Curried Acorn Squash Hummus with Crudités

Curried Acorn Squash Hummus with Crudités

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Curried Acorn Squash Hummus with Crudités

Feeling festive? Serve this lightly spiced acorn hummus with the usual finger-food dippers such as veggie sticks and toasted pita squares. For extra pizzazz use the scooped-out squash shell as a serving bowl. Get the party started with this hearty vegan hummus recipe featuring the flavors of acorn squash and a hint of curry. For a festive presentation, use the scooped-out squash shell as a serving bowl for your hummus, and surround it with your favorite crudités and/or crackers for dipping. This recipe is the featured appetizer in our 2017 Forks Thanksgiving menu. Click here to view the entire vegan Thanksgiving menu and download a mini e-cookbook of all the recipes.

INGREDIENTS

  • 1 small acorn squash (about 1.5 pounds)
  • 1 medium sweet onion, cut into ¼-inch dice (2 cups)
  • 1 tablespoon fresh garlic, minced (6 cloves)
  • ½ tablespoon curry powder
  • 1 (15-oz.) can chickpeas, rinsed and drained (or 1½ cups cooked chickpeas)
  • ¼ cup fresh lemon juice
  • 1 tablespoon tahini
  • 2 tablespoons fresh parsley, finely chopped
  • Sea salt
  • Ground black pepper
  • Assorted fresh vegetables, for dipping
INSTRUCTIONS
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Slice about one-third off the top of the acorn squash so you can use the lower portion as a deep serving bowl for the hummus. Clear out the seeds, and place the top and bottom pieces of squash face-down on the prepared baking sheet. Bake for 30 minutes. Set squash aside until cool enough to handle.
  3. Scoop out the squash flesh from both pieces, being careful not to break the shell of the larger piece.
  4. Meanwhile, sauté the onion, garlic, curry powder, and ½ cup water in a sauté pan, for 10 minutes over medium heat, stirring occasionally. Let it cool for 5 minutes.
  5. Transfer onion mixture to the bowl of a food processor; add chickpeas, scooped-out squash flesh, lemon juice, tahini, and parsley. Blend to a smooth consistency, add salt and pepper to taste, and blend again briefly to incorporate.
  6. Scoop hummus back into the acorn squash shell, and serve with crudités or crackers.

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Quinoa Corn and Avocado Salad

Quinoa, Corn, and Avocado Salad

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Quinoa, Corn, and Avocado Salad

This seven-ingredient summer salad demonstrates the power of using in-season ingredients for maximum yumminess. The lightness of quinoa goes well with summer veggies such as corn and avocado, while tomato adds juicy tang. Red onion, lime juice, and cilantro give this satisfying salad an enticing lift.

Quick-cooking quinoa makes this a perfect summer salad when you don’t want to heat up the kitchen. It is also great for a last minute potluck, or when company comes over unexpectedly. Scroll down to see the recipe video.

INGREDIENTS

  • 1½ cups cooked quinoa
  • 1½ cups fresh or thawed frozen corn
  • 2 medium avocados, diced
  • 1 cup cherry tomatoes, halved
  • ½ medium red onion, diced small
  • ¼ cup chopped fresh cilantro
  • Zest of 1 lime and 2 tablespoons fresh lime juice
  • Sea salt, to taste
INSTRUCTIONS
  1. Combine everything in a large bowl and mix well.

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Indian Curry Lentils

Indian Curry Lentils

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Indian Curry Lentils

This simple and wholesome dish will tickle your senses with curry and fragrant spices. These lentils only need 3 minutes prep work!

A simple and wholesome legumes dish that will tickle your senses with curry and fragrant spices. 55 minutes cook time – though only 3 minutes prep work!

INGREDIENTS

  • 1 cup mixed of any lentils & split peas
  • 3 tablespoons mild yellow curry powder*
  • ½ teaspoon Turmeric
  • Salt to taste (optional)
  • 4 cloves garlic*
  • 1 teaspoon oregano
  • 1 cup of mixed veggies of choice (I used frozen mix of corn, peas, carrots and green beans)
  • ½ cup brown rice

INSTRUCTIONS

  1. In one pot bring 5 cups of water to a boil. Add 1 cup mixed lentils & split peas.
  2. Add spices and chopped up garlic (don’t add the mixed veggies yet). Cook for 50 minutes on a medium flame.
  3. In a separate pot, bring 1 and ¼ cups of water to a boil. Add ½ cup of brown rice. Cook the rice until water is absorbed on a medium flame. Never mix rice during cooking.
  4. Add the frozen veggies to the lentils and peas and cook for an additional 5 minutes or until the the frozen veggies are equally hot as the lentils and peas.

