My Plant-Based Family

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

Recipes

Vanilla Coconut Chia Pudding

by 3 Comments

Breakfast, dessert or snack? You decide! Vanilla Coconut Chia Pudding satisfies your sweet craving while providing nutritional benefits.

Chia pudding has evolved into a versatile dish that can showcase various flavors. Vanilla coconut is the clear favorite at my house. The combination of comforting vanilla and exotic coconut transports me to a tropical paradise with every spoonful.

Is Chia Pudding Actually Good for You?

Chia seeds are rich in omega-3 fatty acids, fiber and protein. When combined with the goodness of coconut milk, it becomes a well-rounded treat while fulfilling my sweet tooth. You can incorporate more nutrients with the addition of fruits, nuts and seeds too.

There are lots of ways to tailor this recipe to suit everyone’s tastes. Not into coconut? Swap out the coconut milk for almond milk.

Would you rather have a fruity dessert? Your favorite fruits will complement the chia pudding perfectly. How about chocolate chia overnight oats or strawberry chia pudding? There are so many variations of this recipe to try!

How to Make Vanilla Coconut Chia Pudding

This recipe makes one serving.

Ingredients

  • 2 Tablespoons Chia Seeds 
  • ½ cup Coconut Milk (other plant-based milk can be used instead) 
  • 1 teaspoon maple syrup 
  • ¼ teaspoon vanilla extract 
  • 1 Tablespoon Shredded Coconut 

Instructions

Step 1 – Add Ingredients

Add all the ingredients together in a bowl or jar (should hold at least one cup). 

Step 2 – Set

Allow to sit for 10 minutes, then stir again and place in the refrigerator.  

Step 3 – Refrigerate

Refrigerate overnight or at least 2 hours.  

Step 4 – Add Toppings

Enjoy topped with additional shredded coconut, nuts, or fresh fruit. 

Serving Suggestions

Whether you opt for a classic bowl presentation or layer fresh fruits in a glass, chia pudding can be as pretty as it tastes. Try these delicious variations:

Fresh Fruit Toppings

Garnishing your vanilla coconut chia pudding with a medley of fresh fruits not only adds visual appeal but also introduces additional flavors and textures. Berries, mango slices, or kiwi chunks are popular choices that complement the pudding’s sweetness.

Nuts and Seeds

For those who enjoy a bit of crunch in their desserts, consider adding a sprinkle of chopped nuts or seeds. Almonds, walnuts, or pumpkin seeds provide a delightful contrast to the creamy texture of the pudding.

Sweet Treat

Elevate your vanilla coconut chia pudding by drizzling a touch of maple syrup, or agave nectar. This not only enhances the sweetness but also adds a layer of sophistication to the overall presentation.

Storage

Chia pudding will keep in the refrigerator in an airtight container for up to 5 days. It’s a great option for meal prep!

More Plant Based Recipes Using Chia Seeds or Oats

Don’t miss these yummy ways to enjoy chia seeds and/or oats for breakfast, dessert or a snack:

Yield: 1 Serving

Vanilla Coconut Chia Pudding

Vanilla Coconut Chia Pudding

Your family will love this Vanilla Coconut Chia Pudding. Add your favorite fruit, coconut flakes, nuts or seeds. It makes a great breakfast, dessert or snack.

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 2 Tablespoons Chia Seeds
  • ½ cup Coconut Milk (other plant-based milk can be used instead)
  • 1 teaspoon maple syrup
  • ¼ teaspoon vanilla extract
  • 1 Tablespoon Shredded Coconut

Instructions

  1. Add all the ingredients together in a bowl or jar (should hold at least one cup). 
  2. Allow to sit for 10 minutes, then stir again and place in the refrigerator.  
  3. Refrigerate overnight or at least 2 hours.  
  4. Enjoy topped with additional shredded coconut, nuts, or fresh fruit. 

