My Plant-Based Family

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

Recipes

Avocado Grillers

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I never get tired of guacamole, chocolate mousse (the avocado makes it creamy), or eating avocado raw whatever I can, but sometimes a girl needs to branch out.

brownies, garden HC grilled avocado 160 (45)

Oh yes, I grilled avocado!

Even better I served it with Spicy Black Beans and Cilantro-Lime Brown Rice. This may be a combo made in heaven.

grilled avocado 160 (47)

I almost hate to call this a recipe because it is so easy.

Avocado Grillers

Ingredients

  • 2 ripe avocados, cut into equal slices (6-8)
  • bell peppers, cut into strips
  • onions, cut into strips (thin strips will burn)
  • corn tortillas or other gluten-free tortillas

Do

  1. Preheat your grill and add avocados, bell peppers, and onion.
  2. Check every few minutes to see how they are cooking, turn once they start to brown and don’t let them burn.
  3. Remove veggies from the grill.

Serve

We ate these on gluten-free corn tortillas but any tortilla will do. These veggies are also great served on a salad. For lunch the next day I mixed up rice and beans then topped it with the grilled avocado and veggies. So Good!

This recipe is being shared at Gluten-Free Friday hosted by Vegetarian Mamma!

Plant-Based Brownies

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Gluten-free, oil-free, dairy-free, Plant-Based Brownies! These delicious brownies are sweet and gooey. Your whole family will love this plant-based dessert.

Plant-Based Brownies

This page contains affiliate links. That mean I could make a small commission if you make purchases using my link. This won’t cost you anything extra. 

This recipe was updated in 2020! It tastes the same but uses a gluten-free flour blend for ease. 

If you love chocolate, and I mean really love chocolate…these plant-based brownies are for you!

I’ve been making these since 2013 and they are my favorite plant-based brownie recipe. You would never guess that they are gluten-free. 

I have to thank Sarah at Gazing In for the original recipe; it contained wheat and oil which we avoid so I adapted it to meet our preferences. I’ve made several of Sarah’s recipes and I always enjoy them.

This recipe is very sweet! We like to serve it with plant-based milk and fruit. If you are worried about the sugar you can half it. 

Sweet Potato Brownies

I casually refer to these as my Sweet Potato Brownies! Sweet potatoes are the secret ingredient that make these brownies gooey and rich! 

I normally make the sweet potatoes in my Instant Pot but you could bake them in the oven. They need to be soft. You can mash them with a fork but you may notice some tiny orange bits. If you blend them in a blender or food processor until they are creamy, you won’t see them at all.

We always use Enjoy Life Foods Chocolate Chips. Either the mini chips, semi sweet chips or chocolate chunks all work equally well. 

Plant-Based Brownies (Gluten-free)

Ingredients

Do

  1. Preheat oven to 350° and lightly spray an 8×8 pan. (This recipe doubles wonderfully, just use a 9×15 pan.)
  2. Put all of the ingredients except chocolate chips in a large mixing bowl. Stir until everything is mixed well adding more plant milk if needed.
  3. Fold in chocolate chips reserving a few spoonful’s. Spread the batter smooth and sprinkle the reserved chocolate chips on top.
  4. Bake for 35 to 40 minutes, toothpick will not come out clean.

Serve

Allow these brownies to cool before cutting if at all possible. They can be stored in an air tight container at room temperature but you probably wont have leftovers unless you make a double batch. Unlike most gluten-free baked goods these taste great the next day.

I hope you try these! I know you will enjoy them. They are now my favorite dessert!

Yield: 9

Plant-Based Brownies

Plant-Based Brownies

Gluten-free, oil-free, dairy-free, Plant-Based Brownies! These delicious brownies are sweet and gooey. Your whole family will love this plant-based dessert.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1/4 cup unsweetened applesauce
  • 2/3 cup cocoa powder
  • 1/2 cup Bob’s Red Mill Cup for Cup Gluten-Free Flour
  • 1/4 tsp sea salt
  • 1/4 tsp baking powder
  • 1/2 cup organic cane sugar
  • 2/3 cup pureed cooked sweet potatoes
  • 1 1/2 tsp vanilla
  • 1/2 cup plant-based milk, I use rice milk
  • 1/2 cup vegan chocolate chips

Instructions

  1. Preheat oven to 350° and lightly spray an 8×8 pan or use parchment paper. (This recipe doubles wonderfully, just use a 9×15 pan.)
  2. Put all of the ingredients except chocolate chips in a large mixing bowl. Stir until everything is mixed well.
  3. Fold in chocolate chips reserving a few spoonful’s. Spread the batter smooth and sprinkle the reserved chocolate chips on top.
  4. Bake for 35 to 40 minutes, toothpick will not come out clean.

