Simple Plant-based Recipes for a Healthier Family

Discover delicious vegan recipes that are easy to make, perfect for families, and free from added sugars and artificial ingredients. Choose life over disease with every wholesome meal.

Wild Blueberry Cheesecake Ice Cream Sandwiches

Wild Blueberry Swirl:

5 Ounces (About 3/4 Cups) Frozen Wild Blueberries, Thawed
2 Tablespoons Granulated Sugar
1 Teaspoon Lemon Zest
1 Teaspoon Cornstarch

Graham Cracker Cookies:

3/4 Cup Non-Dairy Margarine
1/4 Cup Dark Brown Sugar, Firmly Packed
3 Cups Finely Ground Graham Cracker Crumbs
2 Tablespoons Whole Flaxseeds, Ground
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
2 Tablespoons Vegan Sour Cream or Plain Yogurt

Lemon Cheesecake Ice Cream:

1/2 Cup (4 Ounces) Vegan Cream Cheese

1/3 Cup Granulated Sugar

3/4 Teaspoons Vanilla Extract

1 Cup Plain Non-Dairy Milk

1 Teaspoon Lemon Zest

Pinch Salt

Prepare the blueberry swirl first since it will take the longest to cook and fully chill. Combine all the ingredients in a medium saucepan, stirring well before turning on the heat to break up any possible lumps of starch. Cook over medium heat, stirring periodically, until the mixture comes up to a full boil. Turn down the heat slightly so that it stays at a lively simmer, and cook for 1 minute longer, until thickened.

Remove from the stove, cool to room temperature, and then place in the fridge to chill until cold; about 2 - 3 hours.

Moving along to the graham cracker cookie, preheat your oven to 350 degrees and lightly grease a 9 x 13-inch rectangular baking pan.

Place the margarine and sugar in the bowl of your stand mixer, and cream the two together using the paddle attachment. Once thoroughly beaten and homogeneous, pause the mixer and add in the graham cracker crumbs, ground flaxseeds, salt, cinnamon, and vegan sour cream or yogurt. Starting at the lowest speed, allow the mixer to gently incorporate the newest addition, and continue stirring until the entire mixture is moist will stick together when pressed.

Transfer to your prepared pan and spread it out evenly over the bottom. Press it firmly into a smooth layer, using your hands or the bottom of a flat measuring cup.

Bake for 12 - 15 minutes, until golden brown. Let cool completely before turning the whole cookie sheet out of the pan and onto a cutting board. Use a very sharp knife to slice it cleanly down the middle, forming two equal pieces. Trim away the dark edges so that it measures about 8 inches wide and 5 - 6 inches long.

Line an 8 x 8-inch square baking pan with aluminum foil, and carefully place one of the squares inside, fitting it snugly against three of the four edges. Pull the foil up against the remaining side that comes up slightly short. Place the pan and the remaining square of graham cracker cookie in the fridge.

Meanwhile, the ice cream itself comes together very quickly. Simply pile all of the ingredients into your blender and puree briefly, just until smooth. Blend no longer than necessary to prevent the mixture from warming up.

Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions. Pull out your square baking pan and spoon the soft ice cream on top of the graham cookie sheet inside. Smooth out the ice cream to evenly cover the cookie. Spread the blueberry swirl mixture on top, and use a spatula to swirl both components together. Finally, place the remaining rectangle of graham cracker cookie on top, and press down gently. Immediately move the pan into your freezer and let rest until solidified; at least 8 hours and ideally 12 or more. Slice the large ice cream sandwich into smaller rectangles and enjoy. Makes 9 - 12 Ice Cream Sandwiches. https://bittersweetblog.com/2013/06/18/wild-about-frozen-blueberries/ (accessed 04/30/2026). 

Greek Salad

Ingredients,

Dressing

For the salad

  • 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
  • 1 green bell pepper, chopped into 1-inch pieces
  • 2 cups halved cherry tomatoes
  • 5 ounces feta cheese, cut into ½ inch cubes*
  • ⅓ cup thinly sliced red onion
  • ⅓ cup pitted Kalamata olives
  • ⅓ cup fresh mint leaves

https://www.loveandlemons.com/greek-salad/(accessed 04/25/2026).

Strawberry Salad

 

Ingredients

 
  • 5 ounces fresh spinach
  • 1 cup thinly sliced strawberries
  • ⅓ cup thinly sliced red onion
  • 1 recipe Poppy Seed Dressing
  • ½ cup toasted pecans
  • 2 ounces feta cheese, crumbled
  • Sea salt and freshly ground black pepper

Instructions

  • In a large bowl, place the spinach, strawberries, and red onion. Add some of the dressing and toss to combine.
  • Add the pecans and feta and gently toss. Add more dressing, as desired. Season to taste with salt and pepper and serve.

https://www.loveandlemons.com/strawberry-spinach-salad/ (accessed 04/25/2026). 

Cheesy Rice and Bean Bake

Ingredients

  • 2 cups Mahatma basmati rice thoroughly rinsed and drained
  • 2 cups filtered water
  • 1 15 oz can corn drained
  • 1 15 oz can pinto beans drained
  • 1 hot pepper jalapeño, habanero, serrano, etc, diced
  • ½ small onion diced
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon garlic powder
  • 2 tablespoons nutritional yeast
  • 2 tablespoons rice vinegar or plain
  • 2 tablespoons tamari or soy sauce
  • 3 tablespoons avocado oil or any vegetable oil

Toppings

  • 1 ½ cups plant-based cheese ideally pepper jack or Colby jack, but any will do!
  • Lime wedges to squeeze
  • Freshly chopped cilantro if desired
  • Freshly chopped green onions if desired

Optional add-ons for serving

  • Sliced avocado or guacamole
  • Thick coconut yogurt or plant-based sour cream to dollop
  • Tortilla chips or any corn chips
  • Warmed flour or corn tortillas
  • Salsa or pico de gallo
  • Hot sauce or minced hot peppers
  • Toasted pumpkin seeds

Instructions

  • Preheat oven to 350 degrees F.
  • Combine all ingredients (except toppings) into a medium-sized Dutch oven or a baking dish with a lid. Bake covered for 50 minutes. (If you do not have a baking dish with a lid, you can use a 9 x 12 baking dish and use two pieces of foil, tightly wrapped on top to cover.)
  • Remove dish from oven and take off the lid or foil (careful, it will be steamy!). Using a fork, give the dish a fluff and gently mix. Sprinkle in ½ a cup of cheese and stir until incorporated. Sprinkle the rest on top and finish baking, uncovered, for an extra 10-15 minutes until the cheese is melted.
  • Garnish with freshly chopped herbs and sprinkling of salt and pepper, to taste. Serve in bowls with a fresh lime wedge on the side to squeeze over top.

 

Chickpea Avocado Salad

ingredients;

  • 4 tablespoons lemon juice

  • 2 tablespoons extra-virgin olive oil

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • 2 (15-ounce) cans no-salt-added chickpeas, rinsed

  • 3 cups grape tomatoes, halved

  • ½ medium red onion, thinly sliced

  • 2 large avocados, diced   DIRECTIONS;

  1. Whisk 4 tablespoons lemon juice, 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl. Add rinsed chickpeas, halved tomatoes, sliced onion and diced avocado; toss gently to coat.

    https://www.eatingwell.com/avocado-chickpea-salad-11705973 (accessed 04/30/2026).

     

 

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