Posts tagged: motivation

Sweet Potato Spoon Pudding

This swoon-worthy sweet potato pudding is impossibly fluffy and perfectly seasoned with the flavors of fall. Apples add natural sweetness to the bright orange base while the warming notes of cinnamon, cloves, and ginger add an autumnal kick. Aquafaba and cream of tartar act as vegan egg whites and are the secret ingredients responsible for the deliciously delicate texture. Extra tasty when topped with candied nuts or a fresh cranberry relish, this eye-catching side dish is a nice alternative to a marshmallow-topped sweet potato casseroleat your next Thanksgiving feast.

Tip: For the best results, handle the final sweet potato mixture with care when spooning it into the baking dish and putting it in the oven.

INGREDIENTS

1. In a large saucepan combine sweet potatoes and apple. Add water to cover. Bring to boiling; reduce heat to medium-low. Cover and simmer 15 to 20 minutes or until sweet potatoes are very tender. Drain. Mash sweet potatoes until smooth.
2. Preheat oven to 350°F. Beat 4 tablespoons of the maple syrup and the next four ingredients (through vanilla) into sweet potatoes. Gradually stir in enough milk to make a smooth mixture. Season with salt.
3. In a medium bowl place aquafaba, cream of tartar, and the remaining 1 tablespoon maple syrup. Beat with a mixer on high until stiff peaks form (tips stand straight). Fold into mashed sweet potatoes. Gently transfer mixture to a 2-quart baking dish.
4. Bake 30 to 45 minutes or until sweet potatoes are heated through and browned in places.

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

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King Oyster Vegan Cioppino

In this vegan take on a classic seafood dish, the nutty texture of chickpeas and the meaty flesh of king oyster mushrooms add bulk to a savory broth, fragrant with fennel, lemon juice, and plenty of fresh herbs.

Instead of the traditional medley of seafood, our vegan cioppino gets its punchy flavor from a broth infused with fennel, white wine, lemon juice, and plenty of fresh herbs. King oyster mushrooms lend their meaty texture to the stew so you have plenty of plant-based goodness to sink your teeth into. Sweet cherry tomatoes get deliciously tender as everything simmers and add bursts of fragrant flavor with every bite. Chickpeas offer extra heft, while a garnish of celery and fennel leaves tie it all together with a delicious herbal finish. Sop up the broth with crusty whole wheat bread, and you’re in business!

Tip: If using white wine in this stew, the alcohol will cook off, leaving its flavor notes behind. You can just as easily use broth in its place.

INGREDIENTS

1. Heat an extra-large nonstick skillet over medium-high. Add mushrooms; cook 4 to 5 minutes, stirring occasionally, until mushrooms are lightly browned. Remove from heat.
2. In a 5- to 6-quart Dutch oven cook onion, celery, fennel, and garlic over medium 5 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add wine; cook 4 minutes or until wine has evaporated. Add the remaining broth, the cherry tomatoes, and seafood seasoning. Bring to boiling; reduce heat. Cook, uncovered, over medium 5 minutes or until tomatoes are starting to break down. Add chickpeas, undrained fire-roasted tomatoes, thyme, bay leaf, and browned mushrooms. Bring to boiling; reduce heat to medium- low. Simmer, uncovered, 20 minutes to blend flavors.
3. Remove bay leaf. Stir in lemon juice. Season with pepper. Serve with toasted baguette slices and lemon wedges. Garnish with celery leaves and/or fennel fronds.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/favorite-chickpea-recipes/

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Chopped Salad with Air-Fried BBQ Chickpeas

Chickpeas coated in a scrumptious homemade BBQ spice turn crispy and delicious in the air-fryer and make this quinoa salad extra special. Fresh veggies lend juiciness and crunch while an avocado dressing brings all the flavors together.

Your classic chopped salad gets a boost of BBQ tang in this delicious vegan version, which adds extra substance with smoky-sweet chickpeas. Coated in a homemade spice blend and air-fried to crispy perfection, these little nuggets of flavor are amazing as a salad topper but also quite tasty on their own. The base of lettuce, corn, quinoa, tomatoes, and bell pepper is enhanced with a creamy avocado dressing that’s so good you’ll be licking the plate clean. Enjoy this colorful salad as a light lunch or serve alongside a cup of classic tomato soup to turn it into a bigger meal.

INGREDIENTS

1. To make BBQ Spice Blend, stir together 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dry mustard, ½ teaspoon freshly ground black pepper, the cumin, brown sugar, cayenne pepper, and cinnamon in a small bowl. Store in an airtight container. Makes about 3 tablespoons.
2. For BBQ chickpeas, preheat an air fryer to 360°F. In a medium bowl toss together chickpeas, 1 tablespoon of BBQ Spice Blend, and 1 tablespoon lime juice. Place half in air fryer. Air-fry 10 to 15 minutes or until browned and crisp, stirring occasionally. Transfer to a rimmed baking sheet to cool. Repeat with remaining chickpeas.
3. In a bowl combine romaine lettuce and the next five ingredients (through red onion). In a blender combine the remaining 1 tablespoon lime juice, the avocado, parsley, remaining ½ teaspoon each of garlic powder, onion powder, and dry mustard, and remaining ⅛ teaspoon paprika. Cover and blend until smooth, gradually adding milk to reach drizzling consistency. Drizzle over salad; toss to coat. Season salad with salt and black pepper. Top with chickpeas.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/air-fryer-recipes-crispy-oil-free

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Pesto and Veggie Panini

These delicious veggie-stuffed panini have a true cafe-quality feel. Tender summer squash, creamy cannellini beans, and just-wilted spinach provide earthy goodness, but it’s the bright salty flavor of basil pesto and sharp tang of sun-dried tomatoes that really set your taste buds alight. Note: If you don’t have a panini press, serve as an open-faced toasted sandwich. Notes one reviewer: “Very pretty and flavorful. It will be a family favorite!”

Crispy bread, creamy pesto, and loads of warm, savory veggies—are you drooling yet? These superb sandwiches are the answer to all your mealtime woes. Yellow squash and spinach are sautéd with tangy red onions and sun-dried tomatoes to create the perfect plant-based panini filling. Make sure to whip up an extra large batch of the homemade white bean pesto (which gets a cheesy boost from nutritional yeast) so you can use leftovers as a pizza sauce or a dip for raw veggies. Press it all between two slices of whole wheat bread, and you have an excellent meal on your hands. Take it up a notch by adding a cup of tomato soup on the side!

Tip: If you don’t have a panini press, toast the sandwiches in a nonstick skillet over medium-high heat, turning once. Press sandwiches with a heavy skillet while they cook.

INGREDIENTS

1. For pesto, in a food processor combine the first five ingredients (through cayenne pepper). Cover and pulse until smooth, gradually adding 2 to 3 tablespoons of the reserved aquafaba to reach desired consistency. In a small bowl combine beans and half of the pesto. Mash beans with a fork until mostly smooth.
2. In a large skillet cook summer squash, onion, and sun-dried tomatoes over medium 3 to 4 minutes or until squash is crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in spinach just until wilted; remove from heat.
3. Spread remaining pesto on four slices of bread and bean mixture on other four slices. Press vegetables into bean mixture. Top with pesto-spread slices of bread.
4. Heat panini press to medium-high. Add a sandwich; cook 3 to 4 minutes or until bread is toasted. Serve immediately.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/favorite-chickpea-recipes/

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Homemade Aquafaba

The liquid that you find in a can of chickpeas is precious stuff: Its viscosity makes it a fabulous substitute for eggs in all sorts of recipes. We love using it in baked goods and whipped toppings, such as our Aquafaba Whipped Cream.

Aquafaba, that viscous liquid you see when you open a can of chickpeas, makes a great vegan substitute for eggs in baked goods—and if you’re out of canned chickpeas, you can create homemade aquafaba with this recipe.

Aquafaba’s unique composition of starches and proteins—which results from soaking and cooking the beans—makes it useful for thickening, binding, emulsifying, and foaming. Try it in French toast, waffles, frittatas, and more. The liquid in canned or boxed chickpeas has the ideal consistency, but you can also make your own. To get the right viscosity, the chickpeas should be soaked overnight and then cooked in their soaking water. Soaking releases the necessary enzymes to give the liquid its viscosity.

INGREDIENTS

1. Rinse the chickpeas, transfer them to a large pot, and cover with fresh water. Let it stand overnight.
2. In the morning, check the level of the soaking water: If the chickpeas aren’t completely submerged, add just enough water to cover them.
3. If using the stovetop method, place the pot over high heat, bring the water to a boil, then reduce the heat and simmer for 25 to 30 minutes, or until the beans are tender when squeezed.
4. If using a stovetop pressure cooker, transfer the chickpeas and their soaking water to the pressure cooker, and cook under pressure for 7 to 10 minutes, then let it stand for 10 to 15 minutes for the pressure to be released before opening the cooker.
5. If using an electric pressure cooker, follow the manufacturer’s instructions for soaked beans.
6. Once the beans are cooked, use a strainer or fine sieve to strain the aquafaba into a large liquid measuring cup, and let it cool. If the aquafaba is the correct consistency, you will have about ¾ cup to 1 cup. If you have more liquid than that, you will need to cook the liquid down to the right consistency. Transfer the liquid to a small pan, bring it to a boil, and simmer for 5 to 10 minutes until you have ¾ cup to 1 cup. (Conversely, if you have less than ¾ cup cooled aquafaba, you’ve probably cooked it down too much; in that case, bring it back to boil, add some water to dilute it, and stop cooking when you have the right amount.)
   
   Storage tip:  Homemade aquafaba will keep in a Mason jar in the refrigerator for two to three days. You can also freeze it in convenient ¼-cup or ½-cup portions for up to two months. (Don’t forget to rinse and drain the chickpeas, and refrigerate or freeze them until ready to use.)

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/favorite-chickpea-recipes/

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Crispy Baked Falafels

Typically, falafel are fried in oil and high in fat. This whole-food, plant-based recipe offers a much healthier (and equally delicious) way to enjoy falafel. 

I love this crispy baked falafel recipe. I eat them as an appetizer, in a pita with Green Sauce, or even on pizza. But I don’t want all the added fat that would normally be in a deep-fried dish. So I bake them instead, and baked falafels taste just as good as the fried original.

INGREDIENTS

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Combine all ingredients (chickpeas, onion, garlic, parsley, arrowroot, coriander, cumin, and salt and pepper to taste) in a food processor and process, leaving a little texture to the beans.
3. Shape the mixture into balls, using a small ice cream scoop or tablespoon. Place them on the baking sheet, and bake for 25 minutes. Crispy Baked Falafels
4. Turn the falafel balls over, and bake for 20 minutes more.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/favorite-chickpea-recipes/

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Air-Fryer Mini Pizzas with Alfredo Sauce

Did you know it takes half as long to cook a mini pizza in an air-fryer as it does in a conventional oven?  Top with a tasty cannellini bean sauce, fresh herbs, and veggies for a scrumptious snack or meal.

The air fryer bakes individual-size pizzas in half the time of the oven, making it a great option for after-school snacks or a meal for one or two people. It’s smart to make partially baked (“par-baked”) crusts to keep in the freezer, with a sheet of parchment or waxed paper between them, for quick pizza on demand. Another plus of par-baking is that it prevents the toppings from making the pizza soggy. 

INGREDIENTS

1. For dough, in a small saucepan heat ½ cup of the milk and the date paste over low until warm (105°F to 115°F), stirring to combine. Remove from heat. Sprinkle active dry yeast and the 1 Tbsp. all-purpose flour over milk mixture. Cover; set aside in a warm place 30 minutes.
2. Meanwhile, in a large bowl stir together the remaining ¼ cup all-purpose flour, the whole wheat flour, and the ¼ tsp. salt. Stir milk mixture into flour mixture; knead to form a dough. If dough is sticky, add additional all-purpose flour 2 Tbsp. at a time or until dough is pliable. Cover bowl with a cloth; let stand in warm place 1 hour while dough rises.
3. Preheat air fryer to 370°F for 10 minutes. Cut parchment paper into four 7-inch squares. Sprinkle a clean work surface with additional flour. Divide dough into four equal portions; form each portion into a ball. On floured surface roll one dough ball into a 7-inch circle. Poke circle several times with a fork.
4. Sprinkle flour over one piece of the parchment. Place dough circle on parchment. Lift parchment by edges and place in air fryer. Air-fry 8 minutes to partially bake crust. Repeat with the remaining dough.
5. Meanwhile, for sauce, in a blender combine the remaining 1 cup milk, the beans, nutritional yeast, miso paste, garlic, and ½ cup water. Blend until smooth. Pour sauce into a large skillet. Stir in lemon juice, oregano, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until sauce thickens.
6. Spread ⅓ cup sauce over each partially baked crust. Top evenly with mushrooms, artichoke hearts, bell pepper, and tomatoes. Air-fry each pizza 6 to 8 minutes more or until vegetables begin to brown. Remove and sprinkle with basil. Serve immediately.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/air-fryer-recipes-crispy-oil-free

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Thai Spice Blend

Thai spice blends often combine multiple exotic ingredients such as lemongrass, galangal, and kaffir lime leaves. We combined dried lemongrass (easy-to-find dried lemon peel works, too) with common spices such as ginger (a cousin of galangal) to achieve that distinct Thai flavor.

Try adding it to a vegetable stir-fry and top with fresh cilantro; sprinkle it over a salad of chopped green papaya and bean sprouts; use it to season steamed vegetables and jasmine rice; or make a quick peanut sauce by mixing with peanut butter, tamari, vinegar, and water.

Add rich Thai flavor to stir-fries, rice, or steamed veggies with this homemade spice blend. Ready in 5 minutes, this handy seasoning uses common spices found at your local supermarket. Store in an airtight container and it’ll keep for up to 6 months.

INGREDIENTS

1. In a blender or spice grinder combine all ingredients. Blend to a fine powder. Transfer to an airtight container and store in a cool, dry place up to 6 months.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-thai-recipes/

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Purple Sticky Rice Pudding

The sweet nuttiness of purple sticky rice makes it ideal for rice pudding. Naturally sweetened with banana and flavored with a vanilla bean pod, this creamy, purple-hued dessert is healthy enough to eat for breakfast or as a snack, and impressive enough to end any dinner party.

Purple sticky rice, a classic Thai dessert ingredient, is ideal for rice pudding. If you can’t find purple sticky rice, you can use brown sticky rice, aka brown sweet rice. Top this pudding with tropical fruits like kiwi, mango, kumquats, and/or pineapple for an eye-popping treat that’s healthy enough to have for breakfast.

INGREDIENTS

1. In a medium saucepan combine rice, milk, banana, vanilla pod and seeds, and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer about 25 minutes or until rice is tender. Remove lid; cook 1 minute more to “tighten” rice into a creamy pudding. Remove vanilla pod.
2. Serve pudding warm, chilled, or at room temperature. Top with fruit.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-thai-recipes/

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Thai Red Curry Noodles

Thai curries are wonderful because they have a wide range of flavors brought together with a nice creamy sauce, which is usually coconut milk–based. I find that soy or almond milk is lighter and fresher-tasting than coconut milk. I make my own red curry paste for these Thai Red Curry Noodles, but you can use oil-free store-bought Thai curry paste. Just be sure to add the paste gradually, tasting it as you go and stopping when the curry meets your preferred spice level.

Featuring plant milk instead of coconut cream and sweetened with date paste, this low-fat red curry is creamy with just the right amount of spice. You can use fresh or frozen veggies.

INGREDIENTS

1. Cook the noodles according to the package instructions. Drain in a colander and rinse with cold water to keep them from cooking further. Set aside.
2. Combine the onion, garlic, ginger, and ¼ cup water in a large sauté pan or soup pot and cook over medium heat, covered, for about 15 minutes, until the onion is tender, stirring occasionally and adding 1 to 2 tablespoons more water as needed to keep the vegetables from sticking to the pan. Add the potato, curry paste, date paste, and 1½ cups water and continue to cook on medium heat for about 10 minutes, until the potato is tender.
3. Add the stir-fry vegetables, tomato, lime juice, milk, and salt and pepper to taste; bring the liquid to a boil over high heat. Gently fold in the noodles and cook for 2 to 3 minutes, until the noodles are warmed through.
4. Serve warm, garnished with fresh cilantro. Store in the refrigerator in an airtight container for up to 5 days.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-thai-recipes/

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