Molly Patrick Archives - Forks Over Knives

Sweet Potato Chocolate Pudding with Pecan Crumble

Molly Patrick — Mon, 20 Sep 2021 17:17:11 +0000

Tender cooked sweet potatoes form the base of this luscious autumnal pudding. Rich cocoa powder, caramel-like dates, and a dash of salty tahini transform it into a creamy treat that’s perfect for a Thanksgiving feast. The crunchy crumb topping is scented with the fall flavors of nutmeg and cinnamon, adding an extra cozy flourish to this good-for-you dessert.

From cleanfooddirtygirl.com

Yield: Makes 2 cups

1 large sweet potato, unpeeled, chopped into 1-inch cubes (4 cups)
4 whole dates, pitted
¼ cup unsweetened, unflavored plant-based milk
¼ cup unsweetened cocoa powder
2 tablespoon pure maple syrup
1 teaspoon tahini
Sea salt, to taste
¼ cup raw pecans, walnuts, or almonds
¼ cup coarsely chopped dates
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Instructions

In a medium saucepan combine sweet potato, whole dates, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until sweet potato is tender. Drain sweet potato and dates in a colander; cool 5 minutes.
Transfer sweet potato and dates to a food processor. Add the next five ingredients (through salt). Process until very smooth and creamy. Transfer to a bowl; cover and chill at least 1 hour.
For crumble topping, in a clean food processor combine the remaining ingredients. Process until small crumbly texture. Sprinkle over chilled pudding.

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Instant Pot Spanish Quinoa

Molly Patrick — Mon, 08 Oct 2018 19:14:27 +0000

A chopped vegetable medley turns a pot of quinoa into a hearty Spanish-style pilaf. Cooking the recipe in the Instant Pot (or another programmable multi-cooker) guarantees the tiny grains come out tender and fluffy, not soft and soggy, thanks to the pressure-cooking function incorporated into the grain-cooking setting. Be sure to rinse and drain the quinoa well before cooking. Quinoa has a natural outer coating called saponin that can make the cooked grains taste bitter. Serve the quinoa as a side dish with Spanish and Mexican foods or use as a base for soups and stews.

Recipe from cleanfooddirtygirl.com.

Yield: Makes 6 cups

½ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped tomato
⅓ cup chopped carrot
¼ cup canned diced green chile peppers
3 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon sea salt
½ teaspoon dried oregano, crushed
¼ teaspoon crushed red pepper
1 cup quinoa, rinsed and drained

Instructions

Set an Instant Pot electric pressure cooker on the sauté setting and allow to heat. Add the onion, bell pepper, tomato, carrot, chile peppers, garlic, chili powder, salt, oregano, and crushed red pepper, and cook for 5 minutes, stirring frequently. Press “Cancel.” Stir in the quinoa and 1 cup water.
Lock the lid in place, adjust the setting to “Multigrain,” and cook for 10 minutes. Let it stand to release pressure naturally, at least 10 minutes. If necessary, carefully open the steam vent to release any remaining pressure. Open lid carefully.

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Stove-Top Vegan Macaroni and Cheese

Molly Patrick — Thu, 13 Sep 2018 10:16:56 +0000

In this comforting vegan mac and cheese, a smooth purée of vegetables, soaked cashews, nutritional yeast (for cheesy flavor), and turmeric (for cheesy color) coats the pasta in a golden, creamy, dairy-free sauce. Any leftover sauce will keep in the refrigerator for up to a week. The sauce can also be made ahead and frozen for fast weeknight meals—simply thaw and re-blend before using. Craving a crunchy topping? Simply spread the prepared mac and cheese in a casserole dish, sprinkle breadcrumbs over the, and broil in the oven until brown and crispy.