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Mexican Black Bean Corn Soup

Mexican Black Bean Corn Soup

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Mexican Black Bean Corn Soup

This hearty soup is delicious, comforting, and very easy to make!

This is one of my family’s favorite soup recipes. I get requests for it all the time. Cooking your own black beans and vegetable broth makes this soup even more delicious.

INGREDIENTS

  • 1 large onion, diced
  • 6 cloves of garlic, minced
  • 3 stalks of celery, diced
  • 2 carrots, diced
  • 5 cups of vegetable broth (homemade or low sodium)
  • 4 15 ounce cans of black beans, low sodium (or 7 cups cooked) undrained
  • 1 15 ounce can of whole sweet corn, drained (salt free, unsweetened)
  • 1 14.5 ounce can of fire roasted tomatoes, diced (I use Muir Glen Organics)
  • 4 teaspoons roasted cumin (or regular cumin)
  • 1 to 1 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon Herbamare or salt (to taste)
  • Juice of 1 small lime
  • Fresh ground pepper to taste
  • 1/2 bunch of cilantro, chopped to garnish

INSTRUCTIONS

  1. In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
  2. Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
  3. Taste test. Add Herbamare or salt to taste and lime juice.
  4. Serve in bowls and garnish with fresh chopped cilantro.

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Middle Eastern Quinoa Salad

Middle Eastern Quinoa Salad

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Middle Eastern Quinoa Salad

Adding cumin and turmeric to the quinoa cooking water gives this Middle Eastern salad an attractive golden hue and warm flavor. Fresh or roasted red bell pepper lends sweetness, while tomato, cucumber, and fresh basil bring tangy-fresh flavor to every mouthful. Lemon juice is all the dressing you need for this one!

This easy, vegan quinoa salad recipe features the classic flavors of Middle Eastern cuisine. The earthiness of cumin and quinoa pairs with the crispy freshness of cucumber, lemon, and basil. It’s a simple salad that can be served as a side dish or as a meal on its own. For an extra pop of freshness, try adding chopped fresh red bell peppers, which contrast nicely with the roasted red pepper already in the recipe.

INGREDIENTS

  • ½ cup dry quinoa
  • ¼ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 1 cup finely chopped tomatoes
  • 1 cup seeded, finely chopped cucumber
  • ½ cup finely chopped roasted red bell pepper
  • 1 tablespoon finely chopped basil
  • Juice of 1 lemon
  • Salt and freshly ground black pepper to taste
INSTRUCTIONS
  1. Rinse the quinoa under cold water and drain. Bring 1¼ cups of water to a boil in a medium saucepan over high heat. Add the quinoa, cumin, and turmeric and return to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 10 to 15 minutes, or until all the water is absorbed, stirring occasionally. Remove the pan from the heat, fluff the quinoa with a fork, and allow it to cool for 5 minutes.
  2. While the quinoa cools, combine the tomatoes, cucumber, roasted red pepper, basil, and lemon juice in a medium bowl. Stir in the cooled quinoa and season with salt and pepper.

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Quinoa Salad With Creamy Salsa Dressing

Quinoa Salad With Creamy Salsa Dressing

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Quinoa Salad With Creamy Salsa Dressing

In this cafe-quality salad, the lightness of quinoa pairs well with fresh and crunchy veggies, such as cucumber, bell pepper, scallions, and cilantro. But it’s the creamy roasted tomato dressing—featuring charred tomatoes, serrano chile, onion, garlic, tahini, and lime juice—that takes this one over the top. Yum!

Roma tomatoes, onion, garlic, and serrano pepper are roasted before being blended into a creamy dressing that bursts with bright, juicy flavor. You can make the dressing a day in advance: Follow Steps 1–3 and refrigerate in an airtight container until ready to use.

