Fourth of July Archives - Forks Over Knives

Perfectly Tender Grilled Corn on the Cob

Ellen Boeke — Tue, 08 Aug 2023 17:20:08 +0000

No cookout is complete without grilled corn on the cob, and we have an easy hack for ensuring you get great results. After removing the silks but not the husks, soak the corn in cold water for an hour before grilling to ensure the kernels are plump and tender. Then grill them in their husks. If you can’t find ears in husks or don’t have time to soak them first, wrap each cob in foil and grill as directed. While they’re incredibly tasty on their own, the real fun of eating corn on the cob comes from the seasonings you choose to sprinkle on them. Spicy Tajín, savory everything bagel seasoning, or cheesy nutritional yeast are all great options for upping the flavor of your favorite BBQ side dish.

Tip: To make this recipe gluten-free, be sure to only use certified gluten-free seasoning blends and sauces.

For more corn recipe, check out these tasty ideas:

Chickpea and Corn Fritters with Tomato-Corn Chutney
Classic Vegan Cornbread
Grilled Street Corn Pizza
Or take a look at our full collection of corn recipes

Yield: Makes 8 ears corn

8 ears fresh sweet corn on the cob
Optional seasonings: sea salt, freshly ground black pepper, Tajín seasoning, steak seasoning, nutritional yeast, togarashi seasoning, everything bagel seasoning, garlic salt, or hot pepper sauce

Instructions

Peel back husks and remove silks from corn. Pull husks back up around corn. Place in a bowl or pan and cover corn with cold water. Soak for 1 hour. Remove corn from water and tie husks closed at the tops with strips of husks or 100% cotton kitchen string.
Grill corn, covered, over medium 25 to 30 minutes or until tender, turning occasionally. Remove husk strips or string and pull down husks to eat. Season as desired.

The post Perfectly Tender Grilled Corn on the Cob appeared first on Forks Over Knives.

Peach and Tomato Salad

Nancy Macklin, RDN — Tue, 01 Aug 2023 17:32:09 +0000

This stunning salad is a recipe you’ll have on repeat all summer long. Succulent sweet peaches are arranged alongside juicy heirloom tomatoes over a bed of mixed greens to celebrate the season’s best produce with a savory-sweet pairing. You’ll love how tangy shallot and aromatic herbs add extra oomph to this garden-fresh recipe, and a drizzle of the citrusy balsamic vinaigrette ties all the flavors together. Serve this tantalizing peach and tomato salad alongside homemade veggie burgers or a pasta salad, and watch how quickly it gets gobbled up!

For more vegan peach recipes, check out these tasty ideas:

Peach and Pepper Tacos
Grilled Peaches with Basil-Peach Nice Cream
Ginger-Peach Breakfast Muffins
Or take a look at our full collection of vegan peach recipes

Yield: Makes 15 cups

6 cups mixed salad greens
2 lb. assorted heirloom tomatoes, cored and cut into wedges (3 to 4 tomatoes)
1 lb. fresh peaches or nectarines, halved, pitted, and sliced (3 peaches)
1 medium shallot, thinly sliced
¼ cup coarsely chopped fresh herbs, such as parsley, tarragon, lemon thyme, or purple basil
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

On a large platter arrange greens, tomatoes, peaches, shallot, and fresh herbs. In a small bowl whisk together orange juice, vinegar, and mustard. Drizzle over salad. Season with salt and pepper.

The post Peach and Tomato Salad appeared first on Forks Over Knives.

Grilled Black Bean Veggie Burgers

Ellen Boeke — Fri, 21 Jul 2023 17:25:31 +0000

Become the burger boss at your next plant-based BBQ with these drool-worthy black bean veggie burgers. The nutrient-dense patties are seasoned with smoky paprika and salty soy sauce to create a rich, meaty flavor that’s enhanced by the texture of brown rice and panko breadcrumbs. The trick to grilling these burgers is patience: Be sure to wait the full 5 minutes before trying to flip them on the grill or they may stick and fall apart. Once the patties are ready, serve them on a whole wheat bun with all your favorite toppings. We recommend a generous slather of Homemade Ketchup and fresh veggies, but feel free to get creative and see what kind of wildly wholesome burger combinations you can create!

