Super Bowl Archives - Forks Over Knives

Tex-Mex Potato Skins

Darshana Thacker Wendel — Thu, 24 Jan 2019 18:34:26 +0000

Whether you’re in need of a crowd-pleasing appetizer for entertaining or you’re just craving some melt-in-your-mouth starchy goodness, these Tex-Mex Potato Skins are your answer. Stuffed with flavorful filling, drizzled with cheesy sauce, topped with pico de gallo—every bite is pure bliss. The potato skins, sauce, and filling can be prepared a day in advance (up to step 5): Stash the sauce and filling in the refrigerator, and chill the baked (but not yet filled) potato skins on their baking sheet for easy assembly and baking when ready.

Here is another delicious vegan potato skins recipe to keep you full and satisfied.

Yield: Makes 16 potato skins

8 small (4- to 6-ounce) potatoes, scrubbed
1 (15-ounce) can black beans, rinsed and drained (1½ cups)
1 cup fresh or frozen corn, thawed
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon chipotle powder
½ teaspoon sea salt, divided
2 tablespoons lemon juice, divided
1 cup unsweetened, unflavored plant milk
¼ cup nutritional yeast
1 teaspoon onion powder
1 cup store-bought pico de gallo
¼ cup thinly sliced scallions

Instructions

Preheat oven to 450°F. Scrub potatoes and use a fork to poke several holes in each one. Arrange potatoes on a baking sheet and bake 40 to 60 minutes or until tender when pierced with a fork. Cool on baking sheet.
Slice potatoes in half lengthwise. Carefully scoop out and reserve most of the potato flesh, leaving a thin layer of potato flesh with the skin to help retain the potato’s shape.
To make the filling, in a medium bowl, combine 2 cups of potato flesh, black beans, corn, cumin, garlic powder, chipotle powder, ¼ teaspoon of salt, and 1 tablespoon lemon juice. Mix well. Set aside.
To make cheese sauce, place 1 cup of potato flesh in a blender. Add milk, nutritional yeast, remaining 1 tablespoon lemon juice, the onion powder, pepper, and remaining ¼ teaspoon salt. Blend mixture to a smooth, thick sauce, adding water a little at a time if needed to reach a thick saucy consistency.
Roughly 30 minutes before desired serving time, preheat the oven to 375℉. Fill each potato skin with the filling mixture; then drizzle 1 tablespoon sauce over each filled potato. Bake on the oven’s top rack for 10 to 20 minutes, or until sauce and edges of potatoes are just starting to brown.
Remove stuffed potatoes from oven and top with pico de gallo and scallions. Serve immediately.

https://www.youtube.com/watch?v=TnEIqxhS3Xc

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Lentil “Meatballs” with Marinara

Darshana Thacker Wendel — Thu, 24 Jan 2019 18:33:08 +0000

Bread crumbs add a crispy outer layer to these meatless meatballs, which feature a tender medley of lentils, mushrooms, and rice at their center. For a hearty handheld appetizer, serve on toothpicks with your favorite oil-free marinara on the side for dipping. Note that this recipe calls for cooked brown rice, so be sure to have that ready ahead of time.

Yield: Makes 36 meatless meatballs

8 ounces button or cremini mushrooms, trimmed and cut into ¼-inch dice (3 cups)
1 small onion, cut into ¼-inch dice (1 cup)
3 cloves garlic, minced
1 (15-ounce) can low-sodium brown lentils, rinsed and drained (1½ cups)
1 cup cooked brown rice
2 tablespoons no-salt-added tomato paste
1 tablespoon nutritional yeast
1 teaspoon dried oregano
1 teaspoon onion powder
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
¼ cup whole wheat flour or any whole grain flour
½ cup whole wheat bread crumbs
1 cup store-bought oil-free marinara sauce or Myrna's Marinara Sauce, warmed