INGREDIENTS

  • 4 Roma tomatoes
  • 1 small onion, quartered, unpeeled
  • 1 clove garlic
  • ½ of a small serrano chile
  • ⅓ cup lime juice
  • ¼ cup tahini
  • Sea salt, to taste
  • 6 cups chopped lettuce
  • 1½ cups cooked quinoa
  • 1 medium carrot, shaved or thinly sliced (1 cup)
  • 1 red bell pepper, cut into ½-inch dice (1 cup)
  • 1 cup fresh or thawed frozen corn
  • 2 Persian cucumbers, cut into ½-inch dice (1 cup)
  • 2 stalks scallions, thinly sliced (¼ cup)
  • ¼ cup fresh cilantro, finely chopped
INSTRUCTIONS
  1. For dressing, heat a grill or griddle over high. Add tomatoes, onion, garlic, and serrano, and cook, turning frequently, about 10 minutes or until there is charring.
  2. Remove from heat and let cool. Scrape any charred skin off the tomatoes, onion, and serrano. Scrape seeds from serrano. Peel the garlic.
  3. In a blender combine the roasted tomatoes, onion, garlic, and serrano; the lime juice; tahini; salt; and 1 cup water. Blend until creamy. Taste and adjust seasonings.
  4. To assemble salad, in a large bowl combine the next six ingredients (through cucumber) and about half the scallions and cilantro. Mix well. Add dressing. Toss to combine. Garnish with reserved scallions and cilantro. Serve immediately.

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Fiesta Quinoa Salad

Fiesta Quinoa Salad

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Fiesta Quinoa Salad

A punchy dressing—featuring lime zest and juice, tamari, chili powder, and cumin—ensures this corn, black bean, and quinoa salad is a party for your taste buds! Added bonus: It’s ready in just 20 minutes. Notes a fan, “Very tasty, fast, and easy to make.”

Now that summer has arrived my favorite quick-cooking grain to eat is quinoa. We use seasonal summer produce to make this salad nutrient-packed! This Mexican-inspired quinoa dish uses both regular and red quinoa for added texture and beauty. If you can’t find red quinoa, you can use all white. For another simple but delicious quinoa idea, try our quinoa and beans recipe, which makes a tasty filling for wraps or a nourishing side for your dinner menu.

INGREDIENTS

  • 1 cup white quinoa, plus ¼ cup red quinoa, washed and drained
  • 1 cup fresh corn, off the cob
  • 2 cups filtered water
  • Pinch sea salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • ½ cup finely diced yellow pepper (or another color bell pepper)
  • ½ cup diced tomatoes
  • ¼ cup cilantro leaves
  • DRESSING:
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 tablespoons tamari
  • 2 teaspoons apple cider vinegar
INSTRUCTIONS
  1. Place quinoa, corn, and water in a medium saucepan with pinch of salt and bring to a boil.
  2. Simmer covered for 20 minutes over low flame.
  3. Meanwhile, whisk the dressing ingredients in a small bowl until well combined.
  4. Fluff quinoa with fork, place in medium bowl, and stir in the black beans, veggies, dressing, and cilantro.
  5. Season with sea salt if needed. Serve this Mexican recipe warm or cold the next day.

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Red Beans & Quinoa

Red Beans & Quinoa

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Red Beans & Quinoa

I’ve had a version of beans and rice on my dinner menu for as long as I can remember, mostly because it’s always tasty and filling, and I can make it as easy or as complicated as I want it to be. This version is definitely on the easier side of the scale, as I’ve switched out the rice for delicious quinoa, a good stand-in for rice because it has nice texture, good grassy flavor, and, best of all, it can be cooked very quickly. This is an ideal weeknight meal or weekend brunch dish.

Next time you’ve got a hankering for rice and beans, mix things up and try this quinoa version instead. Hearty kidney beans contrast deliciously with the fine, fluffy white quinoa grains, while dried thyme and garlic add a grassy depth of flavor. Like it spicy? Add some red pepper flakes after serving. (Pro tip: Red pepper flakes are a great condiment to keep on the table to accommodate hotness preferences.)

