Holidays Archives - Forks Over Knives

Sweet Potato and Pineapple Crisp

Ellen Boeke — Tue, 12 Dec 2023 18:13:40 +0000

Sweet potato and pineapple may not be an obvious combo, but the balance of earthy sweetness from the spuds and lip-puckering brightness of the juicy fruit are truly a match made in heaven. Here, this crave-worthy combo is mixed with maple syrup, ginger, and cloves before being topped with a crunchy oat and walnut crumble. Shredded coconut adds an extra layer of tropical intrigue, ensuring each bite transports you to a beachside cabana. Serve this unique pineapple crisp with Aquafaba Whipped Cream or banana nice cream for an extra decadent experience.

For more fruity crisp and cobbler recipes, check out these tasty ideas:

Yield: Makes one 2-quart crisp

Time: 2 hours 15 minutes

2 lb. sweet potatoes, peeled and cut into 1-inch pieces
Sea salt, to taste
3 cups chopped fresh pineapple
½ cup unsweetened pineapple juice
6 tablespoons pure maple syrup
2 tablespoons white whole wheat flour
½ teaspoon ground ginger
⅛ teaspoon ground cloves
¾ cup quick-cooking rolled oats
¼ cup chopped walnuts
3 tablespoons unsweetened flaked coconut

Instructions

Preheat oven to 400°F. Place sweet potatoes on a parchment-lined baking sheet. Season with salt. Roast 30 minutes or until just tender.
Reduce oven temperature to 375°F. In a large mixing bowl combine roasted sweet potatoes, pineapple, pineapple juice, and 2 tablespoons of the maple syrup. Sprinkle with flour, ginger, and cloves; toss to combine. Spread evenly in a 2-quart baking dish.
For topping, in a medium bowl stir together oats, walnuts, coconut, and the remaining 4 tablespoons maple syrup. Spoon over sweet potato mixture.
Bake, uncovered, 25 to 30 minutes or until filling is bubbly and topping is lightly browned. Cool slightly on a wire rack. Cut into six slices and serve warm.

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19 Edible Goodies to Gift: Vegan and Delicious!

Lisa Esile, MS — Thu, 01 Dec 2022 18:18:49 +0000

Not sure what to get your neighbor, trainer, or mother-in-law this year? Need a way to say thank you? Gifting homemade baked treats that are delicious and healthy is the ultimate way to show you care. Here are 19 of our favorite healthy, plant-based recipes that make great edible gifts, plus 5 tips to make presentation a breeze.

Gift-Worthy Vegan Treats You Can Make Today

5 Tips to Wrapping Your Gorgeous Edible Gift:

1. Don’t stress!

Home-baked goodies look amazing and often don’t need much wrapping. A loaf of fresh-baked bread wrapped in a clean tea towel or cookies piled on a plate look enticing all on their own.

2. Boxes, tins, baskets, and jars

From that old jar lurking in the back of your cupboard to colorful boxes, plain boxes, rustic baskets, and used coffee cans, there are untold containers to show off your treats. For inspiration, visit your local craft store or kitchen supply store.

3. Cellophane

Cellophane protects while simultaneously showing off the food. Cellophane comes in clear and colorful options, as sheets or as bags of all sizes. Wrap sturdy goodies such as bread, biscotti, and firm cookies, or use it as a cover. For a more rustic presentation, brown paper and parchment paper also do the trick.

4. Ribbons, ribbons, ribbons

Tie ribbon, string, and/or a bow to instantly add color and glamour to your edible gift. Add a small card (which you can make yourself) or sticker for an extra thoughtful touch.

5. Ingredients List

Recipients who have food sensitivities will greatly appreciate an ingredients tag.

This article was originally published on Dec. 13, 2021, and has been updated.

