Chef AJ Archives - Forks Over Knives

Date Paste

Chef AJ — Fri, 07 Feb 2014 20:54:10 +0000

Make sure you always have some date paste in the fridge to create a healthy dessert in no time. All you need are fresh dates and water. Here’s how to make it.

Yield: Makes about 3½ cups

One pound of pitted dates
One cup of liquid (water, unsweetened non-dairy milk, unsweetened juice)

Instructions

Soak dates in liquid overnight or for several hours until much of the liquid is absorbed.
In food processor fitted with the “S” blade, process dates and liquid until completely smooth.
Store date paste in the refrigerator.

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Sweet Potato Soup with Cannellini Beans and Rainbow Chard

Chef AJ — Sat, 03 Dec 2022 00:35:39 +0000

When the weather starts getting cooler, all I can think about is soup. This one can be ready in less than 20 minutes if you have all of the ingredients on hand. It’s versatile, too: you can use any kind of potato, bean, or green, or you can even substitute butternut squash or white potatoes for the sweet potatoes. Rainbow chard makes it extra colorful, but you can also o substitute green chard, collards, spinach, or kale. If you are not used to salt-free fare, low-sodium miso can be a great way to brighten up the flavor!

From Unprocessed

Note: Some local stores and websites carry salt-free sun-dried tomato powder. Or you can make your own at home, by grinding store-bought or homemade no-salt, no-oil sun-dried tomatoes in your blender or coffee grinder.

This recipe was originally published on July 25, 2012, and has bee updated.

Yield: Serves 6 to 8

8 cups water or low-sodium vegetable broth
2 leeks (approximately 6 ounces), thinly sliced
2 to 3 large sweet potatoes (2 pounds), peeled and uniformly cubed
2 (15-ounce) cans cannellini beans, rinsed and drained
1 pound rainbow chard, leaves and stems chopped (see notes)
Zest and juice of 1 lemon (about ¼ cup juice)
2 tablespoons sun-dried tomato powder (see notes)
Chopped Italian parsley, for garnish (optional)

Instructions

In a large soup pot, bring the water or broth to a boil.
Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft.
Add the diced sweet potatoes and cook for 8 to 10 minutes more, until tender.
Add the beans and cook for 2 minutes more. Remove the pot from the heat, and stir in the chard just until it wilts. Stir in the lemon juice and sun-dried tomato powder. Sprinkle with chopped Italian parsley if desired, and garnish with a fresh lemon twist and a sprinkling of lemon zest.

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Webinar: A Plant-Based Thanksgiving Cooking Demo with Chef AJ

Chef AJ — Fri, 11 Nov 2022 20:25:51 +0000

Learn how to prep a healthy vegan Thanksgiving feast in a flash with plant-based superstar Chef AJ.

Feeling a little stressed about putting together a whole-food, plant-based meal for friends and family this Thanksgiving? Let us show you how simple and delicious your plant-based Thanksgiving can be. In this live webinar, Chef AJ will demonstrate how to make four easy and awesome Forks Over Knives recipes, including a gorgeous roasted veggie side dish, hearty meat-free loaf, super-quick cranberry relish, and a polenta-based apple cake. Vegan, oil-free, and gluten-free, these four recipes are perfect for pleasing a crowd.

WATCH THE REPLAY

Originally aired November 9, 2022

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Triple Apple Cake

Chef AJ — Tue, 08 Sep 2020 17:13:02 +0000

This apple cake is so delicious, sweet, and moist that people won’t believe it’s free of sugar, oil, and flour. It can be served at room temperature, but the texture gets even better after chilling.

Tip: No apple pie spice blend on hand? Make your own by mixing 2½ teaspoons ground cinnamon with ½ teaspoon ground nutmeg.

Yield: Makes one 9-inch square cake

2 cups rolled oats
6 tablespoons flaxseed meal
1 tablespoon apple pie spice (tip, above)
1 teaspoon regular or sodium-free baking powder
1 teaspoon baking soda
1 teaspoon vanilla powder (optional)
3 unpeeled apples, cored and thinly sliced (about 3 cups)
1½ cups unsweetened applesauce
2 oz. dried apple rings (about 1 cup packed), finely snipped

Instructions

Preheat oven to 350°F. In a large bowl stir together the first six ingredients (through vanilla powder). Add apples, applesauce, and dried apple; mix well. Pour batter into a 9-inch square silicone baking pan, spreading evenly.
Bake 30 to 35 minutes or until center is set. Cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on wire rack. For best texture, chill at least 1 hour before serving. If desired, sprinkle with additional apple pie spice.

