Valentine’s Day Archives - Forks Over Knives

Vegan Galette with Caramelized Onion and Vegetables

Mary Margaret Chappell — Mon, 27 Feb 2023 18:29:40 +0000

Galettes, a type of rustic French tart, may look like something you’d buy from a fancy boulangerie, but they’re actually quite easy to make at home. This savory vegan galette is packed full of thyme-scented mushrooms, butternut squash, and cauliflower. Jammy caramelized onions add a deep sweetness to the veggie medley, while a dollop of tahini mixed into the homemade crust delivers an earthy nuttiness to round out the comforting flavor profile. The best part of creating a galette is that it’s meant to look a little messy: Simply fold the edges of the dough over the filling in any way you want, and pop it in the oven! The uneven pleats make it look like the tart was baked in a fairytale cottage. Garnish the galette with extra thyme leaves or a drizzle of balsamic vinegar for a nourishing meal that tastes like an indulgent treat.

For more French vegan recipes, check out these tasty ideas:

Yield: Makes one 8-inch galette

1 cup small cauliflower florets
1 cup thinly sliced butternut squash
1 cup sliced fresh shiitake mushrooms
4 sprigs fresh thyme
2 medium onions, halved and thinly sliced
¾ cup whole wheat flour
Pinch sea salt
1½ tablespoons tahini

Instructions

Bring a medium saucepan of water to boiling. Add cauliflower, squash, mushrooms, and 1 sprig thyme; cover and return to boiling. Remove pan from heat. Using a slotted spoon, transfer vegetables to a bowl; remove and reserve thyme sprig. Reserve cooking liquid in pan; cover to keep hot.
Preheat oven to 400°F. Place onions in an 8-inch square glass baking dish; add the remaining 3 sprigs thyme and ½ cup of the hot cooking liquid. Bake 1 hour or until onions are a rich dark brown, stirring every 15 minutes and adding ¼ to ½ cup cooking liquid whenever the mixture begins to look dry. If necessary, cook 5 to 10 minutes more to cook off any excess liquid. Transfer onion mixture to a bowl; discard thyme sprigs. Gently stir in blanched vegetables. Let cool 10 to 15 minutes.
Meanwhile, in a medium bowl whisk together flour and salt. Rub tahini into flour with a fork until it resembles coarse sand. Stir in ⅓ to ½ cup of the reserved cooking liquid until a smooth, firm dough forms. Let dough cool 10 minutes.
Line a baking sheet with parchment paper. Roll out dough to a 10-inch disk. Transfer disk to the prepared baking sheet.
Spread vegetable mixture in the center of disk, leaving a 2-inch border. Fold the dough up and around the vegetables to create a raised edge, pleating as you go. Bake 30 to 35 minutes or until crust is browned and crisp. Garnish with the reserved thyme sprig.

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Roasted Red Pepper and Tomato Bisque for Two

Mary Margaret Chappell — Fri, 03 Feb 2023 00:15:16 +0000

This smooth, tangy soup is made with everyday ingredients but packed with special-occasion flavor. Simply simmer diced tomatoes, jarred roasted red pepper, onion, and garlic until all the savory flavors meld together. An immersion blender delivers a creamy texture without the mess of transferring the soup to a countertop blender, but either will do the trick to create a velvety mouthfeel. Spoon a generous serving into each bowl and top with toasted pepitas for the perfect crunchy garnish. Enjoy this tomato bisque on its own for a light lunch, or pair it with a veggie sandwich for dunking!

For more easy vegan soups, check out these tasty ideas:

Yield: Makes 4 cups

1 15-oz. can no-salt-added fire-roasted diced tomatoes
½ cup jarred roasted red peppers (about 2 peppers), rinsed, drained, and coarsely chopped
½ cup finely chopped onion
2 cloves garlic, minced
1 teaspoon Hungarian or Spanish paprika
Freshly ground black pepper, to taste
1 tablespoon toasted pepitas (pumpkin seeds)

Instructions

In a medium saucepan combine the first five ingredients (through paprika) and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer 30 minutes.
Blend soup until smooth using an immersion blender or traditional blender (let soup cool slightly before transferring to blender). Season with black pepper. Top servings with pepitas.

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Tricolor Salad with Quick-Pickled Onions

Mary Margaret Chappell — Tue, 20 Dec 2022 18:21:16 +0000

Three different bitter greens—Belgian endive, radicchio, and arugula—give this starter salad vibrant color and delectable crunch. Bright pink quick-pickled onions double as an eye-catching salad ingredient and a dressing when you sprinkle the pickling liquid over the leafy greens. Toasted walnuts add a warm, earthy flavor that complements the tangy bite of the onions, but feel free to swap them out for pumpkin seeds or whole wheat croutons if you don’t eat nuts. This simple tricolor salad is great to serve alongside a hearty soup or shepherd’s pie to turn dinnertime into an elegant experience.