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Cranberry-Kumquat Chutney

Nancy Macklin, RDN — Tue, 01 Nov 2022 17:37:40 +0000

Basic cranberry sauce gets a zesty makeover with kumquats that add a pop of orange color and a hint of citrus to this rosy chutney. Pears lend their subtle sweetness and juicy texture to make this topping even tastier, while red onion brings a hint of savory tang. The warming autumnal flavors of cinnamon, fresh ginger, cloves, and allspice really take this recipe over the top so you’ll be reaching for another spoonful before you’ve even finished the first. Perfect for serving alongside a vegan Thanksgiving feast or as an appetizer with healthy whole wheat crackers.

For more cranberry recipes, check out these tasty ideas:

Yield: Makes 3 cups

1 lb. fresh or frozen cranberries
2 pears, peeled, cored, and finely chopped (3 cups)
6 oz. fresh kumquats, halved crosswise and seeded (1 cup)
½ cup golden raisins
¼ cup chopped red onion
¼ cup apple cider vinegar
2 teaspoon chopped fresh ginger
2 cinnamon sticks
3 whole cloves
3 whole allspice

Instructions

In a large saucepan combine all ingredients. Bring to boiling over medium-high, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until fruits are very tender. If desired, add 1 to 2 tablespoons water to thin. Before serving, remove cinnamon sticks, cloves, and allspice. Serve warm or chilled.

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Vegan Southern Green Beans

Nancy Macklin, RDN — Fri, 24 Dec 2021 18:00:35 +0000

Smoked paprika and crushed red pepper give these saucy, tender Southern-style green beans a delicious kick of heat. Tangy red onion adds bright flavor, while a dusting of freshly ground black pepper right before serving amplifies all the savory ingredients. Make this quick and simple side dish for a vegan holiday feast or whenever you’re craving healthy comfort food.

Yield: Makes 6 cups

1 cup chopped red onion
6 cloves garlic, minced
1 cup low-sodium vegetable broth
1½ lb. fresh green beans, trimmed
½ teaspoon smoked paprika
¼ teaspoon crushed red pepper
Freshly ground black pepper, to taste
1 tablespoon apple cider vinegar (optional)

Instructions

In a large pot or deep extra-large skillet cook onion and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding vegetable broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth, the green beans, paprika, and crushed red pepper. Increase heat to high. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until green beans are very tender, tossing occasionally.
Season with black pepper. If desired, sprinkle with vinegar.

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Butternut Squash and Beyond: 37 Cozy Winter Squash Recipes

Megan Edwards — Thu, 11 Nov 2021 18:03:17 +0000

No ingredient marks the changing of the seasons quite like winter squash. As the days grow darker and weather gets colder, these hearty veggies are ideal for roasting, baking, and puréeing into fall-inspired recipes. Each type of squash has a different flavor profile and texture, which means it’s important to know your gourds before hitting the grocery store. Here’s a quick breakdown of the most common types of winter squash you’ll find:

Butternut squash: Earthy and mildly sweet, this orange-hued squash has a dense texture that’s great to use as a hearty meat replacement and is also delicious when puréed into soup. Learn more about butternut squash, including tips for selection and storage, in our handy guide.
Delicata squash: Enjoy the brown-sugar flavor and edible skin of these oblong squash that are perfect for roasting as a side dish, rolling in a crunchy coating, or chopping up for a hearty salad.
Spaghetti squash: The thin tendrils that mimic spaghetti pasta make this squash ideal for reinventing your favorite noodle dishes. Best when oven-roasted or cooked in the microwave.
Acorn squash: Similar to butternut squash but even milder, the buttery flesh of acorn squash is tasty when roasted, grilled, or used as a creamy element in a dessert.
Pumpkin: The smooth, buttery texture and sweet potato–like flavor of pumpkin makes it ideal for incorporating into baked goods and creamy soups. You can also use the seeds (pepitas) as a crunchy garnish! To learn which types of pumpkin to use for what, check out our handy pumpkin guide. And see our full roundup of pumpkin recipes here.
Kabocha squash: This sweet Japanese squash has a fluffy texture that’s perfect for cutting into cubes and using in salads, stews, and casserole dishes for added autumnal flare.

