- Forks Over Knives

Vegan Mushroom and Chickpea Pizza with Rosemary

Ellen Boeke — Thu, 11 Jan 2024 19:17:18 +0000

There are three things you need to make the perfect pizza: A crust that’s crispy on the outside but fluffy on the inside, a finger-licking sauce, and hearty toppings that fill up a rumbling tummy. Luckily, this recipe knocks the pizza trifecta out of the park. The homemade sofrito-style sauce is a blend of aromatic onion, bell pepper, garlic, and herbs, and it serves as a foundation of savory flavor atop the whole wheat crust. Meaty mushrooms, chewy chickpeas, and rich pine nuts make for a powerhouse topping trio that’s packed full of flavor and nutrients. A sprinkling of fresh herbs ties everything together once the pie is out of the oven so each slice strikes the perfect balance between fresh and filling.

For more inspiration, check out these tasty ideas:

Mini Deep-Dish Pizza Pies
Individual Grilled Pesto Pizzas
Grilled Street Corn Pizza
Apple Dessert Pizza
Or check out our full roundup of vegan pizza recipes!

Yield: Makes one 12-inch pizza

Time: 40 minutes

1 cup finely chopped yellow onion
¾ cup finely chopped red bell pepper
¾ cup finely chopped green bell pepper
3 cloves garlic, minced
½ teaspoon sea salt
4 to 6 tablespoons low-sodium vegetable broth
1 tablespoon no-salt-added tomato paste
2 teaspoons smoked paprika
1 recipe Homemade Oil-Free Pizza Dough
1 cup cooked or canned chickpeas, coarsely chopped if desired
1 cup thinly sliced fresh mushrooms
2 tablespoons pine nuts
1 teaspoon chopped fresh rosemary
¼ cup chopped fresh parsley (optional)

Instructions

Preheat oven to 400°F. For sofrito, in a large nonstick skillet combine onion, bell peppers, and garlic. Sprinkle with salt. Cover and cook over medium 12 to 14 minutes or until very soft, stirring occasionally and adding broth, 2 tablespoons at a time, as needed to prevent sticking and browning. Stir in tomato paste and paprika. If needed, stir in 1 to 2 tablespoons broth so mixture is somewhat loose.
Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
Spread sofrito over crust, leaving a ½-inch border. Top with chickpeas, mushrooms, and pine nuts. Bake 8 to 10 minutes or until crust is golden and crisp. Sprinkle with rosemary and parsley (if using).

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Culinary Medicine at NYU: Dr. Sara Zayed’s Mission to Revolutionize Medical Education

Megan Edwards — Wed, 10 Jan 2024 20:09:13 +0000

Recent medical school graduate Sara Zayed, MD, traded a career in software engineering to pursue a plant-based primary care practice. But she’s not just helping patients: By spearheading a Culinary Medicine curriculum at NYU, she’s changing the game for doctors in training. FOK spoke with Zayed about her transition into the medical world, why she believes plant-based nutrition education is essential for the next generation of doctors, and how daily rituals play a large role in her health.

What made you decide to go plant-based and switch careers?

Sara Zayed: I lost my father to a heart attack. Before he passed away, someone had gifted him Eat to Live by Joel Fuhrman, M.D. So it was just laying around his house, and one day I picked it up, and it all clicked. I’d been having migraines, acne, and poor sleep. I [went plant-based and] was shocked by how much better I felt. Software engineering has its value, but I realized I wanted to have a direct impact on people. I started working as a medical assistant at Ethos Primary Care in New Jersey, where I saw how powerful plant-based nutrition can be. Patients would lose dozens of pounds they never expected to lose, or safely go off medications, saying they felt like they had a new lease on life. It was very moving.

What inspired you to spearhead a plant-based nutrition course at your med school, NYU Grossman?

SZ: I received really quality medical training, but the curriculum only had a sprinkling of hours that focused on nutrition. So [the Culinary Medicine program] was birthed from the very real need for students to receive more in-depth training. I think nutrition is viewed only as a preventative measure and not as a tool that people in all sectors of the medical field can use to treat patients. For example, a surgeon who’s spending all their time in the operating room could use nutrition to help patients recover from surgery faster—or avoid it altogether. One of the patients we worked with at Ethos Primary Care was scheduled for knee surgery, but after changing her diet and lifestyle, she no longer needed it.

What do students learn in the course?

