My Plant-Based Family

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

Side Dishes

Cilantro Lime Quinoa

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Do you want to know two words that make me swoon? Well I can think of several words but the two I’m referring to are cilantro and lime! I love them both but paired together they can take any dish to a new level. I’ve used the lime juice in the plastic lime and frozen cilantro and it was good but nothing compares to using fresh limes and fresh cilantro.

cilantro lime quinoa

I think the biggest reason is the fresh lime zest. My favorite zester is the Better Zester, it has a zest “catcher” that also measures the amount of zest. I’ve scraped off with zest off with a knife but my zester makes it much easier. I have more recipes coming that use a zester as well, here is a hint: Gluten-Free, Vegan, Lemon, Cake. I don’t want to be too obvious. 🙂

Cilantro Lime Quinoa

Ingredients

  • 2 cups uncooked quinoa
  • 3 1/2 cups of water (you may need a little more, have 4 cups available)
  • 2 limes (you’ll use about 1 Tbsp zest and 1/4 cup lime juice)
  • 1/2 tsp salt (optional)
  • 1/4 to 1/2 cup cilantro

Do

  1. Rinse your quinoa well then cook it in a pot with 3 1/2 cups of water over medium heat. Cover with a lid.
  2. While the quinoa is cooking zest limes then squeeze the juice into a cup or bowl. You will want to remove any seeds the squeeze out. Also chop cilantro, I prefer to use only the leaves because I don’t like using the stems. Set all of this (zest, juice, cilantro) to the side.
  3. After about 15 minutes check on the quinoa. When it is mostly done and all of the water has been absorbed pour the lime juice, zest and cilantro into the pot (add salt if desired) and stir well. Cover with the lid and let it cook for about 5 more minutes. Use more water if needed.

Serve

I love Cilantro Lime Quinoa with Unfried Black Beans and fresh salsa but you can use your imagination. If you think the quinoa is drying out too fast feel free to use more water, I thought it soaked up the lime juice better by using less. This recipe is difficult to mess up.

This post is shared at Plant-Based Potluck Party Link Up

Unfried Black Beans

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I am soooo over refried beans! Who needs to add extra fat to beans anyway? Certainly not me! I have won over many people with my Unfried Beans made with pinto beans but they are a little to garlic-y for my husband so I decided to lighten up on the spices a bit. Also my 2 year old son (the one with multiple food allergies) has reactions to pinto beans but so far has been doing well with black beans.

This recipe is perfect for lunch boxes too! Use these beans in a burrito or as a delicious dip! My son loves taking beans and chips for lunch. I pair it with some red grapes and carrot sticks for a healthy lunch. See more of my Back to School posts here.

unfried black beans

Unfried Black Beans

Ingredients

  • 2 cups cooked black beans
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp salt (optional)
  • 1/8 to 1/4 cup water (only as needed, the Blendtec may require more water)

Do

  1. Put beans and spices in food processor or Blendtec. Process 15 to 20 seconds.
  2. Scrape down the sides as needed and process until beans are smooth, add water as needed.

Serve

These beans are incredible by themselves but I love them with Mexican Rice or wrapped up in a tortilla.

Tip: If you only have canned beans drain and rinse them, then make as instructed. Most cans only contain about 1 1/2 cups of beans so you may want to ease up on the spices and omit the salt entirely.

Coming tomorrow…Faux Cheezy Black Bean Quesadillas!

What is your favorite way to eat beans?

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Taco Potatoes

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Taco Potatoes
She shoots, she scores! Yes, this recipe was a huge success in our house. I’ve made it many times but never shared it with you. Well, today is your lucky day. This recipe was inspired by Laura at Heavenly Homemakers and her recipe for Taco Potatoes. She includes meat, heavy cream and cheese her recipe so I’ve adapted it to make it plant-strong!

Taco Potatoes 2

Taco Potatoes

Ingredients

  • Cooked Baked Potatoes (1 per person)
  • 2 cups Quinoa “Taco Meat” OR Quinoa-Lentil Tacos
  • 2 cups of cooked black beans OR 1 can of drained and rinsed beans (optional)
  • 1 cup salsa
  • 1/2 cup plain plant-based yogurt (optional)
  • guacamole (optional)
  • 1/2 cup corn

Do

  1. Cut cooked potatoes in half and scoop out some of the potato. I just cubed the potato for my kids.
  2. Fill the void with beans and quinoa.
  3. Top with your choice of fresh salsa, plant-based yogurt (for a tangy topping reminiscent of sour cream), guacamole and corn.

Serve

My husband and I LOVED this! My kids not as much. My two year old mostly wanted to eat all of the fresh salsa but he did finish his potato and quinoa. The 4 year old probably would have done better if all of the food was separated but he ate it.

This would be so easy to take to a potluck and is easy to throw together with leftovers.

This recipe was shared at Gluten Free Friday’s hosted at Vegetarian Mamma!

Mac & Cheese, Gluten-Free and Vegan

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Mac & Cheese

I’ve been wanting to make a gluten-free, dairy-free Mac & Cheese that is actually healthy. Now that I have I’m already thinking of other ideas to spice it up. I plan to serve this at my next Healthy Craving group. If you aren’t concerned with gluten you can use regular whole wheat pasta.

