My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Recipes

Plant-Based Tostadas

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Tostadas are a beloved Mexican dish known for their crispy tortilla base topped with layers of flavorful ingredients. While traditional tostadas often feature meat or seafood, there’s no reason why you can’t enjoy this tasty treat in a plant-based form. In fact, plant-based tostadas offer a fantastic opportunity to showcase the vibrant flavors and textures of vegetables, beans, and other wholesome ingredients.

Plant-Based Tostadas are a fun and easy meal idea. Kids love tostadas and they are healthy too.

Gluten-Free, Allergy Friendly Tostadas

I rediscovered the Tostada when we learned my son had a wheat/gluten allergy. Tostadas are made with corn tortillas, so they were safe for him. Always read the ingredient label though!

Plant-based tostadas are incredibly versatile and adaptable to various dietary preferences and restrictions. Whether you’re gluten-free, dairy-free, or following a specific eating plan, you can easily customize your tostadas to suit your needs. With a wide array of colorful vegetables, flavorful spices, and protein-rich beans at your disposal, the possibilities are endless when it comes to creating plant-based tostadas that are both satisfying and nourishing.

Customization and Variations

  • Get creative with your toppings by incorporating different vegetables, such as grilled corn, sautéed mushrooms, or roasted sweet potatoes.
  • Add protein-rich ingredients like tofu, tempeh, or seitan for added satiety and flavor.
  • Experiment with different salsas, guacamole recipes, or homemade cashew cream for a personalized touch.
Plant-Based Tostadas

We are always changing up our Plant-Based Tostadas! Sure we need a crispy tortilla and beans but sometimes we used Instant Pot Refried Beans and other times we use Refried Black Beans. Lettuce and tomatoes are usual staples but sometimes we add Pico de Gallo, when the garden is growing we will make Oven Roasted Salsa. Another fun addition is Mango Salsa!

Anything goes! Just use what you have.

Plant-Based Tostadas

Ingredients

  • Soft Corn Tortillas (or buy the crispy tostada tortillas)
  • Unfried Pinto or Unfried Black Beans (store-bought refried beans can be used but read the label)
  • Shredded Lettuce
  • Dice Tomato
  • Salsa (optional)

Instructions

Step 1 – Preheat Oven

If using soft corn tortillas, preheat oven to 350° and place tortillas on cookie sheet (I use parchment paper on my cookie sheet).

Step 2 – Bake Tortillas

Bake tortillas for 15 minutes then remove from oven and allow to cool for a few minutes until you can handle them. They may not feel crisp but they will get crispier as they cool. Leftover tortillas can be stored in an airtight container at room temperature.

Step 3 – Add Toppings

Spread beans onto tortillas. Top with lettuce, tomato and any other toppings you prefer.

Step 4 – Serve

These are great as an afternoon snack but also good for lunch or dinner. If serving as a meal I highly recommend making Mexican Rice to go with them. Tostadas are so simple that many kids could assemble them without much help, and they would also be a fun party food.

Plant-Based Tostadas

More Easy Plant Based Meal Ideas

If you like this recipe, you’ll love these plant based meals too:

Plant-Based Tostadas

Plant-Based Tostadas

Plant-Based Tostadas are an easy and family-friendly recipe to add to your plant-based meal plan! They can be customized to meet any allergy-friendly needs too.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 15 minutes

Ingredients

  • Soft Corn Tortillas (or buy the crispy tostada tortillas)
  • Oil-Free Refried Beans
  • Shredded Lettuce
  • Diced Tomato
  • Salsa, peppers, your favorite toppings (optional)

Instructions

  1. If using soft corn tortillas, preheat oven to 350° and place tortillas on cookie sheet (I use parchment paper on my cookie sheet).
  2. Bake tortillas for 15 minutes then remove from oven and allow to cool for a few minutes until you can handle them. They may not feel crisp but they will get crispier as they cool. Leftover tortillas can be stored in an airtight container at room temperature.
  3. Spread beans onto tortillas in a thick layer.
  4. Add lettuce, tomato, and any other topping you will enjoy.

