All posts by : Isabella Hawke

Roasted Red Pepper Tapenade

A combination of zesty and sour, this play on hummus may look benign, but it has a spicy kick and will give some heat to keep you energized for the game.

Tip: Sweet potatoes can be very large; try to pick smaller, rounded potatoes for this robust main course.

INGREDIENTS

• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 cup roasted red peppers (from the jar, rinsed)
• ½ cup artichoke hearts, packed in water and rinsed
• ¼ cup tahini
• zest and juice of 1 lemon
• 2 tablespoons tamari (or Bragg’s liquid aminos or low-sodium soy sauce)
• 1 tablespoon capers
• 1-2 cloves garlic, minced
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ¼ cup kalamata olives, pitted (optional, or as garnish)

INSTRUCTIONS

1. Place all ingredients into a food processor, fitted with an S-blade. Process until well-combined.
2. Serve with baked tortilla chips, whole grain crackers, and/or raw vegetables.

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

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Barbecue Stuffed Sweet Potatoes

Vegan sloppy Joes meet baked potatoes in these delicious barbecue-loaded sweet potatoes. Meaty-textured jackfruit and nutrient-dense lentils are simmered in a smoky-sweet sauce and mixed into the potato flesh to mimic all the best flavors of barbecue without any of the animal products. Quick-pickled onions add tang and fresh cucumber brings a tasty crunch to every bite of this satisfying dish. Serve on its own or with a side of your favorite whole grains.

Tip: Sweet potatoes can be very large; try to pick smaller, rounded potatoes for this robust main course.

INGREDIENTS

• 4 small sweet potatoes
• ¼ cup apple cider vinegar
• 1 tablespoon + 2 teaspoons pure cane sugar
• 1 medium red onion, halved and thinly sliced
• 1 15-oz. can no-salt-added tomato sauce
• 1½ teaspoons chili powder
• 1 teaspoons dried oregano
• 2 cloves garlic, minced
• ½ teaspoon smoked paprika
• ½ teaspoon ground ginger
• 1 14-oz. can green jackfruit, drained and chopped
• 1 cup refrigerated steamed lentils
• Sliced English cucumber (optional)

INSTRUCTIONS

1. Preheat oven to 425°F. Scrub sweet potatoes thoroughly; pat dry. Prick sweet potatoes all over with a fork. Place in a 3-quart rectangular baking dish. Bake 40 to 60 minutes or until tender. Let stand until cool enough to handle.
2. Meanwhile, for quick-pickled onion, in a small saucepan bring vinegar, 2 teaspoons of the sugar, and 1½ teaspoon water to boiling. Stir in onion. Remove from heat; let stand for at least 20 minutes, stirring occasionally. Drain before using.
3. In a medium saucepan stir together the next six ingredients (through ginger) and the remaining 1 tablespoon sugar. Stir in jackfruit and lentils. Bring to boiling; reduce heat. Cover and simmer 5 minutes to heat through, stirring occasionally.
4. Cut a slit in tops of the potatoes. Fluff potato pulp with a fork. Top with jackfruit mixture, pickled onion, and cucumber (if using).

Courtesy: https://www.forksoverknives.com/how-tos/what-is-jackfruit/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Jackfruit Bowls with Texas Toast

These BBQ jackfruit bowls hit all the right notes for a great eating experience—chewy, zesty, crunchy, and colorful. Meaty jackfruit morsels are marinated in an oil-free BBQ sauce to absorb that classic smoky-sweet flavor, just minus the unhealthy ingredients. A bed of quinoa and broccoli slaw soaks up the excess sauce while quick-pickled red onions and cucumbers add a delicious tang to the dish. Slices of whole grain bread are enhanced with a sprinkling of garlic powder and pepper for an extra dose of savory flavor, but if you want to leave out the toast you can fold everything into a tortilla burrito-style for a delicious lunchtime wrap!

