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Greek-Style Grilled Eggplant-Steak Supper

This vegan Mediterranean-inspired recipe leverages eggplant’s meaty quality to delicious effect. A homemade hummus takes it over the top. This Mediterranean knife-and-fork dinner makes an impressive presentation for company, or dish it up individually for a mouthwatering weeknight meal. Tender eggplant is infused with smoky flavor on the grill then marinated in a mustard-herb vinaigrette for maximum flavor. As the veggies soak, the homemade white bean hummus comes together in a flash and is delicious to dollop on top of each filet when you’re ready to eat. Serve over a bed of whole wheat couscous or quinoa, top with toasted pine nuts, and you’ll feel like you’re dining on a Greek island.

INGREDIENTS

• 1 1¼- to 1½-lb. eggplant
• 5 tablespoons red wine vinegar
• 2 tablespoons chopped fresh oregano, thyme, and/or basil
• 2 tablespoons finely chopped shallot
• 2 teaspoons Dijon mustard
• 3 cloves garlic, minced
• 2 cups cooked whole wheat Israeli couscous or quinoa
• 2 medium tomatoes, sliced
• 1 tablespoon toasted pine nuts
• 1 15-oz. can cannellini beans, rinsed and drained
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• Sea salt, to taste
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Trim ends of eggplant. Cut eggplant crosswise into eight “filets.” Brush both sides of filets with 2 tablespoons of the vinegar. Grill, covered, over medium-high 6 to 8 minutes or just until tender, turning once. Meanwhile, for dressing, in a bowl whisk together the remaining 3 tablespoons vinegar, fresh herbs, shallot, Dijon mustard, and 2 of the garlic cloves.
2. Transfer eggplant to a 2-quart rectangular baking dish. Pour dressing over eggplant; turn to coat. Cover and let stand 30 minutes, turning filets once.
3. For White Bean Hummus, in a blender or food processor combine cannellini beans, lemon juice, tahini, the remaining garlic clove, sea salt, and black pepper. Cover and pulse until nearly smooth, adding 1 tablespoon water, if necessary, and scraping down sides as needed. Cover and chill until ready to serve or up to three days.
4. Arrange couscous, eggplant filets, and tomatoes on a platter. Drizzle vinegar mixture from dish over top; sprinkle with pine nuts and pepper. Serve with White Bean Hummus.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/12-awesome-vegan-eggplant-recipes/

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Dandelion Greens Salad with Roasted Baby Beets

Not a beet lover? This colorful salad could be a gamechanger. Tender baby beets are brushed with champagne vinegar and roasted to perfection so the earthy bulbs are transformed into sweet treats. The bed of beet and dandelion greens (which have a similar taste to radicchio) make a great base for the roasted beets, asparagus spears, and chewy chickpeas. Whisk together a simple mustard vinaigrette and garnish with a sprinkle of thyme for straight-from-the-garden goodness!

Tip: If you can’t find baby beets with fresh tops attached, substitute 4 cups of baby Swiss chard or baby spinach for the greens. Come summer, use full-size beets and cut them into quarters.

INGREDIENTS

• 2 lb. small beets with greens
• 4 tablespoons champagne vinegar
• 1 lb. thin asparagus spears
• 1 teaspoon Dijon mustard
• 1 teaspoon pure maple syrup
• 4 cups coarsely chopped dandelion greens and/or baby arugula
• Freshly ground black pepper, to taste
• 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
• 1 teaspoon chopped fresh thyme (optional)

INSTRUCTIONS

1. Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Remove greens from beets; cut stems from leafy portion. Coarsely chop greens; set aside. Arrange beets in the prepared pan; brush with 1 tablespoon of the vinegar. Cover with foil. Roast 30 minutes; uncover. Add asparagus to pan. Roast 15 minutes more or until beets are tender. Cool to room temperature. Cut beets in half.
2. In a large bowl whisk together the remaining 3 tablespoons vinegar, the mustard, and maple syrup. Add coarsely chopped beet greens and dandelion greens; toss to coat. Season with pepper. Arrange greens in a bowl. Top with roasted vegetables and chickpeas, and sprinkle with thyme.

