Tuesday, June 6, 2017


This is a crowd pleasing dessert! Any fruit will work here and ALL of equally delicious. I try to look for what's on sale and go from there. In the summer months, it's usually berries and stone fruit. Peaches are a must when in season! Make this for your family, watch them eat up the wonderful fruity goodness with the crunchy oat crumble. You can feel good about feeding this to your family and they will not feel like they are "missing out" on anything.

Here's what you'll need

2 lbs. Sliced Strawberries {or your fruit of choice)
2 Tablespoons to 1/4 cup of Sugar, of choice (measurement depends on how sweet your fruit is, you may not need any sugar!)
2 Tablespoons corn starch
1 teaspoon lemon zest
juice of half a lemon

Crumble topping:
1 cup rolled oats
1/2 cup chopped nuts (I used pecans) (optional if you don't want to add nuts use 1/2 cup more of oats)
2 Tablespoons flour (any flour works)
1/4 cup Maple syrup/liquid sweetener (agave, date syrup)
1 teaspoon vanilla (optional)

TIP: For easy clean up, I use the dish I bake in, to mix the fruit mixture.
Preheat oven to 375
Mix all filling ingredients in baking dish
Mix in a separate bowl crumble ingredients, then top the fruit mixture with crumble. Bake for 20-30 mins until topping is brown and filling is bubbling. Let rest at least 10 minutes.
Serve and Enjoy
Serving options, You can top with dairy free vanilla yogurt, or if you want to be extra indulgent top with dairy free ice cream of choice!

Sunday, May 7, 2017

The Best Nacho Cheese Sauce

This Nacho "Cheese'" Sauce has literally been in the weekly meal plan for the last few months! It is so versatile. 

The kids eat it for a snack with our favorite Oil-Free Baked Tortilla chips.

Here is the recipe video and what the "critics" have to say about it.
I'll let you in on a secret, IT'S HEALTHY!!! It's made with oatmeal, that's right, I said OAT...MEAL! You will not believe it unless you make it.

So make it, here's the recipe. 
I'm dreaming about these Nacho's
1/2 cup rolled oats
1/4 cup nutritional yeast
2 tablespoons cornstarch
1/2 red bell pepper
1/2 tsp Chili powder
1/2 tsp. Cumin powder
1 tsp. Garlic powder 
1/2 tsp.Onion powder
2 cups water
Favorite salsa to taste
Pickled jalapeños to taste(optional)
Salt to taste (after you've added the salsa and jalapeños since they can be pretty salty) 

Place all ingredients in a blender and process until very smooth. Pour into a saucepan, stir until thickened. Add your favorite salsa to taste and adjust any spices if you need more. Serve with these oil free baked tortilla chips or on top of Nacho's or just pour it in a glass and drink it.... nah, you want to savor this sauce! If you have any leftover, pop them in the refrigerator, when you are ready to reheat you can use the microwave or a sauce pan you may need to add a little water to loosen it up just a bit. 

Much Love ~Des

Thursday, May 4, 2017

Incredible Guiltless Chocolate Cake

Ethan's birthday was the end April and you know we had to make cake!! 

He had a great birthday! I can't believe he's 10 years old! He is the most loving and kind boy you will ever know. His love is endless, and his compassion for every living being AMAZES me everyday. It is my honor and privilege to be his momma! Love you sweet boy! 

He wanted a traditional frosting so we used Fluffy White by Duncan HinesYou can top this with your favorite vegan frosting here is a link to Peta (scroll down to "baking") for frostings that are accidentally vegan.  

I however don't eat processed or refined oils due to my history of gall bladder attacks (another story for another time, soon I promise) and, it's just "not my food". I feel my best when I keep it as close to Whole Foods plant-based (always vegan) as I can. That being said I had to have cake with my son on his birthday! 
The epic picture at the top of the post, was my Incredible "Guiltless" Chocolate Cake and it really is the best cake I've made. 

I hope you make this cake and tag me on all the social media outlets you have! I'm theplanteaters everywhere, haha. Instagram @theplanteaters. Enough talking here's the recipe.

Prepare a spring form pan or 9x9 baking dish with parchment paper.
Preheat oven 375 F.
Mix all dry ingredients in a large bowl
1 1/2 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda

1 teaspoon baking powder
pinch of salt (optional)
To a bowl or large measuring cup Add
1 cup Almond milk or any plant milk and 
1 1/2 tablespoon vinegar, then add
1/2 cup Coconut sugar (or Organic sugar of choice)
1/4 cup unsweetened applesauce 
1 teaspoon vanilla extract.
Mix until smooth. Pour batter into prepared pan and bake for 20-25 mins. test with a tooth pick after 20 mins. if it's not done cook for 2 more mins. then test again. Do not over bake that would be a travesty! Let it cool completely. Add your topping of choice, I highly recommend the below it's so good.

Topping: Dust powdered sugar on top. I used Homemade powdered sugar (just add Organic sugar to your blender and blend until a fine powder). 
Drizzle Chocolate sauce on top. I mixed Cocoa powder and maple syrup until a I got a drizzle consistency. Add maple syrup slowly until it comes together. Top with a beautiful strawberry or Raspberry. ENJOY!

Here's the video of me and Scarlet making the cake for Ethan's birthday! 

Nutrition Facts for Cake onlyServings: 10
Per Serving% Daily Value*
Calories 118
Total Fat 0.7g1%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 142mg6%
Potassium 76mg2%
Total Carb 26.3g9%
Dietary Fiber 1.4g6%
Sugars 10.8g
Protein 2.5g
Vitamin A 1% · Vitamin C 0%
Calcium 5% · Iron 7%
*Based on a 2,000 calorie diet
Recipe analyzed by 

The Best Vegan Gravy

Who's doesn't love a big plate of mashed potatoes and gravy, or a bed of rice topped with a delicious brown gravy, or a nice thick piece of Homemade Artisan bread (recipe and video coming soon) dipped in that savory mouth watering goodness?! It's not even 9 am and I want this gravy! 