INGREDIENTS

• ¼ cup apple cider vinegar
• 1 tablespoon pure cane sugar
• 2 cups thinly sliced cucumber
• 1 cup slivered red onion
• ½ cup thinly sliced radishes
• 4 thick slices whole grain bread (½-inch thick)
• ¼ teaspoon garlic powder
• Freshly ground black pepper, to taste
• 1 14-oz. can green jackfruit, rinsed, drained, and shredded
• 10 to 14 tablespoons purchased oil-free barbecue sauce or Del’s Basic Barbecue Sauce
• 4 cups hot cooked tricolor quinoa
• 2 cups broccoli slaw

INSTRUCTIONS

1. For quick-pickled vegetables, in a small saucepan bring vinegar, sugar, and 1 tablespoon water to boiling. Stir in cucumber, onion, and radishes. Remove from heat; let stand at least 20 minutes, stirring occasionally. Drain before using.
2. For the Texas toast, place bread on a baking sheet. Mist bread lightly with water. Sprinkle with garlic powder and pepper. Broil 4 to 5 inches from heat about 3 minutes or until lightly toasted, turning once. Cut slices in half diagonally.
3. In a bowl stir together shredded jackfruit and 2 tablespoons of the barbecue sauce. In bowls arrange jackfruit, quinoa, broccoli slaw, and pickled vegetables. Drizzle with the remaining Barbecue Sauce. Serve with Texas toast.

Courtesy: https://www.forksoverknives.com/how-tos/what-is-jackfruit/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Teriyaki Jackfruit and Rice Stacks

Cooked rice patties serve as buns for these teriyaki-infused jackfruit burgers. The meaty texture of jackfruit absorbs the savory sauce and perfectly complements the tender chunks of sweet potato and hearty adzuki beans that are thrown into the mix. Crisp lettuce leaves add brightness while savory rounds of nori seal in all the delicious flavors. They’re almost too pretty to eat—but not quite! 

Tip: It’s best to use freshly cooked rice for this recipe, but you can also use pre-cooked rice. If you do start with cold leftover rice, mix 6 cups leftover rice with ½ cup water in a saucepan; cover and cook on medium-low 10 minutes or until soft, sticky, and heated. Stir in arrowroot powder, then proceed with Step 2.

INGREDIENTS

• 3 cups dry short-grain brown rice
• 2 tablespoons arrowroot powder
• 1 15-oz. can jackfruit, rinsed and drained
• 3 tablespoon oil-free teriyaki sauce, plus more for serving
• 2 cups finely chopped onions
• 2 cups finely chopped sweet potato
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 15-oz. can adzuki beans, rinsed and drained (1½ cups)
• 4 nori sheets, each cut into four 2½ -inch-diameter rounds
• 6 romaine lettuce leaves, cut into 2-inch pieces

INSTRUCTIONS

1. In a saucepan combine rice and 6 cups water. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Remove from heat; cool slightly. Fluff with a fork. Stir in arrowroot powder. Let stand until cool enough to handle.
2. Line a baking sheet with a silicone baking mat. Place a 2½-inch round patty mold or cookie cutter on baking sheet. Fill the mold with ⅓ cup rice; press with the back of a spoon to compact. Carefully remove mold. Repeat to make a total of 16 patties. Cover and refrigerate at least 1 hour.
3. Preheat oven to 400°F. Line a second baking sheet with parchment paper.
4. In a bowl shred jackfruit with a fork. Add 2 tablespoons of the teriyaki sauce; mix well. Spread jackfruit on second baking sheet. Bake 20 minutes. Remove from oven; let cool.
5. In a skillet combine the next four ingredients (through ginger) and ¼ cup water. Cook over medium 10 to 15 minutes or until sweet potato is tender, stirring occasionally. Stir in jackfruit, beans, and the remaining 1 tablespoon teriyaki sauce. Line baking sheet with a fresh sheet of parchment paper.
6. On prepared baking sheet, shape jackfruit mixture into eight 2½-inch patties, using ⅓ cup mixture for each patty. Bake 20 minutes. Remove from oven and let stand 5 minutes. Turn burgers over and bake 20 minutes more. Turn oven off and leave burgers in oven to keep warm.
7. Heat a large nonstick skillet over medium. Add rice patties in batches; cook until lightly browned, turning once.
8. For each burger, place a rice patty on a nori round. Top with a few romaine pieces and a jackfruit patty. Top with a second rice patty, drizzle lightly with teriyaki sauce, and add a second nori round.

Courtesy: https://www.forksoverknives.com/how-tos/what-is-jackfruit/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Kimchi Noodle Salad

Let your taste buds savor this cool noodle salad that pops with spicy kimchi flavor, crunchy mung bean sprouts, refreshing cucumber, and soft noodles. The recipe calls for cold noodles, but you don’t need to wait for them to cool; just rinse them in cold water once they’re cooked.

Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage kimchi, and I recommend you do, too. Taste your kimchi first and use less of it if you want a milder salad, and certainly feel free to add more if you want to give the dish more kick. Kimchi is often made with shellfish or other animal ingredients, so be sure to look for a vegan brand for this recipe. Both kimchi and gochujang (Korean chile paste) are available in the Asian section of grocery stores or online.

INGREDIENTS

• 1 pound brown rice noodles, cooked according to package directions, drained, and rinsed until cool
• 2 ½ cups chopped cabbage kimchi
• 3 to 4 tablespoons gochujang
• 1 cup Mung Bean Sprouts
• 4 green onions (white and green parts), thinly sliced
• 1 medium cucumber, halved, seeded and thinly sliced
• 2 tablespoons sesame seeds, toasted

INSTRUCTIONS

1. Place the rice noodles, kimchi, gochujang, and mung bean sprouts in a large bowl and mix well.
2. To serve, divide the mixture between four individual plates and garnish each with the green onions, cucumber slices, and sesame seeds.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/20-minute-vegan-meals-recipes/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Vegan Mashed Potatoes

For the simplest vegan mashed potato recipe ever, just add garlic powder and granulated onion to the potato-cooking water. You’ll be amazed at the flavor.

Just thinking about mashed potatoes makes me swoon—they’re so fluffy and belly-pleasing. But all the butter, milk, and cream that are typically added are not pleasing at all. Below you’ll find an easy recipe for basic dairy-free, vegan mashed potatoes.

INGREDIENTS

• water
• 4 large russet potatoes, peeled
• 2 teaspoons garlic powder
• 1 teaspoon granulated onion
• ½ to ¾ cup cooking water

INSTRUCTIONS

1. Cut the potatoes into chunks. In a soup pot, cover the potatoes with water. Add the garlic powder and granulated onion, and bring to a boil. Boil on med-high until potatoes are soft and easily pierced with a fork and starting to fall apart, about 10-15 minutes.
2. Drain the potatoes and place into a large bowl (but keep the cooking water handy). Using a handheld electric beater, blend the potatoes on low, adding the cooking water gradually until you reach your desired consistency. Serve with pepper and chives, or finely chopped, cooked broccoli.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Mashed Potatoes And Creamy Golden Gravy

For the ultimate side dish or snack, grab a plate of these garlic mashed potatoes, made with fresh garlic and plant milk. The gravy, which is just soy sauce, tamari, veggie broth, and brown rice flour, is amazing!

This creamy, golden vegan gravy recipe takes just minutes to put together. Sometimes my boys eat just a bowl of mashed potatoes and gravy for a snack. For dinner, we serve this dish with sautéed broccolini or green beans.  Hot tip: The gravy can be made ahead and refrigerated. It will thicken slightly more as it chills. To reheat, place in a saucepan, add a small amount of water, whisk to combine, and then heat slowly, stirring occasionally.

INGREDIENTS

FOR THE CREAMY GOLDEN GRAVY

• 2 cups vegetable broth
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons tahini
• ¼ cup brown rice flour
• freshly ground black pepper

FOR THE GARLIC MASHED POTATOES

• 4 large Yukon Gold potatoes
• 2 cloves garlic
• ¼ cup unsweetened, unflavored plant milk
• Several twists of freshly ground white pepper
• Dash of sea salt

INSTRUCTIONS

1. To make the gravy, place all ingredients except the pepper in a small saucepan. Stir well to mix. Cook over medium-low heat, stirring occasionally, until smooth and thick. Season with pepper to taste. Serve at once.
2. To make the Garlic Mashed Potatoes, peel the potatoes and chop into chunks. Place in a stainless pan with water to cover.
3. Add the whole garlic cloves. Bring to a boil, reduce heat, cover, and cook for 15 minutes, until potatoes are tender. Drain.
4. Mash in the pan, using an immersion blender, electric beaters, or a hand masher, adding the remaining ingredients as necessary to get a smooth consistency and a delicious flavor.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Lotsa Vegetable Chowder

What a fabulous recipe: Grab whichever vegetables you have on hand, and before you know it you have a delicious chowder. And it’s a “lazy soup”: a bit of chopping at the beginning; then put your feet up or get back to whatever you were doing, and let the smells take over the house!

