blueberries Archives - Forks Over Knives

18 Luscious Vegan Blueberry Recipes: Nice Cream, Muffins, Flatbreads, and More

Lisa Esile, MS — Tue, 08 Jun 2021 17:51:02 +0000

It’s blueberry season! Plump and juicy, these purple jewels of the fruit kingdom have an amiable, sweet flavor that works well in all kinds of dishes. To showcase some of the amazing things you can do with these tasty beauties, here are 18 mouthwatering recipes to sink your teeth into. Added bonus: Every recipe is whole-food, plant-based, and vegan!

Only have frozen blueberries? No problem. For some recipes, such as salads, fresh is best, but when it comes to most baking and desserts, frozen blueberries work really well. Simply rinse until water runs clear, pat dry with paper towels, and use as you would fresh blueberries.

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Blueberry Salsa

Darshana Thacker Wendel — Fri, 28 May 2021 16:00:34 +0000

Blueberries pair surprisingly well with classic salsa elements such as tomato and jalapeño. Serve this fruity salsa with baked whole wheat or corn tortilla chips, your favorite whole grain crackers, or celery sticks. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Yield: Makes 3 cups

1 large tomato, quartered
¼ of a medium onion, cut into large pieces
¼ cup fresh cilantro leaves
½ of a fresh jalapeño chile, seeded if desired (see tip in recipe intro)
1 large clove garlic
1½ cups fresh blueberries
2 tablespoons lemon juice
Sea salt, to taste

Instructions

In a food processor place the first five ingredients (through garlic). Cover and pulse until chunky. Add blueberries and lemon juice. Cover and pulse to a chunky salsa texture. Season with salt. Transfer to a bowl. Cover and chill until ready to serve.

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Blueberry Farro Grain Bowl

Darshana Thacker Wendel — Fri, 14 May 2021 22:16:07 +0000

Blueberries bring refreshing bursts of sweetness to this colorful bowl. Farro, an ancient grain and a cousin of modern wheat berries, makes a satisfying base. For a gluten-free version, you can use sorghum in place of farro.

Yield: Makes 7 cups

½ cup dry farro
1 cup fresh blueberries
1 cup fresh or thawed frozen corn
1 cup halved cherry tomatoes
1 cup finely chopped red or orange bell pepper
1 small bulb fennel, trimmed and shaved
1 scallion, thinly sliced
8 to 10 fresh basil leaves, finely chopped
2 tablespoons white rice vinegar
Sea salt and freshly ground black pepper, to taste
1 tablespoon toasted pine nuts (optional)

Instructions

In a medium saucepan combine farro and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until farro is just tender. Drain any excess water. Transfer farro to a large bowl; let cool.
To cooled farro, add the next seven ingredients (through basil). Add vinegar and season with salt and black pepper; toss to combine. If desired, garnish with pine nuts.

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Mint and Blueberry Nice Cream

Darshana Thacker Wendel — Tue, 04 May 2021 17:19:52 +0000

Frozen blueberries and bananas make the most dramatic-looking nice cream you’ve ever seen. The addition of fresh mint takes the flavor to the next level. For a pretty garnish, top each serving of this frozen treat with a few fresh blueberries and a sprig of mint.

Yield: Makes 6 cups

2 cups frozen banana pieces (2 large bananas)
4 cups frozen blueberries
4 to 6 fresh mint leaves

Instructions

In a high-speed blender or food processor combine all ingredients. Pulse on low to medium-low until crumbly, stopping and scraping down sides once or twice. Blend continuously 30 seconds to 1 minute or until smooth and creamy.
Transfer to a freezer-safe container. Freeze at least 2 hours before serving. Store in the freezer up to 1 week.

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Ginger and Blueberry Balsamic Glaze

Darshana Thacker Wendel — Tue, 27 Apr 2021 17:50:37 +0000

This sweet-tart glaze tastes great over fresh fruit (shown here over chopped mango, apple, kiwi and blueberries). It would also complement roasted vegetables or ice cream or make a tasty alternative to jelly in a peanut butter sandwich.

Yield: Makes 1 cup glaze

1 cup fresh blueberries
2 tablespoons balsamic vinegar
3 tablespoons date paste or 6 dates, pitted and chopped
½ teaspoon grated fresh ginger

Instructions

In a medium saucepan combine all ingredients and ⅓ cup water. Bring to boiling; reduce heat. Simmer, uncovered, 7 to 10 minutes or until blueberries are completely softened and glaze has thickened. Let cool 10 minutes. Transfer to a blender; cover and blend until smooth. Cool completely. Transfer to a clean jar and refrigerate up to 3 months.