SZ: It’s seven sessions total. The first lecture focuses on the evidence behind plant-based nutrition. Then there are three didactic sessions where students learn about chronic ailments such as diabetes, cancer, and cardiovascular disease. Those lectures are paired with interactive sessions in a professional kitchen where they learn how to cook plant-based meals. The whole idea is that if you know how to apply these principles to your own life, then you’re going to be more effective at counseling patients about it.

How did students respond to last year’s introduction of the Culinary Medicine curriculum?

SZ: One hundred percent of students said that they would recommend the program, and we saw a significant increase in those who said they were now comfortable with their knowledge for counseling patients.

How has your Muslim faith influenced your perspective on medicine?

SZ: Something I always tell people is that our bodies are an amanah, an Arabic word which means trust. We’ve been entrusted with these bodies. When we treat our bodies poorly, it’s like damaging something that’s been loaned to us for safekeeping. If you’re chronically ill and don’t have energy, then you can’t spend time with your family, you can’t be productive, you can’t serve others, and it’s harder to turn inwards and connect with God. Think of Maslow’s hierarchy of needs: If you aren’t getting the basic needs of health and safety met, you can’t self-actualize and fulfill your life’s purpose. Apart from a WFPB diet, I feel strongly about embodying the other pillars of lifestyle medicine, which are sleep, exercise, mindfulness, and social connection. I try to always get 7 to 8 hours of sleep, work out every day, and meditate each morning for at least 10 minutes.

What impact do you hope to make as you begin your primary care practice?

SZ: A pet peeve of mine is the idea that patients aren’t interested in changing their diet. During my year of rotations so many patients said, “I don’t want to go on lots of medications. What else can I try?” The reality is that most doctors have a deficit in knowledge about how to counsel patients on changing their lifestyles, so we shy away from it. Having WFPB nutrition training as a primary care doctor can make a huge difference.

3 Tips for Creating a Sustainable Meditation Practice

As a proponent of lifestyle medicine, Zayed is passionate about starting each day with a few minutes of mindfulness. Check out her tips for trying a morning meditation routine.

1. Avoid setting “goals” for a meditation session. The purpose is to nonjudgmentally explore whatever arises in your mind, heart, and body so you can feel centered as you start the day.

2. Close your eyes and choose something to focus on, such as your breath or a sensation in your body. Notice how your experience of that focal point may change or deepen as time passes.

3. If your mind wanders, gently draw your attention back to your object of focus. It’s normal to have thoughts; see if you can allow them to come and go with loving kindness and avoid getting fixated on one thing.

To learn more about a whole-food, plant-based diet, visit our Plant-Based Primer. For meal-planning support, check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path.

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Roasted Pineapple with Fresh Mint

Mary Margaret Chappell — Tue, 09 Jan 2024 18:57:33 +0000

Three simple ingredients create a gorgeous fruit-forward dessert that’s 100% free of added sugar and fat. Roasting pineapple chunks turns their tart juices caramel-sweet, and the mellowed-out tropical flavor pairs beautifully with tangy pomegranate arils. Chopped fresh mint adds a mouthwatering aromatic component and invokes the flavor profile of a fancy tiki drink, sans alcohol. Plus, the juice collected from the cut-up pineapple doubles as a fruit syrup that you can spoon over this refreshing treat!

Tip: Use a silicone baking mat to roast the pineapple; it transfers heat better than foil or parchment.

For more pineapple dessert inspiration, check out these tasty ideas:

Yield: Makes 4 cups

Time: 40 minutes

1 large pineapple, peeled and cut into chunks, or 6 cups frozen pineapple chunks, thawed
6 to 8 fresh mint leaves, thinly sliced
½ cup fresh or thawed frozen pomegranate arils

Instructions

Preheat oven to 450°F. Line a baking sheet with a silicone baking mat. Place pineapple chunks in a colander over a large bowl; let stand 5 to 10 minutes to drain and catch juice. Stir mint into juice in bowl.
Spread pineapple chunks on the prepared baking sheet. Roast 25 minutes or until fruit begins to brown and caramelize on the edges, turning once or twice for even browning.
Transfer hot pineapple to the bowl with juice and mint; toss to coat. Serve warm, at room temperature, or chilled. Just before serving, fold in pomegranate arils. If you like, garnish with additional fresh mint.

