Ellen Boeke Archives - Forks Over Knives

Butternut Squash with Orange Glaze

Ellen Boeke — Fri, 29 Dec 2023 16:00:00 +0000

Not sure what to do with that extra butternut squash lying around? We’ve got you covered: Chop it into cubes, coat it in a tasty orange glaze, and then roast it to tender perfection. The citrusy marinade features garlic and allspice to bring some savory balance to the zesty fruit, while a dash of maple syrup complements the squash’s natural sweetness. Serve this as a side dish during the winter months when you’re craving something warm, bright, and nourishing. This butternut squash recipe would also be great to incorporate into grain bowls to add a yummy root veggie component!

For more inspiration, check out these tasty ideas:

Curried Butternut Squash and Cauliflower Stew
Butternut-Bulgur Chili
Butternut Squash Steak Supper
Or take a look at our full collection of butternut squash recipes

Yield: Makes 4 cups

Time: 55 minutes

1½ teaspoon orange zest
½ cup orange juice
1½ tablespoons pure maple syrup
1½ lb. butternut squash, peeled and cut into bite-size pieces (about 6 cups)
3 cloves garlic, minced
⅛ teaspoon ground allspice

Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment paper.
In a large bowl stir together orange juice and zest, maple syrup, garlic, and allspice. Add squash; toss to coat. Spread evenly in prepared pan. Season with pepper. Cover loosely with foil and roast 30 minutes.
Uncover and roast 10 to 15 minutes more or until tender, stirring once or twice.

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Creamy Sweet Potato Pudding

Ellen Boeke — Thu, 21 Dec 2023 17:19:06 +0000

The secret to creating a silky smooth sweet potato pudding? Ripe avocado. The creamy green fruit adds luscious texture to the potatoes, and any avocado flavor is masked by caramel-like dates and sweet vanilla extract. Sweet and spicy pecans add a pleasant crunch to this heavenly dessert, while a pinch of sea salt on each serving really makes the flavors pop. Dig into this produce-packed pudding when you’re craving an indulgent treat without all the unhealthy ingredients.

For more inspiration, check out these tasty ideas:

Yield: Makes 3 cups

Time: 4 hours 25 minutes

1 10-oz. purple sweet potato, peeled and coarsely chopped
1 ripe avocado, halved, seeded, and peeled
¾ to 1 cup unsweetened, unflavored plant-based milk
6 Medjool dates, pitted and soaked
1 teaspoon pure vanilla extract
Pinch sea salt
3 tablespoons whole or broken pecans
2 teaspoons pure cane sugar
Pinch cayenne pepper (optional)
Flaky sea salt, to taste

Instructions

Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 minutes or until very tender. Transfer to a food processor and let cool.
Add the next five ingredients (through pinch salt) to food processor. Process until smooth, adding more milk if needed to reach desired consistency. Spoon into six 4-oz. serving dishes. Cover and chill at least 4 hours.
Meanwhile, place pecans in a dry small skillet. Sprinkle with sugar and cayenne (if using). Heat over medium 5 minutes or until sugar melts and coats nuts, stirring occasionally. Transfer to a parchment-lined plate. Sprinkle lightly with flaky salt. Let cool.
Sprinkle pudding with glazed pecans.

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Panko Broccoli with Sun-Dried Tomatoes

Ellen Boeke — Mon, 18 Dec 2023 18:24:46 +0000

Supercharge your side dish skills with this colorful, crunchy, and totally crave-worthy panko broccoli recipe. Each floret is simmered in flavorful veggie broth until tender, and then mixed with garlic-infused whole wheat bread crumbs for a crispy textural contrast. Strips of sun-dried tomato add bursts of umami-rich flavor and really dial up the intrigue of this five-ingredient dish. If you make a big batch, this is the perfect recipe to bring to a potluck to up the veggie count on everyone’s plate.