Notes

You can use canned beans to save time. One 15 ounce can of fat free refried beans is enough for about 4 people or 8 tostadas. You may need to add some water to the canned beans to get them smooth enough to spread.

Did you make this recipe?

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

© Holly Yzquierdo

Book Review and Giveaway: Oatmeal On the Go by Sarah Kirkconnell

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I love reading cookbooks! Lately I’ve been relying on ebooks to get my fix because they are usually less expensive and I always have access to my favorite recipes, especially when I’m at the store or a friend’s house.

Oatmeal On The Go ebook

Today you will have the chance to win a FREE copy of Oatmeal On The Go by Sarah Kirkconnell. You may already be familiar with Sarah, she is constantly creating impressive allergy-friendly and mostly plant-based recipes at her personal blog, Gazing In. You can also find her at Trail Cooking. She is also the author of Freezer Bag Cooking: Trail Food Made Simple.

Oatmeal On The Go ebook

Sarah’s newest book, Oatmeal On The Go is available in electronic format for only $3.99!

Plant-Based, Vegan and Gluten-Free

I LOVED reading a cookbook that is safe for our whole family. Sure there are some delicious recipes in this book that use nuts but we can easily substitute those.  Many “healthy” cookbooks still contain gluten which is a no-no in our house. We already buy gluten-free oats and using Sarah’s easy method’s I can prep a weeks worth of breakfast in minutes. She also includes a Freezer Bag Method, Mug Method or “Bring to Boil” Pot Method.

If you need help streamlining  you breakfast routine or even some inspiration this book is a great investment. Oatmeal On The Go includes 11 recipes and helpful tips. So whether you are a Chocolate Peanut Butter Oatmeal fan or more of a Coconut & Blueberry Oatmeal kind of person Sarah has got you covered. I’m sure this book has a few combinations you can’t live without.

Enter the Giveaway

There are several easy ways to get extra entries, just click “a Rafflecopter giveaway” to enter. The winner will receive a FREE ebook from Sarah. This contest is NOT restricted to the US, anyone can enter. The winner will be emailed once the giveaway ends. If they don’t respond another winner will be chosen. The giveaway ends October 12th at 12 am, AZ time.

If you don’t win you can still own your own copy by visiting Sarah’s site and purchasing your own copy.

What is your favorite oatmeal combination?

Crock Pot Mexican Casserole

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Dairy-free, gluten-free, taste-full and made in a crock pot!? This recipe is definitely a keeper. The savory flavors develop so well that I come back to this meal over and over again.

The colorful ingredients of Mexican cuisine combined with the convenience of a slower cooker result in a dish that is not only delicious but incredibly easy to prepare. I found it so flavorful that I didn’t even want to add salsa or guacamole. It’s that good!

Slow Cooker Mexican Casserole {Plant Based}

One of the best aspects of preparing a Mexican casserole in a crock-pot is the convenience it offers. With just a bit of chopping and assembly, you can set it and forget it, allowing the slow cooker to work its magic while you go about your day.

Slow cooking allows flavors to meld together over time, resulting in a dish that’s rich, complex, and utterly satisfying. As the ingredients simmer gently, the aroma from your kitchen will tantalize your taste buds and build anticipation for the delicious meal that awaits.

crockpotmexicancasserole

Vegan Mexican Casserole Recipe Variations

As always, make this recipe your own. Need more protein? Add it! Don’t have black beans? Use pinto beans! There are many easy swaps and additions that can make the perfect Mexican casserole for you. Mix it up to keep your meal rotation exciting. This staple recipe is an easy place to start.

  • Add veggies – Feel free to customize the casserole with additional vegetables such as zucchini, mushrooms, or spinach.
  • More protein – For extra protein, add cooked lentils or tofu to the mixture.
  • Spice variations – Experiment with different spice blends and seasoning combinations to suit your taste preferences.
  • Make it spicy – If you prefer a spicier casserole, add a diced jalapeño or a dash of hot sauce to the ingredients.

Crock Pot Mexican Casserole

This recipe doubles and triples really well if you are feeding a crowd. The photo above is a triple recipe.