Recipe from cleanfooddirtygirl.com

Yield: Serves 2

1 large russet potato, peeled and cut into ½-inch cubes (1½ cups)
1 cup chopped carrots
½ cup chopped yellow onion
1 teaspoon ground turmeric or 1 tablespoon finely chopped turmeric root
3 cloves garlic, minced
½ cup raw cashews
½ cup nutritional yeast
1 teaspoon sea salt
4 ounces dried whole-wheat or gluten-free pasta
Freshly ground black pepper

Instructions

Combine the potato, carrots, onion, turmeric, garlic, and 2 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 20 minutes.
Place the cashews in a small bowl and add enough water to cover them. Soak for at least 10 minutes; drain.
Meanwhile, cook the pasta in a large saucepan according to package directions; drain. Rinse with cool water; drain again. Return to the saucepan.
Transfer the potato mixture to a blender. Add the cashews, nutritional yeast, salt, and ½ cup water. Blend for 2 minutes or until smooth and creamy.
Top the pasta with the desired amount of sauce, and toss to coat. Season with pepper.

https://www.youtube.com/watch?v=y–galpkTVk

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Easy Green Lentils in the Instant Pot

Molly Patrick — Fri, 20 Jul 2018 17:34:51 +0000

Preparing a batch of lentils from scratch allows you to simmer the legumes with aromatic vegetables so they soak up all their tasty goodness. This all-purpose vegan instant pot lentil recipe makes a nice hearty dinner for two people. It calls for a classic combination of onion, celery, carrot, and garlic as a base, then kicks the flavor up even more with tangy diced tomatoes. The result is an extremely versatile dish that can be served on its own or over grains (it is especially good with whole-wheat couscous), spooned into tortillas, served cold as a spread or dip, and even thinned with broth to make soup. Green lentils will hold their shape better than brown, and you could also use black (beluga) lentils here, too.

Recipe from cleanfooddirtygirl.com

Yield: Makes 4½ cups

1 cup chopped yellow onion
1 cup chopped celery
½ cup chopped carrot
3 large cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
1 cup brown or green lentils, rinsed and drained
¼ cup snipped fresh parsley
1 teaspoon salt
Cracked black pepper

Instructions

Set an Instant Pot electric pressure cooker on the sauté setting and allow it to heat. Add the onion and cook for 3 minutes, stirring frequently and adding water 1 tablespoon at a time as needed to prevent sticking. Add the celery, carrot, and garlic; cook for 2 more minutes, stirring frequently.
Press the cooker’s “Cancel” button, then stir in 3 cups of water plus the tomatoes and lentils.
Lock the cooker’s lid in place, adjust the setting to “Manual,” and cook for 20 minutes. Let it stand to release pressure naturally, at least 10 minutes. If necessary, carefully open the steam vent to release any remaining pressure. Open lid carefully. Stir in the parsley, salt, and pepper.

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Stuffed Acorn Squash

Molly Patrick — Wed, 09 Mar 2016 16:47:17 +0000

This acorn squash recipe is no fuss, no oil, and 100 percent delicious.

Chef’s Note: This stuffed recipe makes enough filling for about 6 acorn squash halves (3 whole squash) but is tasty enough to eat on its own. So if you don’t want to make that much squash, eat the leftover filling by itself for another meal.

From CleanFoodDirtyGirl

Yield: Serves 6

Ingredients

For the squash:

3 acorn squash (see note)

For the filling:

½ cup quinoa
½ cup diced onion
1½ cups diced mushrooms
1 cup diced celery
½ cup finely chopped cabbage
½ teaspoon sea salt
freshly ground black pepper

Instructions

Preheat the oven to 375°F. Halve the squash laterally through the center (rather than through the stem), and scoop out the seeds.
Place the squash in an 8×8-inch baking dish with the cut side down, and fill the baking dish with ¼ inch of water.
Loosely cover with foil and bake until the squash and edible skin are totally soft, about 35 minutes. Set aside.
Combine the quinoa and 1 cup of water in a small pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 to 20 minutes. Remove the pot from the heat and let cool; then fluff the quinoa with a fork.
Preheat a large skillet over medium heat for about 1 minute. Add the onions and sauté for about 7 minutes, stirring often, or until the onions turn nice and brown, which brings out the sweetness and gives the dish a nice deep flavor. Add water 1 to 2 tablespoons at a time, to keep the onions from sticking to the pan.
Add the mushrooms, celery, cabbage, salt, and pepper to taste, and cook for 5 more minutes, stirring occasionally.
Add the vegetable mixture to the quinoa and stir together.
Fill each of the cooked squash halves with the quinoa mixture, packing them firmly to fit as much of the mixture into each half as possible.

https://www.youtube.com/watch?v=GNdQZS99Enw

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