All posts by : Isabella Hawke

Persimmon Cake With Pistachios

We’re at the tail-end of persimmon season, so try to scoop up some of the juicy red-orange fruits while you still can for this gooey, gorgeous dessert. (Tip: Check Asian markets, as they tend to more reliably carry persimmons in my experience.)

Fuyu persimmons are best for these picture-perfect baby cakes. These fruits are similar to tomatoes in appearance and feel the same when ripe. They can be hard to find fresh, so this recipe takes advantage of dried persimmons. If you don’t have a doughnut mold, use a standard 2½-inch muffin pan to make these cakes, filling the cups two-thirds full with batter.

*Tip: Persimmon pulp can be found in some food markets and online. If you can’t find it, make your own. Choose ripe Fuyu persimmons. Remove stems; quarter persimmons. Remove seeds; place persimmons in a blender or food processor. Cover and blend until smooth. Press pulp through a fine-mesh sieve. Or chop ½ cup (2 oz.) dried persimmons. Top with 2 cups boiling water; let stand 30 minutes. Drain, reserving ⅔ cup soaking liquid. In a small food processor combine drained persimmons and reserved soaking liquid. Process until smooth.

INGREDIENTS

• 12 small dried persimmon slices
• 2 tablespoons + ½ cup dried cranberries or chopped dried cherries
• 2 tablespoons flaxseed meal
• 2 cups whole wheat pastry flour
• 1 teaspoon regular or sodium-free baking powder
• 1 teaspoon pumpkin pie spice or apple pie spice
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup mashed persimmon pulp (*see recipe intro)
• ⅓ cup packed pure cane brown sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• ½ cup shelled whole pistachio nuts
• 2 tablespoons shelled chopped pistachio nuts

INSTRUCTIONS

1. Place persimmon slices and the 2 Tbsp. dried cranberries in two separate bowls. Cover with boiling water. Let stand 20 to 30 minutes to soften. Drain, reserving soaking liquids. In a saucepan bring 1 cup of the combined soaking liquids to boiling. Reduce heat to medium; simmer about 15 minutes or until reduced by half.
2. Preheat oven to 350°F. Line twelve 2½-inch muffin cups with foil or silicone cup liners. Arrange soaked persimmon slices and soaked cranberries in bottoms of muffin cups.
3. In a bowl combine flaxseed meal and ¼ cup water. Let stand 10 minutes.
4. In a medium bowl whisk together the next five ingredients (through salt). In a separate bowl whisk together flaxseed mixture and the next four ingredients (through vanilla). Add wet mixture to flour mixture; stir just until combined. Stir in the ½ cup cranberries and ½ cup pistachios. Spoon into prepared muffin cups, spreading evenly.
5. Bake 25 to 30 minutes or until a toothpick inserted in centers comes out clean. Cool in cups on a wire rack 10 minutes. Remove from pan. Cool slightly on wire rack. Invert cakes and remove cup liners. Brush cakes with reduced soaking liquid and sprinkle with the chopped pistachios. Serve with remaining soaking liquid.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Fall Fruit Trifle With Pumpkin Gingerbread

In this special-occasion dessert, the combination of intensely flavored roasted winter fruits layered with gingerbread, vegan yogurt cream, and fresh pomegranate creates a truly memorable dish.

This is the ultimate showpiece dessert for your holiday table. Decadent layers of spicy homemade gingerbread, sweet roasted fruit, and silky vanilla cream bring together all the best warming flavors for the chilly winter months. Assemble it in a glass dish to see each beautiful layer before serving—it’s as much a feast for your eyes as it is for your belly!

INGREDIENTS

• 4 Medjool dates, pitted
• 1 15-oz. can pumpkin
• ¾ cup unsweetened, unflavored plant-based milk
• ¼ cup blackstrap molasses
• 2 tablespoons flaxseed meal
• 2 cups white whole wheat flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons regular or sodium-free baking powder
• 1¼ teaspoons sea salt
• 3 pears or quince, cored and sliced
• 3 apples or persimmons, cored and sliced
• 3 oranges, peeled and sliced
• 6 fresh or dried figs, quartered
• ¼ cup apple cider
• ¼ cup pure maple syrup
• 1 teaspoon grated fresh ginger
• ½ teaspoon ground cinnamon
• 2 star anise
• ½ cup pomegranate seeds
• ½ cup aquafaba (liquid from canned no-salt-added chickpeas)
• 2 tablespoons pure cane sugar
• 2 teaspoons pure vanilla extract
• ⅓ cup vanilla-flavored vegan yogurt
• ¼ cup chopped toasted pecans

