Forks Over Knives Flavor

  

Date Paste (makes 3 cups)

have date paste on hand to use as sweetener.  divide it in half and put half in the refrigerator and use within the month and the other half in the freezer for later use.  Soak dates before blending them.

1# pitted dates (about 4 c.)

1 1/2 c. boiling water or as needed.

place dates in a wide flat bottomed container, such as a saucepan and add enough water to submerge the dates.  cover the container and soak for at least 3 hours and up to 8 hours.

transfer the dates and the soaking water to a food processor or blender and process into a smooth paste.  refrigerate in airtight container for up to 1 month or freeze for up to 5 months.

Quick Almond Milk (makes 4 cups)

1 c. almond flour and 4 1/2 c. boiling water.

cmbine in a large bowl and let stand for 20 min.  transfer to a blender and blend for 1 to 2 minutes until creamy.  

pour through  a fine mesh strainer and refrigerate for up to 1 week.

Cashew Chickpea Cheese

1/2 c. raw cashews

1/4 t. agar agar or 1/2 t. agar flakes

1/2 (15 oz. ) can chickpeas drained and rinsed about 3/4 c.

3 T. nutritional yeast

1 T. fresh lemon juice

1 T. light miso paste

1/2 t. italian seasoning

sea salt

pepper

line a med. ramekin or muffin cup with plastic wrap.  soak the cashews in 3/4 c. hot water for 15 min.  drain.  

combine the agar and 1/3 c. water in a med saucepan and bring to a boil over high heat.  reduce the heat to medium low and simmer, stirring constantly with a spoon for 5 to 7 min.  until the agar granules have dissolved.  to test lift the spoon out of the pot and liet it cool for a few seconds; touch the spoon to feel for granules.  if the spoon feels grainy, simmer for another minute to test it again.  

combine the cashews, chickpeas, nutritional yeast, lemon juice, miso, italin seasoning and agar agar water in a blender or food processor and pulse to a smooth paste.  add salt and pepper to taste.

spoon the cheese spread into the prepared ramekin with a rubber spatula. chill in the freezer for 45 min. or in the refrigerator for at least 2 hours until the cheese is firm.  

To use turn the ramekin over not a serving plate and tap the bottom of the ramekin to slide the spread out onto the plate.  pull off and discarded the plastic wrap.  serve the cheese as a dip or crudites or toasted pita chips.

refrigerate covered for put to 1 week or freeze for up to 1 month.

CRUNCHY HASH BROWN WAFFLES WITH APPLESAUCE

1/2 pound russet or yukon golds, cut into large pieces about 2 c.

1 large carrot, peeled and cut into large pieces about 1 c.

3 oz. green cabbage, cut into large pieces

3/4 c. oat flour

1 t. garlic powder

1 t. onion powder

1 t. baking powder

1/4 t. sea salt

1/8 t. pepper

1/2 c. unsweetened flavored milk

For serving: applesauce,  vegan sour cream, sriracha or ketchup

for waffles oven set at 250, for patties oven at 400.

combine the potatoes, carrot and cabbage in a food processor and pulse until the vegetables are finely chopped.  Transfer the chopped veggies to a large nonstick saute pan and cover over med low for about 5 min.  stirring occasionally, until the potatoes are almost tender.  turn off heat.

Combine the flour, garlic, onion, baking powder, salt and pepper in a medium bowl and stir to mix well.  add the dry ingredients and milk to the pan with the potato mixture and stir to combine.  

To make waffles scoop 1/2 c. of the waffle mix into the waffle maker, close and cook or 5 min.  or until the waffle loosens easily when you open the iron.  remove the waffle from the iron and place it on the cooling rack.  place the baking sheet in the oven to keep the waffle iron warm until all the waffles are prepared, adding the waffles to the baking sheet as each one is done.  

To make patties,line a large baking sheet with parchment.  scoop 1/4 of the mix and form into a 2" round, 1/2" thick patty.  place on prepared baking sheet and bake in the oven for about 20 min.  until the underside is golden brown and crunchy, remove the baking sheet and turn each patty with a spatula.  return to the oven and cook the second side for 10 to 15 min.  until golden brown and crunchy.  serve with the sauce of your choice.

refrigerate the waffles or patties in a covered container or seal placed bag for up to 5 days or freeze for up to 1 month.  warm them in a 300 oven until heated through.

Chickpea Crepes with creamy mushrooms and asparagus

For crepes: 

1 c. brown rice flour

1/2 c. chickpea flour 

1 t. baking powder 

sea salt

black pepper

2. c. plant milk

For filling: 

1 c. plant milk

1 1/2  T. brown rice flour

2 med. garlic cloves minced (1 t.)

1 t. ground nutmeg

1 T. white wine vinegar

sea salt

white pepper

1 large leek, rinsed and thinly sliced (1 c.)

1 bunch asparagus, ends snapped and discarded cut into 1" pieces

8 oz. button mushrooms, trimmed and thinly sliced (3 c.)