Instructions

In a skillet over high heat, cook the mushrooms, onion, and garlic, stirring frequently to keep the vegetables from sticking to the pan. As the vegetables start to char, reduce the heat to medium and cook for 10 minutes, stirring occasionally. The mushrooms will release some water as they cook, so you won’t need to add any moisture.
Stir in the lentils, rice, tomato paste, nutritional yeast, oregano, onion powder, salt, and pepper. Mix well. Stir in the flour, mixing well. Remove skillet from heat and transfer mixture to a baking sheet to cool for 10 minutes.
Preheat the oven to 370°F. Line a separate baking sheet with parchment paper. Place breadcrumbs in a shallow bowl.
Scoop up 1 tablespoon of the mixture and hand-roll it into a ball. Roll the ball in breadcrumbs to coat completely, then place it on the prepared baking sheet. Repeat with remaining lentil mixture and breadcrumbs.
Bake for 20 minutes, or until lightly brown and crispy.
Meanwhile, puree the marinara to a smooth consistency and heat it up in a saucepan.
Arrange baked meatballs on a serving platter, and serve with warmed marinara on the side for dipping.

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Chopped Veggie Salad with Pasta and Creamy Cauliflower Dressing

Darshana Thacker Wendel — Thu, 24 Jan 2019 18:31:52 +0000

A delicious mashup of macaroni salad and chopped vegetable salad, this colorful dish gets coated with a creamy herbed dressing made with pureed raw cauliflower.

Yield: Makes 6 cups

Ingredients

Salad

6 ounces dry whole-grain elbow macaroni
2 cups green beans, cut into ½-inch dice (12 ounces)
2 medium carrots, peeled and cut into ½-inch dice (1 cup)
2 cups chopped romaine lettuce (½-inch pieces)
1 cup roughly chopped red cabbage
1 cup halved cherry tomatoes
½ cup red onion, cut into ¼-inch dice
¼ cup finely chopped fresh parsley
2 whole pepperoncini, sliced (optional)

Dressing

1 cup 1-inch raw cauliflower florets (about 4 ounces)
¼ cup almond flour
3 tablespoons nutritional yeast
1 tablespoon white wine vinegar
1 teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon yellow mustard
¼ teaspoon sea salt
⅛ teaspoon dried marjoram
Freshly ground black pepper

Instructions

Bring a large pot of water to a boil. Add pasta, and cook according to package directions. Five minutes before you expect the pasta to be done, add green beans and carrots to the pot. Return water to a boil, and continue to cook until pasta and veggies are tender. Drain and transfer pasta, green beans, and carrots to a large serving bowl.
To make the dressing, in a blender, combine the cauliflower, almond flour, nutritional yeast, vinegar, garlic, Italian seasoning, mustard, salt, marjoram, pepper, and 1 cup of water. Blend 5 to 7 minutes or until smooth.
Transfer the dressing to a saucepan and cook on medium heat for 4 to 5 minutes to thicken. Remove pan from heat and let dressing cool.
Add the dressing, lettuce, cabbage, tomatoes, and onion to the pasta mixture, and toss to coat.
Garnish with parsley and pepperoncini (if using) right before serving.

https://www.youtube.com/watch?v=lR_W3mKkCvU

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Zesty White Bean Chili

Darshana Thacker Wendel — Thu, 24 Jan 2019 18:29:04 +0000

Corn and carrots give this flavorful, veggie-packed white bean chili a hint of sweetness. Sweeter still, this simple, satisfying recipe comes together in less than an hour and requires only one pot.

