My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Recipes

Strawberry-Rhubarb Pie (Gluten-Free and Vegan)

by 6 Comments

Having food allergies completely changes the way you celebrate holidays. I don’t know about you but food is usually at the center of our celebrations. My favorite recipes that had been made for years and years are no longer an option.

I’m pretty handy around the kitchen and don’t mind adapting recipes to make them oil-free, vegan, diary-free, egg-free, nut-free, etc. but I don’t always have the time. Sometimes I just want an easier way out.

Strawberry Rhubarb Pie that is vegan and gluten-free

I discovered Wholly Wholesome and their Gluten-Free Pie Crust that is also Vegan and Kosher along with being dairy-free, egg-free, soy-free, nut-free, corn-free and casein-free.

Using this pre-made pie crust I baked TWO pies, Apple and Strawberry-Rhubarb. Next time I’ll make my favorite, Chocolate.

apple pie

I’ve always loved wheat pie crust. My Memaw would always bake extra crust just for me. Unfortunately, that old-fashioned pie crust is not safe for my family. Even before we changed to a plant-based diet and discovered our new world of food allergies I rarely made it. Rolling out pie crust is messy. I would have to clear and clean my whole counter, my friends know how rare this is, then make a huge mess on it with dough. Yes, I prefer the ease of pre-made crusts.

I have made a few pies with gluten-free crusts over the years but they don’t stay together as well as wheat-based dough. I would have preferred the prepared crust to be a little thicker. I slightly under-baked the first pie but I corrected it for the second pie. My husband wasn’t as impressed with the gluten-free crust.

Strawberry Rhubarb Pie that is vegan and gluten-free

Strawberry-Rhubarb Pie

Ingredients

Pie Filling

  • 1 pre-made Whole Wholesome Gluten-Free Pie Crust (or a crust of your choice)
  • 2 cups sliced rhubarb
  • 3 cups strawberries, halved
  • 1 cup sugar
  • 3 Tbsp Tapioca Flour (should have used more or added corn starch)
  • 1/2 tsp balsamic vinegar

Pie Topping

Do

  1. Preheat oven to 400° and set the frozen pie crust on the counter to thaw.
  2. In a large bowl mix all of the ingredients for the pie filling together.
  3. After the pie crust has thawed for 10 minutes poke holes in the bottom of the crust.
  4. Pour fruit filling in the crust. Don’t overfill. (I overfilled)
  5. For topping, put all of the ingredients in a high-powered blender, I used my Blendtec Blender and pushed the “batter setting”.
  6. Carefully spoon topping over pie. Crimp pie crust if desired, I used a fork.
  7. Cover the top of the pie with a “foil tent” then put the pie in the oven.
  8. Bake for 10 minutes then turn the heat down to 350° for 40 minutes.
  9. Carefully remove the foil then and bake for 5-10 more minutes or until the top is golden brown.
  10. Remove pie from oven and allow it to cool

This pie was delicious. Despite the long list of steps it is really easy to make. It did make a big mess in the bottom of my oven which is why I recommend you don’t over fill and maybe add a little more flour.

This pie is perfect for a Forth of July Picnic or barbecue!

FTC Disclaimer: I received free pie crust from Wholly Wholesome. All opinions are my own. 
This post contains affiliate links.

Mexican Rice

by 22 Comments

This Mexican Rice recipe has been a family favorite for years! In fact, it is one of the first recipes I posted here and one of the first recipes my husband taught me to make when we got together.

Mexican Rice

I’ve seen this recipe discussed in online communities and while everyone said it was delicious some insisted it should be called Spanish Rice instead of Mexican Rice. If you have time to kill, feel free to google the difference, everyone has an opinion and everyone insists they are right.

This recipe was adapted from the recipe my husband grew up eating. When I started making it I removed the oil and started measuring the ingredients. At the time we lived in the South where Tex-Mex reigns. You can add optional veggies like onion, peas and carrots. I usually leave them out due to forgetfulness and ease.

I love adding cilantro though! Some people hate cilantro and that’s OK, it doesn’t need it.

When we started eating plant-based, I started making this with brown rice. It takes about 40 minutes to cook brown rice. Lately I’ve been making it with white rice because it cooks in only 20 minutes!

Mexican Rice

This recipe can be made with basic pantry staples and can serve 4 generously as a side dish. I’ll warn you though, if there is a little left it is really hard to save the leftovers without eating it straight from the skillet.

I love using it to meal prep because it reheats so well! I eat it plain with beans, in Taco Salads, Burritos and just about anything else you can think of.