Tip: Be sure to save the remaining pickled onions for later; they will keep in the fridge for up to two weeks.

For more recipes that use pickled onion, check out these tasty ideas:

Yield: Makes 3 cups

1 medium red onion, halved and thinly sliced
½ cup red wine vinegar
1 teaspoon sea salt
1 teaspoon pure maple syrup
1 Belgian endive, halved and thinly sliced
1 head radicchio, coarsely chopped
1 cup fresh arugula
2 tablespoons chopped toasted walnuts

Instructions

In a heatproof bowl combine onion, vinegar, salt, and maple syrup. Pour ½ cup boiling water over top; mix well. Let stand 30 minutes to 1 hour to quick pickle.
In a medium bowl combine endive, radicchio, and arugula. Add ¼ cup of the pickled onion and 1 to 2 tablespoons of the pickling brine; toss to combine. Sprinkle with walnuts.

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Vegan Chocolate Mousse

Mary Margaret Chappell — Fri, 25 Nov 2022 16:00:20 +0000

You’d never guess this decadent vegan chocolate mousse is hiding a secret serving of veggies within its sweet depths! Grated carrots add substance and a delicious earthy undertone to this healthy treat, which also harnesses the power of prunes and tofu to create the creamy texture. Cocoa powder delivers that chocolate punch that all avid dessert lovers will appreciate, while fresh raspberries bring juicy tartness to each bite. Feel free to swap out the toppings with different fruit, shredded coconut, nuts, or a dollop of Aquafaba Whipped Cream!

For more vegan chocolate desserts, check out these tasty ideas:

Yield: Makes 1½ cups

2 large carrots, grated
½ cup pitted prunes or dates
¼ cup unsweetened cocoa powder
¼ cup firm light silken tofu
1 teaspoon pure vanilla extract
1 teaspoon pure maple syrup
½ cup fresh raspberries or sliced strawberries

Instructions

In a medium saucepan combine carrots, prunes, and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until carrots are very soft. Remove from heat. Stir in cocoa powder. Let stand, covered, 5 minutes.
Transfer cocoa mixture to a food processor; process 1 minute or until smooth. Add tofu, vanilla, and maple syrup; process 1 minute more or until creamy. Press the mixture through a fine-mesh sieve. Spoon into small serving bowls. Cover and chill until ready to serve. Top with fresh berries.

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Roasted Cauliflower Steaks with Creamed Spinach

Shelli McConnell — Thu, 27 Jan 2022 18:05:13 +0000

Get traditional steakhouse flavor without the animal products when you dig into a plate of this satisfying cauliflower steak with creamed spinach. Nestled into a bed of tender farro and sweet roasted onions, the savory steaks are browned to perfection and mimic the thick texture of meat. Nutritional yeast adds a cheesy, salty flavor to the creamed spinach, which is so good you’ll want to include it in grain bowls and other meal combos. This restaurant-quality recipe is perfect for impressing guests or whipping up a fancy Valentine’s Day dinner at home.

Yield: Makes 4 steaks

1 to 2 heads cauliflower, leaves removed (3 lb. total)
1 large sweet onion, sliced ¼-inch thick
1 teaspoon reduced-sodium tamari
Freshly ground black pepper, to taste
1 lb. fresh baby spinach
¼ cup thinly sliced shallot
3 cloves garlic, minced
2 tablespoons whole wheat flour
2 tablespoons nutritional yeast
2 cups unsweetened, unflavored plant-based milk
¼ teaspoon freshly grated nutmeg
3 cups hot cooked farro
Red pepper flakes, to taste

Instructions

Preheat oven to 450°F. Line two baking sheets with foil. Carefully trim stem ends from cauliflower, leaving cores intact so florets are still attached. Place cauliflower heads, core sides down, on cutting board. Using a chef’s knife, cut cauliflower vertically into four 1- to 1¼-inch-thick “steaks” (reserve ends and loose pieces for another use). Arrange steaks and onion slices on prepared baking sheets.
In a small bowl combine tamari and 1 tablespoon water. Brush mixture over steaks and onion. Sprinkle with black pepper. Roast 25 to 30 minutes or until golden, turning once. Halve onion slices.
Meanwhile, for creamed spinach, in an extra-large skillet cook and stir spinach, half at a time, over medium until wilted, adding water, 1 to 2 tablespoons at a time, to help it wilt. Transfer to a colander. Squeeze out liquid. In the skillet cook shallot and garlic over medium, stirring and adding water, 1 tablespoon at a time, as needed to prevent sticking. In a small bowl whisk together flour, nutritional yeast, and ¼ cup of the plant milk. Add remaining plant milk to skillet. Gradually whisk in flour mixture. Cook and stir 8 minutes or until mixture is thickened and bubbly. Stir in nutmeg then spinach.
Serve cauliflower over farro. Top with onion and spinach. Sprinkle with crushed red pepper.