Notes

Keep in an airtight container in the referigerator for up to 5 days

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© Holly Yzquierdo
Category: Recipes

Chocolate Chia Overnight Oats

by 7 Comments

I’m going to let you in on a secret, I’ve got one heck of a sweet tooth and I’m a chocolate lover. When I came up with this recipe, I was looking for a chocolate treat to curb my cravings. This Chocolate Chia Overnight Oats delivers!

Chocolate Chia Overnight Oats

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The flavor of these Chocolate Chia Overnight Oats most closely reminds me of the milk leftover after a big bowl of chocolate flavored cereal. My whole life, before going plant-based, I would eat chocolate cereal. Not usually for breakfast, usually at night or as a snack. As a kid Count Chocula was my favorite, later as a teen and young adult, I’d buy big bags of generic chocolate pebble cereal.

You know I have several overnight oat recipes, I thought chocolate would be a great addition and perfect for an afternoon snack or dessert. Of course, you could eat this for breakfast.

You can make it healthier by adding fresh strawberries or more decadent by adding mini chocolate chips! I’m a huge fan of Enjoy Life Foods chocolate chips and use those exclusively in all my baking. I’ve also made these with chopped almonds!

Need a decadent chocoChocolate Chia Overnight Oats recipe

Chocolate Chia Overnight Oats

Ingredients

Do

  1. Choose a jar with a lid, add chia seeds, cocoa powder, maple syrup and rice milk. Stir well.
  2. Dump in oats and give it another stir.
  3. Secure lid and place in the refrigerator. Let it set for at least 2 hours or overnight. Enjoy in the next 5 days.
Chocolate Chia Overnight Oats recipe
Yield: 1

Chocolate Chia Overnight Oats

Chocolate Chia Overnight Oats

This decadent Chocolate Chia Overnight Oats recipe may be better suited for dessert than breakfast. Rest assured, it's perfect for chocolate lovers.

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1/2 Tablespoon Chia Seeds
  • 1 Teaspoon Cocoa Powder
  • 1 Tablespoon Maple Syrup (optional)
  • 1/2 Cup Rice Milk (or plant-milk of your choice)
  • 1/2 Cup Oats
  • 1 Tablespoon Enjoy Life Chocolate Chips (optional)
  • 1/4 Cup Sliced Strawberries (optional)

Instructions

  1. Choose a jar with a lid, add chia seeds, cocoa powder, maple syrup and rice milk. Stir well.
  2. Dump in oats and give it another stir.
  3. Secure lid and place in the refrigerator. Let it set for at least 2 hours or overnight. Top with fresh fruit or chocolate chips. Enjoy in the next 5 days.

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© Holly Yzquierdo
Category: Recipes

Have you had chocolate oats? Do you think it’s breakfast or dessert?

Mango Salsa

by 2 Comments

Are you looking for something that will bring the WOW back to your regular favorites? Try adding this Mango Salsa to your salads, tacos, burritos and more!

Mango Salsa

I’ve been a fan of fruit salsa’s long before I ate plant-based. There is something about the sweetness and spiciness mixed together that I find irresistible. Fruit salsas, especially Mango Salsa, will elevate your favorite recipes to a whole new level.

It’s no secret that I love salsa. I have salsa almost every day. Mexican food is my favorite and we almost always have something I can pour salsa on. In the summer when my favorite fruits are in season, I might go a little overboard with all the wonderful salsa combinations.

Mango Salsa

Today, I’m going to focus on this incredibly easy Mango Salsa recipe!

Trust me, if you bring this to a potluck or share it with friends, they will devour it and want the recipe. It doesn’t’ matter if they are plant-based, they will love it.

You can serve it on salad, my Mango Black Bean Salad is very similar to this, just add black beans and greens. In fact, I’d rather have Mango Salsa than any salad dressing!

Mango Salsa

Mango Salsa

If you like mango, you are going to love this super simple Mango Salsa. Feel free to change it up to suit your taste.

