wfpb no-oil

No-oil Baked Tortilla Chips

karenwpullen Recipes, Side Dishes, Snacks, Dips, and Smoothies , , , , ,
Prep Time5 minutes
Cook Time8 minutes
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no-oil baked tortilla chips

Game changer! Crunchy but not greasy.
Course: Appetizer, Snack
Cuisine: Mexican
Servings: 4

Ingredients

  • 8 corn tortillas look for tortillas with minimal oil.
  • 2 tbsp lime juice about the juice of 1/2 lime
  • 1 tsp taco seasoning chili powder, cumin, cayenne, your choice

Instructions

  • Preheat the oven to 400.
  • Brush each tortilla with the lime juice.
  • Sprinkle seasoning on top.
  • Stack the tortillas and cut them all into into six wedges.
  • Spread onto a baking sheet so they don't touch. Use parchment paper if you don't like to clean the baking sheet!
  • Bake at 400 degrees for 7 – 8 minutes. Keep an eye on them for the last minute as they brown quickly. Let cool for a few minutes.

Notes

8 tortillas cut into six wedges yields 48 chips. For four people, that’s 12 each.
Make more if you want more! They’re basically just corn meal, which is a healthy-enough grain. Just read the label and get tortillas with no oil if possible.
Or better still, make your own!

White Bean Dip

karenwpullen Recipes, Sandwiches, Snacks, Dips, and Smoothies , , , ,
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
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Irresistible White Bean Dip

So so good, one of my favorite dips. It's demonstrated in the Food for Life classes.
Course: Appetizer, Snack
Cuisine: American
Servings: 6

Equipment

  • food processor

Ingredients

  • 1 can white beans, either navy or cannellini 1 1/2 cups
  • 2 tbsp lemon juice
  • 2 tsp miso
  • 1/4 tsp black salt
  • 1 tbsp tahini or almond butter
  • 1 clove garlic
  • 1 1/2 tbsp water

Instructions

  • Combine all the ingredients in a small food processor, and puree until smooth.

Broccoli Salad with Cashew-Aquafaba Mayonnaise

karenwpullen Recipes, Salads, Sauces and dressings, Side Dishes , , , ,
Broccoli Salad with Cashew-Aquafaba Mayonnaise

This one’s a classic, perfect for a holiday meal with with its colors of red and green.

The flavors are so fine: zing of onion, sweet tang of cranberries, crunch of nuts, healthy broccoli.

The instructions call for for a 1/2 cup of vegan mayo. Bottled vegan mayo usually has a lot of oil, so I prefer cashew-aquafaba mayo (recipe below). It adds creaminess without saturated fat.

Prep Time15 minutes
Total Time15 minutes
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Creamy broccoli salad

Lots of flavor and texture from cranberries, chopped nuts, red onions, broccoli.
Course: Salad, Side Dish
Cuisine: Vegan
Servings: 4

Ingredients

  • 4 cups chopped broccoli
  • 1/2 cup red onion chopped fine
  • 1/4 cup sweetened dried cranberries
  • 1/3 cup chopped nuts

Instructions

  • Add all the salad ingredients to a bowl and stir in a half-cup of vegan mayo.
  • Taste, add salt & pepper if you like.
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Print Recipe

Cashew-Aquafaba Mayonnaise

A creamy no-oil spread that's perfect for sandwiches and salads.
Course: Salad, Side Dish
Cuisine: Vegan
Keyword: aquafaba, cashew
Servings: 8

Equipment

  • blender

Ingredients

  • 3/4 cup cashews
  • 1/2 cup chickpea aquafaba
  • 1 teaspoon Dijon mustard
  • juice of half a lemon
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder

Instructions

  • I soak the cashews in hot water about an hour, then drain them. This is optional if you have a high-speed blender like a Vitamix or Blendtec.
  • Put all the ingredients into a blender and blend for about 3 minutes. It takes that long to get the aquafaba incorporated, foamy, and creamy.