Mac & Cheese (Gluten-free and Vegan)

Ingredients

  • 2 cups gluten-free noodles (uncooked)
  • 2 cups raw cauliflower (diced into small pieces)
  • 1 recipe Faux Cheese Sauce
  • Cooked potatoes, peeled (I used two small red potatoes peeled) plus water

Do

  1. Preheat the oven to 350°
  2. Cook noodles according to package directions. Cauliflower can be steamed separately or cooked with the noodles.
  3. Prepare Faux Cheese Sauce
  4. Mash potatoes, adding water until a smooth texture is reached.
  5. Pour noodles and cauliflower into an 8×8 casserole dish.
  6. Add potatoes to the prepared cheese sauce and whisk well.
  7. Pour cheese sauce into noodles and gently stir until noodles are well coated.
  8. Bake for 20 minutes.

Serve

This looks like very involved dish but it really isn’t that hard. The most difficult part for me is paying attention to the cheese sauce that needs to be whisked continuously. I served this alone but it could easily be a side dish.

While we enjoyed this if you are still hooked on regular ol’ dairy filled mac and cheese you may not be ready for this. It definitely tastes like nutritional yeast. My two-year old loved it. He had 3 servings! I’ve never been a big mac and cheese fan but I liked it too. I wouldn’t try to pull a switcheroo on my teenagers but if you are raising plant-based kids give this a try, they may just find a new favorite.

And now for a few pictures…

mac and cheese

mac and cheese

This kid was really trying to take over my photo shoot. He is pretty hard to resist!

Do you miss Mac & Cheese or have you found an acceptable version since changing your diet?

Sweet Potato Casserole

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In previous Thanksgiving’s I would make a Sweet Potato Casserole, packed with butter, brown sugar, and topped with lots of marshmallow’s. This year I wanted to make my traditional, Southern Sweet Potato Casserole plant-strong and relatively guilt-free.

Sweet Potatoes Casserole that is vegan and gluten-free.
I hear there are vegan marshmallow’s somewhere out there but I decided to make a pecan glaze instead. I was inspired by Fat-Free Vegan’s Susan Voisin and her Sweet Potato Casserole with Pecan Topping. Her recipe looks beautiful but I didn’t want to add the sugar and margarine so my recipe differs dramatically. I prefer the Sweet Potatoes without the glaze myself but everyone seemed to like it when I served this to a dozen guest last week.

Sweet Potato Casserole with Pecan Glaze

Ingredients for Casserole

  • Sweet Potatoes (I used two huge potatoes but 4-6 regular sized would probably work)
  • 1/2 cup rice milk, more if needed
  • 1/4 cup maple syrup
  • 1/2 tsp cinnamon

Ingredients for Glaze

  • 1 cup pecans
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup brown rice flour
  • 2 Tbsp sugar

Do

  1. Bake sweet potatoes, allow to cool slightly until they can be peeled.
  2. If using a potato masher mash peeled potatoes in a large bowl, adding milk a little at a time as needed.
  3. Add maple syrup and cinnamon.
  4. Pour into a casserole dish. I used a 9×9 dish and bake at 350° for 20 minutes.
  5. While casserole is baking mix up the glaze by adding all ingredients to a bowl and stirring well.
  6. Taste glaze, add anything that appears lacking.
  7. Pour onto sweet potatoes and allow to cook for 15 to 20 more minutes.

Serve

This casserole is perfect for Thanksgiving Dinner but is also delicious any other time of the year. It is really easy, can be made ahead of time and re-heats extremely well. Whether you make the glaze or not I think your guest will be impressed. My 1 and 3 year old’s took care of the leftovers in no time at all.

Light and Fluffy Mashed Potatoes

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Gluten-Free, Dairy-Free, Vegan and Thanksgiving Dinner Worthy

I’ve made Mashed Potatoes for years but for some reason with Thanksgiving on the horizon I started to wonder if we would be able to enjoy a “traditional” mashed potatoes sans butter and milk. I’ve made a Dirty Mashed Potatoes that were delicious but that isn’t the same as Thanksgiving’s creamy version that I was longing for.

Fear Not! I got this!

Thanksgiving Worthy Mashed Potatoes

Ingredients

  • 4 large potatoes
  • 2 tsp salt
  • pepper to taste
  • 3/4 cup unsweetened almond milk (or rice milk)
  • 2 tsp nutritional yeast

Do

  1. Scrub, peel, and cut potatoes into large chunks.
  2. Cover with water and bring to a boil.
  3. Cook until potatoes very are soft.
  4. Drain potatoes and mash with a potato masher.
  5. Add salt and pepper, nutritional yeast and about half of the milk.
  6. Continue to mash or (whip) until everything is mixed, add more plant milk as needed.
  7. Taste and add more salt or nutritional yeast as necessary to get the flavor just right. (Depending on the size of your potatoes this might not be enough seasoning)

Serve

These potatoes are amazing. I took them to a potluck, eaten them alone and they are soon to be put to good use on a Vegan Shepherd’s Pie. They are perfect for Thanksgiving, I can hardly wait to top them with Happy Herbivore’s Thanksgiving gravy. Add a bit of rice milk when re-heating these. You will probably want to hide them as well, I chose the veggie drawer, no one suspected a thing. 🙂