Mexican Rice

Plant-Based Mexican Rice

Ingredients

  • 2 1/2 cups of water
  • 1 cup of short grain brown rice (or use long grain white rice for a quicker recipe)
  • 8 oz tomato sauce (you can make do with 6 oz if you need the extra 2 for Lentil Tacos)
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • handful of chopped cilantro, optional

Do

  1. Dump all of the ingredients except cilantro (is you are using it) into a skillet and turn on medium heat.
  2. Cover skillet with a lid and set timer for 45 minutes. OR, if using long grain white rice, cook for 20 minutes.
  3. When timer beeps give the rice a good stir. If liquid remains remove lid and let the rice cook a few more minutes to allow liquid to evaporate.

If using cilantro toss it on top and cover with the lid for a few moments.

Serve

This Mexican Rice is the perfect side dish to tacos, but can also be used in a Bean and Grain Bowl, burritos, or Taco Salad.

If you are looking for more delicious Mexican inspired recipes take a look at my Mexican Food Page or my Pinterest Board for Plant-Based Mexican Food.

Quinoa-Lentil Salad…A Salad that Fills You Up

by 13 Comments

Are you looking to add more salads to your menu? I can help you with that! This Quinoa-Lentil Salad will fill you up AND taste great! If you don’t have quinoa you can substitute cooked brown rice. 

Quinoa Lentil Salad also contains lettuce, tomatoes, cucumbers and onions.

Have you noticed how some salads leaving you feeling hungry an hour after you finish eating? That won’t happen with this salad. The quinoa and lentils will fill you up! 

I prefer to cook the quinoa and lentils ahead of time and toss this together in a few minutes. If you still need to cook your quinoa and lentils don’t worry, it only takes about 20 minutes. You can chop veggies while you wait. I add various veggies depending on what I have on hand but this is my basic recipe.

Quinoa and lentils on a bed of lettuce with tomatoes and cucumbers.

Quinoa-Lentil Salad

This recipe is designed for one but you can easily make as many bowls as you like. It’s a great meal prep salad but I recommend using grape tomatoes instead of diced tomatoes for the make ahead version.

Ingredients

  • 1/2 cup cooked lentils (seasoned with a little garlic and onion powder)
  • 1/2 cup cook quinoa (or substitute cooked brown rice)
  • 2-3 cups mixed greens or your favorite lettuce
  • 1/4 cup diced tomatoes
  • 1/4 cup diced cucumbers
  • 1/8 cup diced red onions

Do

  1. If desired, heat (seasoned) lentils and quinoa.
  2. Fill a large bowl or plate with greens/lettuce/
  3. Dump lentils and quinoa over greens, then top with diced veggies.

Serve

I love this salad with equal parts lemon juice and red wine vinegar (1 Tbsp each) but it is also delicious with my other oil-free dressings. Try the popular Sweet & Tangy Salad Dressing or the new Creamy Italian Salad Dressing that my pickiest kid eats with a spoon!

For more salad inspiration check out my Salad Board on Pinterest! I’ll be adding lots of new salads and oil-free salad dressings this summer. You don’t want to miss them!

Yield: 1

Quinoa-Lentil Salad

Quinoa Lentil Salad also contains lettuce, tomatoes, cucumbers and onions.

This Quinoa Lentil Salad is very filling and great any time of year. In the winter serve it with warm quinoa and lentils and in the summer you can keep them cold.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup cooked lentils (seasoned with a little garlic and onion powder)
  • 1/2 cup cook quinoa (or substitute cooked brown rice)
  • 2-3 cups mixed greens or your favorite lettuce
  • 1/4 cup diced tomatoes
  • 1/4 cup diced cucumbers
  • 1/8 cup diced red onions

Instructions

  1. If desired, heat (seasoned) lentils and quinoa.
  2. Fill a large bowl or plate with lettuce.
  3. Dump lentils and quinoa over greens, then top with diced veggies.

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
Category: Salads & Wraps

Creamy Tomato Soup: Never Eat Condensed Soup Again!

by 15 Comments

Sometimes I create a recipe that is so good we are completely surprised. I’m a pretty good cook, but I don’t expect to be able to recreate some foods, especially with all of the food sensitivities in our house.

