Post Tagged with: "Forks Over Knives"

Vegan Recipe: Tucson Spicy Lentil Tacos

Vegan Recipe: Tucson Spicy Lentil Tacos

By Dan Buettner Several years ago, my Mom, Dad, sister Jane, Colin Campbell, and I gave a one-day “Healthy You” seminar in Tucson, Arizona. The night before the event we were invited to Anne Minkus’s home to mingle with many of the plant-strong pillars of the community. We had an unforgettable weekend and dinner at Anne’s home, with these Spicy […]

Read more ›
Vegan Recipe: Garlic Hash Browns with Kale

Vegan Recipe: Garlic Hash Browns with Kale

Hash browns are a comfort food, and they don’t have to be heavily fried to be good. The added garlic makes them irresistible. Ready In: 25 minutes INGREDIENTS, Serves 2: 2 Yukon Gold potatoes, shredded ¼ teaspoon salt ½ teaspoon freshly ground black pepper 6 cloves garlic, minced 2 to 3 large kale leaves, shredded Pinch of salt Option: 2 […]

Read more ›
Vegan Recipe: Easy Thai Noodles

Vegan Recipe: Easy Thai Noodles

I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added fat. Here are some easy Thai noodles I make about once a week. This one has the great flavor without the fuss or the fat. Ready In: 30 minutes INGREDIENTS, Makes about 7 cups: 8 ounces brown rice noodles or […]

Read more ›
Vegan Recipe: Corn and Black Bean Cakes

Vegan Recipe: Corn and Black Bean Cakes

My mom made a version of these savory pancakes for dinner when I was a kid. My updated version is healthier, but no less delicious—and now I enjoy them for breakfast, too! For best results, don’t try to flip the pancakes until they are thoroughly crisped on the underside; only then will they release from the pan easily. From The […]

Read more ›
Vegan Recipe: Fabulous Un-fried Falafel Burgers

Vegan Recipe: Fabulous Un-fried Falafel Burgers

I have made many attempts at a baked falafel and even falafel burgers, but had not hit on the “one” that packed a full-of-flavor punch like a fried falafel ball does—until this. Veggie burgers can be served immediately or refrigerated for up to a week. Simply reheat them in a pan, a toaster or a microwave before serving. Preparation Time: […]

Read more ›
Vegan Recipe: No-Fry Fried Rice

Vegan Recipe: No-Fry Fried Rice

Yum! I love this dish. Top with cilantro and fresh chile and you are good to go! Sometimes I also add Sriracha, because I’m an addict … don’t judge me. Ready In: 45 minutes Ingredients, Serves 2 Teriyaki sauce 1 smal clove garlic, crushed 1 small nob ginger, finely grated 1 tablespoon low-sodium Tamari ¼ cup coconut sugar ½ cup […]

Read more ›
Vegan Recipe: Crispy Buffalo Cauliflower Bites

Vegan Recipe: Crispy Buffalo Cauliflower Bites

  This recipe came together after a lot of trial and error. The trick to making oil-free cauliflower crispy (and for it to stay that way) is to wait until after baking to salt the cauliflower. You will not need to add salt as the sauces have enough salt to season them. It took a while to find the right […]

Read more ›
Vegan Recipe: Spicy, fat-free french fries

Vegan Recipe: Spicy, fat-free french fries

Plain baked fries are certainly tasty enough, but once in a while it’s nice to spice it up, as we do here. Ready In: 1 hour INGREDIENTS, Makes 24 to 32 fries: 1 tablespoon onion powder 1½ teaspoons garlic powder 1½ teaspoons sweet paprika 1 teaspoon ground turmeric 1 teaspoon ground coriander 1/4 teaspoon cayenne pepper Sea salt 1½ pounds […]

Read more ›
Vegan Recipe: Almond-Poppy Seed Cake

Vegan Recipe: Almond-Poppy Seed Cake

This festive and hearty cake is not only delicious, but very fragrant. Its few ingredients and steps make for easy preparation, and you can serve it plain or with Lemon Frosting. Grinding flour from whole-grain millet yields a nice cake that is less dense and heavy than when made with oat flour alone. This recipe uses no oil, and still […]

Read more ›
Vegan Recipe: The Quickest Black Bean Salad

Vegan Recipe: The Quickest Black Bean Salad

This simple and delicious salad is from Ann and Jane Esselstyn. Ready in only 8 minutes. Ingredients, Makes 4 bowls Two 16-ounce cans black beans drained and rinsed well 1 very large tomato, chopped 1 package frozen corn ½ Vidalia onion, chopped 1 can sliced water chestnuts, drained and rinsed 1 bunch cilantro, chopped ½ lime, juice and zest 3 […]

Read more ›