Featured Recipes

Emma Roche is a budget-and-health conscious cook who is certified in plant-based nutrition. Since starting PlantPlate.com in 2013, Emma has been working on recipes and articles to help show others that healthy eating can be both flavourful and affordable.

The following recipes are from Emma's latest eBook, The Summer Edition of Whole Food Plant Based on $5 a Day. Designed as a companion to Emma's first eBook, this edition features more than 30 brand new summer-friendly recipes, and a 28-day menu plan with:

• Comprehensive grocery lists
• Daily preparation instructions
• Money-saving tips for the supermarket
• Kitchen and cooking guides

All recipes featured in the eBook are 100% plant-based, and made without added oils.

If you're looking to save money and eat healthily this sunny season, then look no further! Emma's eBook is available to purchase here: https://payhip.com/b/SPQF

FRUIT AND OAT BREAKFAST BARS

Servings: Makes 12 bars
Prep Time: 15 minutes
Cook Time: 25 minutes

Too hot for your regular morning oats? Then give these breakfast bars a go! They're a great grab-and-go option for busy mornings, and can also be enjoyed as a snack or desert. If you're not a fan of raisins, substitute another variety of chopped dried fruits in their place. Dates, apples, and apricots all work well—just keep in mind that they are likely to cost a little more.

INGREDIENTS
2/3 cup raisins
2 medium very ripe bananas, mashed
1/2 cup applesauce
4 tbsp. ground flax seed
1/2 cup soy or almond milk
2 tbsp. tahini
1 tsp. ground cinnamon
2 cups oats
1 cup whole wheat flour
1.5 tsp. baking powder

METHOD
1. Bring a jug of water to the boil. Place the raisins in a heatproof bowl or dish, cover with the boiling water, and set aside to soften.

2. Preheat the oven to 355°F / 180°C. Line a large square or rectangular baking dish (approx. 10 x 10 inches) with baking paper.

3. Mash the bananas in a large mixing bowl until smooth. Add the applesauce, flax seed, soy or almond milk, tahini, and cinnamon. Mix well. Drain the raisins, and shake to remove any excess liquid. Add them to the bowl, along with the oats, flour, and baking powder. Stir gently until just combined—you don't want to overmix the batter as it may become dense and chewy when baked. The mixture should be fairly firm, but quite sticky.

4. Pour the batter into the prepared baking dish, and spread it out in an even layer using a spatula or the back of a spoon. Bake for 22-30 minutes until firm and golden (cooking time can vary depending on your oven).

5. Remove the slice from the oven, and allow it to cool for 10 minutes before turning out onto a wire rack. Once it has cooled completely, slice into 12 bars or squares. Transfer to an airtight container or zip lock bags to keep the slice from drying out.


SWEETCORN GRIDDLE CAKES WITH FRESH SALSA

Servings: 4
Prep Time: 25 minutes
Cook Time: 20 minutes

These savoury corn pancakes are really easy to whip up, and pair perfectly with this fresh and zesty summer salsa. They also make a fantastic weekend brunch! For a gluten-free option, replace the whole wheat flour with a gluten-free flour blend.

INGREDIENTS

for the griddle cakes:
1/2 cup soy or almond milk
1 tsp. apple cider vinegar
1 cup whole wheat flour
1 cup fine cornmeal
3 tsp. baking powder
1.25 cups water
1.5 cups corn kernels
1/2 a medium onion, finely diced
1/4 tsp. salt (optional)

for the salsa:
4 fresh Roma or truss tomatoes
1/2 a medium onion, finely diced
1 clove garlic, peeled and minced
Handful chopped fresh coriander
Juice of 1 lime
2 tsp. hot sauce (optional)
· Black pepper, to taste

METHOD

1. Prepare the salsa. Combine all 'salsa' ingredients in a bowl, and mix well. Cover and refrigerate until serving time.

2. Prepare the griddle cakes. Combine the soy or almond milk and the apple cider vinegar in a small bowl. Stir to combine, and set aside. In a separate mixing bowl, combine the whole wheat flour, cornmeal, and baking powder, and stir to combine. 

3. Add the water to the milk and vinegar mix, and whisk to combine. Add the wet ingredients to the dry. Mix lightly with a fork until just combined, making sure there are no dry ingredients stuck to the bottom of the bowl. Gently fold through the corn and diced onion.

4. Heat a non-stick frying pan over a medium-high heat. When the pan has reached temperature, drop large spoonfuls of the batter in, then press down lightly with the back of a spoon to shape them into cakes. They should be approximately 1/2 an inch (1cm) thick, for even cooking. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes. Transfer cooked griddle cakes to a plate, and continue the cooking process until no batter remains. (You can reheat any cakes that have cooled down in a microwave, or keep them warm in the oven until serving time.)

5. Serve griddle cakes topped with salsa, and a green salad to accompany (if desired).

BEETROOT HUMMUS VEGGIE WRAPS

Servings: Makes 12 wraps (2-3 per serve)
Prep Time: 20 minutes
Cook Time: 15 minutes

These gorgeous veggie wraps are the perfect light meal for a hot summer's day. You can prepare all the elements ahead of time, and then assemble the wraps as needed. If you're planning on taking these as a packed lunch for work or school, it's best to take the components in separate containers and assemble them right before eating. Whole wheat wraps or pita breads can be used in place of collard or cabbage leaves, if preferred.

If bulgur (also known as burghul, or cracked wheat) is unavailable where you live, you can substitute whole wheat couscous in its place. For a gluten-free option, use quinoa instead.

INGREDIENTS

 for the beetroot hummus:
14 oz. cooked beets
2.5 cups cooked chickpeas (or 2 x 15 oz. cans, drained and rinsed)
Juice of 1 lemon
2 cloves garlic
2 tbsp. tahini
1 tsp. ground cumin
Salt (optional) & black pepper, to taste

for the rest:
1.5 cups bulgur (dry measure)
12 large collard or savoy cabbage leaves
3 medium carrots, grated
3 cups purple cabbage, very finely sliced
1 lemon, cut into wedges

 METHOD

1. Prepare the bulgur (or couscous or quinoa) according to packet instructions. While it cooks, make the beetroot hummus.

2. Drain and rinse the beets, then place them in the bowl of a food processor. Add the chickpeas, lemon juice, garlic, tahini and ground cumin. Blend until smooth. Season with salt and pepper to taste, then transfer to a container or covered bowl, and refrigerate until ready to serve.

3. Drain the cooked bulgur, and rinse it with cold running water. Shake well to remove as much excess liquid as possible. Set aside.

4. Trim the stalks off the collard or savoy leaves. Then, using a sharp knife or veggie peeler, trim down the thick part of the leaf's centre rib, so that it's as thin as the leaf itself.

5. Assemble wraps as needed. Spread 1/4 cup of the beetroot hummus out over one of the leaves. Top with 1/3 cup of cooked bulgur, then add some shredded carrot and cabbage. Squeeze a little extra lemon juice over the top, wrap up tight, and enjoy!