It's couldn't be any simpler or faster to pull this gravy together! Here's the video if your interested.

1 medium onion
8 oz sliced mushrooms : optional (any type, I used Baby Bella's/cremini)
2 garlic cloves 
1/2 - 1 teaspoon Dried thyme 
1/2 - 1 teaspoon Dried parsley (use the herbs you like, rosemary would be great too)
1/2 - 1 teaspoon onion powder
1/2 - 1 teaspoon garlic powder
2 cups Vegetable stock (I used Kitchen Basics unsalted Veggie stock)
salt and pepper to taste
Optional: 1 Tablespoon Mushroom seasoning
Mix separately: 
1/4 cup of cold water
2-3 Tablespoons corn starch, arrow root, or flour
add to boiling gravy to thicken wisk and cook until thickened.
Adjust seasonings per your desire and taste
Mushroom seasoning (amazon affiliate link) http://amzn.to/2mhT5Gv

Wednesday, May 3, 2017

VegWorld Magazine

Today was a huge day for us here at The Plant Eater's house. One of our favorite recipes was published in the May-June issue! 

Thank you VegWorld Magazine for publishing Our Vegan Breakfast Sausage! It was such a wonderful experience. I'm beyond thrilled and honored to be a part of such a wonderful publication. VegWorld is a wonderful magazine that offers not only wonderful recipes, articles, product reviews, vegan activism, and so much more! An annual subscription is only $9.99 a year.

I'd also like to thank Amy Johnson from Mrs. Plant in Texas the Food Editor for reaching out to me and giving me the opportunity to be a guest chef. Also, check out her beautiful website for delicious recipes and inspiration on how to thrive on a plant-based lifestlye! She is a wealth of knowledge! Thanks for all the support and love you all have shown me! Until next time Much love my friends ~ Des!

Tuesday, May 2, 2017

Amazing Chickpea Loaf

This is a go to dinner for us! The kids request it and I'm happy to oblige! 

My non-plant based family requests this on a regular basis when they come over for dinner! It's super versatile, you can use the veggies you enjoy! Make this and let me know what you think!? If you're interested in seeing it come together you can watch the video!

We love having mashed potatoes and green beans with it!

In a food processor chop to your preferences (I process it a lot because my kids don't like chucks of veggies)

8 -10 oz package mushrooms (your favorite)
1/2 - 1 Red or green bell pepper (depending on the size and how much you like)
1 Onion
2-3 garlic cloves
Add to a dry non stick pan over medium heat. Add mushrooms, peppers and onion, sautée until liquid has evaporated. While that's cooking.
Add 3 cans (or equivalent cooked chickpea) of drained and rinsed Chick peas to food processor (reserve one can of Chick pea liquid or you can use veggie broth or even water to use if the mixture gets too dry ONLY USE IF NEEDED I rarely need it).
Process until no whole beans and desired consistency. Add cooked veggies and chickpeas to a big bowl then add:
1 -2 tsp (or to your taste) of each
Dried Oregano
Dried Rosemary
Dried Sage,
Dried Thyme
Onion powder
Garlic powder
Couple of dash of liquid smoke
(Add other seasoning you like!!)

Pick your binder. I used 1/4 cup Panko bread crumbs and a few unsalted crackers another option is quick oats, it works great too. Add until moist and not sticky. Taste and adjust seasonings.
Transfer to lined loaf pan or muffin tin works too. 
Top with sauce.

For the sauce
1-2 Tbsp tomato paste
1/2 cup your favorite ketchup
1 Tbsp your favorite mustard (I used yellow)
Onion powder and Garlic powder to taste
Maple syrup to taste

Bake at 400 for 20 to 30 mins. Let rest about 5 mins. If you like to top slightly brown you can put the broiler on for a few seconds. DON'T WALK AWAY, HAHA. ENJOY! 

Vegan Breakfast Sausage

This has been a hit with the whole family! We love breakfast foods and this hits the spot EVERY SINGLE TIME! I hope you make this enjoy it as much as we do!

Here is the recipe video and what the crew thinks about the breakfast sausage!


3 1/2 cups water
1/4 cup Bragg’s Liquid Aminos, low sodium soy sauce, or tamari 
1/4 cup nutritional yeast flake
1 Tbsp. Onion powder
1 Tbsp.  Dried Rosemary
1 Tbsp. Maple syrup
2 tsp. Garlic powder
2- 2 ½ tsp. Dried sage
1 tsp. Dried Thyme
1/2 - 1 tsp Liquid smoke
1/8 tsp. cayenne pepper (optional)
3 cups quick-cooking oats
½ Cup of Cooked Rice (optional if you don’t use rice add ½ cup of quick oats)
1. Preheat oven to 350°F. 
2. Line cooking trays with parchment paper
3. Combine all ingredients, except oats and rice, in a medium saucepan; bring to a boil over high heat.
4. Remove from heat; add oats and stir well. Allow mixture to sit 5 minutes.
5. Scoop mixture into 2-inch round balls; place on prepared baking sheet and flatten gently with the back of a wet spoon. Bake 15 minutes; flip sausages and bake an additional 5 minutes.
6. Optional but HIGHLY RECOMMEND Heat non-stick skillet add a little soy sauce and sausage, toss to coat and brown/warm. This gives the outer saltiness that sausage has.
This store well in the fridge.