My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Blog

Easy Ramen Stir Fry

by Leave a Comment

A plant-based ramen stir fry is the perfect way to enjoy a delicious meal that’s packed with flavor. By focusing on fresh, vibrant vegetables and a well-balanced sauce, you can create a dish that’s satisfying for the whole family.

This dish is incredibly versatile, allowing you to customize it with your favorite ingredients and adjust the flavors to suit your preferences. Plus, it’s a fantastic way to incorporate a variety of colorful, nutrient-dense vegetables.

Additionally, ramen stir fry is budget-friendly, making it easy to prepare a wholesome, satisfying meal without breaking the bank. Whether you’re a busy professional, a parent looking for quick dinner options, or someone simply wanting to explore new culinary adventures, ramen stir fry is an excellent choice that delivers on flavor, health, and convenience.

If you have dietary restrictions, please ensure you choose noodles and sauces that meet your needs. There are vegan and gluten-free noodle and sauce options, always check the labels to make sure they are safe for you.

Cooking Tips for the Best Ramen Stir Fry

Stir frying is a quick cooking method that retains the texture and nutrients of your ingredients. Here are some tips to ensure your plant-based ramen stir fry turns out perfectly every time:

  1. Prep Everything First: Stir frying happens quickly, so it’s important to have all your ingredients prepped and ready to go before you start cooking. Chop your vegetables, and mix your sauce in advance.
  2. Prevent Mushy Noodles: Cook the ramen noodles according to package instructions, then drain and rinse them under cold water to stop the cooking process and prevent them from becoming mushy.
  3. High Heat is Key: Use a wok or a large skillet over high heat. This allows the vegetables to sear quickly, maintaining their crispness and vibrant color.
  4. Add Ingredients in Stages: Start with the aromatics, then add the heartier vegetables.

How to Make Ramen Stir Fry

Ingredients For the Sauce:

  • 1/3 cup hoisin sauce
  • 3 tablespoons water
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil (optional, but used to get the sesame flavor)
  • Salt & black pepper to taste

Ingredients for the Stir Fry:

  • 4 individual packages of ramen noodles
  • 1 cup bok choy, chopped
  • 1 cup snap peas
  • 2 carrot slices, thinly sliced
  • 1 bell pepper diced
  • 1 onion diced
  • 2 cloves garlic, minced
  • ½ teaspoon fresh ginger, grated

Instructions

Step 1 – Whisk Sauce

In a small bowl, whisk together the hoisin sauce, water, low-sodium soy sauce, cornstarch, sesame oil, salt, and black pepper until well combined. Set aside. We don’t normally use oil, but a tiny amount of sesame oil imparts a unique flavor you can’t get anywhere else. You can omit if you don’t consume oil.

Step 2 – Boil Noodles

Bring water to a boil and cook the ramen noodles according to the package instructions.

Step 3 – Drain Noodles

Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.

Step 4 – Prepare Vegetables

Wash and chop the bok choy, snap peas, carrot, bell pepper, onion, garlic, and ginger.

Step 5 – Heat Skillet

Heat a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.

Step 6 – Sauté

Add the onion and cook for 2-3 minutes until translucent. If anything begins to stick or burn, add a few tablespoons of water.

Step 7 – Cook Vegetables

Stir in the chopped bok choy, snap peas, carrot slices, and bell pepper, and cook for an additional 3-4 minutes until the vegetables are tender-crisp.

Step 8 – Add Noodles

Add the cooked ramen noodles to the skillet with the stir-fried vegetables.

Step 9 – Pour Sauce

Pour the prepared sauce over the noodles and vegetables, tossing everything together until evenly coated.

Step 10 – Cook Through

Cook for an additional 2-3 minutes, stirring constantly, until the sauce has thickened and the noodles are heated through.

Step 11 – Serve

Once everything is heated through and well combined, remove the skillet from the heat. Divide the Ramen Stir Fry among serving bowls. Serve the delicious Ramen Stir Fry immediately.