To make combine the rice flour, chickpea flour, baking powder and salt and pepper to taste in a large mixing bowl.  add the milk and mix to combine.  add more milk if needed to make a thin batter.  let stand while you make the filling, about 20 min. 

To make the filling in a large bowl, combine the milk, flour,garlic, nutmeg, vinegar and salt and pepper to taste and stir with a whisk or fork to combine.  

In a large saute pan, saute the leek, asparagus and mushrooms over med heat for about 5 min.  until the asparagus is almost tender.  Pour the white sauce over the asparagus, increase the heat to high and bring the liquid to a boil.  reduce the heat to med low and simmer until the sauce thickens, about 5 min.  turn the heat to low to keep the filling warm while you finish the crepes.

preheat a large nonstick saute pan over med low heat for 2 min.  until it's hot.  pour 1/4 c. of batter into the saute pan and use a crepe spreader or spatula to spread it into a 5" disk.  cook for 3 to 4 min.  until the crepe easily lifts off the pan.  flip and cook for another minute or two on the second side.  flip the crepe one more time and put a scant 1/2 c. of the vegetable filling in the middle of the crepe, spreading it in a line down the center of the crepe.  fold the 2 sides over the filling.  serve immediately and repeat, cooking the rest of the crepes.

WORLD TRIO HUMMUS

1 15 OZ. can chickpeas, rinsed and drained

3 T. harissa

2 T. fresh lemon juice

1/2 T. tahini

2 garlic cloves, minced

sea salt

black pepper

combine the chickpeas, harissa, lemon juice, tahini, garlic and 1/4 c. water in a food processor or blender and puree until smooth and creamy.  adding more water as needed.  add salt and pepper to taste.  

refrigerate in an airtight container for up to 5 days.

HEARTY CAULIFLOWER AND SWEET POTATO SOUP

5 whole cloves

2 3" sticks of cinnamon

6 cardamon pods

3 to 4 large bay leaves

1/2 onion, finely chopped or 1 med leek, cut into 1/4" dice white and green parts

6 medium garlic cloves, minced (1 T.)

1/2 t. ground fennel

1 large sweet potato cut into 1/2 " dice about 4 c.

1/2 med head cauliflower ut into 1" florets about 4 c.

2 c. vegetable stock

2 C. plant milk

1 T. fresh lemon juice

sea salt

black pepper

1 T. finely chopped fresh chives.

Place cloves, cinnamon, cardamon, and bay in a spice bag and close or place the spices in a piece of cheesecloth and tie close

combine the onion and garlic in a large pot and saute over med low for about 10 min.  stirring occasionally until the onion is tender.  adding 1 to 2 more T. water as needed to keep the vegetables from sticking to eh pan.  add the spice bag, fennel, sweet potato , cauliflower and vegetable broth and bring to a boil over high heat, reduce the heat to medium and simmer covered for about 10 min until the sweet potato is tender. add the milk, lemon juice and salt and pepper to taste.  return the the soup to a boil and turn off the heat.  remove the  spice bag.  let the soup cool for about 10 min.  transfer 1/2 the soup to a blender and puree until smooth.  return the pureed soup to the pot with the chunky vegetables and stir to combine.  serve hot with toast or cooked grains on the side.  sprinkle with fresh chives.

Phenomenal pho

For the broth

1 large jicama (1#), peeled and sliced 1/2" thick

1 large daikon radish (1 #) peeled and sliced 1/2" thick

3/4 medium onion cut into large pieces

1 2-3" knob of ginger thinly sliced

12 whole star anise

2 3" cinnamon sticks

1 t. fennel seeds

1 t. coriander seeds

sea salt

For the soup

8 oz. thai style brown rice noodles, soba or udon

1 small head broccoli, cut into 1" florets

1 large carrot, peeled and thnly sliced on the bias

1 12 to 16 oz. pkg firm tofu, drained and cut into 1/2" cubes

4 baby bok choy, quartered

For Garnish

1/4 med yellow onion, cut into thin slices

1 c. bean sprouts

several sprig fresh basil, thai basil or fresh mint

2 limes, cut into wedges

sriracha or sambal olek for serving

combine the jicama, radish, onion, ginger, star anise, cinnamon, fennel and coriander seeds in a large pot.  add 3 quarts of water and bring to a boil over high heat.  reduce the heat to med low and simmer for at least 45 min.  up to 1 1/2 hour.  strain the broth into a large bowl and transfer back to the pot add salt to taste, discarded the solids.

place the noodles in a large bowl. 

meanwhile in a med pot bring 2 quarters of water to a boil.  add the broccoli and carrot and cook for 2 min.  add the tofu and bok choy and cook for about 2 more minutes until the veggies are tender.

put a colander over the bowl with the noodles and pour the water with with the vegetables into the colander so the water falls on the noodles.  set aside for about 8 min.  until the noodles are soft.  

To serve, place 3/4 c. noodles in individual bowls and top with some of the cooked vegetables and tofu, onion and bean sprouts.  pour hot broth over them, garnish with basil and a wedge of lime and serve with sriracha or sambal olek.