My Plant-Based Family

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

Dairy Free

2 Ingredient Fruit Dip

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Our family LOVES fruit! We eat between 15-20 pounds of apples each week, if that tells you anything. We don’t just eat apples, we eat bananas, blueberries, strawberries — basically whatever is in season.

I have readers tell me their kids won’t eat fruit. Although that isn’t something I deal with I have an easy solution, ready for this. Add a dip.

Kids will eat almost anything with a dip.

You may be thinking, I want my kids to be healthy, how is adding a fruit dip going to help? You can use a healthy dip and I’ve got a super easy dip recipe for you. It’s only 2 ingredients so even your kids can “help” you make it.

Chocolate Fruit Dip

Chocolate Fruit Dip

Ingredients

  • 1 Tbsp cocoa powder
  • 6 oz Vanilla So Delicious Cultured Coconut Milk  (non-dairy yogurt)

Do

No steps required, just stir the cocoa powder into the non-dairy yogurt. DONE.

This makes an incredible fruit dip to dip for cookies or graham crackers. I haven’t tried it yet on a fruit pizza but I really want to. One day I’ll try it as a frosting or filling for cupcakes but I don’t know how well it will work. It makes a pretty fabulous parfait as well.

Chocolate Fruit Dip

I chose this type of yogurt because it’s made from coconut milk and safe for people with dairy, soy and tree nut allergies.

My boys loved it and they are picky about their yogurt.

On a side note, So Delicious just calls this cultured coconut milk, they don’t use the word yogurt because technically it isn’t. I use it because we always buy non-dairy versions of yogurt and it is just the word we are used to using.

You can make this with other flavors. Our store only carries plain, vanilla and blueberry but raspberry would be delightful.

If your kids get used to eating fruit with dip they will be more likely to eat it without dip too.

For us, this dip is like a special dessert treat. I don’t make it all the time but they love it. It also works great in a lunch box.

Snackable-Recipe-Contest-BadgeThis recipe is an entry in the So Delicious and Go Dairy Free Snackable Recipe Contest.

You can connect with So Delicious on their Facebook page.

Pizza Stuffed Mushrooms

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I’ve got the answer to your pizza craving right here! You’ve heard of stuffed mushrooms but Pizza Stuffed Mushrooms are a whole new level of awesomeness!

If you like mushrooms you will love these. I recently posted a video on Instagram of my 4 year old enjoying these. If you don’t like mushrooms stay tuned and I’ll share my pizza hack with you!

Pizza Stuffed Mushrooms are vegan and gluten-free!

Pizza Stuffed Mushrooms

Ingredients

  • 2 8 oz packages of whole mushrooms (button or cremini)
  • 1/2 cup diced bell pepper, I used half red and half green
  • 1/2 cup diced tomato
  • 1/2 cup diced onion
  • 1 cup marinara

Do

  1. Preheat oven to 350 degrees.
  2. Wash mushrooms gently and remove stems. Dice the stems and set aside a 1/2 cup for the mix.
  3. Remove the gills. This step is optional but it will allow more “stuffing” in the mushrooms.
  4. Place the mushrooms in a muffin pan, I used a mini muffin pan. If you don’t have a muffin pan use a pan with sides.
  5. In a separate bowl, mix together a 1/2 cup of the diced mushroom stems, bell peppers, tomato and onion. Next pour in the marinara sauce and mix it all together.
  6. Fill the mushroom caps with the veggie marinara filling.
  7. Bake for 20 minutes.
  8. Carefully remove from oven, there will be liquid in the pan. Allow to cool slightly before eating.

You can add other ingredients like artichoke hearts, olives, faux sausage/pepperoni or cheese if you are in to that sort of thing. I wanted a basic veggie pizza flavor. This is completely guilt free as written so go for it!

This recipe made about 20 stuffed Mushrooms. You can also make it with portobellos but expect to cook it a little longer. The portobellos at our store looked pretty beat up so I skipped them this time.

