4th of July Archives - Forks Over Knives

Potato and Artichoke Heart Pasta Salad

Darshana Thacker Wendel — Tue, 16 Jun 2020 17:46:23 +0000

Potato and pasta soak up a creamy dressing in this meal-worthy pasta salad. Hearts of palm and artichoke hearts add a nutty richness. Waxy potatoes, such as red or fingerling, will hold their shape best in this dish, but you can make do with any variety you have on hand. You can substitute dill with an equal amount of any other fresh herbs, such as basil, cilantro, or parsley.

Yield: Makes 10 cups

1½ pounds potatoes, any variety, scrubbed and cut into 1-inch chunks
2 cups dry whole grain pasta, any variety
1 15-ounce can artichoke hearts, rinsed, drained and quartered lengthwise
4 ounces hearts of palm, sliced (½ cup)
1 cup cherry tomatoes, cut into halves
2 stalks scallions (green onions), thinly sliced
2 tablespoons finely chopped fresh dill (or 1 tablespoon dried dill weed)
1 12-ounce package silken tofu, drained
2½ tablespoons white wine vinegar
2 small cloves garlic
1½ teaspoons yellow mustard
Sea salt
¼ to ½ cup unsweetened, unflavored plant-based milk

Instructions

Place a steamer insert in a saucepan over 1 to 2 inches of water. Bring water to boiling. Add potatoes to basket, cover, and steam for 20 minutes, or until potatoes are very tender when pierced with the tip of a sharp knife. Transfer potatoes to a large bowl to cool.
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to the bowl with the potatoes. Add the artichoke hearts, hearts of palm, tomatoes, scallions, and dill.
In a blender, combine the tofu, vinegar, garlic, and mustard. Blend into a smooth sauce. Season to taste with salt and pepper.
Add the sauce to the bowl and mix well. Taste and adjust seasoning. Chill in the fridge or serve at room temperature. Note that pasta will absorb the sauce as it sits: Just before serving, add the plant-based milk 1 to 2 Tbsp. at a time, to achieve desired texture and creaminess.

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Peach Upside-Down Cake with Whole Grain Flour

Darshana Thacker Wendel — Tue, 09 Jun 2020 17:12:42 +0000

Enjoy a slice of summer with this delightful peach cake. A blend of whole grain flours makes this cake lighter than it would be with whole wheat flour. If you don’t have oat flour but you do have rolled oats, you can easily grind them into oat flour using a blender or food processor.

Yield: Makes 1 (9-inch) cake

4 peaches, pitted and thinly sliced
¾ cup unsweetened, unflavored plant-based milk
¾ cup pure maple syrup
1 tablespoon apple cider vinegar
1 tablespoon ground flaxseed
1 tablespoon pure vanilla extract
1 cup oat flour
¾ cups sorghum flour
½ cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon sea salt

Instructions

Preheat oven to 350°F. Line the bottom of a 9-inch springform cake pan with a round piece of parchment paper.
Arrange the peach slices in the bottom of the pan in an overlapping fashion so that there are no gaps.
In a medium bowl, whisk together the milk, maple syrup, vinegar, ground flaxseed, and vanilla. Set aside.
In a large bowl, whisk together the flours, baking powder, baking soda, and salt until well blended.
Add the wet mixture to the dry mixture and use a wooden spoon or spatula to mix well.
Pour the batter into the prepared cake pan. Bake 45 to 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Cool the cake in the pan for at least a couple of hours. Remove the sides of the pan. Invert onto an oven-safe platter. Remove the parchment paper.
If the top of the cake is soggy, bake at 325°F for an additional 30 minutes or until dry.

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Our Best Plant-Based Fourth of July Recipes

Courtney Davison — Fri, 28 Jun 2019 23:30:40 +0000

Loaded Lentil NachosSucculent cheesy sauce, savory seasoned lentils, crunchy homemade chips: There’s lots to love in this crowd-pleasing dish. Get the recipe here.

Grilled Romaine SaladGrilling romaine gives the leaves a lightly charred flavor and a tender-yet-crunchy texture. An easy—and surprisingly cheesy—homemade vegan Caesar dressing tops it off. Get the recipe here.

Mini Bell Pepper PoppersThese crunchy, juicy, ever-so-slightly spicy poppers are a next-level handheld party snack. Get the recipe here.

Pineapple Cucumber SaladTwo fruits in peak season are sliced to fork-friendly pieces in this simple salad, which can be made a day ahead of time and chilled in the fridge overnight. Get the recipe here.

Basic Veggie BurgerDon’t let the name fool you: This consistent fan favorite is big on flavor and can be customized with chopped veggies of your choice. Get the recipe here.

Grilled Portobello MushroomsLooking for a plant-based patty that’s foolproof on the grill? Portobello mushrooms are your friend. Soak them for an hour in a quick and easy homemade marinade for juicy results. Get the recipe here.

Patriotic Fruit PopsFeaturing strawberries, bananas, and blueberries, these fresh and photogenic ice pops are the perfect finale for a Fourth of July feast. Get the recipe here.

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Loaded Lentil Nachos

Darshana Thacker Wendel — Fri, 28 Jun 2019 22:56:38 +0000

These vegan-loaded nachos are piled high with seasoned lentils, pico de gallo, and a mouthwatering cheesy sauce you’d never guess was made from pureed potatoes.