Recipe Variations

If you like your ramen stir fry spicy, add sliced chili peppers for extra heat. Chopped peanuts or cashews sprinkled on top add great crunch and flavor. You can also garnish the dish with sliced green onions, toasted sesame seeds or cilantro for freshness and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

This dish is not suitable for freezing as the texture of the vegetables and noodles may become mushy when thawed.

More Plant Based Dinners

If you like this recipe, you are sure to love these plant based dinners too:

Yield: 4 Servings

Ramen Stir Fry

Ramen Stir Fry

A quick and flavorful ramen stir fry featuring tender noodles tossed with vibrant vegetables.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

For the Sauce

  • 1/3 cup hoisin sauce
  • 3 tablespoons water
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil (optional, but used to get the sesame flavor)
  • Salt & black pepper to taste

For the Stir Fry

  • 4 individual packages of ramen noodles
  • 1 cup bok choy, chopped
  • 1 cup snap peas
  • 2 carrot slices, thinly sliced
  • 1 bell pepper diced
  • 1 onion diced
  • 2 cloves garlic, minced
  • ½ teaspoon fresh ginger, grated

Instructions

  1. In a small bowl, whisk together the hoisin sauce, water, low-sodium soy sauce, cornstarch, sesame oil, salt, and black pepper until well combined. Set aside.
  2. Bring water to a boil and cook the ramen noodles according to the package instructions.
  3. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
  4. Wash and chop the bok choy, snap peas, carrot, bell pepper, onion, garlic, and ginger Stir-Fry
  5. Heat a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.
  6. Add the onion and cook for 2-3 minutes until translucent. If anything begins to stick or burn, add a few tablespoons of water.
  7. Stir in the chopped bok choy, snap peas, carrot slices, and bell pepper, and cook for an additional 3-4 minutes until the vegetables are tender-crisp.
  8. Add the cooked ramen noodles to the skillet with the stir-fried vegetables.
  9. Pour the prepared sauce over the noodles and vegetables, tossing everything together until evenly coated.
  10. Cook for an additional 2-3 minutes, stirring constantly, until the sauce has thickened and the noodles are heated through.
  11. Once everything is heated through and well combined, remove the skillet from the heat.
  12. Divide the Ramen Stir Fry among serving bowls.
  13. Serve the delicious Ramen Stir Fry immediately.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Chana Masala

by Leave a Comment

Savor this delicious Chana Masala of tender chickpeas in a rich, aromatic sauce of caramelized onions and garlic, bursting with warm spices. Topped with fresh cilantro and a squeeze of lemon, serve with a side of rice or naan bread. It is simple to make and so flavorful!

Chana Masala in a bowl with rice and lemon wedges.

What is Chana Masala Made of?

Chana Masala is a chickpea based dish full of fragrance and flavors. It is cooked with garam masala in addition to a variety of spices typically found in Indian dishes. The meal is often served with white rice and can be spicy.

Are Garam Masala and Chana Masala the Same?

Garam masala is typically composed of a blend of warming spices commonly used in Indian cooking. Though exact recipes may differ, they usually include a combination of spices such as cumin, coriander, cardamom, cinnamon, cloves, and black pepper.

Depending on regional variations and personal preferences, other ingredients like nutmeg, bay leaves, or fennel seeds might also be included in some recipes. Garam masala is the spice mix used to make Chana Masala.