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Vegan Peach Ice Cream

Chef AJ — Thu, 27 Aug 2020 18:15:26 +0000

This vegan peaches and cream ice cream lets me enjoy a favorite dessert from my childhood while still eating healthfully. A drizzle of raspberry balsamic vinegar adds tart notes to complement the sweetness. If you’d like to thicken the balsamic to a glaze, simply simmer raspberry balsamic vinegar until reduced to desired consistency.

Yield: Makes 4 cups

2 cups frozen sliced peaches (8 oz.)
2 bananas, peeled, broken into chunks, and frozen
½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
½ teaspoon vanilla powder or pure vanilla extract (optional)
Raspberry balsamic vinegar, for drizzling (optional)

Instructions

In a high-power blender or food processor combine peaches, bananas, milk, and, if desired, vanilla. Blend until smooth and creamy.
Scoop ice cream into bowls and drizzle lightly with raspberry balsamic vinegar.

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Mango-Lime Tart

Chef AJ — Mon, 13 Jul 2020 17:27:25 +0000

This easy no-bake tart gets its richness from pureed raw cashews and its bright flavor from mangoes, lime juice, and fresh raspberries. To make this recipe gluten-free, be sure to select gluten-free rolled oats.

Yield: Makes one 10-inch tart

2 cups rolled oats
2 cups packed pitted dried dates (about 12 oz.)
1 lime (for 1½ teaspoons zest)
¼ cup + 2 tablespoons lime juice
24 oz. frozen chopped mangoes (6 cups), thawed
2 oz. unsweetened dried mango, soaked in 2 tablespoons water until soft
1⅓ cups raw cashews
Optional toppings: fresh raspberries, fresh mango slices, finely chopped cashews, and/or chopped fresh mint

Instructions

For crust, in a food processor process oats into a flourlike consistency. Add dates; process until dough forms a ball. (If necessary, add ¼ to ⅓ cup water.) Add 1 tsp. of zest from lime and ¼ cup of the lime juice; process to combine.
Place dough in a 10-inch tart pan with removable bottom. Place a piece of waxed paper or parchment paper on top of dough and press evenly into the bottom and up the sides of the pan. Remove paper.
For filling, in a high-power blender combine thawed mango, soaked mango and any water, the cashews, and remaining ½ tsp. lime zest and 2 Tbsp. lime juice. Blend until mixture is very smooth.
Pour filling into crust, spreading evenly. Cover and chill 4 to 24 hours or until filling is set. Remove sides of pan and place tart on a serving plate. Top with raspberries, mango slices, finely chopped cashews, and chopped fresh mint, if desired.

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Creamy Blueberry Parfaits with Millet

Chef AJ — Mon, 18 May 2020 17:22:39 +0000

Millet has a subtle nutty flavor that plays well with sweet ingredients. When cooked, it takes on a fluffy texture that is great for puddings. For a festive presentation, try serving these elegant blueberry parfaits in long-stem wine glasses or martini glasses.

Multicooker directions: To make the pudding in an electric multicooker, combine 3 cups of the milk, 6 Tbsp. of the Date Paste, the cinnamon, cardamom, and 1 cup water in a 6-qt. Instant Pot multicooker. Bring to boiling on Sauté setting. Add millet. Lock lid in place; set pressure valve to Sealing. Set cooker to cook 10 minutes on high pressure. Let stand to release pressure naturally. Open lid carefully. Stir in the remaining ½ cup milk and the vanilla. Cool, covered, until pudding thickens. Continue as directed with Step 2.

