Veronica Grace Archives - Forks Over Knives

Potato Salad with Avocado and Dill

Veronica Grace — Wed, 05 Nov 2014 23:31:13 +0000

How do you make a creamy potato salad when using whole foods? Simple! Mash up a fresh ripe avocado, and substitute it for the vegan mayo (not an ingredient I use in my kitchen!) I like to season this recipe to give it an extra kick, so it’s truly a dish you can enjoy on its own or paired with a light soup or wrap. Get ready to try the best whole-food potato salad ever!

Yield: Makes 4−6 side servings

2 pounds small red potatoes
1 large avocado
2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
¼ teaspoon smoked paprika
½ teaspoon (or less) Herbamare or sea salt
1½ teaspoons maple syrup or liquid sweetener (optional, to balance the acidic lemon and spicy mustard)
Freshly ground black pepper
⅓ cup fresh dill, packed and then chopped
½ bunch green onions (green part), sliced
3 stalks celery, trimmed and sliced
½ white onion, diced

Instructions

Wash the potatoes and cut out any bad spots or eyes. Steam gently for about 10 minutes, until just fork tender through the center. Immediately run under cold water to prevent further cooking.
For best results, refrigerate the cooked potatoes for about an hour. (This ensures they don’t fall apart when slicing.)
Quarter the potatoes and peel if desired. Place in a large bowl.
Peel and mash the avocado in a small bowl. Add the lemon juice, mustard, paprika, Herbamare or salt, and maple syrup (if using), and stir into the avocado to create a dressing. Season with pepper to taste.
Add the dill, green onion, celery, onion, and avocado dressing to the potatoes. Toss gently until everything is coated. Taste test and adjust seasonings if desired.
Serve the same day, or refrigerate and serve the next day, (as the avocado darkens and breaks down quickly).

https://www.youtube.com/watch?v=HqrDV5h9CPo

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Yam Chickpea Spinach Curry

Veronica Grace — Thu, 20 Feb 2014 13:00:31 +0000

I was looking for something to whip up for dinner one day and I found some diced frozen yams and spinach in the freezer. So I thought I’d create a different spin on Chana Masala with them and this is what I came up with. It’s very hearty and satisfying!

Find this chickpea curry recipe and more in the Forks Over Knives Recipe App.

Yield: Serves 2-3

1 15 ounce can chickpeas (unsalted), drained or 1½ cups of cooked chickpeas
1 large onion, diced
3 cloves of garlic, minced or pressed
1 inch of ginger, minced or pressed
1-2 cups low-sodium vegetable broth
2 15 ounce cans of diced tomatoes (fire roasted or regular)
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon turmeric, ground
salt to taste
1 cup of yams/sweet potatoes, peeled and diced 2” thick
2 cups of fresh spinach, packed or 1 cup frozen, drained
¼ teaspoon garam masala (or to taste)

Instructions

If using canned chickpeas, rinse before using. If you’re using dried chickpeas, soak in water the night before and pressure-cook with salt for about 10 minutes before using for the recipe.
Sauté onion, garlic and ginger in vegetable broth until translucent, about 5 minutes over medium heat. Add more vegetable broth as necessary, to keep from burning.
Add diced tomatoes and seasonings except for garam masala.
Add chickpeas and stir to combine and cook over medium-low heat for about 15 minutes until tomatoes have broken down, the chickpeas have softened and the flavors meld, stirring occasionally. Add a little more vegetable broth or water as needed if your tomato juice is running low.
In another pot, gently steam the yams just until tender so they retain their shape, about 10-15 minutes. Set aside.
Add the spinach to the vegetable mixture and stir to combine. Cook for another minute or two until it’s wilted and heated through.
Add yams and stir to combine. Be careful not to break the yams apart by over mixing. Add some garam masala to taste, as desired.
Serve with fresh rice. Note: To make this recipe lower in sodium choose no salt added chickpeas like Eden Organics and no salt added canned tomatoes. Add salt as desired when serving.