You will probably have extra filling that is great on pasta, potatoes or my Pizza Hack!

Pizza Hack

I’ve been trying out some new gluten-free, vegan, Sprouted for Life bread. Like many healthier breads, it is pretty sturdy. I used it for my pizza crust and OH MY GOODNESS it was so good! I’m still trying the bread out and haven’t used it with a sandwich yet but it tastes amazing with this! Just spoon some of the veggie marinara filling over the toast and bake for 10 minutes.

For more great recipes visit my Recipe Page!

Healthy Dips

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I’ve really been craving dips lately. I’m snacking on hummus right now! I thought it would be helpful to have links to all of my dip recipes in one place. A few of these aren’t exactly dips but I use them as dips so I’m including them here.

Some people might argue that dips are not healthy, I beg to differ. These are healthy dips.

In case you are wondering all of these are gluten-free and oil-free in addition to being vegan.

Healthy Dip Round Up

Get out your veggies, crackers and chips and get ready for this collection of healthy dips!

GF Vegan Spinach Artichoke Dip

Spinach Artichoke Dip

GF Vegan red pepper dip

Roasted Red Pepper Dip

GF Vegan Green Chili White Bean Dip

Green Chili White Bean Dip

Dairy-free Faux Cheese sauce

Faux Cheese Sauce

Oil-free black beans

Unfried Beans and Unfried Black Beans

pico de gallo

Oven Roasted Salsa, regular Salsa, Pico de Gallo and Jalapeno Hummus

You have likely noticed that I use the same bowls in all of these pictures! Some of the additional recipes link to photos with other bowls. Have you tried any of these dips? I’d love to know which dips are your favorite!

If you are a blogger leave a link to your favorite dip creations in the comments.

Potato Kale Soup

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Potato Kale Soup (Vegan, Gluten-free)

If you want to typically turn your nose up at kale then this is the soup for you. This Potato Kale Soup is easy and delicious. Using frozen, chopped kale is part of the secret that makes it so good (and easy).

I’m including instructions for making this soup on the stove, in the Crock Pot AND in the Instant Pot!

Potato Kale Soup Vegan and Gluten-Free

Potato Kale Soup

Ingredients

  • 3 lbs of potatoes, chopped into bite-sized pieces (peeling is optional)
  • 3 carrots, sliced
  • 3 ribs celery, sliced
  • 1 10 oz bag of frozen kale
  • 1/3 cup dry veggie broth mix (or bullion) (you can add more if needed)
  • Enough water to “just” cover everything

Note: This soup can be made on the stove, in the Crock Pot or in the Instant Pot.

Do

1. Place all of the veggies into the pot. Sprinkle in Dry Veggie Broth Mix or use your favorite broth or bullion.

2. Cover with water and give it a good stir.

3. Cook covered.

Stove Top version: Cook over medium heat for about 30 minute. The time will vary depending on how large the veggies are.

Crock Pot version: Cook on low for 7 hours or high for 4 hours.

Instant Pot version: Press the Manual or Pressure Cook button, for 10 minutes on high pressure. Then allow the soup to natural release for another 5 minutes and the release the remainder of the pressure.

Serve

This would be great as a starter leading up to a meal but we usually just eat it on it’s own. If you are a baker I recommend making a nice crusty bread to go with it.

This may be the easiest soup you’ll ever make. There is only one measurement involved and a little cutting. Everyone in my family loved it. This is my favorite way to eat kale.

0 Reasons I bought an Instant Pot

If you aren’t sure what an Instant Pot is be sure to check out 10 Reasons I Bought an Instant Pot!

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Gluten Free Quaker Popped

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I love trying new products. I’m always looking for the next great thing. When I find a product that is safe for my son (who is gluten-free) and delicious I jump on it.

quaker popped

Both of my boys take their lunch and a snack to school each day. I like to provide them at least one thing with a little crunch to it.