INSTRUCTIONS

1. For gingerbread, preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or use a silicone baking pan. Place dates in a small bowl. Add boiling water to cover; let stand 10 minutes. Drain well.
2. In a food processor or blender combine soaked dates and the next four ingredients (through flaxseed meal). Process until smooth. Let rest 5 minutes.
3. In a large bowl combine the white whole wheat flour, pumpkin pie spice, baking powder, and 1 teaspoon sea salt. Add pumpkin mixture to flour mixture and stir just until moistened. Pour into the prepared pan, spreading evenly.
4. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut gingerbread into 1-inch cubes. Transfer to an airtight container; let stand overnight.
5. For Roasted Fall Fruit, preheat oven to 400°F. Line two 15×10-inch baking pans with parchment paper or silicone baking mats. In a large bowl combine pears or quince, apples or persimmons, oranges, and figs. In a small bowl stir together apple cider, pure maple syrup, grated fresh ginger, ground cinnamon, star anise, and ¼ teaspoon sea salt. Add to fruit; toss to coat. Divide fruit between prepared pans. Roast 30 minutes or until fruit is just tender and lightly browned at edges. Let cool; remove star anise. Fruit can be made 24 hours ahead and refrigerated until ready to eat.
6. For Vanilla Yogurt Cream, combine aquafaba, pure cane sugar, and pure vanilla extract in a large bowl. Beat with a mixer on medium to high until foamy. Beat on high until stiff peaks form (tips stand straight). Gently fold in vanilla-flavor vegan yogurt. Chill up to 3 hours or until ready to use. Yogurt cream can hold up to 6 hours, but you will need to beat again to form soft peaks (tips curl) before serving.
7. To assemble trifle, place one-third of the Roasted Fall Fruit and pomegranate seeds in a large trifle dish or glass bowl. Top with half of the gingerbread cubes and half of the Vanilla Yogurt Cream. Repeat layers; end with the remaining fruit and pomegranate seeds. Sprinkle with pecans. Serve within 30 minutes of assembly.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Cranberry-orange Bread Pudding

With orange zest, orange juice, and fresh (or frozen) cranberries, this succulent bread pudding bursts with fruity fall flavors. This cozy dessert is a sweet way to end any meal—it’s also a great way to use up not-so-fresh bread!

Not sure what to do with that not-so-fresh loaf of bread? Transform it into a succulent, sweet bread pudding! The zesty flavors of orange and cranberry mingle with ginger and cinnamon in this delicious dessert that’s worthy of a Thanksgiving spread. Drizzle a dairy-free orange cream sauce over the top or a dollop of aquafaba whipped cream for an indulgent treat that only uses good-for-you ingredients.

INGREDIENTS

• 1 cup + 1 to 3 tablespoons unsweetened, unflavored plant-based milk
• 1 cup + 1 tablespoon orange juice
• ½ cup Date Paste
• 2 tablespoons flaxseed meal
• 2 tablespoons white whole wheat flour
• 1½ teaspoons orange zest
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 8 oz. whole wheat bread, cut into ¾-inch cubes
• 1 cup fresh or frozen cranberries, coarsely chopped
• 6 oz. extra-firm light silken tofu
• 2 tablespoons pure maple syrup
• ½ teaspoon pure vanilla extract
• Sea salt, to taste

INSTRUCTIONS

1. Preheat oven to 350°F. In a large bowl combine 1 cup plant-based milk, 1 cup orange juice, the date paste, flaxseed meal, flour, 1 teaspoon orange zest, the cinnamon, and ginger. Let rest for 5 minutes. Add bread cubes and cranberries; mix well. Pour into an 8-inch square nonstick or silicone baking pan. Bake 25 to 30 minutes or until the top is golden-brown and firm to the touch. Transfer finished bread pudding to a wire rack; cool for 10 minutes.
2. For Orange Sauce, combine tofu, maple syrup, the remaining ½ teaspoon orange zest, the remaining 1 tablespoon orange juice, the pure vanilla extract, and salt in a blender. Cover and blend until smooth. Add plant-based milk 1 tablespoon at a time, until you reach drizzling consistency. Refrigerate until ready to serve.
3. Cut pudding into squares and spoon Orange Sauce over warm pudding just before serving.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Gingerbread Loaf with Poached Pears

Poached pears have never tasted so good as they do in this moist, perfectly sweet gingerbread loaf. For extra pizzazz, top with a sprinkle of cinnamon and Aquafaba Whipped Cream. Yum!

