Ellen Boeke Archives - Forks Over Knives

Vegan Mushroom and Chickpea Pizza with Rosemary

Ellen Boeke — Thu, 11 Jan 2024 19:17:18 +0000

There are three things you need to make the perfect pizza: A crust that’s crispy on the outside but fluffy on the inside, a finger-licking sauce, and hearty toppings that fill up a rumbling tummy. Luckily, this recipe knocks the pizza trifecta out of the park. The homemade sofrito-style sauce is a blend of aromatic onion, bell pepper, garlic, and herbs, and it serves as a foundation of savory flavor atop the whole wheat crust. Meaty mushrooms, chewy chickpeas, and rich pine nuts make for a powerhouse topping trio that’s packed full of flavor and nutrients. A sprinkling of fresh herbs ties everything together once the pie is out of the oven so each slice strikes the perfect balance between fresh and filling.

For more inspiration, check out these tasty ideas:

Mini Deep-Dish Pizza Pies
Individual Grilled Pesto Pizzas
Grilled Street Corn Pizza
Apple Dessert Pizza
Or check out our full roundup of vegan pizza recipes!

Yield: Makes one 12-inch pizza

Time: 40 minutes

1 cup finely chopped yellow onion
¾ cup finely chopped red bell pepper
¾ cup finely chopped green bell pepper
3 cloves garlic, minced
½ teaspoon sea salt
4 to 6 tablespoons low-sodium vegetable broth
1 tablespoon no-salt-added tomato paste
2 teaspoons smoked paprika
1 recipe Homemade Oil-Free Pizza Dough
1 cup cooked or canned chickpeas, coarsely chopped if desired
1 cup thinly sliced fresh mushrooms
2 tablespoons pine nuts
1 teaspoon chopped fresh rosemary
¼ cup chopped fresh parsley (optional)

Instructions

Preheat oven to 400°F. For sofrito, in a large nonstick skillet combine onion, bell peppers, and garlic. Sprinkle with salt. Cover and cook over medium 12 to 14 minutes or until very soft, stirring occasionally and adding broth, 2 tablespoons at a time, as needed to prevent sticking and browning. Stir in tomato paste and paprika. If needed, stir in 1 to 2 tablespoons broth so mixture is somewhat loose.
Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
Spread sofrito over crust, leaving a ½-inch border. Top with chickpeas, mushrooms, and pine nuts. Bake 8 to 10 minutes or until crust is golden and crisp. Sprinkle with rosemary and parsley (if using).

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Butternut Bisque with Parsley Pistou

Ellen Boeke — Fri, 05 Jan 2024 18:15:19 +0000

Silky smooth, packed full of flavor, and topped with a French-inspired variation on pesto, this butternut squash bisque is what soup dreams are made of. The orange-hued base features sautéed onions, garlic, and thyme to create a rich bisque where every slurp tastes like a spoonful of liquid gold. The secret to producing the perfect velvety texture is to add a can of creamy butter beans into the mix and puree everything with an immersion blender. Once spooned into bowls, a drizzle of pepita and parsley pistou—a sauce that normally features basil and olive oil—is ideal for swirling into the soup. Serve this butternut bisque with a side of crusty whole grain bread for an extra hearty meal.

For more soup inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 35 minutes

¼ cup raw pepitas or raw cashews
2 cups packed fresh flat-leaf parsley
2 tablespoons nutritional yeast
2 tablespoons white wine vinegar
3 cloves garlic, coarsely chopped
¼ teaspoon dried oregano, crushed
1 cup chopped onion
4 cloves garlic, minced
2 lb. butternut squash, peeled and cut into 1-inch cubes
4 cups low-sodium vegetable broth
2 15-oz. cans no-salt-added butter beans, rinsed and drained (3 cups)
1 cup unsweetened, unflavored plant-based milk
½ teaspoon dried thyme, crushed
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

