed and coated with dressing.

Link to my recipe post here (most of my recipes are WFPB-NO and the ones that aren't come pretty close)

Easy, inexpensive, high protein plant based meal.