Kathy Freston Archives - Forks Over Knives

Minestrone in Minutes

Kathy Freston — Sat, 11 Mar 2017 20:00:18 +0000

Ridiculously easy? Check. Incredibly flavorful and satisfying? Double check! This is a delicious, make-it-your-own Italian vegetable soup. Add any vegetables or beans you want to use up, or a small amount of cooked rice or pasta—just place it in the bottom of your bowl and ladle the hot soup on top. To save time, you can even use frozen mixed vegetables to replace the carrots, celery, and zucchini. This soup reheats well, so enjoy it throughout the week.

Recipe adapted from The Book of Veganish.

Yield: Makes 4 servings

1 large onion, chopped
2 medium carrots, chopped
1 stalk celery, chopped
2 large cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (15.5-ounce) can cannellini beans (or other white beans), drained and rinsed
1 medium zucchini, diced
4 cups vegetable broth
1 teaspoon dried basil
½ teaspoon dried oregano
salt and ground black pepper

Instructions

Heat a large saucepan over medium heat. Place the onion, carrots, celery, and garlic into the pan and cook, stirring occasionally, until softened, about 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
Stir in the tomatoes and their juices, beans, zucchini, and broth. Add the basil, oregano, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
Taste and adjust the seasonings, adding more salt and pepper if needed. Serve hot.

https://www.youtube.com/watch?v=wSwAX0hOK94

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Apple-Walnut Breakfast Bread

Kathy Freston — Tue, 13 Sep 2016 16:37:44 +0000

Slightly sweet, oil-free, and totally satisfying, this makes a great breakfast on the run. I know you want to eat it all in one sitting (I do, too), so to avoid that calorie splurge, cut it into single servings, wrap each in plastic wrap, and put them in the freezer until needed. This also makes a great baked gift. Wrap it up, tie it with a bow—now you’re everyone’s favorite breakfast baker!

Adapted from Kathy Freston’s The Book of Veganish. Original recipe by Robin Robinson.

Yield: Serves 8

1½ cups unsweetened applesauce
¾ cup packed light brown sugar
⅓ cup plain unsweetened almond milk or plant milk
1 tablespoon ground flax seeds mixed with 2 tablespoons warm water
2 cups all-purpose or whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup chopped walnuts

Instructions

Preheat the oven to 375°F.
In a large bowl, combine the applesauce, brown sugar, almond milk, and flax mixture and stir until smooth and well mixed. Set aside.
In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Mix the dry ingredients into the wet ingredients just until blended. Stir in the walnuts, then transfer the batter to a 9×5-inch loaf pan, spreading evenly and smoothing the top.
Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for about 20 minutes, then remove from the pan and cool completely on a wire rack.

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