Yield: Makes 10 cups

3 bell peppers (red, orange, and/or green), cored and cut into ½-inch dice (3 cups)
1 medium onion, cut into ¼-inch dice (2 cups)
3 celery stalks, cut into ½-inch dice (1½ cups)
2 medium carrots, roughly chopped into ¼-inch pieces (1 cup)
12 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
2 (15-ounce) cans diced tomatoes (3 cups)
2 tablespoons salt-free chili powder
2 tablespoons paprika
3 (15-ounce) cans cannellini beans, rinsed and drained (4½ cups)
1 cup fresh or frozen corn
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
¼ cup finely chopped fresh cilantro, divided
⅓ teaspoon sea salt

Instructions

In a large saucepan or pot over medium heat, combine the bell peppers, onion, celery, carrots, garlic, cumin, and oregano. Cook 20 minutes, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent vegetables from sticking to the pan.
Add the tomatoes, chili powder, paprika, and 2 cups water. Bring to a boil over high heat; then reduce heat to a simmer, cover pot, and cook 10 minutes more.
Add the beans, corn, vinegar, lemon juice, half of the cilantro, and the salt. Cook 10 to 15 minutes, or until the vegetables are tender and the chili thickens.
Garnish with remaining cilantro and serve hot.

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Apple-Raspberry Crisp

Darshana Thacker Wendel — Thu, 24 Jan 2019 18:27:56 +0000

Frozen raspberries, harvested and flash-frozen at their tangy-sweet peak, are great to have on hand in the depths of winter and year-round. Here they’re baked with chopped apples into a cozy, crowd-pleasing crumble-topped treat. Tip: To make your own oat flour for the crumble topping, pulse rolled oats in a food processor until they reach a flour-like consistency. You’ll need 2½ cups rolled oats to make 2 cups flour.

Yield: Makes 12 cups

8 medium sweet apples, such as Gala or Fuji, chopped (48 ounces)
1 pound frozen raspberries, thawed (4 cups)
2 cups oat flour (see tip, above)
2 cups rolled oats
½ cup pure maple syrup
¼ cup almond butter
2 teaspoons baking powder
¼ teaspoon sea salt

Instructions

Preheat the oven to 425°F.
In a skillet over medium heat, cook chopped apples, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add a bit of water if needed to keep apples from sticking. Transfer apples to an 11-inch square or 13×9-inch rectangular baking dish; top with raspberries.
In a bowl, combine oat flour, rolled oats, maple syrup, almond butter, baking powder, and salt; rub in with fingertips until mixture comes together in small clumps. Spread the crumble over the fruit. Bake until golden brown, about 20 minutes.
Serve warm.

https://www.youtube.com/watch?v=-6C0U4fVgh4

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Vegan Super Bowl Recipes: Plant-Based Party Bites

Darshana Thacker Wendel — Thu, 24 Jan 2019 18:07:02 +0000

Looking for a few winning plant-based Super Bowl recipes to serve up on Sunday, February 3rd? These delicious vegan recipes were built to please a crowd, with healthy variations on game-day favorites including loaded potato skins, tasty meatless meatballs, and zesty white bean chili. Round out your game-day menu with a veggie-packed pasta salad and a rustic berry crumble for dessert, and let the game begin!

The post Vegan Super Bowl Recipes: Plant-Based Party Bites appeared first on Forks Over Knives.

Super Bowl Menu 2015

Darshana Thacker Wendel — Sun, 25 Jan 2015 01:09:25 +0000

I really love the Super Bowl because it’s a fun time to get together with friends and family and indulge in some good food. I don’t know much about football (home runs or touchdowns?), but I enjoy the celebratory atmosphere.

The menu this year is Mexican-themed and includes some great finger food and other nice party dishes. We kick off the meal with some baked chips and salsa, along with a flavorful tortilla soup. For the main dish, we have the Orange Black Bean Taquitos with a side of Chickpea Avocado Salad. And we cap off the big party with Pumpkin Pie Squares.

Wishing you a joyous Super Bowl Sunday!

Click here to download the full PDF.

Tomato Salsa and Tortilla Chips

Chickpea Avocado Salad

Tortilla Soup

Orange Black Bean Taquitos with Spiked Sour Cream

Pumpkin Pie Squares with Macadamia Vanilla Frosting

Photos by Keepin’ it Kind

Find these healthy Superbowl recipes and more in the Forks Over Knives Recipe App.

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