Kristy Turner Archives - Forks Over Knives

White Bean & Portobello Stew

Kristy Turner — Tue, 03 May 2016 19:34:18 +0000

Cold, rainy weather. Fire in the fireplace. Fuzzy slippers covering your toes. Blanket wrapped around your shoulders. This thick, hearty stew. Crusty French baguette. Enough said.

Recipe adapted from But I Could Never Go Vegan!

_{But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner by Kristy Turner, 2014. Reprinted and adapted by permission of the publisher, The Experiment. Available wherever books are sold.}

Yield: Serves 6 to 8

2 leeks (white part only), halved lengthwise and thinly sliced
2 garlic cloves, minced
1 carrot, chopped
1 celery rib, chopped
4 portobello mushrooms, sliced into ½-inch wide strips
1 tablespoon liquid aminos
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 teaspoon fennel seeds
3 cups cooked great Northern beans or two 15-ounce cans, rinsed and drained
4 cups low-sodium vegetable broth (chicken-flavored vegetable broth is best here; see tip)
1 cup water
1 teaspoon white miso
1 teaspoon liquid smoke
Salt and black pepper to taste
3 cups roughly chopped kale
Crusty French bread

Instructions

Place leeks and garlic in a large pot over medium heat. Sauté for 2 to 3 minutes, until fragrant. While sautéing, add 1 to 2 tablespoons of water at a time to keep vegetables from sticking. Add the carrot and celery and sauté for another 2 to 3 minutes. Add the mushrooms, liquid aminos, rosemary, thyme, sage, and fennel seeds. Sauté for 3 to 4 minutes.
Add the beans, broth, water, and miso. Bring to a boil, then reduce the heat and cover, leaving the lid open a crack. Simmer for 25 to 30 minutes.
When some of the liquid has reduced and the vegetables are tender, add the liquid smoke, salt, and black pepper. Fold in the kale and cook just until the kale begins to wilt, then remove from the heat.
Serve warm, with bread, if desired. Leftovers can be chilled in an airtight container up to 5 days. Note: You can purchase vegan broths that are chicken or beef flavored. They do not contain animal products, but they are seasoned to taste like their non-vegan counterparts.

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Lentil, Chard & Sweet Potato Curry

Kristy Turner — Mon, 12 Oct 2015 14:41:36 +0000

One sure sign you’re cooking something really tasty is when the aroma fills your house and makes it smell magical. This is one of those recipes. Onions, garlic, fresh ginger, curry powder, and garam masala (a smoky, peppery blend of spices often found in Indian cooking) become incredibly fragrant while cooking. By the time you finally get to serve yourself a bowl, your nose won’t be able to handle the teasing any longer! Serve this gluten-free, soy-free, nut-free dish on top of rice or quinoa, or alongside a piece of vegan chapati, naan, or crusty French bread.

Recipe adapted from But I Could Never Go Vegan! 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner by Kristy Turner, 2014. Reprinted and adapted by permission of the publisher, The Experiment.

Yield: Makes 4 Servings

1 small onion, chopped
3 to 4 garlic cloves, finely minced
½ jalapeño, finely chopped
1 (1-inch) piece fresh ginger, peeled and grated
1 tablespoon curry powder
1½ teaspoons garam masala
½ teaspoon turmeric (optional)
4 cups low-sodium vegetable broth
3 cups peeled and chopped sweet potatoes (about 2 medium)
1½ cups yellow lentils (toor dal), rinsed and picked through
¾ cup plain vegan yogurt
Juice of ½ lime
1 bunch Swiss chard, center stems removed, leaves roughly chopped
1 teaspoon black salt (kala namak) or sea salt
Freshly ground black pepper

Instructions

Place the onion in a large, shallow saucepan, and sauté over medium heat until translucent (about 3 to 4 minutes), adding water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the garlic and continue to sauté for about 1 minute. Add the jalapeño and sauté for about 2 minutes. Add the ginger, curry powder, garam masala, and turmeric (if using). Stir to fully combine and cook for about 2 minutes more, adding water as necessary.
Add the broth, sweet potatoes, and lentils. Stir to combine. Cover and bring to a boil, then reduce the heat and cover again, this time leaving the lid open a crack. Simmer for about 20 minutes.
When the lentils are tender and the liquid has decreased, add the yogurt, lime juice, and chard, and cook until the chard is just starting to wilt. Add the salt and the pepper to taste, stir to combine, and remove from the heat. Serve warm.

https://www.youtube.com/watch?v=38T0Jq2U2ho

The post Lentil, Chard & Sweet Potato Curry appeared first on Forks Over Knives.

Avocado & White Bean Salad Wraps

Kristy Turner — Mon, 14 Sep 2015 04:51:27 +0000

“My go-to recipe when I haven’t the energy to do anything but collapse on the couch and watch Downton Abbey is to combine mashed avocado with mashed white beans and a few other ingredients and roll it up in lavash or stuff it into tacos or a sandwich. I’ve also been known to eat it with a spoon. The whole thing comes together really quickly and, including the time it takes to put on your sweats and slippers, dinner is on the coffee table in less than half an hour.”

Recipe adapted from But I Could Never Go Vegan!

Yield: Makes 2 Wraps

1½ cups cooked great northern beans or 1 (15-ounce) can, rinsed and drained
1 tablespoon liquid aminos (or tamari or soy sauce)
1 tablespoon white balsamic vinegar
1 large or 2 small avocados, halved
2 tablespoons fresh lime juice
2 tablespoons fresh parsley or cilantro, if preferred
1 tablespoon diced canned green chiles
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
Sea salt
Freshly gound black pepper
2 lavash wraps or large wheat tortillas
1 to 2 Roma tomatoes, thinly sliced
2 large handfuls of baby spinach

Instructions

Sauté the beans in a large frying pan over medium heat for 1 to 2 minutes or until warm. Add the liquid aminos and cook, stirring occasionally, until the liquid has cooked away. Add the vinegar and cook, stirring once or twice, until the liquid has cooked away. Remove from the heat and mash the beans with a fork.
Scoop the avocado flesh into a large bowl and mash until there are no chunks. Add the mashed beans, lime juice, parsley, green chiles, garlic powder, paprika, and onion powder. Mix until combined. Add the salt and pepper to taste.
Spread half of the avocado mixture onto one wrap or tortilla. Add a row of tomato slices across the shorter dimension of the wrap, an inch or so from one edge, a row of spinach next to it, another row of tomatoes, and another row of spinach. Roll the wrap over the first row of tomatoes, and continue until it is completely rolled up. Chop into 3 to 4 sections.
Repeat with the second wrap and remaining ingredients and serve. Store in an airtight container in the refrigerator for up to 3 days. Note: You can substitute chickpeas for the white beans. Try serving the filling as a dip for chips!

https://www.youtube.com/watch?v=yOklzz2pSwo

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