Quaker Popped 1

Quaker Popped

I recently went to Walmart and they were having a gluten-free event. Most of the time when stores have an event with samples I have to avoid it because my little guy will want to try foods that aren’t safe for him. This time I discovered Quaker Popped. We chose the Apple Cinnamon flavor because it was also dairy-free. They are little rice cakes that fit into little hands without a big mess.

quaker popped

My boys were thrilled with these crunchy little treats. I bought the big bag for less than $3!

To find some of the other great gluten-free brands at Walmart visit the Gluten-Free for Less page.

Disclosure: This post was brought to you by Walmart, AMP, and Sverve. All opinions are my own.

Instant Pot Lentil Tacos

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I love vegan tacos and I love my Instant Pot! Naturally, Instant Pot Lentil Tacos would be one of my favorite family friendly vegan recipes.

Vegan Instant Pot Lentil Tacos

It started in 2014, I would get emails asking if I could create recipes to use in the Instant Pot. My response was always, “sorry, I don’t have an Instant Pot but if you buy me one I’ll make recipes for you.” No one took me up on the offer so eventually I bought one myself. If you aren’t familiar with the Instant Pot it is an electric pressure cooker.

I’ve been slowly adapting my recipes to work in the Instant Pot and today I’m going to share my Lentil Taco’s recipe. You can use the original recipe if you are looking for a stove top version.

Vegan Instant Pot Lentil Tacos

Taco Tuesday

We don’t necessarily eat Taco Tuesday each week but we enjoy tacos any day of the week. One of the things I love about this recipe is the leftover lentil taco filling can be turned into burritos, Taco Salads, put on nachos or baked potatoes.

You can use these in place or any taco filling. Yes, that means Street Tacos too!

Vegan Instant Pot Lentil Tacos

Lentil Tacos in the Instant Pot

Ingredients

  • 2 cups dry brown lentils
  • 4 cups water
  • 4 oz tomato sauce
  • 1 tsp each of salt, garlic powder, chili powder and onion powder
  • 1/2 tsp cumin

Do

  1. Dump all of the ingredients into our Instant Pot and give it a little stir to mix everything evenly.
  2. Close the lid, make sure you move the pressure release to the sealed position.
  3. Press the Manual button and use the arrows to get to 15.
  4. Once it is done turn the Instant Pot off and release the pressure.
  5. Carefully open the lid and give it a stir. Let it sit for a few minutes before serving.

Serve

These are great in crunchy or soft tacos, as part of a burrito or taco salad. If you don’t have an Instant Pot don’t worry you can use the stove top recipe, it’s just as easy and just as delicious. For a little variety try my Quinoa-Lentil Tacos! They are a family favorite!

Lentil Tacos in the Instant Pot

Vegan Instant Pot Lentil Tacos

This incredibly east and delicious Instant Pot Lentil Tacos recipe is perfect for people eating a plant-based diet.

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

Ingredients

Taco Ingredients

  • 2 cups dry brown lentils
  • 4 cups water
  • 4 oz tomato sauce
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp cumin

Optional Toppings

  • Lettuce
  • Tomatoes
  • Jalapeno
  • Cilantro
  • Salsa
  • Avocado

Tortillas

  • Choose your favorite tortillas.

Instructions

  1. Dump all of the taco ingredients (not the toppings) into your Instant Pot and give it a little stir to mix everything evenly.
  2. Close the lid, make sure you move the pressure release to the sealed position.
  3. Press the Manual button and use the arrows to get to 15.
  4. Once it is done turn the Instant Pot off and release the pressure.
  5. Carefully open the lid and give it a stir. Let it sit for a few minutes before serving.

Notes

These lentil tacos leftovers should be stored in an air tight container in the refrigerator. They will be good for about 5 days.

You can add your favorite toppings. We like to set up a taco bar for everyone to make their own.

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© Holly Yzquierdo
Category: Instant Pot

Taco Night Side Dishes

Of course if you are making tacos you might want to have a full meal! My favorite sides to have with tacos are:

What are your taco night must haves?