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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Orange-Balsamic Vinaigrette

RECIPE By PlantPlate
Do you need a fat-free dressing that has the body of an oil-based one? Our 2 ingredient vinaigrette is thick and glossy enough to cling to your salads, without requiring any oils or fats!

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Yield: Makes 1.5 Cups

Notes:

Citrus juices and vinegars make wonderful salad dressings, but when people first switch to a whole foods plant-based diet, they often miss the texture that oil imparts. Cooking the juice and vinegar down gives you a sweeter, slightly thicker vinaigrette that will cling to your salads, and help in replicating the mouth-feel of an oil-based dressing.

Ingredients:

  • 2 cups freshly squeezed orange juice
  • 1/2 cup balsamic vinegar

Instructions:

  1. Strain the orange juice through a mesh sieve to remove any large particles. Combine the juice and balsamic vinegar in a medium sized pot. Bring the mixture to a boil, and allow to boil for 10-15 minutes until the mixture has reduced and thickened slightly. Set aside to cool.
  2. Once cooled, transfer the vinaigrette to a glass bottle or jar and refrigerate before using.

Prepared vinaigrette will keep, refrigerated, for up to 5 days.