Looking for more great plant-based recipes for entertaining? Check out our favorite vegan recipes roundup.

Yield: Makes 1 (9×13-inch) pan, about 4 cups chips

1 lb. Yukon Gold potatoes (about 2 medium), peeled and cut into 1-inch chunks
1 cup unsweetened, unflavored plant milk
⅓ cup nutritional yeast
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon turmeric
Sea salt and freshly ground black pepper, to taste
8 store-bought or homemade corn tortillas, each cut into 6 triangles
2 15-oz. cans lentils, rinsed and drained
2 teaspoons oil-free taco seasoning
1 cup pico de gallo
2 scallions, white and green parts, thinly sliced (about ½ cup)
1 tablespoon finely chopped fresh cilantro

Instructions

To make Nacho Cheese: Place potato chunks in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 15 minutes or until very tender when pierced with a fork. Transfer potatoes to a blender and allow them to cool 10 minutes.
Add milk, nutritional yeast, lemon juice, garlic powder, paprika, turmeric, salt, and black pepper to blender. Blend until smooth and creamy, adding water, 1 to 2 Tbsp. at a time, as needed to reach desired consistency.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Spread the tortilla triangles in a single layer a prepared baking sheets. Bake 20 minutes or until crispy.
Transfer the chips to a 9×13-inch baking dish.
In a medium bowl combine lentils and taco seasoning; stir gently to thoroughly distribute seasoning. Pour lentil mixture over chips. Top with pico de gallo and Nacho Cheese. Bake just until the cheese is hot and lightly browned, about 15 minutes.
Garnish with scallions and cilantro. Serve immediately.

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Pineapple Cucumber Salad

Darshana Thacker Wendel — Fri, 28 Jun 2019 18:02:02 +0000

Fresh and juicy, this quick fruit salad is the perfect side dish for hot summer days. While we love the flavor of freshly cut pineapple, you can buy pre-cut pineapple at the grocery store to save even more time.

Yield: Makes 7 cups

1 medium pineapple, peeled and cored (about 2 lb.)
4 Persian cucumbers, thinly sliced (3 cups)
3 tablespoons finely chopped fresh mint
Sea salt and freshly ground black pepper, to taste

Instructions

Cut pineapple into 1×1-inch spears. Then slice spears crosswise into paper-thin squares.
Mix pineapple slices and remaining ingredients in a large bowl. Chill until ready to serve.

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Mini Bell Pepper Poppers

Darshana Thacker Wendel — Fri, 28 Jun 2019 18:00:23 +0000

The shape and size of mini bell peppers make them the perfect vessel for this handheld party snack. The filling for these vegan poppers is sweet, crunchy and a little juicy, with a hint of spice from Tajin seasoning—an addictive Mexican-style blend of chili, salt, and dehydrated lime juice. You can assemble these poppers a day ahead of time and store them in the fridge until ready to serve. Check out more of our favorite bell pepper recipes!

Yield: Makes 40 poppers

40 mini bell peppers, tops cut and cored (about 24 oz.)
3 ripe mangoes, very finely diced (3 cups)
1 Persian cucumber, very finely diced (½ cup)
1 medium tomato, very finely diced (½ cup)
1 scallion, thinly sliced (¼ cup)
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lemon juice or apple cider vinegar
1½ tablespoons pure maple syrup
Sea salt
Dash of Tajin seasoning (optional)

Instructions

Place peppers in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes, or until peppers are soft but not limp. Alternatively, roast the peppers: Preheat oven to 350°F; place peppers on a parchment-lined baking sheet; bake for 10 minutes; then remove and let stand for 10 minutes.
Meanwhile, prepare the filling: In a medium bowl mix together the remaining ingredients.
Spoon filling into peppers, placing filled peppers upright in a baking dish as you go to prevent filling from spilling out. Chill in the refrigerator for at least 1 hour or until ready to serve.

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Patriotic Fruit Pops

Jasmine Briones — Fri, 28 Jun 2019 17:52:00 +0000

These no-sugar-added vegan ice pops harness the power of fruit for a sweet summer treat that’s truly refreshing. Note that this recipe calls for craft sticks and ice pop molds, so have those ready to go. If you don’t have ice pop molds, use small paper cups instead.

Recipe from sweetsimplevegan.com

Yield: Makes 8 pops

12 oz. frozen strawberries (2 cups)
4 Medjool dates, divided
¾ cup plant milk, divided
4 bananas, sliced
8 oz. frozen blueberries (1¼ cups)

Instructions

Combine strawberries, half of dates, and ¼ cup plant milk in a blender; puree until smooth. Pour into ice pop molds and place in the freezer until set, at least 20 minutes. (Make sure each layer freezes until set so it won’t bleed into the surrounding.)
Wash blender thoroughly. Combine sliced bananas with ¼ cup plant milk in blender; puree until smooth. Pour this layer over strawberry mixture and return to freezer until set, at least 20 minutes. At this point, insert craft sticks into center of each mold (the stick should stand on its own).
Wash blender thoroughly. Combine blueberries with remaining dates and plant milk in blender; puree until smooth. Pour over frozen banana mixture and return to freezer for at least 1 hour.
Remove ice pops from freezer and let stand for a few minutes until they easily release from molds. If needed, place molds briefly in a container of warm water to loosen from molds. Serve immediately.

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