Ingredients

  • 1 pint grape tomatoes, or your favorite tomato
  • 1 Large mango, diced (approximately 1 Cup)
  • 1-2 Jalapenos, finely diced (depending your heat preference, remove the seeds for a milder heat)
  • 1/3 Cup Red Onion, diced
  • ½ Cup cilantro, chopped
  • 1 Lime, juiced (1/4 Cup juice)
  • Pinch of salt

Do

  1. Dice tomatoes, place tomatoes in a medium sized bowl, then add the remaining diced ingredients and give it a gentle stir.
  2. Add the chopped cilantro, lime juice and a pinch of salt.  Mix well and serve.

This salsa is perfect immediately but it can also be kept in an airtight container in the refrigerator for about 5 days. I love it after the first day when all the flavors have gotten a chance to meld together.

You can serve this salsa with just about anything! If you need some ideas, try it with tortilla chips, Lentil Tacos, Breakfast Tacos, Taco Salad, Veggie Burger, Tofu Scramble or Southwest Tofu Scramble, or anything else you can think of.

I’d love to hear how you enjoy this Mango Salsa! Don’t forget to pin this recipe and add it to your meal plan! I’ve pinned it in my “Favorites” board.

Mango Salsa

Mango Salsa

Mango Salsa

Try adding this Mango Salsa to your salads, tacos, burritos and more!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 pint grape tomatoes, or your favorite tomato
  • 1 Large mango, diced (approximately 1 Cup)
  • 1-2 Jalapenos, finely diced (depending your heat preference, remove the seeds for a milder heat)
  • 1/3 Cup Red Onion, diced
  • ½ Cup cilantro, chopped
  • 1 Lime, juiced (1/4 Cup juice)
  • Pinch of salt (optional)

Instructions

  1. Dice tomatoes, place tomatoes in a medium sized bowl, then add the remaining diced ingredients and give it a gentle stir.
  2. Add the chopped cilantro, lime juice and a pinch of salt.  Mix well and serve.

Notes

This salsa is perfect immediately but it can also be kept in an airtight container in the refrigerator for about 5 days. I love it after the first day when all the flavors have gotten a chance to meld together.

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© Holly Yzquierdo
Category: Recipes

Strawberry Chia Pudding

by 5 Comments

Have you tried chia pudding? What about Strawberry Chia Pudding! It’s a game changer!

Strawberry Chia Pudding

We have been chia seed lovers for years! In fact, when my boys were little, I always kept chia seeds in a shaker bottle and called them sprinkles! You would never guess all the things my boys ate “sprinkles” on! EVERYTHING!!!

Chia Seeds

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Sprinkles, I mean chia seeds, are a great sources of omega-3 fatty acids, fiber, protein and more! And it doesn’t take much to get the benefits!

The thing you have to know about chia seeds is that once they get wet they change, kinda like gremlins. Ha ha, actually they don’t turn into something bad but they do change into a gel like  texture. We don’t notice much in things like oatmeal or mixed into peanut butter but it would be obvious in a salad.

Strawberry Chia Pudding

Perhaps the perfect vehicle for chia seeds is chia pudding! People have been eating chia pudding for ever. I’ve made it since the beginning of our plant-based journey. Normally, I’d make chocolate because I’m a chocolate kind of gal but this Strawberry Chia Pudding gives chocolate a run for its money!

Strawberry Chia Pudding

Strawberry Chia Pudding

This recipe makes four servings which makes it perfect for a family or for meal prep! Since chia pudding lasts for about 5 days in the refrigerator, you can make up a batch on the weekend and enjoy it for breakfast, snack or dessert throughout the week.

Ingredients

  • 2 cups plant-based milk (I used coconut)
  • ⅓ cup chia seeds
  • 4 tsp maple syrup, you can substitutes dates if desired
  • 1 cup strawberries

Do

  1. Add all ingredients to blender jar and blend for 15 to 20 seconds.
  2. Let sit for about 5 minutes. Scrape down sides of blender jar and blend for 20 seconds more.
  3. Pour into individual jars or bowl, cover, and refrigerate overnight or for at least 2 hours.