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Blueberry Tartlets

Darshana Thacker Wendel — Wed, 07 Apr 2021 17:42:35 +0000

With a luscious vanilla filling, saucy jewel-toned topping, and wholesome, perfectly crisp crusts, these mini blueberry tarts are a picture-perfect springtime dessert. You don’t need special pans to turn out fancy little tartlets—a muffin mold does the trick. The crust calls for whole wheat flour, but you can use any whole grain flour you like.

Yield: Makes 12 tartlets

¼ cup + 2 tablespoons pure maple syrup
1 tablespoon lemon juice
½ teaspoon arrowroot powder
1 pinch dried lavender flowers
1 cup fresh or frozen blueberries
1 cup rolled oats
½ cup whole wheat flour + more as needed
½ cup + 2 tablespoons raw cashews
Dash sea salt
1½ teaspoons pure vanilla extract
2 pears, peeled and cored

Instructions

In a skillet combine 1 Tbsp. of the maple syrup, the lemon juice, arrowroot, and lavender. Bring to a gentle boil. Add blueberries. Simmer 3 to 4 minutes or until mixture thickens, stirring occasionally. Let cool.
Preheat oven to 350°F. Line the bottoms of 12 silicone muffin molds with parchment. For crust, in a food processor place oats, ½ cup flour, the 2 Tbsp. cashews, and the salt. Cover and process to a fine meal. Add ¼ cup of the maple syrup and 1 tsp. of the vanilla. Cover and pulse until dough starts to cling together.
Spoon 1 Tbsp. of the crust mixture into each muffin mold, pressing into the bottom and up sides of molds to make a ¼-inch-thick crust. If mixture is too sticky to work with, moisten your fingers with water while working. Bake 20 to 30 minutes or until slightly brown around edges. Cool in molds about 15 minutes. Remove crusts from molds, leaving parchment attached to bottoms.
For filling, in a bowl soak the remaining ½ cup cashews in ½ cup hot water 20 minutes. Drain and transfer cashews to a blender. Add pears, the remaining 1 Tbsp. maple syrup, and the remaining ½ tsp. vanilla. Cover and blend until smooth, scraping down sides of blender as needed. Spread a spoonful of filling into the base of each tart crust. Place the tarts on a tray; cover and chill 4 to 6 hours.
Just before serving, top each tartlet with a spoonful of the Blueberry-Lavender Topping.

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Sweet Potato, Pear, and Blueberry Flatbreads

Shelli McConnell — Tue, 15 Sep 2020 17:23:33 +0000

A smear of mashed sweet potato gives a sweet-and-savory base for a flatbread that’s perfect to start the day or enjoy as a snack. Our simple Homemade Oil-Free Pizza Dough makes for a light, healthy crust.

Yield: Makes 4 flatbreads

Cornmeal, for dusting
1 recipe Homemade Oil-Free Pizza Dough
1 cup cubed peeled sweet potato
Sea salt and freshly ground black pepper, to taste
1 fresh pear, quartered and cored
¾ cup fresh blueberries
2 tablespoons chopped toasted walnuts
4 teaspoons pure maple syrup
Ground cinnamon

Instructions

Preheat oven to 400°F. Lightly sprinkle a large baking sheet with cornmeal.
Divide dough into four portions. On a lightly floured surface, roll portions into 7- to 8-inch circles or 10×5-inch ovals. Transfer flatbreads to prepared pan. Bake 10 to 13 minutes or until lightly browned and set (flatbreads may puff). Let cool.
In a small saucepan combine sweet potato and enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until tender. Drain and return to saucepan. Mash with a fork. Season with salt and pepper.
Meanwhile, heat a grill pan over medium-high. Cook pear quarters about 3 minutes per cut side or until tender and light grill marks appear. Thinly slice quarters lengthwise.
Spread sweet potato on flatbreads. Top with pear slices, blueberries, and walnuts. Drizzle with maple syrup and sprinkle with cinnamon.