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Greek Stuffed Peppers

Veronica Grace — Mon, 08 Apr 2013 15:00:58 +0000

Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown rice and it makes such a beautiful addition to any meal. You can also freeze these by slicing the peppers in half and storing them in air tight containers for reheating later on.

Find this recipe and more in the Forks Over Knives Recipe App.

Yield: Serves 3-4

6 large or 8 small bell peppers
1 large onion, diced
3 small zucchini, peeled and diced
3 medium carrots, peeled and diced
1 cup low-sodium vegetable broth
3 cups cooked brown rice
5 tablespoons tomato paste
¾ cup fresh parsley, chopped
¾ cup fresh dill, chopped
1 lemon, juiced
¼ teaspoon pepper
½ teaspoon Herbamare or salt

Instructions

Preheat oven to 350º F.
Cut around stem of peppers like you would cut a jack-o-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly.
Place peppers in an oven safe dish and arrange upright and put tops back on.
Bake at 350º F for 30 minutes.
Meanwhile in a large non stick pan, saute onions, zucchini and carrots in vegetable broth for 5-6 minutes.
Stir in the rice and tomato paste and coat thoroughly.
Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine.
When peppers are ready, take out of oven and fill with stuffing.
Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft.
Serve with additional wedges of lemon and dill for garnish if desired.

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Hearty Vegetable Stew

Veronica Grace — Thu, 10 Jan 2013 17:00:59 +0000

A classic vegan slow cooker stew filled with delicious root vegetables such as yams, potatoes, turnips and carrots is just what you need on those cold, snowy days! This recipe makes great leftovers for a healthy lunch and is perfect for serving at a winter potluck.

Yield: Serves 6

Time: 1 hour 30 minutes

10 baby potatoes quartered or 2 medium potatoes cubed
1 yam or sweet potato, sliced or cubed
2 golden beets or turnips
3 carrots peeled and chopped
3 stalks of celery, chopped
1 onion, diced
6 cloves of garlic, minced
4 cups of low-sodium vegetable broth
8 fresh tomatoes or 1 28 ounce can of tomatoes
2 tablespoons sugar or 6 dates blended with water
1 teaspoon roasted cumin
2 teaspoon Herbs de Provence (or an Italian herb mix)
1 teaspoon smoked chipotle powder (optional)
Salt and Pepper to Taste

Instructions

Crockpot method: Blend the fresh tomatoes or the canned tomatoes with the herbs and dates or sugar. Taste. Add chipotle seasoning to taste.
You’re going to choose the sliced option for the yams/sweet potatoes so they don’t completely fall apart in the crock pot. Combine ingredients in crockpot, starting with the carrots at the bottom, then potatoes, beets/turnips, yam, celery, and onions. Pour tomato mixture over top.
Cook on low for 6-7 hours or high for 5 just until the potatoes are done and the vegetables are tender. Add Herbamare or salt and pepper and taste test and adjust seasonings if desired.
Serve.

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Mexican Black Bean Corn Soup

Veronica Grace — Tue, 11 Sep 2012 23:22:47 +0000

This is one of my family’s favorite soup recipes. I get requests for it all the time. Cooking your own black beans and vegetable broth makes this soup even more delicious.

Yield: Serves 8

1 large onion, diced
6 cloves of garlic, minced
3 stalks of celery, diced
2 carrots, diced
5 cups of vegetable broth (homemade or low sodium)
4 15 ounce cans of black beans, low sodium (or 7 cups cooked) undrained
1 15 ounce can of whole sweet corn, drained (salt free, unsweetened)
1 14.5 ounce can of fire roasted tomatoes, diced (I use Muir Glen Organics)
4 teaspoons roasted cumin (or regular cumin)
1 to 1 1/2 teaspoon chipotle chili powder
1/2 teaspoon Herbamare or salt (to taste)
Juice of 1 small lime
Fresh ground pepper to taste
1/2 bunch of cilantro, chopped to garnish

Instructions

In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
Taste test. Add Herbamare or salt to taste and lime juice.
Serve in bowls and garnish with fresh chopped cilantro.

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