You can make chia pudding without a blender, the chia seeds will soak up the liquid and congeal, but making it in the blender also blends the fruit. One of my son’s can’t stand chunks of fruit, I have to blend his smoothies twice! Blending is a great option to get the fruit, and all its flavor, mixed in. If you have a family member who is particular about their food, blending is the way to go!

I use my Blendtec almost every day, the Twister Jar handles this like a champ, but almost any blender would do for this simple recipe.

Yield: 4

Strawberry Chia Pudding

Strawberry Chia Pudding

This Strawberry Chia Pudding recipe makes four servings which makes it perfect for a family or for meal prep! Enjoy it for a plant-based breakfast, snack or dessert throughout the week.

Prep Time 5 minutes
Cook Time 2 hours
Additional Time 2 hours
Total Time 4 hours 5 minutes

Ingredients

  • 2 cups plant-based milk (I used coconut)
  • ⅓ cup chia seeds
  • 4 tsp maple syrup, you can substitutes dates if desired
  • 1 cup strawberries

Instructions

  1. Add all ingredients to blender jar and blend for 15 to 20 seconds.
  2. Let sit for about 5 minutes. Scrape down sides of blender jar and blend for 20 seconds more.
  3. Pour into individual jars or bowl, cover, and refrigerate overnight or for at least 2 hours.

Notes

You can make chia pudding without a blender, the chia seeds will soak up the liquid and congeal, but making it in the blender also blends the fruit.

Recommended Products

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Did you make this recipe?

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© Holly Yzquierdo
Category: Recipes

Oil-Free Hummus

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Oil-Free Hummus was one of the first recipes I created when I first started a plant-based diet in 2011. Hummus isn’t required for plant-based eating but almost everyone I know who eats plant-based loves hummus.

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Oil-Free Hummus

Oil-Free Hummus

If you are eating an oil-free, whole food, plant-based diet, it’s important that you make your own hummus. Almost all store bought containers of hummus have added oil. I avoid added oil and don’t cook with oil. The only exception I made is that I will use cooking spray when making pancakes or muffins so they don’t stick to the pan. Since I don’t make either very often I’m ok with that exception.

My hummus is not traditional. I don’t use olive oil or tahini. I’ve used tahini in a few recipes but I don’t notice much difference so I just leave it out. That’s one less ingredient, one less measuring cup, and less fat.

Oil-Free Hummus

Homemade Hummus is Easy

When it comes to cooking, hummus is one of the easiest things there is. You don’t really need to cook and you only need a few ingredients. This time, I used canned chickpeas but when I’m batch cooking, I’ll make a big batch of chickpeas so I can make hummus, have chickpeas for Chickpea Nuggets and leftovers to add to salads.

You do need a high-speed blender or food processor. I’ve used both with good results. I’ve had this Hamilton Beach 10 cup food processor for 8 years and it still works great. I also have a Blendtec blender that we got many years ago at Costco. I’ve made countless sauces and dips in these two.

Oil-Free Hummus

Choosing Chickpeas

My favorite chickpeas, a.k.a. garbanzo beans, come from Palouse Brand. They are non-GMO and USA grown. In fact, you are given the field location and harvest date. They are the best chickpeas I’ve ever eaten.

When I’m out of Palouse Brand, or when I don’t have time to cook up a batch in my Instant Pot, I’ll use canned chickpeas. Which ever you choose to use, don’t toss out the liquid that comes with the chickpea, you’ll use it.

Oil-Free Hummus

Oil-Free Hummus

This hummus is only flavored with lemon juice, garlic and optional salt. I like to sprinkle a little paprika on top as well but it’s optional.