Unlike the big name condensed soups (you know who I’m talking about) that use tomato paste, corn syrup, wheat and plenty of chemicals, this recipe uses only real vegetables. I am in love with this vegan, gluten-free, and sodium-free Creamy Tomato Soup. I have a feeling you will probably love it too.creamy tomato soup It is perfect for spring and summer time when you can get garden fresh tomatoes AND it doesn’t require the use of a stove! I made this with the help of my Crock-Pot and my Blendtec! Easiest. Soup. Ever! If you are not in the mood for a warm soup you can also drink this cold! creamy tomato soup

Creamy Tomato Soup

Vegan and Gluten-Free

Ingredients

  • 9 tomatoes (these were vine ripened tomatoes and between Roma and Beefsteak tomatoes in size)
  • 1 large onion
  • 3 ribs of celery
  • 8 cloves of garlic
  • 3 carrots
  • 1 to 2 cups of water

Do

  1. Wash all produce well and remove and discard any leafy ends.
  2. Put all veggies in a Crock-Pot. Veggies can be cut if needed. I cut the celery, carrots and onions so they would fit better but left the tomatoes whole. My Crock-Pot was almost overflowing.
  3. Cook on low all day.
  4. Allow to cool slightly then blend in a Blendtec or high-powered blender. I let mine cool all the way. Don’t burn yourself. 🙂
  5. Add salt if needed.

Serve The soup is perfect as is or with a light dusting of salt. You could eat it with crackers, toast or a grilled Faux Cheesy Snack. I also love it cold! It’s a perfect quick snack that I can drink easily in a cup when I’m on the go and it tastes a lot like V-8.

A few months ago we bought a Blendtec and have been loving it! It has made a lot of new recipes possible like my Green Chili White Bean Dip and my Creamy Italian Salad Dressing. I recently became a Blendtec affiliate! Did you know you can get $100 Off + Free Shipping on Blendtec Factory Recertified Blenders? 

TIP! I store this soup in a pitcher so I can easily pour it into a bowl or a cup and it takes up less room in the fridge than a bowl.

Do you love Tomato Soup? Next time I’m going to make a spicy version!

This post contains affiliate links.

Quick and Easy Veggie Pad Thai

by 27 Comments

Veggie Pad Thai has become a regular feature on our Meal Plan. My recipe is not traditional but it is quick, easy and delicious. Sometimes I’ll chop tons of veggies but in a pinch I’ll just grab a bag of frozen veggies from the freezer and have this dish on the table in about 20 minutes or less.

Veggie Pad Thai

I was inspired to make this by Lindsey S. Nixon because everyone was always going crazy for the Happy Herbivore Pad Thai recipe. We tried it and it was good but we changed it up based on the ingredients we always have on hand and that suit our food allergies/intolerance’s.

Veggie Pad Thai

This post contains affiliate links. Thank you for supporting this site.

I usually start the boiling water first. Read the instructions on your noodles. Some types need to be boiled, some need to be soaked first. 

Then I prep all the veggies. Once they start to saute, I’ll toss the noodles in the water. The brown rice noodles I use need to boil for about 7 minutes. 

I saute the veggies, adding a little water when needed to keep them from sticking to the pan. I use this method instead of using oil. As the veggies cook I work on the sauce. This recipe comes together so quickly because everything is happening at once. 

Veggie Pad Thai

By the time the noodles are done, and the sauce is made, the veggies are almost done. I put them all in my biggest skillet to mix together. The residue heat from the skillet helps the sauce melt and mix will with the noodles and veggies. 

This version easily serves 4 (because of all the veggies) but we usually serve 2 kids and 3 adults.

Veggie Pad Thai
Yield: 3 servings

Veggie Pad Thai

Veggie Pad Thai

This plant-based Veggie Pad Thai recipe is not traditional but it is quick, easy and delicious. Use whatever veggies you have on hand or grab a bag of frozen stir fry veggies.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 box Annie Chun’s Brown Rice Noodle, Pad Thai plus water
  • 1/2 cup diced onion
  • 1 cup sliced carrots
  • 1 cup broccoli florets
  • 1 sliced bell pepper
  • (optional) 2-4 cups shredded cabbage
  • 1/4 cup Tamari (Gluten Free Soy Sauce) or Braggs Aminos (both are gluten-free)
  • 1/4 cup peanut butter or alternative like Sun Butter
  • 1/4 cup water for sauce
  • (optional) a touch of agave or maple syrup
  • (optional) Tapatio Hot Sauce or Sriracha Hot Chili Sauce

Instructions

  1. Bring water to boil in a medium-sized pot. Pour Noodles into boiling water and set timer for 4-5 minutes, stirring occasionally.
  2. Pour stir fry veggies into a skillet and cook until they are tender-crisp.
  3. As veggies and noodles cook, mix Tamari (soy sauce) and nut/seed butter together. I like to slightly heat the nut/seed butter to make it easier. Then stir in water.
  4. Drain noodles and pour into veggies. Pour sauce over noodles and veggies and stir well.