Now that you’ve brushed up on your squash smarts, it’s time to get cooking!

This article was originally published on Nov. 11, 2021, and has been updated.

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Gingerbread Loaf with Poached Pears

Nancy Macklin, RDN — Mon, 25 Oct 2021 17:41:11 +0000

This is your favorite gingerbread with a surprise in the center—whole spiced poached pears! The absorbent fruits are soaked in a hot bath of apple cider, red wine, cinnamon, and cloves to infuse them with all the best holiday flavors. Homemade Aquafaba Whipped Cream creates a silky smooth topping that perfectly complements the sweet cake. Sprinkle everything with a little extra cinnamon and voilà, you have a restaurant-quality dessert for your winter feast!

Yield: Makes 1 loaf

1 cup apple cider or juice
1 cup red wine or apple cider
2 cinnamon sticks
6 whole cloves
4 small fresh Bartlett pears (5 to 6 oz. each), peeled with stems left intact
⅓ cup blackstrap molasses
¼ cup unsweetened applesauce
1 tablespoon flaxseed meal
1¼ cups white whole wheat flour
2 tablespoons pure cane sugar
2 teaspoons regular or sodium-free baking powder
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon sea salt
⅛ teaspoon ground cloves
1 recipe Aquafaba Whipped Cream

Instructions

In a large saucepan combine the first four ingredients (through cloves) and 1 cup water. Add pears. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pears are nearly tender. Using a slotted spoon, transfer pears to a paper-towel-lined plate. Let cool and blot away any excess moisture.
Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or use a silicone loaf pan. In a small bowl stir together molasses, applesauce, flaxseed meal, and ⅔ cup water. Let rest 5 minutes. In a large bowl combine the next eight ingredients (through cloves). Add molasses mixture to flour mixture and stir just until moistened.
Place pears, stem ends up, evenly distributed down center of loaf pan. Carefully spoon gingerbread batter around pears, keeping pears in center of pan.
Bake 35 to 40 minutes or until a toothpick inserted in loaf comes out clean. Transfer pan to a wire rack; cool 15 minutes. Carefully remove loaf from pan. Cool completely on wire rack.
Cut loaf so each piece will have a slice of pear. If desired, serve with Aquafaba Whipped Cream and sprinkle with additional ground cinnamon.

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Cranberry-Orange Bread Pudding

Nancy Macklin, RDN — Wed, 20 Oct 2021 17:12:06 +0000

Not sure what to do with that not-so-fresh loaf of bread? Transform it into a succulent, sweet bread pudding! The zesty flavors of orange and cranberry mingle with ginger and cinnamon in this delicious dessert that’s worthy of a Thanksgiving spread. Drizzle a dairy-free orange cream sauce over the top or a dollop of aquafaba whipped cream for an indulgent treat that only uses good-for-you ingredients.

Yield: Makes 9 squares

1 cup + 1 to 3 tablespoons unsweetened, unflavored plant-based milk
1 cup + 1 tablespoon orange juice
½ cup Date Paste
2 tablespoons flaxseed meal
2 tablespoons white whole wheat flour
1½ teaspoons orange zest
1 teaspoon ground cinnamon
½ teaspoon ground ginger
8 oz. whole wheat bread, cut into ¾-inch cubes
1 cup fresh or frozen cranberries, coarsely chopped
6 oz. extra-firm light silken tofu
2 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
Sea salt, to taste

Instructions

Preheat oven to 350°F. In a large bowl combine 1 cup plant-based milk, 1 cup orange juice, the date paste, flaxseed meal, flour, 1 teaspoon orange zest, the cinnamon, and ginger. Let rest for 5 minutes. Add bread cubes and cranberries; mix well. Pour into an 8-inch square nonstick or silicone baking pan. Bake 25 to 30 minutes or until the top is golden-brown and firm to the touch. Transfer finished bread pudding to a wire rack; cool for 10 minutes.
For Orange Sauce, combine tofu, maple syrup, the remaining ½ teaspoon orange zest, the remaining 1 tablespoon orange juice, the pure vanilla extract, and salt in a blender. Cover and blend until smooth. Add plant-based milk 1 tablespoon at a time, until you reach drizzling consistency. Refrigerate until ready to serve.
Cut pudding into squares and spoon Orange Sauce over warm pudding just before serving.