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I’m 30 Pounds Lighter and CPAP-Free Thanks to a WFPB Diet

John Riley — Tue, 09 Jan 2024 18:53:24 +0000

Before discovering the whole-food, plant-based lifestyle, I spent many years as a truck driver, and I didn’t eat well on the road—a lot of breakfast burritos, McDonald’s and other fast food, and truck-stop junk food. After years of eating this way, I ended up with high cholesterol and high blood pressure. The doctor put me on medication to bring it down.

Progress and Setbacks

In 2013, I had time off work and took up hiking on trails and going for daily walks. Around this time, I met my now-girlfriend, Mary. She was on a weight-loss diet, and I started to eat some lighter meals with her. Between eating a little lighter and getting more physical activity, I managed to lose 50 pounds over the course of about a year, getting down to 200 pounds. But soon after that, I went back to work, and I found myself relying on truck-stop convenience foods again and exercising less, and I gained back about 25 pounds. I eventually developed sleep apnea, and my doctor had me start using a CPAP machine nightly.

Making the Switch to WFPB

In January 2022, Mary and I decided to transition to a whole-food, plant-based (WFPB) diet at the urging of her daughter, who had been plant-based for eight years at that point. Mary and I supported each other as we made the switch. I started fixing meals at home. I came to enjoy cooking things like banana-zucchini pancakes and snacking on snap peas, carrots, and all kinds of fruit. We learned to always be prepared—e.g., to bring WFPB food whenever going to dinner at a family member’s house.

Losing Weight, Gaining Energy

I weighed 213 pounds when we started a WFPB diet. In eight months, I lost 30 pounds. I’ve kept the weight off since then, weighing around 175 today. My doctor has significantly reduced the dosage of my blood pressure and cholesterol medications, and I no longer need a CPAP machine! I have way more energy and am back to exercising every day. Relatives and co-workers are happy to see me getting healthier. I encourage everyone to give this way of eating a try. I’m so glad I made the switch!

Ready to get started? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path. To learn more about a whole-food, plant-based diet, visit our Plant-Based Primer.

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Spicy Cajun Hash on Grits

Nancy Macklin, RDN — Mon, 08 Jan 2024 19:26:10 +0000

Creamy grits and a jumble of spicy veggies make for a satisfying Southern-inspired meal. Here, we’ve cooked the grits with vegetable broth and garlic to create a savory base for the saucy Cajun hash. A colorful mixture of carrots, green beans, bell pepper, tomatoes, and kidney beans is seasoned with a Cajun spice blend that will bring the taste of the bayou to your dinner plate. The level of spiciness will depend on the brand of Cajun seasoning you choose, so be conscious about how much you use. To serve, spoon the hash over the grits, squeeze a lemon wedge over everything, and add a sprinkle of fresh parsley.

For more vegan Southern inspiration, check out these tasty ideas:

Jackfruit Jambalaya
Tempeh BBQ Sandwiches with Pineapple Slaw
Southern-Style Banana Pudding Parfaits
Or take a look at our full collection of vegan Southern recipes

Yield: Makes 5⅓ cups hash + 5 cups grits

Time: 60 minutes

1½ cups low-sodium vegetable broth
6 to 8 cloves garlic, minced
1½ cups dry stone-ground grits
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
1 cup chopped carrots
2 tablespoons salt-free Cajun seasoning
2 cups cherry tomatoes, halved
1 15-oz. can no-salt-added small red beans or kidney beans, rinsed and drained (1½ cups)
1 cup frozen cut green beans
Sea salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Hot pepper sauce
Lemon wedges

Instructions

In a large saucepan combine vegetable broth, 1 teaspoon of the garlic, and 4½ cups water. Bring to boiling. Gradually stir in grits. Reduce heat. Cook, uncovered, 40 to 50 minutes or until thickened and grits are tender, stirring frequently.
For hash, in an extra-large skillet cook onion, bell pepper, celery, carrots, and the remaining garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add Cajun seasoning; cook and stir 1 minute. Add tomatoes, red beans, and green beans. Cook 5 to 7 minutes or until tomatoes start to break down and green beans are tender, adding water as needed. Season with salt and black pepper.
Serve hash over grits. Sprinkle with parsley and serve with hot sauce and lemon wedges.