For more vegan broccoli recipes, check out these tasty ideas:

Yield: Makes 5 cups

Time: 20 minutes

1½ lb. broccoli (1 large head)
⅓ cup low-sodium vegetable broth
¼ cup whole wheat panko
4 cloves garlic, minced
2 tablespoons slivered sun-dried tomatoes (not oil-packed)

Instructions

Cut broccoli head into small florets. If you like, peel and thinly slice broccoli stalks. In an extra-large nonstick skillet cook broccoli in broth over medium-high 6 to 8 minutes or until crisp-tender, stirring occasionally.
Meanwhile, in a small bowl combine panko and garlic. Add to skillet with sun-dried tomatoes. Cook 2 to 3 minutes or until panko is toasted, stirring frequently. If you like, season with freshly ground black pepper.

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Sweet Potato and Pineapple Crisp

Ellen Boeke — Tue, 12 Dec 2023 18:13:40 +0000

Sweet potato and pineapple may not be an obvious combo, but the balance of earthy sweetness from the spuds and lip-puckering brightness of the juicy fruit are truly a match made in heaven. Here, this crave-worthy combo is mixed with maple syrup, ginger, and cloves before being topped with a crunchy oat and walnut crumble. Shredded coconut adds an extra layer of tropical intrigue, ensuring each bite transports you to a beachside cabana. Serve this unique pineapple crisp with Aquafaba Whipped Cream or banana nice cream for an extra decadent experience.

For more fruity crisp and cobbler recipes, check out these tasty ideas:

Yield: Makes one 2-quart crisp

Time: 2 hours 15 minutes

2 lb. sweet potatoes, peeled and cut into 1-inch pieces
Sea salt, to taste
3 cups chopped fresh pineapple
½ cup unsweetened pineapple juice
6 tablespoons pure maple syrup
2 tablespoons white whole wheat flour
½ teaspoon ground ginger
⅛ teaspoon ground cloves
¾ cup quick-cooking rolled oats
¼ cup chopped walnuts
3 tablespoons unsweetened flaked coconut

Instructions

Preheat oven to 400°F. Place sweet potatoes on a parchment-lined baking sheet. Season with salt. Roast 30 minutes or until just tender.
Reduce oven temperature to 375°F. In a large mixing bowl combine roasted sweet potatoes, pineapple, pineapple juice, and 2 tablespoons of the maple syrup. Sprinkle with flour, ginger, and cloves; toss to combine. Spread evenly in a 2-quart baking dish.
For topping, in a medium bowl stir together oats, walnuts, coconut, and the remaining 4 tablespoons maple syrup. Spoon over sweet potato mixture.
Bake, uncovered, 25 to 30 minutes or until filling is bubbly and topping is lightly browned. Cool slightly on a wire rack. Cut into six slices and serve warm.

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Vegan Taco Soup

Ellen Boeke — Fri, 08 Dec 2023 19:07:18 +0000

This belly-warming vegan taco soup has everything you love about the classic hand-held Mexican snack: Smoky seasonings, hearty ingredients, and strips of savory corn tortillas. It starts with roasting tomatoes, onions, and chile peppers until they are browned and full of flavor, then blending them into a paste that forms the base of the soup. From there, juicy corn kernels, hearty black beans, and meaty jackfruit are added into the mix to provide hunger-busting substance. Cilantro and lime add brightness to the broth, while baked tortilla strips make for a crunchy topper. Top everything with extra jalapeño slices if you’re a fan of heat, or feel free to add a dash of your favorite hot sauce.

Tip: The soup base in Step 1 can be made ahead of time and frozen for later use.