This is your favorite gingerbread with a surprise in the center—whole spiced poached pears! The absorbent fruits are soaked in a hot bath of apple cider, red wine, cinnamon, and cloves to infuse them with all the best holiday flavors. Homemade Aquafaba Whipped Cream creates a silky smooth topping that perfectly complements the sweet cake. Sprinkle everything with a little extra cinnamon and voilà, you have a restaurant-quality dessert for your winter feast!

INGREDIENTS

• 1 cup apple cider or juice
• 1 cup red wine or apple cider
• 2 cinnamon sticks
• 6 whole cloves
• 4 small fresh Bartlett pears (5 to 6 oz. each), peeled with stems left intact
• ⅓ cup blackstrap molasses
• ¼ cup unsweetened applesauce
• 1 tablespoon flaxseed meal
• 1¼ cups white whole wheat flour
• 2 tablespoons pure cane sugar
• 2 teaspoons regular or sodium-free baking powder
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• ⅛ teaspoon ground cloves
• 1 recipe Aquafaba Whipped Cream

INSTRUCTIONS

1. In a large saucepan combine the first four ingredients (through cloves) and 1 cup water. Add pears. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pears are nearly tender. Using a slotted spoon, transfer pears to a paper-towel-lined plate. Let cool and blot away any excess moisture.
2. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or use a silicone loaf pan. In a small bowl stir together molasses, applesauce, flaxseed meal, and ⅔ cup water. Let rest 5 minutes. In a large bowl combine the next eight ingredients (through cloves). Add molasses mixture to flour mixture and stir just until moistened.
3. Place pears, stem ends up, evenly distributed down center of loaf pan. Carefully spoon gingerbread batter around pears, keeping pears in center of pan.
4. Bake 35 to 40 minutes or until a toothpick inserted in loaf comes out clean. Transfer pan to a wire rack; cool 15 minutes. Carefully remove loaf from pan. Cool completely on wire rack.
5. Cut loaf so each piece will have a slice of pear. If desired, serve with Aquafaba Whipped Cream and sprinkle with additional ground cinnamon.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Vegan Apple Pie

Loved from coast to coast and around the world, apple pie is comfort-food heaven. It’s also a great way to use up all those apples. Packed with whole-food ingredients, this vegan apple pie features a subtly tart apple filling that pairs perfectly with the earthy tones of a date-sweetened oat crust. Top with a crumbly almond butter oat topping for extra richness. Serve with Vanilla Nice Cream.

This vegan apple pie is fruity, crumbly, and oh-so-delicious. It all starts with an oat-based crust that harnesses the sticky sweetness of dates for both flavor and shape as you press it into the pie tin. Next, a precooked filling of spiced apples ensures a tender interior that bakes quickly in the oven so you can get a slice on your plate without a long wait. But the crown jewel of this recipe is the almond butter and oat crumble topping, which is infused with the warming flavors of apple pie spice. A perfect crunchy complement to the moist filing, every ounce of this autumnal dessert is begging for a second serving. Free of oil and refined sugar, make this pie as a festive centerpiece for your vegan Thanksgiving feast!

INGREDIENTS

• ½ cup pitted whole dates
• 3 cups rolled oats
• ¼ teaspoon sea salt
• ¼ to ⅓ cup unsweetened, unflavored plant-based milk
• 6 medium apples, peeled, cored, and sliced (6 cups)
• 2 tablespoons lemon juice
• ½ cup unsweetened applesauce
• ¼ cup pitted dates, chopped
• ¼ cup apple cider
• 1 tablespoon + ¼ teaspoon apple pie spice
• 2 tablespoons maple syrup
• 2 tablespoons no-salt-added almond butter
• 2 tablespoons white whole wheat flour

INSTRUCTIONS

1. Preheat oven to 350°F. For piecrust, in a small bowl combine ½ cup whole dates and enough boiling water to cover. Let stand 10 minutes; drain well. In a food processor combine soaked dates, 2½ cups of the rolled oats, and the salt. Pulse until dates are finely chopped. Gradually add milk, pulsing until dough comes together. Press dough into a 9-inch pie pan, covering the bottom and sides (do not extend over the rim).
2. For filling, in a large bowl combine apples and lemon juice; toss to coat. Add applesauce, chopped dates, apple cider, and 1 tablespoon of the apple pie spice. Place apple mixture in an extra-large skillet. Cook, covered, over medium about 10 minutes or until apples are tender, stirring occasionally. Pour into piecrust.
3. For topping, in a medium bowl whisk together maple syrup and almond butter until smooth. Add the remaining ½ cup oats and ¼ teaspoon apple pie spice and the flour. Toss to combine. Spoon topping over pie. Lightly press down.
4. Bake 45 minutes or until crust and topping are lightly browned and filing is bubbling around edges. Let cool before cutting.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Baked Apples With Cinnamon Nice Cream

