Make 16 bars in just 16 minutes: sweet! They’re perfect for budding athletes, full of whole grains and fruit with no cholesterol or added fat.

This spinach answers the call. It has the velvety texture of old-school creamed spinach, yet is low fat, plant based, and gluten free. Better yet, you can make it in under 20 minutes!

This is a quick and easy slow cooker soup that’s soy and oil free. The spices add layers of flavor that turn this simple soup into something you can even serve at your next dinner party.

This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night!

Savory oats are my latest obsession. These steel cut oats retain an al dente quality to them just like arborio rice does in a risotto. Recipe by Geekypoet.

Delicious marinated mushrooms stuffed with seasoned spinach and sweet potatoes in a cheesy tofu sauce. Recipe by Jarafel.

The perfect healthy sweet to show your Valentine just how much you really care! These donuts are baked, sweetened with stevia, made with whole wheat pastry flour and full of romantic floral flavors.

Mussamun curry paste is a red curry paste that includes not only the standard cumin, coriander, and peppercorns, but also an aromatic array of sweet spices, including cinnamon, cloves, nutmeg, and cardamom.

This bisque tastes so rich that no one will know it’s healthy—unless you tell them!

I’m so excited to announce the addition of a new blog to the Fatfree Vegan family! Maria Theresa Maggi has consented to write a journal about how eating a plant-based diet is helping her to reverse the effects of Multiple Sclerosis, Fibromyalgia, and mild Cerebral Palsy.