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

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Roasted Eggplant Gyros With Watermelon Rind Pickles

Baked eggplant and sweet potatoes make a satisfying sweet-and-savory filling in this plant-based take on gyros. Tangy watermelon rind pickles serve as a fresh, creative topper.

This traditionally meat-heavy meal is transformed into a plant-based crowd pleaser with strips of savory baked eggplant and sweet potatoes. These yummy vegan gyros are packed full of fresh ingredients, and the watermelon rind pickles make a tangy topper that tastes great while reducing food waste in the kitchen. The homemade vegan tzatziki sauce adds a creamy, herb-infused element that perfectly complements the veggie medley stuffed inside tender whole wheat pita pockets. Serve extra pickles on the side—you’re gonna love them!

Tip: For this recipe look for a round, fat sweet potato and slice it as thin as possible. A mandoline works great for this.

INGREDIENTS

• 1 lb. thick watermelon rind
• 1 cup apple cider vinegar
• ¾ cup pure cane sugar
• 1 tablespoon kosher salt
• 4 cloves garlic
• 1 teaspoon whole allspice
• 1 teaspoon whole cloves
• 1 teaspoon dried pink peppercorns
• 1 medium eggplant, trimmed, unpeeled, and cut lengthwise into ¼-inch slices (14 oz.)
• ⅛ teaspoon sea salt
• 1 8-oz. sweet potato, bias-sliced very thin (see tip in intro)
• 2 tablespoons apple cider vinegar
• 2 to 3 teaspoons salt-free Greek seasoning
• ¼ cup raw cashews
• 3 tablespoons lemon juice
• 4 teaspoons Dijon mustard
• 2 to 3 tablespoons unsweetened, unflavored plant-based milk
• 1 teaspoon chopped fresh dill
• Freshly ground black pepper, to taste
• 4 rounds whole wheat pita bread, halved and split
• 2 roma tomatoes, cut into wedges
• 1 cup fresh baby spinach
• ½ cup thinly sliced cucumber
• ¼ cup thinly sliced red onion

INSTRUCTIONS

1. For pickles, remove and discard skin from watermelon rind. Trim away all but a little pink from the inside of the rind. Cut rind into 1-inch cubes. In a large saucepan combine apple cider vinegar, can sugar, kosher salt, 2 cloves of garlic, the allspice, cloves, pink peppercorns and 1 cup water. Bring to boiling, stirring until sugar is dissolved. Stir in watermelon rind. Return to boiling, then reduce to a simmer. Simmer 10 minutes. Transfer rind pieces to a glass jar or other container; add pickling liquid to cover. Let stand until cool. Cover and chill at least 24 hours and up to 2 weeks.
2. For gyros, sprinkle eggplant slices with ⅛ teaspoon salt. Place in a colander; let stand 30 minutes. Preheat oven to 400°F. Line two large baking sheets with parchment paper. Rinse eggplant slices under cold water; pat dry. Arrange eggplant and sweet potato slices on prepared baking sheets and lightly brush with the 2 tablespoons vinegar. Sprinkle with Greek seasoning. Roast eggplant and sweet potato 15 minutes or until golden brown and tender. Cut into strips.
3. For Tzatziki Sauce, soak the cashews in enough hot water to cover for 15 minutes; drain. In a small food processor or blender combine the soaked cashews, lemon juice, Dijon mustard, and remaining 2 cloves of garlic. Process until nearly smooth, gradually adding 2 to 3 tablespoons of plant-based milk until creamy. Stir in dill and freshly ground black pepper.
4. Fill pita pockets with eggplant, sweet potato, tomatoes, spinach, cucumber, and onion. Top each gyro with 1 to 2 tablespoons of the watermelon pickles. Drizzle with Tzatziki Sauce.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/12-awesome-vegan-eggplant-recipes/

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Garlic-Jalapeño Naan

No Indian feast is complete without naan to soak up the extra sauces, and making your own at home is easier than you think! The yogurt-free dough in this delicious vegan naan is studded with garlic, jalapeño, and onion to add extra pockets of flavor to complement any main dish. Prep a batch or two in advance, store them in the freezer, and heat them up in the oven when you’re ready to chow down.