Between the earthy walnuts, sweet and tender apples, and tart cranberries, every mouthful of this stunning vegan baked apple dessert is infused with flavor. Top with a simple cinnamon-flavored banana nice cream for a warming dessert worthy of any celebration.

These show-stopping baked apples feature all the best flavors of fall: Sweet apples, tart cranberries, earthy walnuts, and warming cinnamon. While they might look complex to make, a few simple knife strokes produce the beautiful blooming look that even the most inexperienced chef can master. The crumbly granola topping offers a delightfully crunchy contrast to the soft fruit and frosty nice cream that’s served on the side. You can think of this dessert as a deconstructed apple pie that preserves all the delicious flavors without any flour or added fat! To make this recipe gluten-free, make sure to use certified gluten-free oats.

Tip: Use baking or multipurpose apples, such as Granny Smith, Gala, or Jonathan, which are more tender after baking.

INGREDIENTS

• 4 medium apples
• ¾ cup rolled oats
• ¼ cup dried cranberries
• 2 tablespoons chopped walnuts
• 2 tablespoons apple cider
• 2 tablespoons pure maple syrup
• 2 teaspoons ground cinnamon
• 3 medium ripe bananas, cut into 1-inch chunks and frozen at least 2 hours
• 1 teaspoon pure vanilla extract

INSTRUCTIONS

1. Preheat oven to 350°F. Using a melon baller, core apples but do not cut through the bottom of the apples. Cut each apple into 8 segments, leaving them attached at the bottom. Place apples in a 2-quart baking dish. Add ½ cup water to bottom of the dish. Cover tightly with foil. Bake 45 minutes or until apples are tender.
2. In a small bowl stir together the next five ingredients (through maple syrup) and 1 teaspoon of the cinnamon. Spoon into centers of baked apples. Bake, uncovered, 15 to 20 minutes more or until apples are very tender.
3. Meanwhile, for nice cream, in a food processor combine frozen bananas, the remaining 1 teaspoon cinnamon, and the vanilla. Process until smooth and creamy, stopping processor a few times to scrape down sides. Serve immediately for soft-serve. For firmer nice cream, transfer mixture to an airtight freezer-safe container; freeze 1 to 2 hours.
4. Serve each apple with a scoop of Cinnamon Nice Cream.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Apple Dessert Pizza

Combining two great loves—apple pie and pizza—these delectable mini pizzas stand out in any crowd. The apple pie flavor comes from a topping of sliced apples drizzled with maple syrup and lemon juice and a handful of crunchy granola. Serve with Vanilla Yogurt or a scoop of Vanilla Nice Cream.

These cute mini pizzas are sweet instead of savory and make for a tasty treat when you have extra apples on hand. The sliced fruit gets deliciously tender in the oven while the granola topping crisps up to create the perfect pairing of contrasting textures. Whip up a cinnamon vegan yogurt sauce to drizzle over the top, and get ready to dig in!

Tip: Make your own pizza dough from scratch using our Homemade Oil-Free Pizza Dough recipe.

INGREDIENTS

• 12 oz. whole wheat pizza dough
• 2 medium apples, cored, peeled if desired, and thinly sliced
• 5 tablespoons pure maple syrup
• 1 tablespoon whole wheat flour
• 1 tablespoon lemon juice
• 1¼ teaspoons ground cinnamon
• 1 cup purchased oil-free granola with no chocolate or nuts
• 1 cup plain vegan yogurt
• ⅛ tsp pure vanilla extract

INSTRUCTIONS

1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Divide dough into four portions. Roll or pat each portion into a 6-inch circle, pinching edges to form a rim. Place on prepared baking sheet.
2. Arrange apples on pizza crusts. In a small bowl stir together 4 tablespoons of the maple syrup, the flour, lemon juice, and 1 teaspoon of the cinnamon. Spoon mixture over apples. Top with granola.
3. Bake pizzas 12 to 15 minutes or until crusts are lightly browned and apples are tender.
4. Meanwhile, in a small bowl whisk together yogurt, vanilla, and the remaining 1 tablespoon maple syrup and ¼ teaspoon cinnamon. Spoon over baked pizzas.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Autumn Wheat Berry Salad

Wheat berries are one of the heartiest grains, which gives them a long cooking time along with their exceptional health benefits. Use quinoa or millet for a gluten-free (and somewhat quicker-cooking) alternative.