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Fall Fruit Trifle with Pumpkin Gingerbread

Nancy Macklin, RDN — Wed, 13 Oct 2021 17:19:01 +0000

This is the ultimate showpiece dessert for your holiday table. Decadent layers of spicy homemade gingerbread, sweet roasted fruit, and silky vanilla cream bring together all the best warming flavors for the chilly winter months. Assemble it in a glass dish to see each beautiful layer before serving—it’s as much a feast for your eyes as it is for your belly!

Yield: Makes 1 trifle

4 Medjool dates, pitted
1 15-oz. can pumpkin
¾ cup unsweetened, unflavored plant-based milk
¼ cup blackstrap molasses
2 tablespoons flaxseed meal
2 cups white whole wheat flour
2 teaspoons pumpkin pie spice
2 teaspoons regular or sodium-free baking powder
1¼ teaspoons sea salt
3 pears or quince, cored and sliced
3 apples or persimmons, cored and sliced
3 oranges, peeled and sliced
6 fresh or dried figs, quartered
¼ cup apple cider
¼ cup pure maple syrup
1 teaspoon grated fresh ginger
½ teaspoon ground cinnamon
2 star anise
½ cup pomegranate seeds
½ cup aquafaba (liquid from canned no-salt-added chickpeas)
2 tablespoons pure cane sugar
2 teaspoons pure vanilla extract
⅓ cup vanilla-flavored vegan yogurt
¼ cup chopped toasted pecans

Instructions

For gingerbread, preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or use a silicone baking pan. Place dates in a small bowl. Add boiling water to cover; let stand 10 minutes. Drain well.
In a food processor or blender combine soaked dates and the next four ingredients (through flaxseed meal). Process until smooth. Let rest 5 minutes.
In a large bowl combine the white whole wheat flour, pumpkin pie spice, baking powder, and 1 teaspoon sea salt. Add pumpkin mixture to flour mixture and stir just until moistened. Pour into the prepared pan, spreading evenly.
Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut gingerbread into 1-inch cubes. Transfer to an airtight container; let stand overnight.
For Roasted Fall Fruit, preheat oven to 400°F. Line two 15×10-inch baking pans with parchment paper or silicone baking mats. In a large bowl combine pears or quince, apples or persimmons, oranges, and figs. In a small bowl stir together apple cider, pure maple syrup, grated fresh ginger, ground cinnamon, star anise, and ¼ teaspoon sea salt. Add to fruit; toss to coat. Divide fruit between prepared pans. Roast 30 minutes or until fruit is just tender and lightly browned at edges. Let cool; remove star anise. Fruit can be made 24 hours ahead and refrigerated until ready to eat.
For Vanilla Yogurt Cream, combine aquafaba, pure cane sugar, and pure vanilla extract in a large bowl. Beat with a mixer on medium to high until foamy. Beat on high until stiff peaks form (tips stand straight). Gently fold in vanilla-flavor vegan yogurt. Chill up to 3 hours or until ready to use. Yogurt cream can hold up to 6 hours, but you will need to beat again to form soft peaks (tips curl) before serving.
To assemble trifle, place one-third of the Roasted Fall Fruit and pomegranate seeds in a large trifle dish or glass bowl. Top with half of the gingerbread cubes and half of the Vanilla Yogurt Cream. Repeat layers; end with the remaining fruit and pomegranate seeds. Sprinkle with pecans. Serve within 30 minutes of assembly.

