Chia pudding: the ratio, the method and five flavors
How to make chia pudding that sets thick and smooth: the 1-to-4 ratio of seeds to plant milk, the second stir that stops clumps, flavors and storage.
Plant-based recipes and nutrition, checked
Plant-based recipes you can check
Complete vegan recipes with US and metric amounts, honest timings and nutrition calculated from USDA data, plus plain nutrition guides with every figure sourced.
Recipes and guides
Five sections: three of recipes, one of nutrition and one of the kitchen basics the recipes rely on.
Breakfast
Vegan pancakes, chia pudding, granola, overnight oats and tofu scramble, with US and metric amounts and nutrition calculated from USDA data.
3 pages
Mains
Plant-based dinners and lunches: chickpea ratatouille, stuffed peppers with cauliflower rice, BBQ tofu, bean chili, pizza and soups, each with a full recipe card.
5 pages
Desserts
Dairy-free ice creams and nice cream, cookies, no-bake bars, truffles and pies, with exact amounts, chilling times and storage.
4 pages
Nutrition
Plain guides to protein, vitamin B12, iron, calcium, omega-3s, fiber, sweeteners and plant milks, with every figure taken from NIH, FDA, USDA and the Dietary Guidelines.
2 pages
Kitchen basics
The techniques behind the recipes: cauliflower rice, cooking dried beans safely, pressing tofu, egg substitutes, coconut yogurt and coconut whipped cream.
1 pagesNew on Healthiir
Banana nice cream, plus a blue spirulina version
How to turn frozen bananas into smooth soft-serve: ripeness, slicing and freezing, blending with almost no liquid, a blue spirulina version and more flavors.
Baked BBQ tofu with creamy cauliflower mash
Crispy baked BBQ tofu with a homemade barbecue sauce and a creamy dairy-free cauliflower mash: pressing, when the sauce goes on, storage and reheating.
Chickpea ratatouille: a one-pot vegetable stew made hearty
Stovetop chickpea ratatouille: eggplant and zucchini browned in stages so nothing turns to mush, then simmered with peppers, tomatoes and chickpeas.
How to make cauliflower rice that is fluffy, not mushy
How to make cauliflower rice with a box grater or food processor, cook it dry in a skillet or roast it, season it, freeze it and avoid mushy, watery rice.
Natural sweeteners compared: maple, dates, coconut sugar
What maple syrup, agave, coconut sugar, dates, molasses and stevia are, how the FDA and Dietary Guidelines treat them, and how each one behaves in baking.
Maple almond granola with big clusters
Homemade maple almond granola with big crunchy clusters: press it flat, bake at 325°F without stirring, cool it untouched. Plus a chocolate version.
Plant-based breakfast recipes
Vegan pancakes, chia pudding, granola, overnight oats and tofu scramble, with US and metric amounts and nutrition calculated from USDA data.
Chia pudding: the ratio, the method and five flavors
How to make chia pudding that sets thick and smooth: the 1-to-4 ratio of seeds to plant milk, the second stir that stops clumps, flavors and storage.
Maple almond granola with big clusters
Homemade maple almond granola with big crunchy clusters: press it flat, bake at 325°F without stirring, cool it untouched. Plus a chocolate version.
Vegan buckwheat pancakes, light and fluffy
Fluffy vegan buckwheat pancakes with no eggs or dairy: how the batter rises, why it rests 10 minutes, when to flip, a banana option, and freezing tips.
Plant-based main dishes
Plant-based dinners and lunches: chickpea ratatouille, stuffed peppers with cauliflower rice, BBQ tofu, bean chili, pizza and soups, each with a full recipe card.
Baked BBQ tofu with creamy cauliflower mash
Crispy baked BBQ tofu with a homemade barbecue sauce and a creamy dairy-free cauliflower mash: pressing, when the sauce goes on, storage and reheating.
Chickpea ratatouille: a one-pot vegetable stew made hearty
Stovetop chickpea ratatouille: eggplant and zucchini browned in stages so nothing turns to mush, then simmered with peppers, tomatoes and chickpeas.
Stuffed peppers with cauliflower rice and black beans
Vegan stuffed peppers with a spiced filling of cauliflower rice, black beans, corn and tomato: par-baked halves, a filling that stays dry, make-ahead tips.
Dairy-free desserts
Dairy-free ice creams and nice cream, cookies, no-bake bars, truffles and pies, with exact amounts, chilling times and storage.
Banana nice cream, plus a blue spirulina version
How to turn frozen bananas into smooth soft-serve: ripeness, slicing and freezing, blending with almost no liquid, a blue spirulina version and more flavors.
Vegan butter pecan ice cream with caramel
Dairy-free butter pecan ice cream: pecans toasted in vegan butter, a brown sugar coconut-milk base and a cold coconut caramel swirl. Churned or no-churn.
Vegan chocolate chip cookies: chewy, golden, no eggs
Chewy vegan chocolate chip cookies made with vegan butter and no eggs: why brown sugar and chilling matter, when to pull them, ice cream sandwiches, freezing.
Plant-based nutrition, sourced
Plain guides to protein, vitamin B12, iron, calcium, omega-3s, fiber, sweeteners and plant milks, with every figure taken from NIH, FDA, USDA and the Dietary Guidelines.
Natural sweeteners compared: maple, dates, coconut sugar
What maple syrup, agave, coconut sugar, dates, molasses and stevia are, how the FDA and Dietary Guidelines treat them, and how each one behaves in baking.
What is nutritional yeast and how to use it
Nutritional yeast explained: what the flakes are, fortified vs unfortified, how much vitamin B12 the NIH lists, the niacin caution, and how to cook with it.
Plant-based kitchen basics
The techniques behind the recipes: cauliflower rice, cooking dried beans safely, pressing tofu, egg substitutes, coconut yogurt and coconut whipped cream.
How to make cauliflower rice that is fluffy, not mushy
How to make cauliflower rice with a box grater or food processor, cook it dry in a skillet or roast it, season it, freeze it and avoid mushy, watery rice.