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Butternut Bisque with Parsley Pistou

Ellen Boeke — Fri, 05 Jan 2024 18:15:19 +0000

Silky smooth, packed full of flavor, and topped with a French-inspired variation on pesto, this butternut squash bisque is what soup dreams are made of. The orange-hued base features sautéed onions, garlic, and thyme to create a rich bisque where every slurp tastes like a spoonful of liquid gold. The secret to producing the perfect velvety texture is to add a can of creamy butter beans into the mix and puree everything with an immersion blender. Once spooned into bowls, a drizzle of pepita and parsley pistou—a sauce that normally features basil and olive oil—is ideal for swirling into the soup. Serve this butternut bisque with a side of crusty whole grain bread for an extra hearty meal.

For more soup inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 35 minutes

¼ cup raw pepitas or raw cashews
2 cups packed fresh flat-leaf parsley
2 tablespoons nutritional yeast
2 tablespoons white wine vinegar
3 cloves garlic, coarsely chopped
¼ teaspoon dried oregano, crushed
1 cup chopped onion
4 cloves garlic, minced
2 lb. butternut squash, peeled and cut into 1-inch cubes
4 cups low-sodium vegetable broth
2 15-oz. cans no-salt-added butter beans, rinsed and drained (3 cups)
1 cup unsweetened, unflavored plant-based milk
½ teaspoon dried thyme, crushed
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

For pistou, place pepitas in a bowl. Cover with boiling water. Let soak 10 minutes; drain. Place pumpkin seeds in a food processor with parsley, yeast, vinegar, the 2 chopped garlic cloves, and the oregano. Process until nearly smooth, adding water, 1 tablespoon at a time, as needed to reach desired consistency.
In a 5- to 6-quart Dutch oven cook onion over medium 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add minced garlic; cook and stir for 30 seconds. Add squash and broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or until squash is very tender, stirring occasionally.
Add the remaining ingredients. Using an immersion blender, blend soup until smooth. (Or transfer to a blender in batches; cover and blend until smooth. Return to pot.) Heat through. Serve soup with a swirl of pistou.

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Winter Is Tangerine Season! What to Know About the Petite Citrus Treat

Mary Margaret Chappell — Fri, 05 Jan 2024 18:13:02 +0000

Juicy, sweet, and perfectly portable, tangerines are an excellent snack when you’re craving a hit of citrus. This petite fruit is at its peak during the winter months and is a delicious addition to salads, marinades, and baked goods. Take a look at our quick tangerine guide so you know which variety to buy, how to properly store them, and how to decipher all the different names they’ve acquired over the decades!

Tangerines, Clementines, Mandarins: What’s the Difference?

Tangerine, clementine, or mandarin? The three terms tend to be used interchangeably to describe the small, sweet citrus fruit that brightens up produce displays throughout the winter months. In North America, “tangerine” is often the preferred designation. But just to set the record straight: The mandarin orange (Citrus reticulata) is the flat-ended orange species that includes tangerines, clementines, Pixies, and Satsumas.

When Are Tangerines in Season?

Clementines and tangerines and other mandarin oranges all get sweeter as the weather gets colder, so winter is the peak season for enjoying these petite citrus fruits.

How to Spot a True Tangerine

A hybrid of mandarin orange, true tangerines are bigger and brighter in color than other mandarin varieties, with thinner skins. Fun fact: The term “tangerine” comes from Tangiers, Morocco, the port that first exported the easy-to-peel fruits in the 19th century.

Breakout Brands: Cuties, Sweeties, Halos, and Delites

These enticing names don’t refer to varieties of mandarins, but to brands. Twenty years ago, citrus growers in California gave their seedless mandarins brand identities so they could market them better—and longer. Take Cuties: From November to February, Cuties are clementines. Then, the Cuties brand switches over to marketing later-maturing W. Murcott mandarins until the growing season ends in April.

How to Shop for and Store Tangerines

When choosing tangerines or any variety of mandarin orange, weigh the individual fruit in your hand to make sure it feels heavy for its size. (Heaviness is an indicator of juiciness.) Bulk boxes and net bags should be given the once-over to make sure they don’t contain soft or molding fruit. Stored in a single layer with a bit of elbow room for each piece of fruit to prevent mold development, they’ll keep for about a week at room temperature or up to a month in the fridge.

Top 4 Varieties

As you browse the grocery aisles, be on the lookout for these common varieties so you can select the one that best suits your palate.

Clementines: Juicy, mild, and seedless, with smooth, shiny skin.
W. Murcott Mandarins: Sweet, rich, and seedless, with smooth, thin skin.
Pixie Tangerines: Extra-juicy and seedless, with a thick, bumpy rind.
Satsumas: Fragrant and slightly tart, with thin, loose skin.