Ingredients

  • 1 cup uncooked brown rice
  • 3 cups water
  • 1 8 oz can of tomato sauce
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) – pinto or black beans work well
  • 1 cup corn (optional)

Instructions

Step 1 – Dump and Stir

Pour all of the ingredients into your slow cooker and stir gently.

Step 2 – Slow Cook

Cook on high for 4 hours or low for 6-8 hours.

Step 3 – Serve

This is delicious served on its own but would be incredible wrapped in a warm tortilla or with organic tortilla chips. It really doesn’t need anything else.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Simply reheat in the microwave or oven before serving.

More Plant Based Mexican Recipes

If you like this recipe, try these other plant based Mexican dishes:

Yield: 6 Servings

Crock Pot Mexican Casserole

Crock Pot Mexican Casserole

Let your crock pot slowly meld all these rich flavors together to form a savory Mexican casserole.

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

  • 1 cup uncooked brown rice
  • 3 cups water
  • 1 8 oz can of tomato sauce
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) - Pinto or black beans work well
  • 1 cup corn (optional)

Instructions

  1. Pour all of the ingredients into your slow cooker and stir gently.
  2. Cook on high for 4 hours or low for 6-8 hours.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Simply reheat in the microwave or oven before serving.

Did you make this recipe?

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

© Holly Yzquierdo

Cinnamon Apple Raisin Breakfast Rice

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Do you need a cheap and easy breakfast idea? If you have an intolerance to oats or can’t handle the sticker shock of quinoa this may be the perfect whole grain breakfast rice for you.

As the mornings grow colder and the aroma of cinnamon and spices fills the air, there’s no better way to start the day than with a warm and comforting bowl of breakfast rice. Cinnamon apple raisin breakfast rice is a delicious twist on classic oatmeal, offering a delightful blend of flavors and textures that transform ordinary rice into an indulgent morning treat. This plant-based breakfast option is perfect for those who love starting their day with something hearty, healthy, and full of fall flavors.

The Perfect Fall Breakfast

There’s something magical about the combination of cinnamon, apples, and raisins. This trio is synonymous with fall and winter, evoking memories of apple picking, holiday baking, and cozy mornings spent indoors.

  • Cinnamon, known for its warming properties, has been a staple in traditional medicine for centuries. It’s believed to help stabilize blood sugar levels, making it a great addition to breakfast dishes.
  • Apples bring a natural sweetness and slight tartness, adding freshness and balancing the spices. They are also rich in fiber, particularly pectin, which supports healthy digestion.
  • Raisins add a burst of sweetness and a chewy texture, complementing the softness of the cooked rice. They are high in natural sugars and provide a quick energy boost, making them a perfect ingredient for breakfast.

These ingredients come together in a symphony of flavors, creating a dish that tastes delicious. This has been a family favorite for weekend breakfasts for about a decade. But if your family is used to Fruit Loops they may need a little more sweetener than this recipe includes. I love that I can make this with pantry staples.

I say this was a weekend breakfast because it takes about 45 minutes to cook brown rice. Now we will make a large pot and reheat leftovers quickly. Even my 4 year old who has been very picky lately LOVES this. I also have an Instant Pot version for a more hands off approach!

How to Make Cinnamon Apple Raisin Breakfast Rice

Ingredients

  • 2 cups brown rice (I prefer short grain)
  • 4 c water
  • 1-2 cups plant milk
  • 1 Tbsp cinnamon
  • 1 diced apple
  • 1/4 cup raisins (or other dried fruit)
  • 1/4 cup maple syrup (optional)

Instructions

Step 1 – Cook Rice

Pour rice, water and cinnamon into large sauce pan and cook over medium heat set timer for 45 minutes.

Step 2 – Add Apples and Raisins

When there is 15 to 20 minutes left add 1 cup plant milk, diced apples and raisins then give it a good stir. Once the timer goes off the rice should be soft, most or all of the liquid will be absorbed and the apples will be soft.

Step 3 – Serve

Allow to cool for a few minutes before serving, stir in extra plant milk if needed.