Notes

Allow these brownies to cool before cutting if at all possible. They can be stored in an air tight container at room temperature but you probably wont have leftovers unless you make a double batch.

Did you make this recipe?

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

© Holly Yzquierdo
Category: Dessert

Frequently Asked Questions

I’m out of applesauce, what can I use?

You can use a pureed apple, pear, peach or other similar fruit. See this post about substituting applesauce for more suggestions. 

What can I use instead of cane sugar?

You can use your favorite sweetener! I’ve used turbinado sugar for years. Lately we have switched or organic cane sugar. Use whatever you already have. Many people have used coconut sugar with good result.

That’s a lot of sugar, can I use less?

You bet you can. I recommend using half. This recipe is really sweet, which we love but it’s too sweet for some. You can also try using maple syrup, date paste or your favorite sugar. If using a liquid form of sugar, you may need to decrease the amount of plant-based milk you use.

Can I use something other than Sweet Potato?

Yes, you can substitute pureed pumpkin in place of the sweet potato. You could also try pureed squash or zucchini but I haven’t personally tried them.

Have you tried these brownies? I’d love to hear what you think!

Chickpea Quinoa Stir Fry

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Stir Fry’s are a great way to add extra veggies to your meal. When don’t use oil so when I say, “stir fry” I don’t mean I’m frying anything. This Chickpea Quinoa Stir Fry is oil-free and delicious. Even my two year old gobbled it up and continued to steal it off of my plate long after his was eaten.

I think the unexpected but delicious pineapple brings it to a whole new level. If you can’t get fresh pineapple you can use mango.

Chickpea Quinoa Stir Fry is vegan (plant-based) and gluten-free.

When making stir frys, ok most things I cook, measurements are just guidelines based on what I like and what veggies we have available. Feel free to alter the ingredients or measurements to suit your families taste. [Read more…] about Chickpea Quinoa Stir Fry

Savory Breakfast Muffins

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I love the simplicity of grabbing a muffin or two on the way out the door. My problem with most muffins is that they are basically a sweet treat with little substance to fuel my day. If you feel the same way allow me to introduce you to a new friend of mine, Savory Breakfast Muffins.

Savory Breakfast Muffin

This recipe has a whole wheat and a gluten-free option and can easily be adapted to accommodate your favorite flavors or dietary needs. Use 2 cups of whole wheat flour or whole wheat pastry flour instead of the gluten-free flours and xanthum gum. I’ve also used a premade baking mix but I prefer to mix my own flours, it will taste great if you choose that route.

These muffins have been enjoyed by over a dozen people. In my most recent batch I substituted 1 tsp of crushed red pepper instead of the jalapeno for an even spicier result. I also marinate the mushrooms in equal parts (1-2 Tbsp) of liquid smoke, Worcestershire sauce, and Braggs Liquid Aminos. If you are avoiding soy you can use equal parts of liquid smoke and water, just read your labels. The marinated mushrooms lead many people to think these contain meat. Don’t let the long ingredient list intimidate you, this is well worth it.

Savory Breakfast Muffins

Ingredients

  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 tsp xanthum gum
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 cup baked potato, diced
  • 1/4 cup onion, diced
  • 1/4 cup bell pepper, diced
  • 1/2 cup mushrooms, diced
  • 1/4 cup jalapeno, diced (or 1 tsp crushed red pepper)
  • 1 3/4 cup rice milk (if making whole wheat version start with 1 cup milk and increase as needed)

Do

  1. Preheat oven to 350° and lightly spray muffin pan.
  2. In a large bowl mix all of the dry ingredients, then add the veggies, lastly the plant milk.
  3. Stir until well mixed adding more milk if necessary.
  4. Scoop batter into muffin pan, I like to fill them most of the way up.
  5. Bake for 24 minutes until an inserted toothpick comes out clean.
  6. Let cool for 10 minutes before removing from muffin pan.

Serve

This recipe makes 10 muffins. I’ve served this at Healthy Cravings and at a women’s bible study. They are easy to eat on the go, are not messy (crumbly) and taste great warmed or at room temperature. If you are serving brunch and need a dish that can be made ahead these are perfect. I plan to make this recipe in a loaf pan soon.

This recipe was shared at Gluten-Free Fridays hosted at Vegetarian Mamma.

