If you were invited to a plant-based potluck tomorrow, what would you bring? Tofu cubes? Carrots? Uhh…plain lettuce?
Important PSA: You don’t need to resort to sad, lackluster options to satisfy a plant-based diet. There are countless inventive, delicious dishes you can make without animal products.
Danielle Duboise and Whitney Tingle, founders of the plant-based meal plan service Sakara Life, are two key players in that movement to make plant-based meals more accessible. Their entire ethos centers around helping clients eat whole-food, plant-rich meals made with fresh, nutrient-dense ingredients. Oh yeah, and those meals actually taste really freaking good.
And now, the duo are translating their popular meal program into a cookbook, so you can whip up their satisfying plant-based meals at home, whenever you’d like. The book, Eat Clean, Play Dirty features over 100 plant-based and gluten-free recipes, including options for breakfast, lunch, dinner, dessert, snacks, dressings, and even cocktails. So whether you’re a part-time plant-eater or full-time vegan, this cookbook is going to make your life a whole lot richer.
For a little taste of what you’ll find in the cookbook, try these plant-based recipes:
For the vinaigrette
- 1½ tablespoons ume plum vinegar
- 2½ tablespoons brown rice vinegar
- ⅓ cup (15 g) roughly chopped fresh ginger
- ¼ cup (60 ml) plus 1 tablespoon fresh lime juice
- 1½ tablespoons tamari soy sauce or Bragg Liquid Aminos
- ½ cup (120 ml) extra-virgin olive oil
- 2 tablespoons plus 1 teaspoon toasted sesame oil
For the wraps
- ¼ cup (55 g) brown rice
- ¼ cup (60 ml) plus 2 tablespoons toasted sesame oil
- ¼ cup (50 g) green lentils
- 4 (10-inch/25 cm) rice paper wrappers (plus a couple of extras, in case one tears)
- ½ cup (25 g) chopped fresh cilantro
- 1 avocado, pitted and sliced
- 1 cup (150 g) grated red beets
- 1 cup (150 g) grated carrots
- 1 cup (150 g) grated daikon
- ½ cup sliced strawberries
- Make the vinaigrette: In a blender, combine the plum vinegar, rice vinegar, ginger, lime juice, and tamari. With the blender still running, slowly drizzle in the olive oil and sesame oil to emulsify. Set aside.
- Make the fillings: In a medium saucepot, bring the rice and ½ cup (120 ml) of water to a boil. Reduce to the lowest simmer possible and cover. Cook for 45 minutes. Remove the pot from the heat and let the rice sit for 15 minutes, covered, before transferring the rice to a bowl and tossing it with the sesame oil. Allow the rice to cool.
- In another medium saucepan, bring the lentils and ¾ cup (180 ml) of water to a boil and cook for 30 minutes, or until the lentils are slightly tender. Drain any excess water.
- Assemble the wraps: Fill a large, wide bowl with water. Dip a rice paper wrapper in the water for just 2 to 3 seconds. Resist oversoaking—even if the paper is a bit stiff, it will continue to absorb water as you assemble the wrap. Place the paper on a clean work surface.
- Arrange the rice, lentils, cilantro, avocado, beets, carrots, daikon, and strawberries down the center of the wrappers lengthwise. To roll, carefully fold up one of the short ends of the wrappers over the filling. Then fold one of the longer sides over the toppings and carefully roll the wrap toward the other edge of the wrapper to seal. Repeat with the remaining ingredients. Slice each wrap in half and serve with the ginger-lime vinaigrette for dipping.
Wild Mushrooms And Corn Tacos With Spicy Slaw And Cashew Crema
For the cashew crema
- 1 cup (120 g) raw cashews, soaked overnight and drained
- Juice of 1 lime
- ½ teaspoon cayenne pepper (less if you don’t like spice)
- ¼ teaspoon Himalayan salt
For the spicy slaw
- ¼ small head purple cabbage, shredded
- ¼ small head green cabbage, shredded
- 1 medium carrot, shredded
- ½ cup (25 g) fresh cilantro leaves, roughly chopped
- ½ jalapeño, seeded and thinly sliced
- Juice of ½ lime
- 1 teaspoon Himalayan salt
For the wild mushroom and corn filling
- 2 tablespoons extra-virgin olive oil
- 1 shallot, sliced
- 4 cloves garlic, sliced
- 8 ounces (about 4 cups/500 g) wild mushrooms, such as shiitake, maitake, or oyster, wiped clean with a damp cloth and cut into bite-size pieces
- Himalayan salt
- 1 cup (175 g) sweet corn kernels, fresh or frozen
- 8 corn tortillas
- 2 avocados, pitted and sliced
- Fresh cilantro, for garnish
- Make the cashew crema: In a blender or food processor, combine the cashews, lime juice, cayenne, and salt with ¼ cup (60 ml) of water. Blend until smooth. Taste and add more salt, if desired. Transfer the crema to a serving bowl and set aside.
- Make the spicy slaw: In a medium bowl, toss together the cabbage, carrot, cilantro, jalapeño, lime juice, and salt. Set aside.
- Make the wild mushroom and corn filling: In a large pan, heat the olive oil over medium heat. Add the shallot and garlic and cook until the shallot is translucent and the garlic hasn’t yet begun to brown, 1 to 2 minutes. Add the mushrooms, season with a pinch of salt, and cook until tender, 7 to 8 minutes. Add the corn and cook for another 2 minutes. Taste the filling and add more salt, if desired.
- Serve: Using a pair of tongs and working in batches, char the tortillas over an open flame on the stove until they are just taking on color and warmed through. Keep the finished tortillas under a clean towel so they’ll stay warm. Serve the tortillas with the filling, slaw, and crema, plus slices of avocado and fresh cilantro.
Cacao Power Brownies
For the brownies:
- 2 cups (350 g) pitted dates
- 1¼ cups (140 g) packed almond flour
- ¾ cup (75 g) raw cacao powder
- 3 tablespoons shelled hemp seeds
- 1 teaspoon Himalayan salt
- 2 cups (200 g) rolled oats
- 1 cup (100 g) raw walnuts
- 3¼ cups (275 g) unsweetened shredded coconut
- ½ cup (120 ml) plus 1 tablespoon maple syrup
- ½ cup (120 ml) unsweetened almond milk
- 2 teaspoons pure vanilla extract
For the ganache and topping:
- ¾ cup (180 ml) maple syrup
- 1 cup (100 g) raw cacao powder
- 2 tablespoons maca powder
- 2 cups (170 g) shredded coconut flakes
- Make the brownies: In a medium bowl, soak the dates for 20 minutes in enough boiling water to cover. Line a 9 by 13-inch (23 by 33 cm) pan with parchment paper and set aside.
- In a large bowl, mix together the flour, cacao powder, hemp seeds, and salt. Set aside.
- In a food processor, pulse together the oats, walnuts, and shredded coconut until they are the texture of coarse meal. Add this mixture to the flour mixture and set aside.
- Drain the dates and add them to a blender along with the maple syrup, milk, and vanilla. Blend until completely combined, then add the mixture to the dry ingredients. Stir until the batter is evenly combined.
- Press the batter evenly in the prepared pan, gently pressing it down with your spoon or spatula.
- Make the ganache: In a blender, combine the maple syrup, cacao, and maca and blend until smooth. Pour the glaze over the brownies. Sprinkle the coconut flakes evenly over the glaze. Refrigerate the brownies overnight to set. Slice into roughly 2 by 2-inch (5 by 5 cm) squares and serve. Store leftovers in the fridge for up to 5 days.