How to Make Chana Masala

Ingredients

  • 1 large onion, finely chopped 
  • 2 tablespoons water 
  • 3 cloves garlic, minced 
  • 3/4 teaspoon cumin Powder 
  • 1-inch ginger, grated 
  • (4 oz can diced green chiles) 
  • 1 can of pureed tomatoes. (about 2 cups) 
  • 1/2 teaspoon turmeric powder 
  • 1 teaspoon coriander powder 
  • 1 teaspoon paprika 
  • ¼ – ½ teaspoon cayenne pepper (adjust to your taste) 
  • Salt to taste 
  • 2 cans (15 oz each) chickpeas, drained and rinsed 
  • 1 cup of vegetable broth 
  • 1 teaspoon garam masala 
  • Fresh cilantro for garnish 
  • Lemon wedges for serving 
Ingredients to make Chana Masala including chickpeas, diced onions, spices, lemon, garlic, ginger, green chilies, tomatoes, cilantro and broth.

Instructions

Step 1 – Sauté

Heat pan over medium heat. Add chopped onions and sauté for approximately 10-12 minutes, stirring often until onions soften. If the onions begin to stick, add 2 tablespoons of water and stir gently. Keep an eye on them to prevent burning, adjusting the heat if necessary.  

Step 2 – Cook Until Fragrant

Add minced garlic, cumin, grated ginger, and green chilies. Sauté for 1-2 minutes until fragrant. 

Step 3 – Cook Flavors

Add pureed tomatoes, turmeric powder, coriander powder, paprika, cayenne pepper, and salt. Cook the mixture over medium heat for about 8-10 minutes, allowing the flavors to blend well and the sauce to thicken slightly. Stir occasionally to prevent sticking and ensure even cooking. Adjust the heat as needed to maintain a gentle simmer.  

Step 4 – Add Chickpeas

Add drained chickpeas and vegetable broth, stir well to coat them in the masala, and cook for an additional 5-7 minutes. 

Step 5 – Add Garam Masala

Add garam masala, stirring well to allow the flavors to meld then remove from heat.  

Step 6 – Serve

Serve immediately with a garnish of fresh cilantro, a squeeze of fresh lemon juice, and a side of rice or naan. Enjoy! 

Storage

Allow any leftovers to cool completely before transferring them into an airtight container. Then store in the refrigerator for up to three days. Reheat on the stovetop or in the microwave until hot.

Can I Freeze Chana Masala?

Yes, it freezes well. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating on the stove or in a microwave.

More Plant Based Dinner Ideas

If you like this recipe, you are sure to love these dinner recipes too:

Yield: 4 Servings

Chana Masala

Plant-Based Chana Masala

Savor this delicious Chana Masala of tender chickpeas in a rich, aromatic sauce of caramelized onions and garlic, bursting with warm spices. Topped with fresh cilantro and a squeeze of lemon, serve with a side of rice or naan bread.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 large onion, finely chopped
  • 2 tablespoons water
  • 3 cloves garlic, minced
  • 3/4 teaspoon cumin Powder
  • 1-inch ginger, grated
  • (4 oz can diced green chiles)
  • 1 can of pureed tomatoes. (about 2 cups)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon paprika
  • ¼ - ½ teaspoon cayenne pepper (adjust to your taste)
  • Salt to taste
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cup of vegetable broth
  • 1 teaspoon garam masala
  • Fresh cilantro for garnish
  • Lemon wedges for serving

Instructions

  1. Heat pan over medium heat. Add chopped onions and sauté for approximately 10-12 minutes, stirring often until onions soften. If the onions begin to stick, add 2 tablespoons of water and stir gently. Keep an eye on them to prevent burning, adjusting the heat if necessary.  
  2. Add minced garlic, cumin, grated ginger, and green chilies. Sauté for 1-2 minutes until fragrant. 
  3. Add pureed tomatoes, turmeric powder, coriander powder, paprika, cayenne pepper, and salt. Cook the mixture over medium heat for about 8-10 minutes, allowing the flavors to blend well and the sauce to thicken slightly. Stir occasionally to prevent sticking and ensure even cooking. Adjust the heat as needed to maintain a gentle simmer.  
  4. Add drained chickpeas and vegetable broth, stir well to coat them in the masala, and cook for an additional 5-7 minutes. 
  5. Add garam masala, stirring well to allow the flavors to meld then remove from heat.  
  6. Serve immediately with a garnish of fresh cilantro, a squeeze of fresh lemon juice, and a side of rice or naan. Enjoy! 

