Spring Archives - Forks Over Knives

31 Vegan Picnic Recipes That Are Easy to Pack & Carry

Megan Edwards — Thu, 29 Jun 2023 17:16:20 +0000

Grab a checkered blanket, round up your friends, and dine al fresco at the park with these picnic-perfect vegan recipes. From classic potato salads to hearty tortilla roll-ups and fruit-forward desserts, your basket will be packed full of munchies that feature fresh ingredients and bold flavors. All of our vegan picnic recipes taste delicious served chilled or at room temperature, which makes them ideal for packing into a cooler and enjoying outdoors under the sun. Mix and match a few to create your perfect menu, and then dig into your epic outdoor feast!

For more vegan picnic inspiration, check out our collections of vegan pasta salad and potato salad recipes.

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Provençal Stuffed Onions with Lentils, Quinoa, and Kale

Ellen Boeke — Thu, 18 May 2023 17:27:57 +0000

Never eaten a whole onion before? You’re missing out. While it might sound a little strange at first, baking onions mellows out their acidity and leaves you with a plump, sweet vessel that’s perfect for stuffing with a hearty filling. These baked onions are packed full of a savory lentil mixture seasoned with herbes de Provence and tangy red wine vinegar. The recipe makes more stuffing than can fit in the onions, so you’ll serve the roasted bulbs on a bed of the remaining lentils and drizzle everything with a parsley-infused Dijon mustard dressing. Baby greens add extra freshness to this fancy main dish to ensure that each forkful is packed with nutrient-dense ingredients that will nourish you from the inside out.

For more creative onion recipes, check out these tasty ideas:

Yield: Makes 4 stuffed onions

4 large sweet and/or red onions, peeled (3½ lb. total)
¼ cup finely chopped carrot
¼ cup finely chopped celery
5 cloves garlic, minced
2½ cups low-sodium vegetable broth
1 cup dry French green lentils
1 teaspoon herbes de Provence, crushed
½ cup + 2 teaspoons red wine vinegar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup chopped fresh flat-leaf parsley
2 tablespoons Dijon mustard
1 tablespoon pure maple syrup
2 cups hot cooked tricolor quinoa
2 cups fresh baby spinach or baby kale
4 tablespoons slivered almonds

Instructions

Preheat oven to 375°F. Cut a slice off the top of each onion. Use a melon baller to cut out center of each onion, leaving a ½-inch shell. Chop centers and tops of onions. Set aside 1 cup chopped onions. Reserve the remaining chopped onions for another use. Place hollowed out onions in a 2-quart baking dish. Cover loosely with foil. Bake 35 to 40 minutes or until tender.
Meanwhile, in a saucepan cook the 1 cup chopped onions, the carrot, celery, and 3 minced garlic cloves over medium 5 minutes or until tender, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining broth, the lentils, and herbes de Provence. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until lentils are tender; drain. Stir in 2 teaspoons red wine vinegar and the salt and pepper.
For Dijon Vinaigrette, in a small bowl whisk together parsley, the remaining ½ cup red wine vinegar, the Dijon mustard, maple syrup, and remaining minced garlic.
Stir together lentil mixture, quinoa, and half of the Dijon Vinaigrette. Spoon as much mixture as possible into onion shells. Bake 10 minutes more or until hot. Meanwhile, stir the spinach into the remaining warm lentil-quinoa mixture until slightly wilted.
Serve onions on bed of lentil-quinoa mixture. Drizzle with remaining Dijon Vinaigrette and sprinkle with the slivered almonds.

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Southwestern Vegan Twice Baked Potatoes

Forks Over Knives — Tue, 13 Mar 2012 04:10:49 +0000

Twice baked potatoes have a notoriously bad reputation as a fried food, topped with bacon, cheese, and sour cream—no more. This version makes a hearty healthy meal, filled with black beans, corn and spices—well worth the effort.

Yield: Serves 6

6 large Russet potatoes
1 medium yellow onion, diced small
1 red bell pepper, diced small
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 tablespoon cumin seeds, toasted and ground
2 teaspoons ancho chile powder
One 10-ounce package frozen corn
One 15-ounce can black beans, drained and rinsed
1 teaspoon sea salt, more or less to taste
½ cup cilantro, chopped
½ cup chopped green onion
One 12-ounce package extra firm silken tofu, drained

Instructions

Preheat oven to 350° F.
Rinse and scrub the potatoes. Place on a baking sheet and bake for 1 hour. Let cool.
Saute´ the onions and red pepper in a large skillet 7 to 8 minutes until the onions start to brown. Add water 1 to 2 tablespoons at a time to keep the vegetable from sticking. Add the jalapeno peppers, garlic, cumin, and chile powder, and sauté another minute. Add the corn, black beans, sea salt and cilantro.
Puree the silken tofu in a food processor or blender. Add the tofu to the vegetable mixture and mix well.
When the potatoes are cool, slice in half lengthwise, and scoop out the inside, leaving a ¼-inch wide rim. Divide the filling evenly between the potato halves and bake for 30 minutes.

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