For pistou, place pepitas in a bowl. Cover with boiling water. Let soak 10 minutes; drain. Place pumpkin seeds in a food processor with parsley, yeast, vinegar, the 2 chopped garlic cloves, and the oregano. Process until nearly smooth, adding water, 1 tablespoon at a time, as needed to reach desired consistency.
In a 5- to 6-quart Dutch oven cook onion over medium 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add minced garlic; cook and stir for 30 seconds. Add squash and broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or until squash is very tender, stirring occasionally.
Add the remaining ingredients. Using an immersion blender, blend soup until smooth. (Or transfer to a blender in batches; cover and blend until smooth. Return to pot.) Heat through. Serve soup with a swirl of pistou.

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Caponata Pizza

Ellen Boeke — Thu, 04 Jan 2024 18:13:29 +0000

A popular Sicilian side dish or appetizer that can be served warm, chilled, or at room temperature, caponata prominently features plump chopped eggplants, onions, tomatoes, vinegar, and olive oil. Our oil-free version makes for a hearty (and slightly messy) pizza topping in this tasty knife-and-fork meal. Tender veggies are simmered on the stove with diced tomatoes, Italian herbs, and a little red wine vinegar until everything transforms into a savory cross between a thick stew and a chunky marinara sauce. Here, we top a homemade whole wheat pizza crust with a spread of mashed butter beans and then spoon caponata on top. After baking in the oven to get a perfectly crisp crust, a sprinkling of fresh arugula leaves brings brightness to the hearty flavors of this Mediterranean masterpiece.

Tip: Leftover caponata also makes a great sandwich filling, dip, or foundation for a grain or pasta salad.

For more pizza inspiration, check out these tasty ideas:

Thai Green Curry Pizza
Individual Grilled Pesto Pizzas
BBQ Cauliflower and Pineapple Pizza
Or take a look at our full collection of pizza recipes

Yield: Makes one 12-inch pizza

Time: 60 minutes

1 medium eggplant, cut into ½-inch cubes (4½ cups)
1 cup finely chopped onion
½ cup finely chopped carrot
4 cloves garlic, minced
1 14.5-oz. can no-salt-added diced tomatoes, undrained
¼ cup red wine vinegar
2 tablespoons no-salt-added tomato paste
2 tablespoons capers, drained
2 teaspoons dried oregano, crushed
1 teaspoon dried basil, crushed
1 teaspoon pure cane sugar
Sea salt, to taste
Freshly ground black pepper, to taste
1 recipe Homemade Oil-Free Pizza Dough
1 15-oz. can no-salt-added butter beans, rinsed and drained (1½ cups), mashed slightly
1 cup fresh arugula

Instructions

Preheat oven to 400°F. For caponata, in an extra-large skillet cook eggplant, onion, carrot, and garlic over medium 6 minutes or until vegetables are crisp-tender, stirring occasionally and adding water, 1 tablespoon at a time, as needed to prevent sticking. Stir in the next seven ingredients (through sugar). Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until vegetables are tender and liquid is reduced. Season with salt and pepper. Let cool.
Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
Spread beans over crust, leaving a ½-inch border. Top with caponata. Bake 8 to 10 minutes or until crust is golden and crisp. Top with arugula.

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Butternut Squash with Orange Glaze

Ellen Boeke — Fri, 29 Dec 2023 16:00:00 +0000

Not sure what to do with that extra butternut squash lying around? We’ve got you covered: Chop it into cubes, coat it in a tasty orange glaze, and then roast it to tender perfection. The citrusy marinade features garlic and allspice to bring some savory balance to the zesty fruit, while a dash of maple syrup complements the squash’s natural sweetness. Serve this as a side dish during the winter months when you’re craving something warm, bright, and nourishing. This butternut squash recipe would also be great to incorporate into grain bowls to add a yummy root veggie component!