Notes

  • Allow the Chana Masala to cool completely before transferring it to an airtight container. 
  • Store in the refrigerator for up to 2-3 days. 
  • Reheat on the stovetop or in the microwave until hot. 
  • Adjust the amount of cayenne pepper and green chilies according to your preference. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Stay up to date on my newest recipes by subscribing to my weekly newsletter!

Easy Watermelon Slushie

by Leave a Comment

Try this Watermelon Slushie recipe made with frozen watermelon, lime juice, and a touch of brown sugar for a naturally sweet and refreshing treat.

How to Make a Watermelon Slushie at Home

My kids ask for watermelon slushies from convenience stores and see the fast food commercials. Those are filled with dyes and processed ingredients. It’s easy to make them at home, so I know exactly what’s in them!

It takes a little preplanning to freeze the watermelon in advance. Once that’s done, just toss the frozen cubes into a blender with some lime juice and sugar or maple syrup.

Can You Blend and Freeze Watermelon?

Yes, but I prefer to do it the other way around. Freeze the watermelon first, then blend it into a slushie.

Cut the watermelon into cubes, and place it in an even layer on a sheet pan or in plastic freezer bags. Place them in the freezer for at least two hours. I leave mine overnight.

Now the watermelon is ready to be blended into a delicious slushie!

Watermelon Slushie Recipe

Ingredients

  • 7 cups watermelon, cubed 
  • ½ cup lime juice 
  • ¼ cup light brown sugar, packed, or maple syrup 
  • 6-10 Tablespoons cold water 
  • Lime slices, optional garnish 

Instructions

Step 1 – Freeze Watermelon

Lay the cubed watermelon on a baking sheet in the freezer or place it in a single layer in sealable plastic bags and freeze until frozen, 2 hours to overnight.  

Step 2 – Gather Ingredients

Once the watermelon is frozen, and you’re ready to make your Slushie, place the frozen watermelon, lime juice, and brown sugar in a large blender.  

Step 3 – Blend

Blend for 3-5 minutes, tamping (pushing all ingredients down towards the blades) often until everything is smooth and creamy. If your blender doesn’t come with a tamper you should stop the blender every so often and carefully press the ingredients down and towards the blades with a spatula.  

Step 4 – Check Consistency

If the mixture is too thick and dry, this will depend on how much juice your watermelon had, add 2-3 Tablespoons of cold water and blend until combined.  

Step 5 – Adjust Moisture

Continue adding 2-3 Tablespoons of cold water and blending until you reach your desired consistency.  

Step 6 – Serve

Serve cold in glasses with straws and lime slices, optional.  

Storing Watermelon Slushie

The watermelon slushie is best served immediately after blending. If you have leftovers, store them in an airtight container for up to a week.

Before serving the stored slushie, allow it to thaw on the counter for 10-15 minutes, and then blend it in the blender to restore its texture. Note that the slushie may lose some of its original texture and flavor after freezing, so it’s best to consume it fresh. 

More Plant Based Recipes with Fruit

If you like this recipe, check out these other ideas where fruit is the star:

Yield: 3-4 Servings

Watermelon Slushie

Watermelon Slushie

Try this Watermelon Slushie recipe made with frozen watermelon, lime juice, and a touch of brown sugar for a naturally sweet and refreshing treat.