Serving Suggestions

Cinnamon apple raisin breakfast rice can be served in various ways to suit different preferences:

  • Classic bowl: Enjoy it warm with a sprinkle of cinnamon on top and a drizzle of maple syrup for extra sweetness.
  • On-the-go option: For busy mornings, you can prepare it in advance and reheat it throughout the week. Store it in individual containers for a quick grab-and-go breakfast.
  • Dessert-style: Turn leftovers into a cozy dessert by serving them chilled with a scoop of dairy-free vanilla ice cream or a dollop of whipped coconut cream.

Breakfast Rice Variations to Try

One of the joys of breakfast rice is its adaptability. Once you master the base of cinnamon, apples, and raisins, the possibilities are endless:

  1. Nutty Delight: Add a handful of toasted almonds, walnuts, or pecans for extra crunch. Nuts not only enhance the texture but also provide healthy fats and protein, making the dish more filling.
  2. Berry Twist: For a burst of color and flavor, try adding fresh or dried berries. Cranberries, blueberries, or strawberries can introduce a tangy note that contrasts nicely with the sweet raisins.
  3. Spiced Up: Experiment with different spices. Cardamom, nutmeg, and ginger can add depth and complexity, giving the dish a unique twist.
  4. Coconut Dream: Sprinkle some shredded coconut on top for a tropical flair. Paired with coconut milk, this variation can transport your taste buds to a sunny beach, even in the middle of winter.
  5. Creamy Indulgence: For a creamier texture, stir in a dollop of plant-based yogurt or a splash of cream just before serving. This adds richness and makes the dish feel extra indulgent.

Cinnamon apple raisin breakfast rice is more than just a meal; it’s an experience that brings comfort and warmth to your morning routine. Whether you’re enjoying it on a quiet weekend or preparing it for a busy weekday, this dish offers a nourishing start to your day. It’s a celebration of simple, wholesome ingredients that come together to create something special.

More Plant Based Breakfast Ideas

If you love this recipe, you’ll love these breakfast ideas too:

Yield: 4 Servings

Cinnamon Apple Raisin Breakfast Rice

Cinnamon Apple Raisin Breakfast Rice

Start your day with a warm, comforting bowl of cinnamon apple raisin breakfast. A cozy, plant-based delight full of sweet apples, juicy raisins, and aromatic spices.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 2 cups brown rice (I prefer short grain)
  • 4 c water
  • 1-2 cups plant milk
  • 1 Tbsp cinnamon
  • 1 diced apple
  • 1/4 cup raisins (or other dried fruit)
  • 1/4 cup maple syrup (optional)

Instructions

  1. Pour rice, water and cinnamon into large sauce pan and cook over medium heat set timer for 45 minutes.
  2. When there is 15 to 20 minutes left add 1 cup plant milk, diced apples and raisins then give it a good stir. Once the timer goes off the rice should be soft, most or all of the liquid will be absorbed and the apples will be soft.
  3. Allow to cool for a few minutes before serving, stir in extra plant milk if needed.

Notes

Add a little liquid when reheating leftovers.

Did you make this recipe?

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

© Holly Yzquierdo

One-Pot Pizza Pasta (Gluten-free and Vegan)

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This gluten-free and plant-based Pizza Pasta is just what you need for a quick and easy dinner!

Who loves pizza? Let’s see a show of hands!

We love pizza too but if you are trying to eat gluten-free it’s a little tough. Gluten-Free Pizzas are expensive and usually tiny. It is difficult to find one without egg and dairy too. I could make my own GF crust but I live in Arizona where the high temperatures are still over 100° so I’m not really interested in turning on the oven. What’s a girl to do?

Easy and delicious gluten-free and plant-based Pizza Pasta!

How about add all of our favorite pizza toppings to pasta instead!

Pizza Pasta Ingredients

One-Pot Pizza Pasta

Ingredients

  • 1 package (16 oz) Gluten-Free Noodles (you can use wheat noodles)
  • 1 diced bell pepper
  • 2 diced roma tomatoes
  • 1/2 c diced onion
  • 4 diced baby Portobello mushrooms (about 1 cup)
  • 2 cups cooked lentils (optional)
  • 1 jar pasta sauce
  • 1/4 cup nutritional yeast
  • Your favorite ingredients

Do

  1. Bring water to boil and add noodles. Cook according to package directions.
  2. As noodles begin to cook chop all veggies and set aside.
  3. Add veggies to boiling noodles half way through their cooking time and cover with a lid.
  4. Once noodles and veggies are soft, drain well then add lentils (optional), sauce, and nutritional yeast (optional) then stir well.

