Post Tagged with: "Forks Over Knives"

Vegan Recipe: Mango Salsa

Vegan Recipe: Mango Salsa

By Mary McDougall, www.drmcdougall.com We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes. For a snack, try rolling up a warm corn tortilla and using it to scoop up some of this flavorful salsa. Ingredients, makes 2 cups 2 cups peeled, chopped ripe mango ½ cup finely […]

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Vegan Dessert Recipe: Cherry Soft-Serve

Vegan Dessert Recipe: Cherry Soft-Serve

By Somer McCowan, vedgedout.com This is a vegan version of Ben and Jerry’s Cherry Garcia ice cream from The Abundance Diet. It’s a delicious, refreshing, and guilt-free soft-serve dessert. INGREDIENTS 4 medium-sized bananas, cut into 1-inch pieces and frozen 1 cup frozen cherries 1/2 teaspoon vanilla extract 1 tablespoon to 1/4 cup unsweetened almond milk, as needed 2 tablespoons mini […]

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Vegan Recipe: Green Chile Rice with Black Beans

Vegan Recipe: Green Chile Rice with Black Beans

Black beans are not usually added to this popular Mexican rice dish, but their addition makes it into a one-pot meal. Use whatever beans you have on hand, or leave them out if you want to serve this as a side dish. Serves 4 | Ready In: 60 minutes By Del Sroufe from Forks Over Knives – The Cookbook Ingredients […]

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Vegan Recipe: Ethiopian Wild Rice Pilaf

Vegan Recipe: Ethiopian Wild Rice Pilaf

Berbere, a spice used in Ethiopian cooking, resembles the Indian spice garam masala. It is an unusual blend of spices such as cardamom, ginger, nutmeg, cloves, and fenugreek. You can find it at gourmet spice shops or online (or make your own from an online recipe—it’s worth the effort). Keep it on hand to make ordinary dishes special, like this […]

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Vegan Recipe: Roasted Buckwheat Salad

Vegan Recipe: Roasted Buckwheat Salad

By Darshana Thacker, DarshanasKitchen.com Roasted buckwheat, also called kasha, has an earthy, woody flavor that I find very interesting. It makes a nice variation to my grain salads. You can easily change the grain to rice or quinoa and add any mix of herbs you like. This makes a very hearty side dish. Ready in: 30 minutes Ingredients, Makes 5-6 […]

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Vegan Recipe: Grilled Veggie Salad

Vegan Recipe: Grilled Veggie Salad

Summer on a plate, this very hearty mix makes a lovely main dish during the warmer months. The combination of crisp lettuce leaves and Dijon-marinated blackened vegetables are a wonderful juxtaposition of flavors and textures. Seasonal garden-fresh veggies are a great way to brighten up the dish and increase your family’s enjoyment of nourishing plants. This recipe was adapted from […]

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Vegan Dessert Recipe: 5-Minute Chocolate Mug Cake

Vegan Dessert Recipe: 5-Minute Chocolate Mug Cake

By Lindsay Nixon, from Everyday Happy Herbivore Chocolate cake? Check. Single serving? Check. Made nearly instantly? Oh yeah! This whole-wheat chocolate mug cake goes from flour to your mouth in under 5 minutes. Ingredients, Makes 1 Mug Cake 4 tablespoons white whole wheat flour 2 tablespoons brown sugar 2 tablespoons unsweetened cocoa 1/4 teaspoon baking powder 3 tablespoons plant-based milk […]

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Vegan Recipe: Yamadillas (vegan quesadillas)

Vegan Recipe: Yamadillas (vegan quesadillas)

By Mary McDougall Serve these with salsa (and guacamole, if you wish) spooned over the top. You can eat them with a knife and fork or cut them into wedges that you pick up with your fingers and dip into the salsa and/or guacamole. Ingredients, Makes 8 servings 2 pounds garnet yams, peeled and diced 2 tablespoons vegetable broth 2 […]

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Vegan Recipe: Southwestern Mac and ‘Cheese’

Vegan Recipe: Southwestern Mac and ‘Cheese’

By Del Sroufe, author of Forks Over Knives – The Cookbook and Better Than Vegan. Macaroni and “cheese” gets a kick with corn, peppers, black beans, and spices. Preparation Time: 20 minutes | Cook Time: 30 minutes Ingredients, Serves 4 1 medium yellow onion, peeled and diced 1 medium red bell pepper, seeded and diced 2 cups corn kernels (from […]

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Vegan Recipe: Ratatouille Fusilli

Vegan Recipe: Ratatouille Fusilli

By Darshana Thacker This recipe from The Forks Over Knives Plan happened by mistake, but it turned out to be such a happy (and delicious) accident that we decided we had to share it. I was originally trying to develop a baked pasta and lentil casserole, but I went off-track somewhere between the shopping and the cooking and came up […]

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