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 7 cups watermelon, cubed
  • ½ cup lime juice
  • ¼ cup light brown sugar, packed, or maple syrup
  • 6-10 Tablespoons cold water
  • Lime slices, optional garnish

Instructions

  1. Lay the cubed watermelon on a baking sheet in the freezer or place it in a single layer in sealable plastic bags and freeze until frozen, 2 hours to overnight.  
  2. Once the watermelon is frozen, and you’re ready to make your Slushie, place the frozen watermelon, lime juice, and brown sugar in a large blender.  
  3. Blend for 3-5 minutes, tamping (pushing all ingredients down towards the blades) often until everything is smooth and creamy. If your blender doesn't come with a tamper you should stop the blender every so often and carefully press the ingredients down and towards the blades with a spatula.  
  4. If the mixture is too thick and dry, this will depend on how much juice your watermelon had, add 2-3 Tablespoons of cold water and blend until combined.  
  5. Continue adding 2-3 Tablespoons of cold water and blending until you reach your desired consistency.  
  6. Serve cold in glasses with straws and lime slices, optional.  

Notes

If you have leftovers, you can store them in an airtight container for a week. Before serving the slushie, allow it to thaw on the counter for 10-15 minutes, and then blend it in the blender to restore its texture.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Vegan Potato Salad: Simple and Creamy

by 1 Comment

Potato salad is a beloved classic dish that graces tables at picnics, barbecues, and gatherings of all kinds. With its creamy texture and tangy flavor, it’s a crowd-pleaser that never goes out of style. Creamy vegan potato salad is a delicious twist on the classic recipe that’s just as satisfying and flavorful, without any dairy or animal products.

What makes vegan potato salad so irresistible? It’s all about the creamy texture, tangy flavor, and wholesome ingredients that come together to create a dish that’s both comforting and nutritious. By using plant-based ingredients, like vegan mayonnaise, you can enjoy all the deliciousness of traditional potato salad while meeting your dietary needs.

Normally, I don’t use oil or products with oil in any of my recipes. I do have a few exceptions. I always use oil cooking spray when making pancakes so they don’t stick. And, I always use plant-based/vegan mayo in my potato salad, chickpea salad and Vegan Tuna Salad. You are welcome to use a homemade vegan mayo but I stick to the store-bought vegan mayo.

Additionally, vegan potato salad is incredibly versatile and can be customized to suit your taste preferences. Whether you prefer a classic recipe or want to get creative with add-ins, the possibilities are endless.

What is Vegan Potato Salad Made of?

Well, potatoes of course! Let’s take a look at each ingredient used to make an easy vegan potato salad.

  1. Russet Potatoes: Russet potatoes are a starchy variety of potato with a light and fluffy texture when cooked. They hold their shape well in potato salad and absorb flavors nicely. When peeled and diced, they provide the perfect base for a creamy vegan potato salad. However, if you prefer a creamier texture and don’t mind the skin, golden potatoes can be used as a substitute. They have a thinner skin and a slightly sweeter flavor, making them a great option for potato salad without the need for peeling.
  2. Vegan Mayo: Vegan mayo is a plant-based alternative to traditional mayonnaise, typically made from ingredients like vegetable oil, vinegar, and plant-based milk or aquafaba (the liquid from cooked chickpeas). It provides the creamy texture and tangy flavor that is characteristic of potato salad dressing, without the use of eggs or dairy.
  3. Dill Pickles: Dill pickles add a crunchy texture and tangy flavor. When diced and mixed into the salad, they provide bursts of flavor and contrast to the creamy dressing and tender potatoes.
  4. Onion: Diced onion, whether sweet onion or red onion, adds a subtle bite and sharpness to the potato salad. Sweet onions have a milder flavor and are less pungent than red onions, making them a good choice for those who prefer a milder onion flavor. Red onions add color and a slightly stronger flavor profile, which can complement the other ingredients in the salad.
  5. Yellow Mustard: Yellow mustard provides a tangy and slightly spicy flavor to the potato salad dressing. It helps to balance the richness of the vegan mayo and adds depth of flavor to the dish.
  6. Salt and Pepper: Salt and pepper are optional seasonings that can be added to taste, depending on personal preference. They help to enhance the flavors of the other ingredients in the potato salad and add a final touch of seasoning. If you prefer a saltier salad, you can add more salt, but be sure to taste as you go to avoid over-seasoning.