Notes

Adapt this recipe to suit your dietary preferences or to use up whatever you have on hand. This recipe feeds 3 adults or 2 adults and 2 kids.

Store recipe in an air tight container and reheat in the microwave until warm.

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
Category: Main Dish Recipes

Veggie Pad Thai

Vegan, Gluten-free, Nut-free, with soy-free option

Ingredients

Do

  1. Bring water to boil in a medium-sized pot.
  2. Pour stir fry veggies into a skillet and cook until they are tender-crisp.
  3. Pour Noodles into boiling water and set timer for 4-5 minutes, stirring occasionally.
  4. As veggies and noodles cook, mix Tamari (soy sauce) and nut/seed butter together. I like to slightly heat the nut/seed butter to make it easier. Then stir in water.
  5. Drain noodles and pour into veggies. Pour sauce over noodles and veggies and stir well.

Serve

I love adding bell peppers, squash, asparagus, and any other seasonal veggies that are available.

Since I’m always feeding kids and people with various food allergies I usually make things “middle of the road” and this recipe is no exception. My husband and teen pour lots of hot sauce on their.

We used to avoid peanuts due to allergies and would make this with sunflower seed butter. Now, my son is not longer allergic to peanuts and use peanut better. 

If you need to make this soy free try Organic Vegan Coconut Aminos.

If you are looking for more Quick and Easy Meals try my One-Pot Pizza Pasta!

Creamy Italian Salad Dressing (Oil-Free)

by 37 Comments

Are you looking for a good Oil-Free Salad Dressing? Look no further! This quick and easy Creamy Italian Salad Dressing is made with mostly pantry staples.

If you are like me you need a good salad dressing and probably avoid the store-bought stuff because either loaded with oil, sugar, or loads of chemicals.

Oil-Free Salad Dressing

This oil-free salad dressing uses:

  • white beans
  • spices
  • lemon juice
  • water

My Sweet and Tangy Salad Dressing was such a big hit that I wanted to branch out. It was good but a little thin. I wanted a creamy salad dressing.

Most creamy dressings contain oil and even the healthy dressings contain nuts, often cashews. If you have to limit nut or avoid them all together, those dressings are not an option. I’ve never been a fan of the idea of eating hundreds of calories of salad dressing in just a few spoonfuls.

Oil-Free Salad Dressing

If you are looking for a salad dressing that is frugal, dairy-free, nut-free, gluten-free, oil-free and easy to make with pantry staples, then you need to try this salad dressing.

Creamy Italian Salad Dressing (Oil-Free, Low-Fat)

Yield: 2 cups

Oil-Free Creamy Italian Salad Dressing

Oil-Free Salad Dressing

The budget-friendly, dairy-free, nut-free, gluten-free, oil-free salad dressing is easy to make with pantry staples!

Enjoy it on salad, wraps and even served warm on pasta!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1½ cup cooked white beans, drain and rinse if using canned (I cooked great Northern beans)
  • ½ cup (to 1 cup) water
  • 2-3 Tbsp fresh squeezed lemon juice
  • ½ tsp garlic powder
  • 2 tsp dried parsley
  • 1½ tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp sea salt (optional)

Instructions

  1. Warm beans slightly then place in a blender or food processor (I used my Blendtec).
  2. Pour in ½ cup water.
  3. Squeeze juice from lemon into a small dish, remove any seeds then pour juice into dressing. Start with 2 tbsp of lemon juice and add one more tablespoon of juice if needed.
  4. Dump in the rest of the spices then blend/process well.
  5. Scrap sides of container and add more water if necessary.
  6. Dressing should come out creamy and smooth. More water and spices can be added to meet your preferences.

Notes

This recipe makes about 2 cups of salad dressing. Since it's low fat, you can eat as much as you want.

Did you make this recipe?

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

© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

This salad dressing can be enjoyed on salad, in wraps and even served warm on pasta (gluten-free pasta for us). Last night we served in on a garden salad to accompany our Minestrone Soup.

Since this salad dressing uses beans I recommend you enjoy it within 5 days. Don’t worry you will come up with plenty of ways to use and this recipe makes approximately  2 cups. My 5 year old ate more than his fair share on salad then asked for more to eat with a spoon.

If you need a salad dressing with a longer shelf life try my Oil-Free Sweet and Tangy Salad Dressing. Or, if you want a salad dressing that’s bursting with flavor you need to try my Oil-Free Raspberry Vinaigrette Salad Dressing.