My Plant-Based Family

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

Dairy Free

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!

Meal Plan Monday: A Whole New World

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If you think this is your typical Meal Plan Monday you would be wrong, very wrong.

Last Friday we got the results back for my 2 year olds allergy test. I’ll give more details another time because there are way too many to discuss today. Meal Planning is now more important that ever, I have to be prepared, especially while I get a handle on all of these changes.

faux cheese and pico

Breakfast

I usually opt for quick meals in the morning. Most of these will be made ahead of time.

Lunch

We like quick lunches too!

  • Sunbutter and fruit sandwiches
  • Gluten-free noodles with red sauce or faux cheese sauce
  • Baked Potatoes with steamed broccoli
  • Gluten-free Pasta & Veggie Salad

Snacks

  • Smoothies
  • Apples with Sunbutter
  • Tortilla Chips with salsa, guacamole and faux cheese sauce
  • gluten-free muffins

Dinner

Have you noticed any of our typical staples missing?

shepherd pie VVP

Speaking of missing, if you missed this weekends Virtual Vegan Potluck check it out. I “brought” this Lentil based Shepherd’s Pie that is gluten-free, soy-free and vegan. It also happens to be delicious!

 

Sweet & Tangy Salad Dressing (oil-free)

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Some people wonder how I get my kids to mounds of greens, let me introduce you to my sweet and tangy secret. This is my Sweet and Tangy Oil-Free Salad Dressing.

 

sweet and tangy salad dressing

I make this salad dressing with pantry staples so it’s inexpensive and lasts a long time. It is also oil-free, gluten-free and vegan.

salad dressing

Holly’s House Dressing (Sweet & Tangy Salad Dressing)

Ingredients

  • 3 Tbsp apple cider vinegar
  • 3 Tbsp agave nectar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/8 tsp dried paprika
  • 1/4 tsp dried dill
  • 1/2 tsp Italian seasoning (optional)
  • 2 oz water

Do

Add all ingredients to a jar and shake well OR put all ingredients in a blender (I used a Magic Bullet) and whizz.

Serve

I love this dressing on a big salad or a wrap. It is also fantastic in noodle or grain salads. My boys (2 and 4) LOVE it. They beg for salad and salad dressing. It is very thin but still makes a great dip. The spices settle at the bottom of the jar so shake before pouring and refrigerate.

Update: For a thicker dressing at 1/4 tsp xanthum gum!

5.0 from 1 reviews
Sweet & Tangy Salad Dressing (oil-free)
 
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Prep time
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Author:
Recipe type: Salad Dressing
Ingredients
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp agave nectar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried parsley
  • ⅛ tsp dried paprika
  • ¼ tsp dried dill
  • ½ tsp Italian seasoning (optional)
  • 2 oz water
Instructions
  1. Add all ingredients to a jar and shake well OR put all ingredients in a blender (I used a Magic Bullet) and whizz.

 

Creamy Italian Salad Dressing

If you are looking for a creamy salad dressing then let me introduce you to my Creamy Italian Salad Dressing. This dressing is also Oil-free, gluten-free, dairy-free and nut-free!

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!

Meal Plan Monday: How Are Those Resolutions?

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It has been three months since many of you made New Year’s resolutions to eat healthier, exercise more, or some other brand of self-improvement. I never make resolutions, I know myself well enough to know that a “new year” isn’t enough to push me to make a lasting change. If resolutions work for you that is awesome. I do make goals for myself, but I feel like resolutions just kind of set me up for failure.

If you made resolutions how are you hanging in there? If you have struggled to eat healthy be encouraged, spring is here (in some places) which will mean more fresh produce that is less expensive. Warmer temperatures will make it easier to get outside and get moving.

Today’s Meal Plan will be Resolution worthy; inexpensive produce, quick cooking to make time for play, and “lite” enough so you can still get moving. If you need a little more inspiration tomorrow I’ll be interviewing author Sid Garza-Hillman and giving away a copy of his book Approaching the Natural: A Health Manifesto.

ApproachNatural_CVRweb-184x300

Meal Plan

Breakfast is usually oatmeal but I think it will take a backseat this week in favor of quinoa. Cooked quinoa, almond milk, chia seeds and fresh fruit. I bought strawberries on sale recently. We may have nut butter and fruit toast on a busy day. I’m not a big proponent of smoothies, I don’t think they are right for everyone but they are a great way for my kids to get more than their fair share of greens and they love them. Our typical smoothie contains half a blender of spinach, 1-2 oranges, 2 bananas, and any other fruit with some almond milk.

Lunch is usually quick and easy food, occasionally I’ll serve pasta but not often. It takes a little bit of forethought and I usually wait until the last minute. Thankfully my kids prefer sandwiches to just about anything else, if they don’t eat it all I let them finish it after nap. They love baked sweet potatoes (so does my husband) and will eat them plain. I usually opt for a mix of beans and grains with leftover veggies but I’ll have a peanut butter and apple sandwich when the need arises. My husband takes leftovers, assuming they are healthy, are a great way to have a healthy lunch and save money but not eating out or wasting food.

Snacks are big part of my day, my kids always want to eat. We usually stick to fruit and veggies, I feel like they can eat a lot of those without it ruining their next meal. Some days they get a handful of walnuts or leftover muffins for snack. My husband takes several pieces of fruit and a large container of chopped carrots and broccoli along with spinach leaves for a snack.

Dinner is planned much better than the rest of the meals. It often requires more planning, like soaking or cooking beans or cooking grains that may take a little longer. If you are short on time using a crockpot is a great solution, I prefer to just cook several large batches of beans and grains at the same time for reheating later. Last week I planned Grilled Avocado and Veggie Wraps/Tacos but had to delay those because the avocados took a week to ripen. We will be having those tonight! Leftovers will be delicious on a bed of cilantro rice. I’m also developing a new recipe that I hope to introduce soon, it has a lentil base. I think it will speak to the heart of my fellow lentil lovers. Taco Salad using mixed greens, my recipe for Quinoa-Lentil Tacos, fresh salsa (or diced tomatoes, onions, jalapenos, garlic and lime), corn, a variety of beans and fresh avocado makes a very filling and delicious meal. I’m also craving roasted (using broth) potatoes, broccoli, onions and garlic. Seem like this will be an easy one pan meal. Toward the end of the week I’ll make a pot of soup to use up random veggies that haven’t been eaten yet. I did this last week and came up with the best soup I’ve ever eaten. My husband didn’t even get a taste. I only plan on cooking about 4 big meals but I’ll supplement with beans and grains. I can also whip up a quick stir fry at a moments notice.

Did you make New Year’s resolutions? Have you done a good job of keeping them?

 

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.