Possible Garnishes:

  • Fresh Dill: Chopped fresh dill adds a burst of freshness and herbaceous flavor to the potato salad. Sprinkle it over the top of the salad just before serving for a vibrant and aromatic garnish.
  • Green Onions: Sliced green onions add a pop of color and mild onion flavor to the potato salad. They can be sprinkled over the top or mixed into the salad for added freshness and crunch.
  • Paprika: Paprika adds a subtle smokiness and depth of flavor to the potato salad. You can sprinkle it over the top of the salad for a touch of color and flavor, or mix it into the dressing for a more subtle effect.

How to Make Vegan Potato Salad

Ingredients

  • 4 cups peeled and diced Russet Potatoes (golden potatoes can be substituted and don’t require peeling)
  • ¼ cup to ½ cup Vegan Mayo
  • 1/2 cup diced dill pickles
  • 1/4 cup diced onion (sweet onion or red onion)
  • 1 Tbsp yellow mustard
  • Salt and pepper (if desired)
  • Possible garnishes: fresh dill, green onions or paprika

Instructions

Step 1 – Prepare Potatoes

Wash russet potatoes, then peel and cube them into one-inch pieces. Add them to a large pot, cover the potato pieces with water, then bring them to a boil and good for 10-12 minutes or until they are tender.

Drain the potatoes and rinse them with cold water, let the potatoes cool completely in the refrigerator before the next step.

Step 2 – Mix Well

Add the cooked potato cubes to a large bowl. Add the onions, pickles, and Vegan mayo, giving everything a good stir. If you like salt and pepper, add it and stir again.

Step 3 – Refrigerate

Taste the potato salad to see if it needs more of anything. It should be creamy. Once it tastes how you like, return it to the refrigerator and allow all the flavors to meld together.

Step 4 – Garnish and Serve

Before serving, you can garnish with fresh dill, green onions or paprika.

Storage

Any leftovers can be stored in an airtight container in the refrigerator for up to three days.

Customization Tips

Feel free to customize this creamy vegan potato salad to suit your taste preferences and dietary needs. Here are a few ideas to try:

  • Add extra vegetables like diced bell peppers, shredded carrots, or cherry tomatoes for added color and crunch.
  • For a tangier dressing, increase the amount of mustard or pickles in the recipe. Likewise, if you prefer a creamier dressing, you can add more vegan mayonnaise or even a splash of plant-based milk to thin it out.
  • Experiment with different fresh herbs to change up the flavor profile of the potato salad. Fresh chives, basil, tarragon, or cilantro would all be delicious additions.
  • If you’re serving the potato salad at a party or potluck, consider doubling or tripling the recipe to ensure that there’s enough to go around. It’s always a hit with vegans and non-vegans alike!

More Plant Based Side Dishes

If you like this recipe, check out these other plant based side dishes:

Yield: 4 Servings

Creamy Vegan Potato Salad

Creamy Vegan Potato Salad

Try this plant based version of a classic favorite for the perfect side dish.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 4 cups peeled and diced Russet Potatoes (golden potatoes can be substituted and don’t require peeling)
  • ¼ cup to ½ cup Vegan Mayo
  • 1/2 cup diced dill pickles
  • 1/4 cup diced onion (sweet onion or red onion)
  • 1 Tbsp yellow mustard
  • Salt and pepper (if desired)
  • Possible garnishes: fresh dill, green onions or paprika

Instructions

  1. Wash russet potatoes, then peel and cube them into one-inch pieces. Add them to a large pot, cover the potato pieces with water, then bring them to a boil and good for 10-12 minutes or until they are tender.
  2. Drain the potatoes and rinse them with cold water, let the potatoes cool completely in the refrigerator before the next step.
  3. Add the cooked potato cubes to a large bowl. Add the onions, pickles, and Vegan mayo, giving everything a good stir. If you like salt and pepper, add it and stir again.
  4. Taste the potato salad to see if it needs more of anything. It should be creamy. Once it tastes how you like, return it to the refrigerator and allow all the flavors to meld together.
  5. Before serving, you can garnish with fresh dill, green onions or paprika.