Tangerine Recipes

Looking for some inspiration in the kitchen? Besides being a delicious and nutritious snack, tangerines can add bright flavor and juicy sweetness to a range of recipes, such as our Hearty Kale Salad with Warm Citrus and Wheat Berries. You can also substitute them for oranges in any of the dishes featured in our collection of Sweet and Savory Orange Recipes to Brighten Your Day.

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Caponata Pizza

Ellen Boeke — Thu, 04 Jan 2024 18:13:29 +0000

A popular Sicilian side dish or appetizer that can be served warm, chilled, or at room temperature, caponata prominently features plump chopped eggplants, onions, tomatoes, vinegar, and olive oil. Our oil-free version makes for a hearty (and slightly messy) pizza topping in this tasty knife-and-fork meal. Tender veggies are simmered on the stove with diced tomatoes, Italian herbs, and a little red wine vinegar until everything transforms into a savory cross between a thick stew and a chunky marinara sauce. Here, we top a homemade whole wheat pizza crust with a spread of mashed butter beans and then spoon caponata on top. After baking in the oven to get a perfectly crisp crust, a sprinkling of fresh arugula leaves brings brightness to the hearty flavors of this Mediterranean masterpiece.

Tip: Leftover caponata also makes a great sandwich filling, dip, or foundation for a grain or pasta salad.

For more pizza inspiration, check out these tasty ideas:

Thai Green Curry Pizza
Individual Grilled Pesto Pizzas
BBQ Cauliflower and Pineapple Pizza
Or take a look at our full collection of pizza recipes

Yield: Makes one 12-inch pizza

Time: 60 minutes

1 medium eggplant, cut into ½-inch cubes (4½ cups)
1 cup finely chopped onion
½ cup finely chopped carrot
4 cloves garlic, minced
1 14.5-oz. can no-salt-added diced tomatoes, undrained
¼ cup red wine vinegar
2 tablespoons no-salt-added tomato paste
2 tablespoons capers, drained
2 teaspoons dried oregano, crushed
1 teaspoon dried basil, crushed
1 teaspoon pure cane sugar
Sea salt, to taste
Freshly ground black pepper, to taste
1 recipe Homemade Oil-Free Pizza Dough
1 15-oz. can no-salt-added butter beans, rinsed and drained (1½ cups), mashed slightly
1 cup fresh arugula

Instructions

Preheat oven to 400°F. For caponata, in an extra-large skillet cook eggplant, onion, carrot, and garlic over medium 6 minutes or until vegetables are crisp-tender, stirring occasionally and adding water, 1 tablespoon at a time, as needed to prevent sticking. Stir in the next seven ingredients (through sugar). Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until vegetables are tender and liquid is reduced. Season with salt and pepper. Let cool.
Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
Spread beans over crust, leaving a ½-inch border. Top with caponata. Bake 8 to 10 minutes or until crust is golden and crisp. Top with arugula.

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5 Easy Vegan Quesadilla Recipes

Mary Margaret Chappell — Wed, 03 Jan 2024 18:19:32 +0000

Who needs cheese when you’ve got these scrumptious vegan quesadillas? Packed with hearty plant-based fillings and slathered with savory spreads, these vegan quesadillas are healthy comfort food at its best. Each of these easy recipes makes four quesadillas. Serve them as starters or a light meal, on their own or with some vegan queso sauce for extra “cheesy” deliciousness.

Vegan Chickpea and Zucchini Quesadillas

Preheat oven to 400°F. Halve 2 medium zucchini lengthwise and place on a baking sheet. Roast 30 to 35 minutes or until browned and soft; let cool. Chop zucchini and stir together with ¾ cup cooked chickpeas, ¾ cup fresh corn kernels, and ¼ cup chopped scallions. Divide mixture among four 8-inch whole grain tortillas. Spread 4 more tortillas with purchased oil-free baba ghanoush or hummus; place spread side down over the loaded tortillas. Heat, cut into wedges, and serve. Makes 4 quesadillas.

Roasted Butternut and Mushroom Quesadillas

Preheat oven to 425°F. In a large baking dish combine 4 cups peeled and cubed butternut squash and 2 sprigs fresh rosemary. In a second large baking dish, combine 2½ cups sliced cremini or button mushrooms, 1 cup thinly sliced leek, 2 more rosemary sprigs, and ½ cup water. Bake both dishes 30 to 35 minutes or until squash is tender and beginning to brown and mushroom mixture is tender. Discard rosemary sprigs. Mash squash until smooth; spread over four 8-inch whole grain tortillas and top with mushroom mixture. Top with tomato slices and 4 more tortillas. Heat, cut into wedges, and serve. Makes 4 quesadillas.