INGREDIENTS

• 2½ cups wheat berries, soaked overnight
• ¼ cup plus 2 tablespoons apple cider vinegar
• ¼ cup brown rice syrup
• 2 celery stalks, thinly sliced
• ½ cup chopped green onion (white and green parts)
• 2 tablespoons minced tarragon
• 1 Bosc pear, cored and diced
• ½ cup fruit-sweetened dried cranberries
• Salt and freshly ground black pepper to taste

INSTRUCTIONS

1. Bring 5 cups water to a boil in a medium saucepan and add the wheat berries. Return to a boil over high heat, reduce the heat to medium, cover, and cook until the wheat berries are tender, about 1¾ hours. Drain the excess water from the pan and rinse the berries until cool.
2. Combine all the other ingredients in a large bowl. Add the cooled wheat berries and mix well. Chill for 1 hour before serving.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Winter White Bean Salad

You can buy peeled and cubed squash in many supermarket produce departments. While it steams you can make the pesto and have dinner on the table in 30 minutes.

INGREDIENTS

• 1 pumpkin (about 2 pounds), or other similar winter squash, peeled and cut into ½-inch cubes
• 4 cups cooked cannellini or other white beans, or two 15-ounce cans, drained and rinsed
• 1 medium red onion, peeled and diced small
• Salt and freshly ground black pepper to taste
• 1 batch Spicy Cilantro Pesto

INSTRUCTIONS

1. Steam the pumpkin in a double boiler or steamer basket for about 10 to 12 minutes, or until tender. Drain and rinse the pumpkin until cool.
2. Once the pumpkin has cooled, add it to a medium bowl with the beans, onion, salt and pepper, and pesto. Mix well until combined.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Hearty Nachos

These nachos are a meal in and of themselves. You can prepare them nachos-style, or serve them like a multi-layer dip, with baked tortilla chips on the side. The recipe makes plenty of cheese sauce, so you may have leftovers; try this versatile sauce on potatoes, with raw or cooked vegetables, and added to cooked whole grains and legumes.

Recipe from the Forks Meal Planner. (Sign up now to receive weekly fast and easy recipes, a shopping list and weekend prep instructions!)

INGREDIENTS

• 8 corn tortillas
•  
• CHEESE SAUCE
• ½ cup raw cashews, soaked in warm water for at least 10 minutes and drained
• 1 tablespoon tahini
• 1 roasted red pepper (from the jar), roughly chopped (½ cup)
• ¼ cup nutritional yeast flakes
• 1 tablespoon tamari sauce (or Bragg’s Liquid Aminos or low-sodium soy sauce)
• Zest and juice of 1 lemon
• ¼ teaspoon cayenne pepper
• ¼ cup water
•  
• BEAN DIP
• 1 (16-ounce) can oil-free refried beans or canned pinto beans, rinsed and drained
• 1 cup prepared salsa
• 1½ teaspoons chili powder
•  
• GARNISHES (optional)
• 1 avocado, diced
• ½ cup prepared salsa
• ½ cup fresh cilantro, finely chopped (parsley or lettuce can substitute)

INSTRUCTIONS

1. Preheat the oven to 350°F. Cut the tortillas into bite-size triangles. Place tortilla triangles on a baking sheet lined with parchment paper, and bake for 10 to 15 minutes, until crisp.
2. In a blender, combine cashews, tahini, roasted red pepper, nutritional yeast, tamari, lemon zest and juice, cayenne, and water. Blend on high until smooth, and set aside.
3. In a medium saucepan over medium heat, combine the beans, salsa, and chili powder, and stir gently. Once the beans are smooth warmed through, turn off heat.
4. To assemble nachos-style: Place the baked chips on a platter, then top each with some of the beans and cheese sauce. Garnish with avocado, salsa, and cilantro. To assemble as a layered dip: Layer the cheese sauce over the bean mixture in a shallow bowl or baking dish, and garnish with avocado, salsa, and cilantro. Serve with the baked tortilla chips for dipping.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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