For more inspiration, check out these tasty ideas:

Curried Butternut Squash and Cauliflower Stew
Butternut-Bulgur Chili
Butternut Squash Steak Supper
Or take a look at our full collection of butternut squash recipes

Yield: Makes 4 cups

Time: 55 minutes

1½ teaspoon orange zest
½ cup orange juice
1½ tablespoons pure maple syrup
1½ lb. butternut squash, peeled and cut into bite-size pieces (about 6 cups)
3 cloves garlic, minced
⅛ teaspoon ground allspice

Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment paper.
In a large bowl stir together orange juice and zest, maple syrup, garlic, and allspice. Add squash; toss to coat. Spread evenly in prepared pan. Season with pepper. Cover loosely with foil and roast 30 minutes.
Uncover and roast 10 to 15 minutes more or until tender, stirring once or twice.

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Creamy Sweet Potato Pudding

Ellen Boeke — Thu, 21 Dec 2023 17:19:06 +0000

The secret to creating a silky smooth sweet potato pudding? Ripe avocado. The creamy green fruit adds luscious texture to the potatoes, and any avocado flavor is masked by caramel-like dates and sweet vanilla extract. Sweet and spicy pecans add a pleasant crunch to this heavenly dessert, while a pinch of sea salt on each serving really makes the flavors pop. Dig into this produce-packed pudding when you’re craving an indulgent treat without all the unhealthy ingredients.

For more inspiration, check out these tasty ideas:

Yield: Makes 3 cups

Time: 4 hours 25 minutes

1 10-oz. purple sweet potato, peeled and coarsely chopped
1 ripe avocado, halved, seeded, and peeled
¾ to 1 cup unsweetened, unflavored plant-based milk
6 Medjool dates, pitted and soaked
1 teaspoon pure vanilla extract
Pinch sea salt
3 tablespoons whole or broken pecans
2 teaspoons pure cane sugar
Pinch cayenne pepper (optional)
Flaky sea salt, to taste

Instructions

Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 minutes or until very tender. Transfer to a food processor and let cool.
Add the next five ingredients (through pinch salt) to food processor. Process until smooth, adding more milk if needed to reach desired consistency. Spoon into six 4-oz. serving dishes. Cover and chill at least 4 hours.
Meanwhile, place pecans in a dry small skillet. Sprinkle with sugar and cayenne (if using). Heat over medium 5 minutes or until sugar melts and coats nuts, stirring occasionally. Transfer to a parchment-lined plate. Sprinkle lightly with flaky salt. Let cool.
Sprinkle pudding with glazed pecans.

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Panko Broccoli with Sun-Dried Tomatoes

Ellen Boeke — Mon, 18 Dec 2023 18:24:46 +0000

Supercharge your side dish skills with this colorful, crunchy, and totally crave-worthy panko broccoli recipe. Each floret is simmered in flavorful veggie broth until tender, and then mixed with garlic-infused whole wheat bread crumbs for a crispy textural contrast. Strips of sun-dried tomato add bursts of umami-rich flavor and really dial up the intrigue of this five-ingredient dish. If you make a big batch, this is the perfect recipe to bring to a potluck to up the veggie count on everyone’s plate.

For more vegan broccoli recipes, check out these tasty ideas:

Yield: Makes 5 cups

Time: 20 minutes

1½ lb. broccoli (1 large head)
⅓ cup low-sodium vegetable broth
¼ cup whole wheat panko
4 cloves garlic, minced
2 tablespoons slivered sun-dried tomatoes (not oil-packed)

Instructions

Cut broccoli head into small florets. If you like, peel and thinly slice broccoli stalks. In an extra-large nonstick skillet cook broccoli in broth over medium-high 6 to 8 minutes or until crisp-tender, stirring occasionally.
Meanwhile, in a small bowl combine panko and garlic. Add to skillet with sun-dried tomatoes. Cook 2 to 3 minutes or until panko is toasted, stirring frequently. If you like, season with freshly ground black pepper.