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A Very Vegan Valentine’s Day: 25 Romantic Recipes for Breakfast, Dinner, and Dessert

Courtney Davison — Thu, 04 Feb 2021 20:28:44 +0000

Valentine’s Day is just around the corner, and what better way to celebrate than with a lovely, heart-healthy feast? Treat your sweetie (or yourself!) to one of these festive vegan recipes for Valentine’s Day. Whether you’re lavishing on the love with a luxurious breakfast in bed, romantic pasta dinner, decadent dessert, or all of the above, these plant-based dishes are sure to make the day extra special.

Forks Over Knives Printable Valentines

It’s the little touches that show you care: Adorn the top of any dessert or festive dish with these mini cards from Forks Over Knives (downloadable, printable PDF).

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Berry-Licious Overnight Oatmeal

Darshana Thacker Wendel — Tue, 04 Feb 2020 18:39:40 +0000

Perfect for a Valentine’s Day breakfast for two, these berry breakfast bowls are a treat to behold and a sweet, nourishing way to start your day. For the prettiest presentation, serve in glass bowls to showcase the layers.

If you’re looking to save yourself time in the morning, blend the sauce the night before and chill in the fridge overnight. Serve it chilled over the oatmeal if you like a contrast of warm and cool, or let it come up to room temperature before serving.

Yield: Makes 2 bowls (about 5 cups)

Ingredients

OVERNIGHT OATS

1 cup dry steel-cut oats
8 to 10 medium dates, pitted
½ teaspoon pure vanilla extract

SAUCE

2 cups fresh or frozen strawberries, chopped into large pieces
1 cup fresh or frozen raspberries

TOPPINGS

1 banana, peeled and sliced
1 kiwi, peeled and sliced
½ cup fresh blueberries
½ tablespoon raisins
2 tablespoons sliced almonds
1 tablespoon pumpkin seeds
1 teaspoon chia seeds

Instructions

Combine oats, dates, and 2½ cups water in a medium bowl. Cover and refrigerate overnight. If using frozen strawberries and raspberries for sauce, thaw fruit in the refrigerator overnight.
In the morning, transfer oats mixture to a saucepan. Bring to boiling over medium heat. Cover and simmer 10 minutes or until oats are tender and the water has been cooked off. Remove from heat. Stir in vanilla. Set aside.
In a blender combine fresh (or thawed frozen) strawberries and raspberries. Blend into a sauce.
To serve, divide oatmeal between two bowls. Top with enough berry sauce to cover oatmeal. Arrange fresh fruit on top. Garnish with almonds and seeds.

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Valentine’s Day Treats: Chocolate Pistachio Mint and Strawberry Rose Bliss Balls

Darshana Thacker Wendel — Fri, 08 Feb 2019 19:29:13 +0000

Melt your vegan valentine’s heart with these plant-based Bliss Balls. This recipe yields two fabulous flavors—rich Chocolate Pistachio Mint and radiant Strawberry Rose—both built on a wholesome foundation of toasted oats, date paste, and raisins. Use our simple and delicious Date Paste recipe (note that it requires overnight soaking) or purchase some that contains no added sugar. You can find rose water at Indian and Middle Eastern grocery stores, Cost Plus World Market, and some health food stores.

Yield: Makes 16 Chocolate Pistachio Mint Balls and 13 Strawberry Rose Balls

2 cups rolled oats
¼ cup toasted shelled pistachios
½ cup freeze-dried strawberries
1 cup Date Paste, divided
½ cup raisins, divided
3 tablespoons cocoa powder
½ teaspoon pure vanilla extract
1 drop peppermint extract
2 pinches salt, divided
1 teaspoon rose water

Instructions

Combine the oats for both flavors and transfer to a warm skillet. Roast for 5 to 10 minutes on medium-low heat, stirring frequently, until the oats give out a toasted aroma. Divide the oat mixture evenly into two mixing bowls; let cool for 10 minutes.
In a food processor or spice grinder, pulse the pistachios to a crumbly or coarse powdery texture. Remove and set aside in a shallow bowl. Repeat with the freeze-dried strawberries. Remove and set aside in a separate shallow bowl.
To assemble the Chocolate Pistachio Mint Balls: Add ½ cup Date Paste, ¼ cup raisins, the cocoa powder, vanilla and peppermint extracts, and 1 pinch salt to one of the bowls of oats. Mix well. Scoop up 1 tablespoon of the mixture and roll it into a ball. Roll the chocolate ball in the crushed pistachios until coated, and set aside. Repeat until you have 16 balls.
To assemble the Strawberry Rose Balls, add ½ cup Date Paste, ¼ cup raisins, the rose water, and 1 pinch salt to the remaining bowl of oats. Mix well. Scoop up 1 tablespoon of the mixture and roll it into a ball. Roll the ball in the crushed freeze-dried strawberries until coated. Repeat this process until you have 13 balls.
Store in an airtight container in the fridge until ready to serve.

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