Notes

Store leftover potato salad in an airtight container in the refrigerator for up to three days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

2-Step Steamed White Rice Recipe

by Leave a Comment

Brown rice is the default rice in our house, but we always keep white rice in the pantry for quick meals. Steamed White Rice is versatile, inexpensive and easy to make.

Jasmine rice is one of my favorites, but I also like basmati rice. For years, I used the cheapest generic white rice I could find, and that works too. As I’ve tried different varieties, I get new preferences. Most of the different types of white rice can be interchanged. Some are starchier than others or more aromatic. Just pay attention to the cooking time listed on the package. That will tell you what you need to know.

Plant-Based Recipes to Eat with Steamed White Rice

How to Make Steamed White Rice

Ingredients

  • 2 cups Water
  • 1 cup Jasmine Rice (dry, rinsed)

Step 1 – Boil Water

Bring water to a boil in a medium saucepan.

Step 2 – Simmer

Stir in the rice, cover, and reduce heat to low. Simmer for 15 minutes, or until all the water is absorbed. If the rice is too firm, add a few tablespoons of water and cook longer. Fluff your steamed rice with a fork and enjoy!

Serving Size

Each serving equals approximately one cup of rice.

More Flavor

Add your choice of herbs or spices to create different flavors. You can also cook the rice in broth instead of water.

Storage

Any leftover rice can be stored in a refrigerator in an airtight container for up to six days. You an also freeze cooked rice for up to three months.

Yield: 4 Servings

2-Step Steamed White Rice

Steamed Rice

Steamed white rice is a staple that goes great with so many dishes, and it couldn't be easier to make.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 cups Water
  • 1 cup Jasmine Rice (dry, rinsed)

Instructions

  1. Bring water to a boil in a medium saucepan.
  2. Stir in the rice, cover and reduce heat to low. Simmer for 15 minutes, or until all the water is absorbed. If the rice is too firm, add a few tablespoons of water and cook longer. Fluff with a fork and enjoy.

Notes

  • Serving Size: Each serving equals approximately one cup of rice.
  • More Flavor: Add your choice of herbs or spices to create different flavors. You can also cook the rice in broth instead of water.
  • Storage: Any leftover rice can be stored in a refrigerator in an airtight container for up to six days. You can also freeze cooked rice for up to three months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

No Bake Energy Balls

by 1 Comment

In today’s fast-paced world, finding nutritious and convenient snacks can be a challenge. Enter no-bake energy balls – bite-sized treats packed with wholesome ingredients and plant-based goodness. With a base of oats, they are a nutritious option for satisfying cravings and boosting energy levels throughout the day.

Incorporating No Bake Energy Balls into Your Lifestyle

No-bake energy balls are incredibly versatile and can be enjoyed in a variety of ways throughout the day. Here are a few ideas for incorporating them into your busy lifestyle:

  1. On-the-Go Snack: Keep a stash of energy balls in your purse, backpack, or gym bag for a convenient snack whenever hunger strikes. They’re perfect for satisfying cravings between meals or fueling up before or after a workout.
  2. Breakfast Boost: Start your day on the right foot by enjoying a couple of energy balls alongside your morning coffee or smoothie. They’re a great way to kickstart your metabolism and provide sustained energy to power you through the morning.
  3. Midday Pick-Me-Up: When the afternoon slump hits, reach for an energy ball instead of sugary snacks or caffeine. The combination of complex carbohydrates, protein, and healthy fats will help keep your energy levels stable and your focus sharp.
  4. Dessert Alternative: Swap out traditional desserts like cookies or cake for a healthier option. They satisfy your sweet tooth while providing nourishment and satisfaction without the guilt.
  5. Family-Friendly Treat: Get the whole family involved in making energy balls together. It’s a fun and interactive activity that promotes kitchen skills, creativity, and healthy eating habits.