Who doesn’t love using naan to soak up the fragrant sauce of a delicious curry? This onion- and jalapeño-studded garlic naan recipe is easy to make, dairy-free, and far tastier than the store-bought versions, which often contain milk or yogurt. Enjoy on its own as an afternoon snack, or fix yourself an entire Indian feast from scratch!

Tip: Naan will freeze well for up to a month. To freeze, layer parchment paper between naans and place in an airtight container. Reheat in an oven or toaster oven.

INGREDIENTS

• 2½ cups unsweetened, unflavored plant-based milk
• 1 tablespoon date paste or pure cane sugar
• 2 teaspoons active dry yeast
• 3½ cups + 2 tablespoons white whole wheat flour, plus more for dusting
• 1 teaspoon sea salt
• ½ cup sliced onion
• 4 cloves garlic, minced
• 1 tablespoon finely chopped jalapeño pepper
• ½ cup chopped fresh cilantro
• 1 teaspoon lemon juice

INSTRUCTIONS

1. Heat 2¼ cups of the milk until hot but not boiling (120°F to 130°F). Pour hot milk into a food processor fitted with a dough blade or a stand mixer fitted with a dough hook. Add date paste and yeast; stir to combine. Sprinkle 2 tablespoons of the flour over milk mixture. Cover and set aside in a warm place at least 10 minutes or until frothy.
2. In a large bowl combine the remaining 3½ cups flour and the salt. Add flour mixture to milk mixture and process or mix on low speed 2 to 3 minutes or until a dough begins to form. Add half of the onion, garlic, and jalapeño. Process or mix 2 to 3 minutes more or until dough starts to pull away from the sides of the bowl and is not sticky.
3. Transfer dough to bowl and cover with a clean, damp cloth. Set aside in a warm place 45 to 60 minutes or until dough doubles in size.
4. Preheat oven to 525°F. Place a pizza stone or an upside-down baking sheet on the oven’s top rack. Line three baking sheets with parchment paper; dust each liberally with flour.
5. Transfer dough to a lightly floured work surface. Divide dough into 16 equal portions and roll them into balls. Use a rolling pin to roll balls into 6×4-inch ovals and transfer to prepared baking sheets. Loosely cover with damp towels and set aside in a warm place to rise 10 minutes.
6. In a medium bowl stir together the remaining ¼ cup milk; the remaining onion, garlic, and jalapeño; the cilantro; and lemon juice. Dust a pizza peel, plate, or upside-down baking sheet with flour.
7. Place two dough ovals on pizza peel. Spread a layer of milk mixture on each. Quickly transfer ovals onto the hot pizza stone or baking sheet in oven. Bake 90 seconds or until naans puff up and show slight browning on top. (Don’ t let them get too brown or they will be dry on the inside.) Transfer to a platter lined with a clean kitchen towel; wrap to keep them warm. Repeat with remaining dough and milk mixture. Serve warm.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-flavorful-vegan-indian-recipes/

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Fennel, Orange, and Beet Salad with Maple Mustard Dressing

This refreshing salad combines bright citrus, earthy beets, and the spicy licorice notes of fennel for a deliciously colorful side dish. A simple maple syrup and mustard dressing complements the fall produce while a sprinkling of sunflower seeds adds a satisfying crunch with each bite. Serve it alongside a vegan Thanksgiving feast, or pair it with a vegan casserole or a big bowl of warm chili!