You might call this a “corny” chowder instead, because when I tell my two-year-old that I am making my “Heavenly and Heavily Herbaceous Cauliflower Crowded Chowder,” she cracks up.

INGREDIENTS

• 8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks
• ½ small onion, peeled and chopped
• 3 ears fresh corn, kernels removed (about 1¾ cups), cobs reserved
• 2 medium carrots, peeled and diced
• 2 stalks of celery, chopped
• ¼ cup chopped red bell pepper
• 1 cup chopped broccoli and cauliflower stalks, outer fibrous parts removed and discarded (about ½ pound)
• 1 clove garlic, peeled and minced
• 2 tablespoons chopped thyme
• ⅛ teaspoon white pepper
• 2 teaspoons ground cumin
• 3 tablespoons chopped dill
• Salt to taste

INSTRUCTIONS

1. In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.
2. Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernel, and add the bits to the pot. Season with salt and stir well.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Kale and Potato Stew

You can’t beat a good stew when it’s cold out, and the white bean and potato combination in this one is delicious/ Just be sure to make plenty: It freezes well and it’s so handy to have leftovers in the fridge to scoop another meal from.

An easy, warm stew full of flavor is just what I crave when I get home from work on a cold, snowy night. This recipe keeps well, so it’s great to pack for healthy lunches or to enjoy as left-overs on those nights when you just don’t have time to cook dinner. Serve it over brown rice and it will seem like a new dish entirely!

INGREDIENTS

• 1 cup diced red or white onion
• 3 cloves garlic
• 2 28 ounce cans diced tomatoes (salt free if you prefer)
• ¼ – ½ teaspoon red pepper flakes
• 5 cups red-skinned potatoes cut into one inch squares
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 6-8 packed cups of kale, after it has been de-stemmed and chopped
• 2 15 ounce cans Cannellini beans, drained and rinsed
• salt (optional)

INSTRUCTIONS

1. Place a large soup/stock pot over a medium high flame and pour some of the liquid from one of the cans of the diced tomatoes into the pot to cover the base of the pot. When the tomato liquid starts to bubble, add the onion and stir. Lower heat a little. Press garlic into pot. Add red pepper flakes (to taste). Continue to cook and stir, lowering heat as the time passes, for a total of about 10 minutes or until onions are soft.
2. Add the rest of the first can of diced tomatoes and the entire second can into the pot. Bring heat up to medium-high again so that tomatoes begin to simmer. Place diced potatoes, oregano and parsley into the pot and stir. Cover pot, lower heat to low and simmer for 20 minutes.
3. Place all of the kale into the pot and cover the pot again. Let kale steam and shrink for 3 minutes. Uncover pot and stir in kale. Add Cannellini beans and stir. Taste and season with salt (or not). If potatoes are not as soft as you desire, continue to let simmer.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Boulangere Potatoes

This creamy potato dish is a great alternative to traditional scalloped potatoes, which tend to be high in fat. Serve as a side dish or as a main meal with a salad. It really does make everything else on your plate taste better! This recipe is a great alternative to scalloped potatoes, which are traditionally very high in fat. 

INGREDIENTS

• 1 leek, thinly sliced
• 1 yellow onion, thinly sliced
• 1 stalk celery, thinly sliced
• 2 shallots, thinly sliced
• 2 tablespoons chopped garlic
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 6 cups low-sodium vegetable broth
• 9 medium Yukon gold potatoes, peeled and very thinly sliced
• 1 tablespoon chopped, fresh flat-leaf parsley, or 1 teaspoon dried
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried

INSTRUCTIONS

1. Preheat the oven to 350º F. Put the leek, onion, celery, shallots, and garlic in a large dry saucepan over medium heat and cook, stirring constantly, until the onion starts to brown, about 5 minutes.
2. Stir in the granulated garlic and granulated onion and cook for 2 minutes. Stir in the broth, increase the heat to medium-high, and simmer until the liquid is reduced by half.
3. Add the potatoes and stir until well combined. Decrease the heat to low and cook, stirring constantly so the potatoes don’t stick together, until the potatoes are translucent, about 15 minutes.
4. Remove from the heat and stir in the parsley and thyme. Transfer to 13×9-inch baking dish and bake uncovered for about 25 minutes, until the potatoes are golden brown and fork-tender. Serve hot.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram