Posts tagged: fitnessmotivation

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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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

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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/

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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/

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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/

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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/

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