21 Plant-Based Easter Recipes to Please the Crowd

21 Plant-Based Easter Recipes to Please the Crowd

You've got the big gathering this weekend and haven't figured out what to bring for brunch or dinner?  No worries, you've come to the right place.  Here are 21 bright and beautiful, colorful and plant-iful, nutritious and delicious, festive and flavorful, spectacularly spring-y recipes to cover everything from drinks to dessert - created by some of my favorite fellow bloggers.  There's more than one recipe in each category to give you options - good luck choosing!  Of course, these are recipes that can be enjoyed all season long, too.

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The Go-To Oil-Free Salad Dressing

The Go-To Oil-Free Salad Dressing

Warning:

This salad dressing may create a strong desire to eat all the veggies in your home immediately.

Vegan | WFPB | Easy | Gluten-Free | Oil-Free | Refined Sugar-Free | 10 Ingredients or Less

This is the salad dressing we've been waiting for.  The kind that's super simple, is delicious without oil, and goes wonderfully with just about any veggie, grain, or bean.  Yes, it's possible!  It's the kind of dressing to store in the fridge on a regular basis so it's there for your next lunch...or snack...or dinner.  And since there's no oil, it doesn't solidify in the fridge.  Bright and basic, its flavors are satisfying for everyday use or a dressed-up special occasion.  It's become my go-to dressing and has gotten me even more excited than usual about spring and a new salad season starting up again!

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Tortilla Soup with Home-Baked Tortilla Chips

Tortilla Soup with Home-Baked Tortilla Chips

Vegan | WFPB | Easy | Gluten-Free | Oil-Free

The Baked Tortilla Chips

I love tortilla chips.  Nothing better than really good chips & salsa.  With guac, yes.  I don't really buy potato chips anymore, but I don't think our family can go a week without tortilla chips.  For some reason, though (maybe because there aren't many ingredients on the label and they're organic), it hasn't really been on my radar that these packaged delicious crispy snacks are deep fried.  Deep fried and then sometimes even sprayed with more oil so toppings stick better.  Like in the Science Channel video I watched on how they're made.  Fun to watch the process from raw corn to crunchy chips.  Yet it made me realize how often we are still eating deep-fried food.  When we eat out, fine.  But daily at home?  Well..

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Chocolate Orange Energy Bites

Chocolate Orange Energy Bites

Vegan |WFPB | Quick | Easy | Gluten-Free | Refined Sugar-Free | Ready in 10 Minutes or Less

I just have a thing for the combination of chocolate and orange.  Adding citrus to chocolate raises the (chocolate) bar.  When that tasty combo can be ready for consumption within 10 minutes, I call that success.   

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Sunny Smoothie Bowl

Sunny Smoothie Bowl

VEGAN | WFPB | QUICK | EASY | GLUTEN-FREE | REFINED SUGAR-FREE |  10 MINUTES OR LESS

For those of you who wish you could have an expensive juicer to include more veggies in your day, consider your blender.  Usually blenders are used to make smoothies of fruit with the traditional spinach or kale in it, but did you know you can make smoothies with veggies we usually juice with, like carrots, lettuce, celery, and cucumber?   What can be easily juiced can most likely be easily blended.  An advantage of drinking smoothies over juicing is that you're getting the whole vegetable instead of removing the fiber like a juicer does.   I still love a good cold-pressed juice now and then, but if you don't have a juicer or just want to mix it up, blending your fruits and veggies into smoothies is still a quick and easy way to get more - including more variety - into your day.  This recipe is an example of that:  Sunny Smoothie Bowl.

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