Vegan Recipes Archives - Forks Over Knives

Cranberry Apple Crisp

Chef AJ — Wed, 29 Oct 2014 12:00:55 +0000

While this is a great recipe to make with leftover cranberry relish, it’s also a great reason to make your own cranberry relish! With no added sugar, it’s just fruit and oats … so you could eat it for breakfast (and I do).

This recipe is also available in our convenient iPhone app and newly released Android app.

Yield: Serves 6-8

4 large apples (I prefer Gala or Braeburn)
1½ cups 5-Minute Cranberry Relish
2 cups gluten-free rolled oats
1 cup unsweetened apple juice
1 tablespoon alcohol-free vanilla
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg

Instructions

Preheat the oven to 350°F.
Mix the apple slices with the cranberry relish, and pour into an 8-inch silicone baking pan.
In a separate bowl, mix the oats with the apple juice, vanilla, cinnamon, and nutmeg. Stir until well mixed. Spoon evenly on top of the apple-cranberry mixture.
Bake for 50 to 60 minutes, until the topping is golden brown.
Serve hot, or enjoy it cold the next day with a hot cup of tea … also delicious!

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Baked French Fries & Ketchup

Cathy Fisher — Mon, 02 Jul 2012 18:00:24 +0000

Try these baked, oil-free french-fries and ketchup which are a tasty delight! The ketchup can also be used on veggie burgers or a potato scramble, and will keep for up to 10 days in the refrigerator.

From straightupfood.com

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Yield: Serves 4

3-4 potatoes washed and unpeeled; any variety (russet, Yukon Gold, sweet potato, or yam), cut into ½-inch wide sticks
Ketchup

Instructions

Place cut potatoes on a cookie sheet lined with parchment paper or a silicone baking mat.
Bake at 400º F for 15 minutes.
Take out and flip the fries over and bake for another 15 minutes, or until they are golden brown and puffed up.
Serve immediately with Ketchup or mustard. Note: Add some flavor by placing the cut potatoes into a plastic bag with ½ teaspoon garlic powder (or dried herb/spice of your choice) and shaking to coat the potatoes before baking.

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Breakfast Potatoes from Newly-Released Cookbook, “Bravo!”

Ramses Bravo — Mon, 18 Jun 2012 16:00:40 +0000

This is a wholesome alternative to the greasy fried and overly salted potato dishes often served at breakfast time. This dish can be prepared ahead of time, so all you need to do is bake it before serving.

From Bravo! Health Promoting Meals from The TrueNorth Kitchen

Yield: Serves 6

8 medium russet potatoes, scrubbed
2 cups small cauliflower florets
2 cups quartered white mushrooms
6 Roma tomatoes, cubed
1 small yellow onion, diced
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
3 tablespoons chopped fresh basil, or 1 tablespoon dried
3 tablespoons chopped fresh parsley, or 1 tablespoon dried

Instructions

Preheat the oven to 350º F.
Pierce each potato a few times with a fork or paring knife. Put the potatoes directly on a rack in the center of the oven and bake for 45 minutes, or until tender. The potatoes are done when a paring knife can be easily inserted in the center. Turn off the oven. Transfer the potatoes to a cooling rack.
When the potatoes are cool to the touch, peel and dice them. Line a rimmed baking sheet with parchment paper. Arrange the potatoes on the lined baking sheet. Scatter the cauliflower, mushrooms, tomatoes, and onion over the potatoes. Sprinkle with the granulated garlic and granulated onion. (At this point the baking sheet can be covered with plastic wrap and refrigerated for 8 to 12 hours. When you are ready to bake the dish, bring the vegetables to room temperature while you preheat the oven. Remove the plastic wrap before baking.)
Preheat the oven to 350º F.
Bake for 12 to 15 minutes, until all the vegetables start to brown. Remove from the oven and sprinkle with the basil and parsley. Serve hot. Note: It takes about 1 hour for the baked potatoes to cool down enough to be peeled. For speed and convenience, the potatoes can be baked 1 day in advance and stored in the refrigerator.

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