Ingredients

  • 1 15 oz can of chickpeas (or 2 cups of cooked chickpeas), reserve the liquid
  • 4 cloves of garlic
  • 1 lemon, or 1/4 cup lemon juice
  • 1/4 to 1/2 cup of chickpea liquid
  • salt to taste, optional
  • paprika for garnish, optional

Do

  1. Pour your chickpeas into your blender or food processor. Save the liquid to use soon.
  2. Add your garlic and lemon juice. If your lemon isn’t juicy enough for 1/4 cup of lemon juice, you may want to add another lemon or some lemon zest to give it more flavor.
  3. Add 1/4 cup of the chickpea liquid, this is also known as aqua faba and some people whip it like eggs to make vegan meringues and other interesting dishes.
  4. Add optional salt if using.
  5. Blend or process until your hummus is creamy and smooth. If it’s not smooth enough, add another 1/4 cup of chickpea liquid and blend again.
  6. Pour into a bowl and garnish if desired. Enjoy with veggies, on sandwiches or any other thing you think of.

I love hummus. I often use it as a salad dressing or a sandwich spread. It’s so versatile and filling. Plus, this recipe is lower in fat with no oil or tahini so you don’t have to worry about over eating it. It’s like having a serving of beans with your veggies.

If you like this recipe, make sure to try my Cilantro Jalapeno Hummus, Spinach Artichoke Dip and Red Pepper Dip!

Oil-Free Hummus

Oil-Free Hummus

This hummus is only flavored with lemon juice, garlic and optional salt. I like to sprinkle a little paprika on top as well but it’s optional.

Use this as your base recipe and add your favorite flavors.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 15 oz can of chickpeas (or 2 cups of cooked chickpeas), reserve the liquid
  • 4 cloves of garlic
  • 1 lemon, or 1/4 cup lemon juice
  • 1/4 to 1/2 cup of chickpea liquid
  • salt to taste, optional
  • paprika for garnish, optional

Instructions

  1. Pour your chickpeas into your blender or food processor. Save the liquid to use soon.
  2. Add your garlic and lemon juice. If your lemon isn’t juicy enough for 1/4 cup of lemon juice, you may want to add another lemon or some lemon zest to give it more flavor.
  3. Add 1/4 cup of the chickpea liquid, this is also known as aqua faba and some people whip it like eggs to make vegan meringues and other interesting dishes.
  4. Add optional salt if using.
  5. Blend or process until your hummus is creamy and smooth. If it’s not smooth enough, add another 1/4 cup of chickpea liquid and blend again.
  6. Pour into a bowl and garnish if desired. Enjoy with veggies, on sandwiches or any other thing you think of.

Notes

Use this hummus as a salad dressing or a sandwich spread. It’s so versatile and filling. Plus, this recipe is lower in fat with no oil or tahini so you don’t have to worry about over eating it.

Recommended Products

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Did you make this recipe?

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© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

One Pot Broccoli and Rice

by 18 Comments

If you’re looking for a quick, delicious, and nutritious one-pot meal, this Broccoli and Rice recipe is the perfect option. With minimal ingredients and simple steps, you can make a wholesome vegan dish that’s packed with protein, fiber, and flavor. It’s made with pantry staples like Jasmine rice, nutritional yeast, and spices, plus fresh broccoli, making it ideal for busy weeknights.

One of my husbands favorite plant-based meals has always been my Broccoli Rice Casserole. I’ve simplified it into a quick and easy one pot meal that can be made in a skillet. I hope you love this One Pot Broccoli and Rice Skillet as much as he does!

One Pot Broccoli and Rice

Why You’ll Love This Broccoli and Rice Recipe

This Broccoli and Rice dish is a simple yet flavorful recipe that’s satisfying, nutrient-dense, and easy to customize. With just one pot, minimal ingredients, and less than 30 minutes of cooking time, it’s the perfect meal for those busy nights when you need something quick and comforting. The combination of creamy rice, tender broccoli, and savory spices makes this a go-to vegan recipe that you’ll want to make again and again. Enjoy it as is, or customize it to suit your preferences—it’s a dish that’s both forgiving and adaptable.

This is actually the third version of this recipe on my site! In the first, you have to cook the rice, and the sauce, and the broccoli and combine. It’s not hard but it’s a lot of dishes. The second version is a Crock Pot recipe that is really easy but takes hours to cook. I also make it in the Instant Pot but I haven’t shared that version yet.