For more veggie burger recipes, check out these tasty ideas:

Five-Ingredient Veggie Burger
Sneaky Chickpea Burgers
Pineapple Teriyaki Burgers
Or take a look at our full collection of veggie burger recipes

Yield: Makes 8 burgers

2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
¾ cup grated onion
4 cloves garlic, minced
2 teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
2 tablespoons flaxseed meal
¼ cup no-salt-added tomato sauce
2 tablespoons reduced-sodium soy sauce or tamari
1½ cups cooked brown rice
1 cup whole wheat panko
8 whole wheat hamburger buns
Toppers: sliced onion, lettuce, sliced tomatoes, pickles, Homemade Ketchup (or store-bought) and/or mustard

Instructions

In a large skillet cook the first five ingredients (through pepper) over medium until onion is tender, stirring occasionally. Coarsely mash bean mixture; cool slightly.
Meanwhile, in a large bowl stir together flaxseed meal and ⅓ cup water. Let stand 15 minutes.
Stir tomato sauce and soy sauce into flaxseed mixture. Add bean mixture, brown rice, and panko. Stir to combine. Divide into eight portions. Form into ¾-inch-thick patties.
Grill, covered, over medium heat 5 minutes. Carefully turn burgers and grill 5 minutes more or until heated through. Brush with water if needed to prevent sticking. Serve burgers on buns with desired toppers.

The post Grilled Black Bean Veggie Burgers appeared first on Forks Over Knives.

Summer Squash Veggie Skewers Over Edamame Quinoa

Shelli McConnell — Mon, 13 Jun 2022 17:04:28 +0000

These colorful squash skewers are paired with quinoa and edamame for a robust and delicious summer dinner. Slices of zucchini, bell pepper, mushrooms, and onions are glazed with a savory soy-miso marinade and then grilled to tender perfection. The excess glaze is soaked up by the bed of grains underneath so your entire plate is infused with the finger-licking-good sauce. Serve as the main course or as an easy appetizer alongside veggie burgers, mac and cheese, or a hearty summer salad.

Yield: Makes 8 skewers + 5 cups quinoa mixture

3 cups low-sodium vegetable broth
1½ cups dry red quinoa, rinsed and drained
1 cup frozen shelled edamame
3 medium (8 to 10 oz. each) yellow summer squash and/or zucchini, cut into ¼-inch-thick slices
2 medium red and/or orange bell peppers, cut into 1-inch squares
4 oz. fresh button or cremini mushrooms, cut into ¼-inch-thick slices
1 small sweet onion, cut into 1-inch squares
¼ cup reduced-sodium soy sauce or tamari
¼ cup apple cider
2 tablespoons packed brown sugar
2 tablespoons sliced scallions
2 teaspoons toasted sesame seeds
2 cloves garlic, minced
1 teaspoon grated fresh ginger
½ teaspoon crushed red pepper
Chopped fresh cilantro

Instructions

In a medium saucepan bring broth to boiling. Add quinoa; cover and reduce heat. Simmer 15 to 20 minutes or until tender and liquid is absorbed, adding edamame the last 2 minutes.
Meanwhile, on eight 10-inch skewers, thread squash, bell peppers, mushrooms, and onion, pressing pieces together snugly.
For glaze, in a small bowl whisk together the next eight ingredients (through crushed red pepper).
Brush skewers with some of the glaze. Grill, covered, over medium 10 to 15 minutes or until crisp-tender and lightly browned, turning and brushing with some of the remaining glaze once. Serve over quinoa. Drizzle with the remaining glaze. Sprinkle with cilantro.

The post Summer Squash Veggie Skewers Over Edamame Quinoa appeared first on Forks Over Knives.

Recipe Special: Fresh Ideas for a Vegan Fourth of July

Darshana Thacker Wendel — Wed, 20 Jun 2018 17:50:18 +0000

Stacked Vegetable Sandwiches with Cilantro Chutney

One of our favorite recipes from the Forks Over Knives Family cookbook, these veggie-laden sandwiches get extra flavor from a puréed Cilantro Chutney that’s laced with cumin and jalapeño. Full recipe here.

Rainbow Cauliflower Rice Salad

Kick up the freshness factor of a summer salad by using cauliflower rice (finely chopped cauliflower florets) instead of grains. Full recipe here.

Summer Celebration Fruit Bowls

Lime juice and fresh mint enhance the flavors of juicy summer fruits without masking their luscious natural goodness. For a festive summer presentation, serve the fruit in hollowed-out melon shells. Recipe here.

Broccoli Pasta Salad with Red Pepper Pesto

We’ve loaded this pasta salad with broccoli, artichoke hearts, and cherry tomatoes, but any combination of summer vegetables will also work with the creamy and ultra-versatile red pepper pesto. Full recipe here.

Farmers’ Market Parfaits

Talk about good timing! Strawberries and blueberries are at their brightest, juiciest best around Independence Day. Here, they’re layered with a luscious sweet potato cream and a crunchy oat crumble for a luscious vegan parfait that’s easy to make and serve. Full recipe here.

The post Recipe Special: Fresh Ideas for a Vegan Fourth of July appeared first on Forks Over Knives.