INGREDIENTS

  • 1 large onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 stalks celery, chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon dried thyme
  • 3 (15-ounce) cans kidney beans, rinsed and drained
  • 4 cups vegetable broth
  • 2 cups quinoa, rinsed
  • Sea salt and freshly ground black pepper
  • 1 teaspoon red pepper flakes, or to taste (optional)
INSTRUCTIONS
  1. Place the onion, bell pepper, and celery in a large saucepan over medium-high heat. Cook, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until the onions start to turn translucent, about 5 minutes.
  2. Add the garlic and thyme and cook until the garlic is softened and fragrant, about 1 minute. Add the kidney beans and vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, covered, to allow the flavors to come together, about 10 minutes.
  3. Stir in the quinoa. Season with salt, black pepper, and red pepper flakes (if using), and simmer, covered, until the quinoa is cooked and the flavors are well blended, 12 to 15 minutes. Taste and adjust the seasoning. Serve hot.

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White Bean and Vegetable Soup

White Bean and Vegetable Soup

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White Bean and Vegetable Soup

This is a great meal because if you don’t have one ingredient, you can easily substitute with other veggies from your fridge!

This is another great meal because if I don’t have one ingredient, I know there’s an easy substitute in my fridge. This soup has changed over the years. Below is my current version. I serve this with warm bread and a simple salad or sautéed broccolini with a squeeze of lemon and a sprinkle of sea salt.

INGREDIENTS

  • 4 cups vegetable broth
  • 2 cups water
  • 1 onion, chopped
  • 1 carrot, sliced
  • 2-15 ounce cans white cannellini or navy beans, rinsed and drained
  • 1 can fire roasted red tomatoes
  • 2 cups kale, de-stemmed and chopped
  • 1 cup whole wheat small elbow macaroni, uncooked
  • juice of one lemon
  • salt and pepper to taste
INSTRUCTIONS
  1. Add ¼ cup broth and saute onion and carrot on medium-high heat until soft, about 5 minutes.
  2. Add remaining broth and water to large saucepan. Add beans and tomatoes.
  3. Simmer for about 20 minutes.
  4. With a bean masher or a hand held blender push through the soup to create a thicker consistency, about 10 mashes or blends.
  5. Add pasta, cook for 2 minutes. Add the kale and cook for about 5 minutes more.
  6. Remove from heat and add lemon juice and salt and pepper to taste.

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Budget-Friendly Shepherd’s Pie

Budget-Friendly Shepherd’s Pie

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Budget-Friendly Shepherd’s Pie

Combining fluffy mashed spuds with tender veggies, this comforting shepherd’s pie is just like Mom used to make—minus the meat. Make plenty and eat throughout the week; you can never have too much

Fluffy golden mashed potatoes blanket a bounty of vegetables in this classic casserole that can warm you up even on the coldest nights. Carrots, onions, celery, and corn are cooked down into a savory gravy that adds rich flavor and moisture to the potato dish. The flavors will become richer the more they have time to meld, so you might want to make a double batch to keep in the fridge for easy and delicious leftovers.

INGREDIENTS

  • 2 lb. Yukon gold potatoes, peeled and cut into large pieces
  • 2 cups unsweetened, unflavored plant-based milk
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped celery
  • 1 cup frozen corn
  • 3 cloves garlic, minced
  • 1½ teaspoon dried Italian seasoning, crushed
  • ¼ cup rolled oats
  • 1 tablespoon white wine vinegar

INSTRUCTIONS

  1. Preheat oven to 425°F. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 20 minutes or until tender. Transfer potatoes to a large bowl and mash. Add 1 cup of the milk. Season with salt and pepper. Mix well. Set aside.
  2. In a large skillet combine the next six ingredients (through Italian seasoning) and ¼ cup water. Cook over medium-low about 10 minutes or until vegetables are tender, stirring occasionally.
  3. Meanwhile, place oats in blender or food processor; process until you have a flour-like consistency. In a small bowl whisk oat flour into the remaining 1 cup milk. Stir flour mixture into skillet with vegetables. Stir in vinegar. Taste and adjust seasonings. Cook until mixture thickens, stirring occasionally.
  4. Transfer vegetable mixture to a 2-quart baking dish. Top with mashed potatoes, spreading evenly.
  5. Bake 20 minutes or until potatoes are lightly browned on top. Let cool 10 minutes before serving.

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