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Savory Meatballs with Cranberry Glaze

Shelli McConnell — Mon, 09 Dec 2019 18:43:32 +0000

Looking for a crowd-pleasing appetizer for your next gathering? These vegan, plant-forward skewers featuring meatballs and orange slices are sure to do the trick. Present them on a platter with a tangy glaze for spooning or dipping.

Note that this recipe calls for cooked brown rice, so be sure to have that ready to go.

Yield: Makes 40 meatballs

Ingredients

MEATBALLS

2 cups chopped fresh mushrooms
½ cup chopped onion
2 cloves garlic, minced
½ teaspoon dried marjoram or summer savory, crushed
½ teaspoon dried sage, crushed
½ teaspoon dried thyme, crushed
Sea salt and freshly ground black pepper, to taste
1 15-oz. can no-salt-added garbanzo beans (chickpeas), drained (reserve liquid) and rinsed
1 cup cooked brown rice, cooled
½ cup whole wheat panko bread crumbs
5 orange slices, quartered

CRANBERRY GLAZE

2 cups fresh or frozen cranberries
½ cup orange juice
⅓ cup packed brown sugar
2 tablespoons pure maple syrup
½ teaspoon dry mustard

Instructions

To make Cranberry Glaze, in a saucepan combine all Cranberry Glaze ingredients and ¼ cup water. Cook over medium about 10 minutes or until berries burst, stirring occasionally. Transfer mixture to a blender or food processor. Cover and pulse until nearly smooth. If needed, thin with additional orange juice. Transfer to a serving dish.
Preheat broiler. In a large nonstick skillet cook mushrooms, onion, and garlic over medium 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in marjoram, sage, thyme, salt, and pepper.
In a food processor combine mushroom mixture, chickpeas, rice, and panko. Pulse until very finely ground but not smooth. Add 1 to 2 Tbsp. reserved chickpea liquid (aquafaba) if needed to moisten mixture. Let mixture stand 10 minutes. Form mixture into forty 1-inch balls. Arrange balls on a large baking sheet.
Broil meatballs 4 to 6 inches from the heat about 10 minutes or until lightly browned and set, turning once.
Thread 2 meatballs and an orange piece on each of 20 short skewers or long toothpicks. Place on a platter with Cranberry Glaze on the side. To transport, cover platter and place in an insulated carrier with a hot pack.

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Pear Spice Cake

Shelli McConnell — Fri, 06 Dec 2019 18:39:21 +0000

Add interest to the holiday dessert table with this warmly spiced homemade cake, which is topped with pears and pecans. The beautifully arranged pear slices make it a spectacular way to end a meal. It would also be a fabulous treat to serve at a festive vegan brunch.

Yield: Makes one 9-inch cake

2 medium pears
1¾ cups whole wheat pastry flour
1 Tbsp. cornstarch
1½ tsp. baking soda
1 tsp. ground ginger
½ tsp. sea salt
½ tsp. ground cinnamon
¼ tsp. ground cloves
1 cup unsweetened applesauce
½ cup light molasses
½ cup pure maple syrup
1 tsp. pure vanilla extract
¼ cup chopped pecans, toasted
Powdered sugar

Instructions

Preheat oven to 350°F. Core and cut 1 pear lengthwise into very thin slices. Peel and chop remaining pear.
In a large bowl stir together the next seven ingredients (through cloves). In a medium bowl stir together the next four ingredients (through vanilla) and 2 Tbsp. hot water. Add applesauce mixture to flour mixture; whisk just until well combined. Stir in chopped pear. Spoon batter into a 9-inch round or square silicone baking pan, spreading evenly. Arrange pear slices over batter. Sprinkle with pecans.
Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack. If desired, remove cake from pan. Sprinkle cake lightly with powdered sugar. Serve warm or cooled.

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