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Sweet Potato and Pineapple Crisp

Ellen Boeke — Tue, 12 Dec 2023 18:13:40 +0000

Sweet potato and pineapple may not be an obvious combo, but the balance of earthy sweetness from the spuds and lip-puckering brightness of the juicy fruit are truly a match made in heaven. Here, this crave-worthy combo is mixed with maple syrup, ginger, and cloves before being topped with a crunchy oat and walnut crumble. Shredded coconut adds an extra layer of tropical intrigue, ensuring each bite transports you to a beachside cabana. Serve this unique pineapple crisp with Aquafaba Whipped Cream or banana nice cream for an extra decadent experience.

For more fruity crisp and cobbler recipes, check out these tasty ideas:

Yield: Makes one 2-quart crisp

Time: 2 hours 15 minutes

2 lb. sweet potatoes, peeled and cut into 1-inch pieces
Sea salt, to taste
3 cups chopped fresh pineapple
½ cup unsweetened pineapple juice
6 tablespoons pure maple syrup
2 tablespoons white whole wheat flour
½ teaspoon ground ginger
⅛ teaspoon ground cloves
¾ cup quick-cooking rolled oats
¼ cup chopped walnuts
3 tablespoons unsweetened flaked coconut

Instructions

Preheat oven to 400°F. Place sweet potatoes on a parchment-lined baking sheet. Season with salt. Roast 30 minutes or until just tender.
Reduce oven temperature to 375°F. In a large mixing bowl combine roasted sweet potatoes, pineapple, pineapple juice, and 2 tablespoons of the maple syrup. Sprinkle with flour, ginger, and cloves; toss to combine. Spread evenly in a 2-quart baking dish.
For topping, in a medium bowl stir together oats, walnuts, coconut, and the remaining 4 tablespoons maple syrup. Spoon over sweet potato mixture.
Bake, uncovered, 25 to 30 minutes or until filling is bubbly and topping is lightly browned. Cool slightly on a wire rack. Cut into six slices and serve warm.

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Vegan Taco Soup

Ellen Boeke — Fri, 08 Dec 2023 19:07:18 +0000

This belly-warming vegan taco soup has everything you love about the classic hand-held Mexican snack: Smoky seasonings, hearty ingredients, and strips of savory corn tortillas. It starts with roasting tomatoes, onions, and chile peppers until they are browned and full of flavor, then blending them into a paste that forms the base of the soup. From there, juicy corn kernels, hearty black beans, and meaty jackfruit are added into the mix to provide hunger-busting substance. Cilantro and lime add brightness to the broth, while baked tortilla strips make for a crunchy topper. Top everything with extra jalapeño slices if you’re a fan of heat, or feel free to add a dash of your favorite hot sauce.

Tip: The soup base in Step 1 can be made ahead of time and frozen for later use.

For more vegan Mexican soups, check out these tasty ideas:

Yield: Makes 11 cups

Time: 75 minutes

8 cups quartered roma tomatoes
1 cup coarsely chopped onion
2 poblano chiles, halved and seeded
1 jalapeño chile, halved and seeded
6 cloves garlic
2 teaspoons dried oregano, crushed
1 teaspoon pure cane sugar
¼ teaspoon crushed red pepper (optional)
3 cups low-sodium vegetable broth
2 cups frozen roasted corn
1 15-oz. can no-salt-added black beans, undrained
1 14- to 20-oz. can no-salt-added jackfruit, drained and shredded
Sea salt, to taste
2 6-inch corn tortillas, cut into strips
½ cup chopped fresh cilantro
Lime wedges

Instructions

Preheat oven to 450°F. Line two 15×10-inch baking pans with foil. In a large bowl combine the first eight ingredients (through crushed red pepper, if using); mix well. Spread evenly in pans. Roast 45 minutes or until charred in places; cool slightly. Transfer to a blender. (You may want to work in batches.) Cover and blend until nearly smooth. Transfer soup base to a large saucepan. Reduce oven temperature to 400°F.
Stir broth, corn, undrained beans, and jackfruit into soup base. Bring mixture to boiling; reduce heat. Simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Season with salt.
Meanwhile, spread tortilla strips on a baking sheet. Bake 5 minutes or until crisp.
Serve soup topped with cilantro, tortilla strips, and, if you like, sliced additional jalapeño. Serve lime wedges on the side.