This version of my Broccoli and Rice is done in less than half an hour! I changed up the ingredients a bit to make this quicker version. The biggest change was using Jasmine rice. I used to always use brown rice but it take about 45 minutes to cook on the stove.

When I made this, we eat it as a main dish. It works well as a side dish as well. I think it’s one of those perfect dishes, like my Mexican Casserole, that can be made as is to keep plant-based eaters happy but served with a side of meat for family members who aren’t on a plant-based diet.

This recipe makes 4 servings when eaten as a main dish. It reheats well, my husband always takes the leftovers to work for lunch and heats it up in the microwave.

How to Make Broccoli and Rice

Ingredients

Instructions

Step 1 – Boil Water

In a skillet with a lid, bring your water to a boil.

Step 2 – Simmer Rice and Seasonings

Add rice and seasoning and stir well. Turn the heat down to a low simmer and cover with a lid.

Step 3 – Cook

Cook for 10 minutes.

Step 4 – Add Plant Milk

Stir well, and add 1 cup of plant-milk and all your broccoli. Cover with the lid. If you feel like it’s too dry, you can add 1/2 a cup of water.

Step 5 – Cook Again

Cook for 5-10 minutes or until broccoli is tender. I cooked for 5 and needed a couple more minutes, it will depend on your heat and the size of your broccoli.

Tips for Making Broccoli and Rice

  • Adjusting Consistency: If you prefer a creamier dish, you can add an extra splash of plant milk at the end. This can give the dish a more risotto-like texture.
  • Adding Other Vegetables: This recipe is very versatile, so feel free to toss in other quick-cooking vegetables like peas, spinach, or diced bell peppers.
  • Using Brown Rice: If you prefer brown rice, note that it will require a longer cooking time and additional water. Brown rice takes roughly 30-40 minutes to cook, so you may need to adjust the timing and check periodically.
  • Amping Up Protein: To increase the protein content, consider adding some chickpeas or tofu cubes to the dish during the final cooking stage. Both would soak up the flavors nicely and make the dish even heartier.

Serving Suggestions

This one-pot Broccoli and Rice recipe is great as a main dish, but it can also serve as a versatile side. Here are a few ideas for serving:

  1. Main Course: Serve it in a bowl with a sprinkle of extra nutritional yeast or a dash of hot sauce for a little kick.
  2. Side Dish: Pair it with a vegan protein source, such as grilled tempeh, roasted tofu, or a chickpea patty, to make a complete meal.
  3. Meal Prep Option: Portion it out into containers for easy, grab-and-go lunches. This dish stores well in the fridge for 3-4 days, so it’s ideal for meal prepping.

Storing and Reheating

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it can taste even better the next day.
  • Reheat: To reheat, simply add a splash of plant milk or water to prevent it from drying out, then warm in the microwave or on the stovetop over low heat.

More Plant Based Meal Ideas

If you like this quick and easy recipe, try these plant based dinner ideas too:

Yield: 4 servings

One Pot Broccoli and Rice

One Pot Broccoli and Rice

Easy vegan one-pot broccoli and rice recipe! Nutritious, flavorful, and perfect for quick weeknight meals—just one pot for a satisfying plant-based dinner.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 3 1/2 cups water
  • 2 cups Jasmine rice
  • 1/2 cup nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 cup plant-based milk, I used unsweetened rice milk
  • 3 cups chopped broccoli

Instructions

  1. In a skillet with a lid, bring your water to a boil.
  2. Add rice and seasoning and stir well. Turn the heat down to a low simmer and cover with a lid.
  3. Cook for 10 minutes.
  4. Stir well, and add 1 cup of plant-milk and all your broccoli. Cover with the lid. If you feel like it’s too dry, you can add 1/2 a cup of water.
  5. Cook for 5-10 minutes or until broccoli is tender. I cooked for 5 and needed a couple more minutes, it will depend on your heat and the size of your broccoli.

Did you make this recipe?

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© Heather Mayes
Category: Recipes