Creamed Corn and Poblano Vegan Quesadillas

Puree 4 cups fresh or thawed frozen corn kernels in a food processor until finely chopped and creamy. Transfer to a nonstick skillet and add 2 chopped poblano chiles, 1 cup chopped onion, and 1 cup whole corn kernels. Cook over medium-low 5 to 7 minutes or until mixture thickens and chiles and onion are tender. Divide corn mixture among four 8-inch whole grain tortillas. Top with 4 more tortillas. Heat, cut into wedges, and serve. Makes 4 quesadillas.

Parsnip and Tomatillo Quesadillas

Cook 4 cups peeled parsnip chunks in boiling water 20 minutes or until very tender; drain. Mash with 3 tablespoons purchased tomatillo salsa. Spread mixture on four 8-inch whole grain tortillas. Toss one 15-oz. can pinto beans, rinsed and drained, with 1½ cups purchased fresh salsa. Divide bean mixture among the loaded tortillas. Top with 4 more tortillas. Heat, cut into wedges, and serve. Makes 4 quesadillas.

Roasted Red Pepper and Greens Quesadillas

In a food processor puree ½ cup cooked lentils with ½ cup roasted unsalted sunflower seeds, 4 roasted red peppers (from a jar), and 4 cloves garlic. Stir in 1 cup additional cooked lentils. Spread mixture over four 8-inch whole grain tortillas. Top with ½ cup sautéed or steamed kale or other greens and 4 more tortillas. Heat, cut into wedges, and serve. Makes 4 quesadillas.

More Vegan Quesadilla Recipes

For more inspiration, check out these other vegan quesadilla recipes from Forks Over Knives!

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Crunchy Hash Brown Waffles with Applesauce

Darshana Thacker Wendel — Wed, 03 Jan 2024 18:10:48 +0000

Not sure what to do for breakfast? These crispy, crunchy hash brown waffles are the answer to your morning meal woes. Unlike standard hash browns that only feature shredded potatoes, this nifty recipe sneaks in extra veggies by incorporating carrot and cabbage into the batter. A nonstick waffle maker does a great job of turning out oil-free waffles and creating perfect little pockets to hold your favorite toppings. Serve these waffles with unsweetened applesauce and a homemade Tofu Sour Cream for a latke vibe, or try them with sriracha sauce or ketchup instead.

From Forks Over Knives: Flavor!

For more unique waffle recipes, check out these tasty ideas:

Yield: Makes 6 waffles

Time: 45 minutes

12-oz. package extra-firm tofu, drained
3 tablespoons lemon juice
1 tablespoon white wine vinegar
¾ teaspoon sea salt
¼ teaspoon yellow mustard
8 oz. russet or Yukon gold potatoes, cut into large pieces (about 2 cups)
1 large carrot, peeled and cut into large pieces (about 1 cup)
3 oz. green cabbage, cut into large pieces (1 cup)
¾ cup oat flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon baking powder
⅛ teaspoon freshly ground black pepper
½ cup unsweetened, unflavored plant-based milk
Unsweetened applesauce

Instructions

For Tofu Sour Cream, in a blender combine tofu, lemon juice, white wine vinegar; ½ teaspoon sea salt, and the yellow mustard. Cover and blend until smooth and creamy. Refrigerate until ready to use.
Preheat oven to 250°F. Place a cooling rack inside a baking sheet.
In a food processor combine potatoes, carrot, and cabbage; pulse until finely chopped. Transfer chopped vegetables to a large nonstick skillet; cook over medium-low about 5 minutes or until potatoes are almost tender, stirring occasionally.
In a medium bowl stir together the remaining ¼ teaspoon salt, and the next five ingredients (through pepper). Add flour mixture and milk to potato mixture; mix well.
Preheat waffle maker according to manufacturer’s directions. Spoon ½ cup of the potato mixture into the waffle maker. Close lid; cook about 5 minutes or until waffle loosens easily when you lift the lid. (If waffle splits when you lift the lid, close it and cook 1 minute more.)
Remove waffle from waffle maker, and place it on the prepared rack in oven to keep warm. Repeat with remaining potato mixture to make additional waffles. Serve waffles warm with applesauce and Tofu Sour Cream (if using).

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