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Sweet Potato Chocolate Chip Cookies

Ellen Boeke — Mon, 04 Dec 2023 18:15:44 +0000

Mashed sweet potatoes make a soft, lightly sweet cookie that you can enjoy for dessert or as a snack with a cup of tea. Dairy-free chocolate chips add bursts of creamy cacao goodness to each bite, but you could easily add in a handful of your favorite nuts to switch up the flavor profile. This recipe yields 20 cookies, which is the perfect size for bringing to a festive potluck or group gathering!

Tip: For 1 cup mashed sweet potato, peel and coarsely chop one 8-oz. sweet potato. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 to 10 minutes or until very tender. Transfer potato to a bowl and mash until smooth (or press through a ricer), adding water, 1 tablespoon at a time, as needed to make creamy.

For more sweet potato desserts, check out these tasty ideas:

Yield: Makes 20 cookies

Time: 45 minutes

1¼ cups mashed sweet potatoes (see tip in intro)
¼ cup unsweetened, unflavored plant-based milk
3 tablespoons light molasses
2 teaspoons pure vanilla extract
1½ cups oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup dairy-free chocolate chips or chopped dark chocolate

Instructions

Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
In a large bowl whisk together the sweet potato, milk, molasses, and vanilla). In a medium bowl stir together the oat flour, baking powder, baking soda, and salt). Add flour mixture to sweet potato mixture; stir until combined. Stir in chocolate chips.
Using a cookie scoop or 1½-tablespoons portions, drop dough 2 inches apart on prepared cookie sheets. Flatten cookies to 2-inch diameter. Bake 8 to 10 minutes or until lightly browned. Let cool 2 minutes on cookie sheets. Remove and cool on wire racks.

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Sweet Potato Dessert Waffles

Ellen Boeke — Thu, 09 Nov 2023 18:30:58 +0000

You’ve heard of breakfast for dinner, but how about breakfast for dessert? These crisp-on-the-outside, tender-on-the-inside sweet potato waffles are the perfect evening treat because they aren’t overly sugary and can be topped with anything you like. Here, we sprinkle each fluffy waffle with buttery pistachios, crunchy cacao nibs, and homemade aquafaba whipped cream to dial up the decadence factor. Orange juice and vanilla extract infuse the batter with lip-smacking flavor that pairs perfectly with the earthy notes of sweet potatoes, ensuring these waffles taste worlds apart from the standard frozen waffles you’d find at the supermarket.

Tip: If you have leftovers, reheat waffles in an air fryer at 400ºF for 4 to 5 minutes until crisp and heated through.

For more vegan waffle recipes, check out these tasty ideas:

Yield: Makes 6 waffles

Time: 25 minutes

1½ cups rolled oats
¾ cup white whole wheat flour
2 tablespoons packed pure cane brown sugar
1½ teaspoons baking powder
¼ teaspoon sea salt
2½ cups unsweetened, unflavored plant-based milk
1 cup mashed sweet potato
¼ cup orange juice
1 teaspoon pure vanilla extract
½ teaspoon orange zest
1 recipe Aquafaba Whipped Cream
6 tablespoons chopped raw unsalted pistachios
1 tablespoon cacao nibs (optional)

Instructions

In a food processor combine the first five ingredients (through salt). Cover and pulse until well mixed. Add the next five ingredients (through orange zest). Cover and pulse just until moistened (batter should be slightly lumpy). Transfer to a bowl. Let stand 15 minutes before cooking.
Add batter to a preheated nonstick waffle maker. Close lid quickly; do not open until done. Bake 4 minutes. When done, use a wooden chopstick or silicone spoon handle to lift waffle off grid. Repeat with the remaining batter.
Top hot waffles with Aquafaba Whipped Cream and sprinkle with chopped pistachios and cacao nibs (if using).

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