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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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Chunky Salsa Dip

Need a condiment that compliments your veggie burgers, baked potatoes, oven fries, tacos, and more? Time to make your own salsa! This recipe is inexpensive, easy to make, and has nearly 10 times less sodium that most store bought brands.

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Yield: Makes approximately 3.5 cups

Notes:

This recipe is for a cooked-tomato salsa, much like the ones you see in jars on supermarket shelves. Though most store-bought brands are made without added oils, they tend to be very high in sodium.  By making your own at home, you can control the sodium content, and be sure that it's made entirely from recognisable ingredients!

I usually sweeten this salsa with date or maple syrup, but you can sweeten it with whole dates if preferred. To do this, make a batch of date paste, and add 3-4 tablespoons in place of the syrup.

Ingredients:

  • 28 oz. (800g) can chopped tomatoes (no-salt-added)
  • 3 tbsp. concentrated tomato paste (no-salt-added)
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic granules
  • 1/4 tsp. smoked paprika or chipotle powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander seed
  • 1/2 tsp. dried oregano
  • 2.5 tbsp. white vinegar
  • 3 tbsp. finely chopped jalapenos (more if you want it spicier!)
  • 1.5-2 tbsp. maple syrup or date syrup (adjust to taste)
  • Fresh ground black pepper, to taste

Instructions:

Combine all ingredients in a large mixing bowl. Stir until well combined. If you'd like your salsa less chunky, transfer it to a blender or food processor, and pulse at intervals until you reach the desired consistency.

Transfer the salsa to jars or airtight containers, and refrigerate for up to 1 week.

If you'd like to freeze some of the salsa, I recommend pulsing it to a slightly smoother consistency, then transferring to airtight containers. It can be frozen for up to 1 month. Leave the salsa out to thaw at room temperature before using.