Listed below are some of our favorite whole-food, plant-based, low-fat recipes. Most are oil-free, because we know that cutting out unnecessary oil helps reduce harmful saturated fat in our diets.
We also encourage you to explore vegan recipes on the internet, but watch out for those with added oils (including coconut and olive oils) and lots of processed ingredients like TVP (texturized vegetable protein made from soybeans) and white flour. While it’s OK to use those ingredients every now and then, it’s best to choose foods closer to their natural state, which retains more fiber and nutrients.
We’d love to see the plant-based food you are making at home! Feel free to share your photos on social media and tag @plantedplatter and hashtag #plantedplatter and #boldfoodbrightlife.
Learn how to build a flavorful, healthy, plant-based meal in a bowl in the linked recipe guide from a cooking class taught by Planted Platter's Deb Czech. Fun and tasty, these colorful creations (sometimes called grain bowls or wellness bowls) draw on global culinary...
Serve this refreshing Middle Eastern summer salad chilled or at room temperature. Bulgur wheat is a whole grain that has been parboiled, so it only needs to be soaked in hot water to render it pleasantly chewy and ready to eat. This salad packs well for work or picnics and you can improvise additions, from hummus to falafel to additional veggies.
These muffins with whole food, plant-based ingredients make a good addition to breakfast or can be eaten as a snack or even dessert. With grated carrots and apples, raisins, and chopped nuts, these hearty, no-oil muffins taste just like a classic carrot cake. Very nutritious and high in fiber.
One way to incorporate more vegetables into your diet is to add them to every pasta dish you make. The vegetables had starring roles in this late-summer pasta dish, which featured fresh corn kernels, juicy tomatoes, and peppery arugula as well as many Mediterranean flavor accents.
This recipe is a flavorful feast, combining the sweetness of grilled plums, the bold bitterness of arugula, a savory, creamy tofu ricotta, and the slight sourness of lime juice into one magnificent summer dish. You’ll have extra ricotta to enjoy on pasta, pizza, or plated with ripe tomatoes. So good!