Green Evi Archives - Forks Over Knives

Pumpkin Spice Chia Pudding

Green Evi — Mon, 02 Oct 2017 23:41:23 +0000

To celebrate the arrival of pumpkin spice season, we’re sharing this exclusive Pumpkin Spice Chia Pudding recipe from the Forks Meal Planner. Enjoy this vegan pudding as a guilt-free dessert or a sweet breakfast treat. To sample more exclusive plant-based recipes, sign up for a free trial of our meal-planning service, which includes customizable weekly menus, shopping lists, and weekend-prep strategies.

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Yield: Serves 4

¼ cup chia seeds
2 cups almond milk or plant-based milk of your choice
2 cups pumpkin purée
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch chili powder
Ground black pepper
2 teaspoons vanilla extract
2 tablespoons maple syrup (optional)
Coconut flakes for garnish (optional)

Instructions

Mix the chia seeds and almond milk in a jar or bowl, and let the mixture set for 5 minutes. Whisk or stir the mixture vigorously to evenly disperse the chia seeds. Cover the jar, and transfer to the refrigerator to chill for at least 4 hours, or overnight.
In a small bowl, whisk together the cinnamon, ginger, nutmeg, cloves, chili powder, and black pepper.
Remove the chia pudding from the refrigerator, and stir in the pumpkin purée, dry spice mixture, vanilla extract, and maple syrup (if using). Serve garnished with coconut flakes.

https://www.youtube.com/watch?v=qcPEgyY8OjI

The post Pumpkin Spice Chia Pudding appeared first on Forks Over Knives.

Simple Vegan Pita Pizzas

Green Evi — Thu, 17 Aug 2017 17:06:34 +0000

Healthy, homemade pita pizzas make a perfect dinner option for lazy weeknights. Kid-friendly and great for parties, this tasty vegan comfort food will be ready faster than junk-food delivery pizza could ever arrive at your door. The easy homemade tomato sauce gets extra zesty flavor from the addition of fresh basil and sun-dried tomatoes. Best of all, cold pita pizzas make delicious next-day leftovers! Enjoy them for breakfast, or pack for an easy workday lunch.

Recipe from Green Evi.

Find this recipe and more (plus create a quick shopping list) in the Forks Over Knives Recipe App.

Yield: Makes 6 pizzas

6 whole-wheat pitas

For the tomato sauce

2 large tomatoes, diced
4 sun-dried tomatoes (not packed in oil)
3 tablespoons tomato puree
1 tablespoon apple cider vinegar
1 ½ teaspoons maple syrup
2 cloves garlic
1 large handful of fresh basil
1 tablespoon dried oregano
1 ½ teaspoons dried thyme
sea salt and freshly ground black pepper

Toppings

1 cup olives, halved
½ cup diced smoked tofu
10–12 pickled peperoncini, sliced
½ zucchini, thinly sliced or shaved
3 tablespoons Vegan Parmesan
fresh basil

Instructions

Preheat the oven to 400°F.
Combine the diced tomatoes, sun-dried tomatoes, tomato puree, vinegar, maple syrup, garlic, a handful of fresh basil, oregano, and thyme in a blender; season with salt and pepper to taste. Puree until smooth.
Place the pitas on a baking sheet and spread tomato sauce on top. Scatter the olives, tofu, peperoncini, and shaved zucchini over the sauce.
Bake for 15 to 20 minutes.
Sprinkle Vegan Parmesan and fresh basil over pizzas and enjoy!

The post Simple Vegan Pita Pizzas appeared first on Forks Over Knives.

Loaded Potato Skins

Green Evi — Thu, 29 Jun 2017 16:43:00 +0000

These simple, budget-friendly vegan loaded potato skins make a delicious main dish with a side salad, but they’re also perfect as a quick snack the following day. The crispy twice-baked loaded potatoes skins are filled with a flavorful chickpea, caper, scallion, and sun-dried tomato mash, then topped with a creamy tahini sauce and fresh chives. They are filling, satisfying and just downright irresistible!

Looking for more healthy meal inspiration? Check out our roundup of mouthwatering vegan recipes to enjoy for lunch or dinner!

Yield: Serves 3-4

6 russet potatoes, scrubbed
2 cloves garlic, crushed
½ cup unsweetened, unflavored plant milk
1 tablespoon prepared mustard
¼ cup nutritional yeast (optional)
1 (15-ounce) can chickpeas, drained and rinsed
1 shallot, chopped
3 tablespoons capers, drained
5 sun-dried tomatoes, chopped
1 scallion (white and green parts), finely chopped
sea salt and freshly ground black pepper

FOR THE TAHINI SAUCE

2 tablespoons tahini
¼ cup fresh lime juice (from about 2 limes)

FOR GARNISH

2 tablespoons fresh chives
1 scallion

Instructions

Preheat the oven to 400°F.
Use a fork to pierce the potatoes in several places. Place them on a baking sheet and bake until tender, 55 to 65 minutes. Let the potatoes cool until they are easy enough to handle.
Cut the potatoes in half lengthwise, then use a spoon to scoop out each potato half, leaving about ¼ inch of potato on the shell.
Meanwhile, transfer scooped potato flesh to a bowl, then mash with garlic, plant milk, mustard, and nutritional yeast (if using). Add chickpeas and coarsely mash with the mixture.
Add the shallots, capers, sun-dried tomatoes, and scallions to the potato-chickpea mixture. Mix well, then season with salt and pepper to taste.
Fill the potato skins with the mixture and bake until golden, 10 to 20 minutes.
Meanwhile, make the tahini sauce: Whisk the tahini and lime juice with about ¼ cup of water.
Serve potatoes warm or at room temperature drizzled with tahini sauce and topped with chives and scallions.

https://www.youtube.com/watch?v=Ks9Fs5wFVvg

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