INGREDIENTS

• 3 tablespoons pure maple syrup
• 3 tablespoons yellow mustard
• 1 tablespoon ground flaxseed
• ⅛ teaspoon freshly ground black pepper
• 8 oz. salad greens such as butter lettuce and/or frisee (8 packed cups)
• 1 (8-oz.) package cooked beets, thinly sliced (1½ cups)
• ½ fennel bulb, cut into thin matchsticks (1 cup)
• 3 oranges, segmented and chopped (1 cup)
• 2 tablespoons raw, unsalted sunflower seeds (optional)

INSTRUCTIONS

1. In a small blender or a small bowl, combine maple syrup, mustard, flaxseed, black pepper, and 2 tablespoons of water. Blend or whisk into a smooth dressing. Chill until ready to use.
2. On a platter, arrange greens, beets, fennel, and orange pieces; drizzle dressing over top. Sprinkle with sunflower seeds. Serve immediately or chill.

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

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Blood Orange-Farro Salad With Crispy Chickpeas

This blood orange salad absolutely bursts with flavor. Chickpeas are rolled in a savory curry spice blend and then crisped up in an air fryer to create a delicious crunchy topping. Blood orange segments add juicy chunks of citrus to every bite, while chewy farro offers a hearty helping of whole grains. And don’t even get us started on the dressing—it’s so tasty that you might want to drizzle it on all your salads from now on!

Tip: No air fryer? Oven-roast the chickpeas on a parchment-lined baking sheet 45 minutes at 400°F, stirring every 15 minutes.

INGREDIENTS

• 1 cup dry farro
• 1 15-oz. can no-salt-added chickpeas
• 1 tablespoons tahini
• ½ teaspoon curry powder
• ¼ teaspoon smoked paprika
• 4 cups chopped romaine lettuce
• 2 blood oranges, peeled and sectioned
• 1 cup chopped yellow bell pepper
• ½ cup sliced scallions
• Sea salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup blood orange juice
• 2 tablespoons red wine vinegar
• 2 teaspoons pure maple syrup
• 2 teaspoons Dijon mustard
• ¼ teaspoon ground cinnamon

INSTRUCTIONS

1. Place farro and 2 cups water in a saucepan. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until farro is tender and liquid is absorbed. Spread in a shallow baking pan to cool.
2. Drain chickpeas, reserving the liquid (aquafaba). Rinse chickpeas then pat them dry. Place in a medium bowl. Add tahini, curry powder, and smoked paprika; mix well. Preheat air fryer 5 minutes at 370°F. Place chickpeas in a single layer in fryer basket (may need to do in batches). Air-fry 15 minutes or until crispy. Spread on a paper towel; cool.
3. For Blood Orange Dressing, in a small bowl whisk together orange juice, 3 tablespoons of the reserved aquafaba, the red wine vinegar, maple syrup, Dijon mustard, and cinnamon until smooth.
4. In a large bowl toss together cooled farro, the romaine, oranges, bell pepper, and scallions. Drizzle with Blood Orange Dressing and season with salt and black pepper. Just before serving, sprinkle with chickpeas.

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

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Classic Vegan Cornbread

When it comes to Southern cooking, cornbread is as classic as it gets. This lightly sweet plant-based version gets a boost of color and flavor from frozen corn and fresh red bell pepper. Serve a big slice as a side to a warm bowl of chili or enjoy on its own with a hearty slather of homemade corn butter.

INGREDIENTS

• 1 cup unsweetened, unflavored plant-based milk
• ½ cup unsweetened applesauce
• 1 tablespoon flaxseed meal
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 cup whole wheat flour
• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 1 cup frozen corn
• ¼ cup chopped red bell pepper

INSTRUCTIONS

1. Preheat oven to 375°F. Line an 8-inch square baking pan or 2-quart square baking dish with parchment paper. In a bowl stir together the first five ingredients (through vinegar). Let stand 5 minutes.
2. In a large bowl stir together the next five ingredients (through sea salt). Add milk mixture. Stir just until moistened. Stir in corn and bell pepper. Spread batter in prepared pan.
3. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Cut into squares and serve warm.