Breakfast Tacos

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breakfast tacos

I love Breakfast Tacos! Years ago the breakfast tacos I made were completely different from those I make today, but we enjoy them just as much if not more. These tacos are very versatile and can be adapted for even the pickiest eaters or omnivores in your household.

breakfast tacos

Breakfast Tacos

Ingredients

  • 1/2 an onion, diced
  • 1/2 a bell pepper, diced
  • 1/2 a jalapeno (remove seeds for less heat)
  • 1 handful of mushrooms, chopped
  • 1 cup cut cauliflower
  • 1 large baked potato, diced
  • 1/2 to 1 cup of cooked beans, drained
  • 1/2 cup cooked quinoa
  • 1 Tbsp nutritional yeast
  • salt (or black salt), pepper, garlic, and turmeric to taste
  • tortillas of your choice, use corn tortillas for a gluten-free option

Do

  1. Add onions, peppers and mushrooms to a skillet and cook on medium heat, stirring occasionally, adding a little water if veggies start to stick.
  2. Once veggies are beginning to soften stir in potatoes, quinoa, and beans.  They will now begin to stick.
  3. As soon as everything is incorporated and warm add nutritional yeast and spices.
  4. Spoon this into tortillas and serve.

Serve

I love to eat these Breakfast Tacos with salsa! This reheats very well and will keep several days when refrigerated. If you are using corn tortillas know that they are crumbly and will likely break. These can be layered in a casserole dish instead of rolled into the tortillas for a quicker option. I’ve also wrapped them in parchment paper to hold them together. I’ve served these to an omni group and they LOVED them.

If you are eating plant-based but having a hard time convincing your family this is an easy dish to adapt for them. Things like eggs or cheese are easily added but not really needed.

Are you a Breakfast Taco lover too?

Green Chili, Cilantro, & Lime Soup

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Oh, how I wish you could taste this delicious soup. It has a very complex taste but is incredibly easy to make, and also inexpensive. Does it get much better than that?

This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!
This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

I use my Dry Broth Mix here but you could use whatever you normally use for veggie broth. You may have to add some nutritional yeast, salt, garlic, onion, and other spices to give it the same zing. I love how easy it is to add my Dry Broth Mix instead measuring out a bunch of different spices.

This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

Green Chili, Cilantro & Lime Soup

Ingredients

  • 12 cups water
  • 2 cups uncooked brown rice (I used long grain)
  • 2 (4 oz) cans diced green chilis
  • 1/2 cup Dry Broth Mix
  • 1/2 Tbsp sea salt
  • 1/2 a diced onion (optional)
  • 1 cup corn (optional, fire roasted corn would be amazing)
  • 3 cups cooked black beans (or 2 cans of drained and rinsed beans)
  • juice and zest from 1 lime
  • 1 handful of cilantro

Do

  1. Add water to a large pot or dutch oven and bring to a boil.
  2. Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
  3. Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
  4. Ladle into bowls to cool for a few minutes before serving
This Green Chili, Cilantro, and Lime Soup is more of a "grown up" soup but don't be surprised if your kids love it too!

Serve

This soup needs no accompaniment! If you like green chilis, cilantro, and lime you will like this soup. My kids (2 and 4 years old) didn’t like it much, it’s more of a “grown up” soup. I think teens would enjoy it though. If you try it let me know what your kids think.

Yield: 4 servings

Green Chili, Cilantro and Lime Soup

If you like green chilis, cilantro, and lime you will like this soup. It's not spicy but packs a big flavor punch!

Cook Time 1 hour
Total Time 1 hour

Ingredients

  • 4 cups veggie broth, divided
  • 1 cup uncooked brown rice (I used long grain)
  • 1 (4 oz) cans diced green chilis
  • 1 Teaspoon sea salt
  • 1/2 cup a diced onion (optional)
  • 1 cup frozen corn (optional, fire roasted corn would be amazing)
  • 1 can black beans (drained and rinsed beans)
  • juice and zest from 1 lime
  • 1 handful of cilantro

Instructions

  1. Add water to a large pot or dutch oven and bring to a boil.
  2. Add the rice, chilis, broth mix, salt, and onion to the water and cook for 45 minutes on medium heat until rice is done.
  3. Add beans, corn, lime juice and zest along with cilantro. Continue to cook at a simmer for 15 minutes.
  4. Ladle into bowls to cool for a few minutes before serving

Notes

Convert this to an Instant Pot recipe by cooking the brown rice with veggie broth and chilies for 22 minutes. Once done, allow pressure to release, then add the rest of the ingredients and heat until everything is warm.

Did you make this recipe?

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

Category: Recipes

I’ve made a 1/2 batch and a 1/4 batch of this and both were delicious; I’ve doubled the amount each time I’ve made it. 🙂 If you have leftovers you will need to add extra water the next day because the rice continues to soak up the water.

Have you tried this soup yet? If you can’t get enough of these flavors, try my Green Chili White Bean Dip!