Yield: Makes 8 parfaits

3½ cups unsweetened, unflavored plant-based milk
8 tablespoons Date Paste, divided
¾ to 1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¾ cup dry millet
2 teaspoons pure vanilla extract
1 cup + 2 tablespoons unsweetened pomegranate juice
2 tablespoons cornstarch
3 cups fresh or frozen blueberries

Instructions

For pudding, in a large saucepan combine 3 cups of the milk, 6 Tbsp. of the Date Paste, the cinnamon, cardamom, and 1 cup water. Bring to boiling, whisking to dissolve Date Paste. Stir in millet. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove from heat. Stir in the remaining ½ cup milk and the vanilla. Cover and let cool in pan. (Millet will thicken as it cools.)
For topping, in a small bowl whisk together 2 Tbsp. of the pomegranate juice and the cornstarch. In a medium saucepan combine the remaining 1 cup pomegranate juice and the remaining 2 Tbsp. Date Paste. Bring to boiling, whisking to dissolve Date Paste. Whisk in cornstarch mixture. Cook about 1 minute or until mixture thickens, whisking constantly. Remove from heat. Fold in blueberries; cool.
To assemble parfaits, spoon ¼ cup pudding into each of eight small glasses. Top with 1 heaping tablespoon blueberry topping. Repeat layers. Chill at least 4 hours or until set.

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Strawberry Clafouti Dessert

Chef AJ — Tue, 10 Mar 2020 17:31:13 +0000

Clafouti is a fruity French dessert. This not-too-sweet version from Chef AJ is healthy enough to have for breakfast.

From The Secrets to Ultimate Weight Loss by Chef AJ

Yield: Makes one 8-inch square cake

1 lb. fresh strawberries, trimmed and sliced
1 lb. ripe bananas (about 3), peeled and sliced
1 10-oz. jar no-sugar-added strawberry jam
2 cups gluten-free rolled oats
1 teaspoon regular or sodium-free baking powder
1 cup unsweetened, unflavored plant-based milk
½ cup unsweetened applesauce

Instructions

Preheat oven to 350°F. In a large bowl gently stir together strawberries, bananas, and jam. Transfer fruit mixture to an 8-inch square silicone baking pan.
In another bowl stir together oats and baking powder. Add milk and applesauce; stir to mix. Sprinkle oat mixture evenly over fruit mixture. Bake about 45 minutes or until golden brown.

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Outrageously Healthy Brownies

Chef AJ — Thu, 18 Oct 2018 11:09:37 +0000

The next time you’re craving rich, chewy, densely chocolaty brownies, make a batch of these. Cooked black beans keep them lusciously moist, while date syrup (also called date molasses) lends a caramel-like sweetness. If you can’t find date syrup at the store, you can make your own by simmering equal amounts of chopped dates and water in a saucepan for 30 minutes, then allowing the mixture to cool before puréeing until smooth. The syrup can be strained through cheesecloth for more of a syrupy consistency, if desired. Store these healthy brownies in an airtight container for up to three days.

Recipe from chefajwebsite.com

Yield: Makes 8 brownies

1 (15-ounce) can no-salt-added black beans, drained and rinsed (or 1½ cups cooked)
1 cup pure date syrup
½ cup unsweetened cocoa powder
¾ cup rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
Unsalted pistachio nuts, finely chopped (optional)
Vegan semisweet chocolate pieces (optional)

Instructions

Preheat the oven to 350°F. Line an 8- or 9-inch round cake pan with parchment paper (or use a silicone cake pan).
Combine the beans, date syrup, and cocoa powder in a food processor; process just until smooth. Add the oats, baking powder, and baking soda; process just until combined.
Spread batter into the prepared cake pan. Sprinkle with pistachios and chocolate pieces (if using). Bake for 35 minutes. Cool on a wire rack. Cut into wedges.

https://www.youtube.com/watch?v=sv3k8g8GR38

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Cranberry Apple Crisp

Chef AJ — Wed, 29 Oct 2014 12:00:55 +0000

While this is a great recipe to make with leftover cranberry relish, it’s also a great reason to make your own cranberry relish! With no added sugar, it’s just fruit and oats … so you could eat it for breakfast (and I do).

This recipe is also available in our convenient iPhone app and newly released Android app.

Yield: Serves 6-8

4 large apples (I prefer Gala or Braeburn)
1½ cups 5-Minute Cranberry Relish
2 cups gluten-free rolled oats
1 cup unsweetened apple juice
1 tablespoon alcohol-free vanilla
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg

Instructions

Preheat the oven to 350°F.
Mix the apple slices with the cranberry relish, and pour into an 8-inch silicone baking pan.
In a separate bowl, mix the oats with the apple juice, vanilla, cinnamon, and nutmeg. Stir until well mixed. Spoon evenly on top of the apple-cranberry mixture.
Bake for 50 to 60 minutes, until the topping is golden brown.
Serve hot, or enjoy it cold the next day with a hot cup of tea … also delicious!

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