Plant-based no bake energy balls are a delicious, nutritious, and convenient snack option for anyone looking to fuel their busy lifestyle with wholesome ingredients. With endless flavor variations to choose from and minimal preparation required, energy balls are the perfect solution for satisfying cravings, boosting energy levels, and promoting overall well-being. So why not give them a try and experience the joy of homemade snacking with plant-based no-bake energy balls?

Flavor Variations

From classic combinations to creative twists, there’s no shortage of flavor variations when it comes to this recipe. Here are a few delicious flavor ideas to inspire your culinary creations:

  1. Peanut Butter Chocolate Chip: A timeless favorite, these energy balls combine creamy peanut butter, rolled oats, chocolate chips, and a touch of maple syrup for a sweet and satisfying treat.
  2. Almond Joy: Inspired by the popular candy bar, these feature almonds, shredded coconut, cocoa powder, dates, and a hint of vanilla for a decadent and indulgent snack.
  3. Lemon Blueberry: Light and refreshing, these treats are made with dried blueberries, almond flour, lemon zest, and a drizzle of honey for a burst of citrusy flavor.
  4. Matcha Coconut: For a dose of antioxidants and natural energy, try matcha powder, shredded coconut, almonds, dates, and a splash of almond milk.
  5. Pumpkin Spice: Embrace the flavors of fall with pumpkin puree, warm spices like cinnamon and nutmeg, rolled oats, and chopped pecans for a seasonal treat.

How to Make No Bake Energy Balls

Ingredients

  • 1 ½ cups Old Fashioned Oats 
  • ⅓ cup Ground Flax Seeds 
  • 1 tbsp Chia Seeds 
  • ½ cup Almond Butter 
  • 1/3 cup Maple Syrup 
  • 1 tsp Vanilla Extract 
  • ½ cup Chocolate Chips 

Instructions

Step 1 – Mix Ingredients Together

Stir all of the ingredients together, except for the chocolate chips, until well mixed. 

Step 2 – Fold in Chips

Fold in the chocolate chips. 

Step 3 – Refrigerate

Allow to set up in the fridge for at least a half hour. 

Step 4 – Roll into Balls

Use a 2 tablespoon cookie scoop to scoop out the dough, roll into balls and enjoy! 

Recipe Notes

Peanut butter can easily be substituted for almond butter with a 1:1 ratio. Honey can be easily substituted for maple syrup with a 1:1 ratio. If subbing in honey, you do not need to refrigerate the mixture for a full 30 minutes. 

Store the energy balls in an airtight container for up to one week.

Yield: 18-20 Balls

No Bake Energy Balls

No Bake Energy Balls

These no bake treats are delicious and nutritious! You can feel good about giving these protein rich energy balls to your kids as a snack. They’re rich, satisfying, and taste just like a bite sized granola bar, but better!

Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 ½ cups Old Fashioned Oats
  • ⅓ cup Ground Flax Seeds
  • 1 tbsp Chia Seeds
  • ½ cup Almond Butter
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • ½ cup Chocolate Chips

Instructions

  1. Stir all of the ingredients together, except for the chocolate chips, until well mixed. 
  2. Fold in the chocolate chips. 
  3. Allow to set up in the fridge for at least a half hour. 
  4. Use a 2 tablespoon cookie scoop to scoop out the dough, roll into balls and enjoy! 

Notes

  • Peanut butter can easily be substituted for almond butter with a 1:1 ratio. 
  • Honey can be easily substituted for maple syrup with a 1:1 ratio. If subbing in honey, you do not need to refrigerate the mixture for a full 30 minutes. 
  • Other add-ins to consider are raisins, dried cranberries, white chocolate chips, etc. Just be sure to keep those add-ins to a ½ cup. 

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo