This no-oil beet greens salad offers a wonderful way to utilize more than roots and maximize nutrient diversity. We made it with a lemon mustard dressing.
This colorful vegan aioli platter recipe uses the plant-based aioli sauce using aquafaba, oil and lemon with a mix of steamed vegetables and raw crudités.
This natto, celery and oatmeal salad with no-oil lemon dressing provides a savory bowl with French mustard. Whole-foods plant-based no-oil (WFPBNO) recipe.
This orange banana oatmeal with soy milk and passion fruit uses raw oats as well as chia seeds to make a balanced and filling breakfast.
This no-oil quinoa tabouli (tabbouleh) salad makes for a quick and refreshing main dish, using mint, parsley, tomatoes, onion, cucumber and lemon.
These oatmeal chocolate fruit cakes (strawberry, raisins) are all natural, and without yeast, dairy, refined sugar, gluten, or added fat. Kids love them.