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

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Quick-Pickled Japanese Cucumbers

This simple side dish is a delicious way to use up that extra cucumber rolling around in your fridge. Gently mashing the slices with the back of a spoon allows them to better absorb the flavors of a tangy-sweet dressing that will leave you licking your plate. Top with crunchy sesame seeds and serve alongside Vegan Soba Noodle Salad or Soft Tofu with Black Sesame and Wasabi Sauce for a complete Japanese-inspired plant-based meal.

Tip: Japanese cucumbers, also known as kyuri, are long and slender and do not contain any developed seeds, so they never have a bitter taste. If you can’t find them, substitute with Persian cucumbers.

INGREDIENTS

• 4 Japanese cucumbers, sliced ¼-inch thick (about 2 cups)
• 2 tablespoons brown rice vinegar
• 2 tablespoons lemon juice
• 1 tablespoon pure maple syrup
• 1 tablespoon black or white sesame seeds, toasted
• 1 tablespoon chopped shiso leaves (optional)

INSTRUCTIONS

1. Place sliced cucumbers on a cutting board. Gently mash cucumbers with the back of a wooden spoon. Transfer to a bowl. Add remaining ingredients; mix well. Cover and chill for at least 30 minutes.

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

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Breakfast Tostadas

These Mexican-inspired vegan breakfast tostadas combine fresh veggies, creamy avocado, and crispy corn tortillas for a morning meal that’s hearty and healthy. Chickpea flour (also known as besan or gram flour) makes a cholesterol-free substitute for eggs that will keep you satisfied as you start your day. Turn up the heat by adding a spoonful of pico de gallo salsa with a zesty mix of jalapeño, cilantro, and lime juice.

Crispy tostadas are always a hit—and they’re so easy to make. All you need to do is bake corn tortillas for a few minutes and then sprinkle on some toppings—in this recipe, a scrumptious chickpea-veggie mix, salad greens, avocado, and homemade pico de gallo.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

INGREDIENTS

• 1½ fresh jalapeño chiles (see tip, recipe intro)
• 1 medium tomato, chopped
• ¾ cup onion, chopped
• ¼ cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 12 6-inch corn tortillas
• ¾ cup red bell pepper, chopped
• 2 cups fresh broccoli, coarsely chopped
• 1 cup chickpea flour (also called besan)
• 2 tablespoons nutritional yeast
• 1 teaspoon regular or sodium-free baking powder
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1½ cups unsweetened, unflavored plant-based milk
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups chopped romaine or salad greens
• ½ of an avocado, seeded, peeled, and sliced
• 1 lime, cut into wedges

INSTRUCTIONS

1. For Fresh Pico de Gallo, in a medium bowl combine 1 thinly sliced jalapeño chile, the tomato, ¼ cup of the chopped onion, the cilantro, and lime juice. Cover and refrigerate until ready to serve.
2. Preheat oven to 375°F. Place tortillas directly on oven rack; bake 8 to 10 minutes or until crisp. Cool on a wire rack.
3. Finely chop the remaining ½ jalapeño chile. In a large nonstick skillet cook bell pepper, the remaining onion, and the chopped jalapeño over medium for 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli; cook 2 to 3 minutes or just until color brightens.
4. In a large bowl combine the next five ingredients (through turmeric). Gradually add milk, beating until mixture is smooth. Add to skillet; cook 10 to 15 minutes or until thickened, stirring frequently. Season with salt and black pepper.
5. To serve, top tortillas with romaine, broccoli mixture, Fresh Pico de Gallo, and avocado. Serve with lime wedges.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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