Serve

Serve the dish along side a green salad and Sweet & Tandy Oil-Free Salad Dressing! This is an easy dish to make and reheats well.

If it is still warm where you live try these try these Chocolate No-Bake Bites!

Easy and delicious gluten-free and plant-based Pizza Pasta! Don't stress about dinner!

What is your favorite Pizza topping?

Yield: 4 Servings

Pizza Pasta

Easy and delicious gluten-free and plant-based Pizza Pasta! Don't stress about dinner!

All the flavors of pizza in a pasta, and it's gluten free!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 package (16 oz) Gluten-Free Noodles (you can use wheat noodles)
  • 1 diced bell pepper
  • 2 diced roma tomatoes
  • 1/2 c diced onion
  • 4 diced baby Portobello mushrooms (about 1 cup)
  • 2 cups cooked lentils (optional)
  • 1 jar pasta sauce
  • 1/4 cup nutritional yeast
  • Your favorite ingredients

Instructions

  1. Bring water to boil and add noodles. Cook according to package directions.
  2. As noodles begin to cook chop all veggies and set aside.
  3. Add veggies to boiling noodles half way through their cooking time and cover with a lid.
  4. Once noodles and veggies are soft, drain well then add lentils (optional), sauce, and nutritional yeast (optional) then stir well.

Notes

Add any of your favorite pizza toppings.

Did you make this recipe?

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

© Heather Mayes

A Little Help Please

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I like to think that this blog is my little corner where I can make a difference. Yes, I know I make a difference in my home, my family, my neighborhood, my church, etc. but on a larger scale my blog goes place I can’t. That idea is thrilling!

Practical Things Make a Difference

When I graduated from college I went on a month-long mission trip to Romania. We made repairs to a church, helped in an orphanage, delivered food and clothes to families, put on clown shows but the best part was just talking to people, encouraging them, and praying for them.

We did practical things, offered everyday help and it made a difference.

Plant-Based Help

I remember when I began the transition to whole food, plant-based eating. I didn’t even know what words to Google with. I couldn’t find any appropriate recipes and I was completely overwhelmed. Of course I learned more and found an abundance of resources. I kept thinking it shouldn’t be this hard.

I set out to provide a resource for others transitioning to a plant-based diet, especially families. I love getting feedback from you all. I feel like when I share my struggles, mistakes, victories, and yes even recipes I make it easier for you to be successful, or at least realize you can do this.

Quinoa and Black Beans

I Could Use A Little Help

I’m in a recipe contest for Pritikin’s Recipe of the Year. I submitted this recipe for Cilantro-Lime Infused Quinoa with Black Beans. It is delicious and easily adaptable! The voting ends August 30th.

Casting a vote for your favorite recipe is real simple. Just share your favorite recipe with your social media community on your favorite social sites by clicking on any social share button within the recipe page. Every click & share counts as a vote! Pritikin’s Contest FAQs

If you would take the next 60 seconds and click over to my recipe for Cilantro-Lime Infused Quinoa with Black Beans and share it via the social media buttons I’d really appreciate it. Feel free to check out the other recipes too, most are not plant-based but could be adapted.

The top 2 recipe creators win a trip to Pritikin Longevity Center in Miami, Florida (with a guest) to compete in a cook-off. I’d love to win this trip. It would be a much-needed vacation and an opportunity to spread the plant-based message.

Thanks

If you took a few seconds to vote, Thank You! I hope to give you all an update as soon as I know the results. Even more than winning the contest I appreciate that you care and you keep coming back and making me a part of your journey.

 Update

I wanted to let you all know that my recipe was in the top two and I’ll be going to Miami to later this month! Thank you all for voting and the support you are faithful to provide.