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Nectarine and Blueberry Salsa

Nancy Macklin, RDN — Thu, 13 Aug 2020 17:19:42 +0000

This sweet-and-savory fruit salsa is a treat for the eyes. Its mildly spicy flavor pairs perfectly with crisp chips and cucumber slices, but it’s also delicious as a salad topper. For best results, choose nectarines with pale yellow (not green) undertones and a sweet fragrance.

Yield: Makes 2⅔ cups salsa + 36 chips + 24 cucumber slices

6 corn tortillas, cut into wedges
1 fresh nectarine, pitted and chopped
1 cup fresh blueberries
½ of a 15-oz. can no-salt-added pinto beans, rinsed and drained (¾ cup)
¼ cup chopped fresh cilantro
1 tablespoon lemon juice
1 teaspoon pure maple syrup
¼ teaspoon crushed red pepper
Sea salt and freshly ground black pepper, to taste
1 cucumber, thinly sliced

Instructions

Preheat oven to 400°F. Arrange tortilla wedges in a single layer on a baking sheet. Bake 10 to 12 minutes or until crisp. Cool on a wire rack.
In a medium bowl stir together the next seven ingredients (through crushed red pepper). Season with salt and black pepper. Serve with chips and cucumber slices.

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Blueberry Bliss Breakfast Bowls with Freekeh

Mary Margaret Chappell — Thu, 28 May 2020 17:25:13 +0000

Get a nourishing start to your day with this simple, satisfying breakfast bowl. Freekeh has a chewy-tender texture like steel-cut oats, which could also be used in this recipe. Both whole grains store and reheat well, so you can make the base for this bowl ahead of time; then just warm it up and add the fruit and nut toppings just before serving.

Yield: Makes 4 bowls

1¼ cups freekeh
1 lemon
3 tablespoons pure maple syrup
2 cups fresh blueberries
4 tablespoons toasted slivered almonds

Instructions

Cook freekeh according to package directions. Grate 1 teaspoon of zest and squeeze 1 tablespoon of juice from lemon; while freekeh is hot, stir in maple syrup, lemon juice, and lemon zest. Cover, and let stand 5 minutes.
Spoon ¾ cup freekeh into each bowl. Top with ½ cup blueberries and 1 tablespoon toasted slivered almonds.

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Creamy Blueberry Parfaits with Millet

Chef AJ — Mon, 18 May 2020 17:22:39 +0000

Millet has a subtle nutty flavor that plays well with sweet ingredients. When cooked, it takes on a fluffy texture that is great for puddings. For a festive presentation, try serving these elegant blueberry parfaits in long-stem wine glasses or martini glasses.

Multicooker directions: To make the pudding in an electric multicooker, combine 3 cups of the milk, 6 Tbsp. of the Date Paste, the cinnamon, cardamom, and 1 cup water in a 6-qt. Instant Pot multicooker. Bring to boiling on Sauté setting. Add millet. Lock lid in place; set pressure valve to Sealing. Set cooker to cook 10 minutes on high pressure. Let stand to release pressure naturally. Open lid carefully. Stir in the remaining ½ cup milk and the vanilla. Cool, covered, until pudding thickens. Continue as directed with Step 2.

Yield: Makes 8 parfaits

3½ cups unsweetened, unflavored plant-based milk
8 tablespoons Date Paste, divided
¾ to 1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¾ cup dry millet
2 teaspoons pure vanilla extract
1 cup + 2 tablespoons unsweetened pomegranate juice
2 tablespoons cornstarch
3 cups fresh or frozen blueberries

Instructions

For pudding, in a large saucepan combine 3 cups of the milk, 6 Tbsp. of the Date Paste, the cinnamon, cardamom, and 1 cup water. Bring to boiling, whisking to dissolve Date Paste. Stir in millet. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove from heat. Stir in the remaining ½ cup milk and the vanilla. Cover and let cool in pan. (Millet will thicken as it cools.)
For topping, in a small bowl whisk together 2 Tbsp. of the pomegranate juice and the cornstarch. In a medium saucepan combine the remaining 1 cup pomegranate juice and the remaining 2 Tbsp. Date Paste. Bring to boiling, whisking to dissolve Date Paste. Whisk in cornstarch mixture. Cook about 1 minute or until mixture thickens, whisking constantly. Remove from heat. Fold in blueberries; cool.
To assemble parfaits, spoon ¼ cup pudding into each of eight small glasses. Top with 1 heaping tablespoon blueberry topping. Repeat layers. Chill at least 4 hours or until set.

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