For more vegan Mexican soups, check out these tasty ideas:

Yield: Makes 11 cups

Time: 75 minutes

8 cups quartered roma tomatoes
1 cup coarsely chopped onion
2 poblano chiles, halved and seeded
1 jalapeño chile, halved and seeded
6 cloves garlic
2 teaspoons dried oregano, crushed
1 teaspoon pure cane sugar
¼ teaspoon crushed red pepper (optional)
3 cups low-sodium vegetable broth
2 cups frozen roasted corn
1 15-oz. can no-salt-added black beans, undrained
1 14- to 20-oz. can no-salt-added jackfruit, drained and shredded
Sea salt, to taste
2 6-inch corn tortillas, cut into strips
½ cup chopped fresh cilantro
Lime wedges

Instructions

Preheat oven to 450°F. Line two 15×10-inch baking pans with foil. In a large bowl combine the first eight ingredients (through crushed red pepper, if using); mix well. Spread evenly in pans. Roast 45 minutes or until charred in places; cool slightly. Transfer to a blender. (You may want to work in batches.) Cover and blend until nearly smooth. Transfer soup base to a large saucepan. Reduce oven temperature to 400°F.
Stir broth, corn, undrained beans, and jackfruit into soup base. Bring mixture to boiling; reduce heat. Simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Season with salt.
Meanwhile, spread tortilla strips on a baking sheet. Bake 5 minutes or until crisp.
Serve soup topped with cilantro, tortilla strips, and, if you like, sliced additional jalapeño. Serve lime wedges on the side.

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Sweet Potato Chocolate Chip Cookies

Ellen Boeke — Mon, 04 Dec 2023 18:15:44 +0000

Mashed sweet potatoes make a soft, lightly sweet cookie that you can enjoy for dessert or as a snack with a cup of tea. Dairy-free chocolate chips add bursts of creamy cacao goodness to each bite, but you could easily add in a handful of your favorite nuts to switch up the flavor profile. This recipe yields 20 cookies, which is the perfect size for bringing to a festive potluck or group gathering!

Tip: For 1 cup mashed sweet potato, peel and coarsely chop one 8-oz. sweet potato. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 to 10 minutes or until very tender. Transfer potato to a bowl and mash until smooth (or press through a ricer), adding water, 1 tablespoon at a time, as needed to make creamy.

For more sweet potato desserts, check out these tasty ideas:

Yield: Makes 20 cookies

Time: 45 minutes

1¼ cups mashed sweet potatoes (see tip in intro)
¼ cup unsweetened, unflavored plant-based milk
3 tablespoons light molasses
2 teaspoons pure vanilla extract
1½ cups oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup dairy-free chocolate chips or chopped dark chocolate

Instructions

Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
In a large bowl whisk together the sweet potato, milk, molasses, and vanilla). In a medium bowl stir together the oat flour, baking powder, baking soda, and salt). Add flour mixture to sweet potato mixture; stir until combined. Stir in chocolate chips.
Using a cookie scoop or 1½-tablespoons portions, drop dough 2 inches apart on prepared cookie sheets. Flatten cookies to 2-inch diameter. Bake 8 to 10 minutes or until lightly browned. Let cool 2 minutes on cookie sheets. Remove and cool on wire racks.

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Sweet Potato Dessert Waffles

Ellen Boeke — Thu, 09 Nov 2023 18:30:58 +0000

You’ve heard of breakfast for dinner, but how about breakfast for dessert? These crisp-on-the-outside, tender-on-the-inside sweet potato waffles are the perfect evening treat because they aren’t overly sugary and can be topped with anything you like. Here, we sprinkle each fluffy waffle with buttery pistachios, crunchy cacao nibs, and homemade aquafaba whipped cream to dial up the decadence factor. Orange juice and vanilla extract infuse the batter with lip-smacking flavor that pairs perfectly with the earthy notes of sweet potatoes, ensuring these waffles taste worlds apart from the standard frozen waffles you’d find at the supermarket.

Tip: If you have leftovers, reheat waffles in an air fryer at 400ºF for 4 to 5 minutes until crisp and heated through.

For more vegan waffle recipes, check out these tasty ideas:

Yield: Makes 6 waffles

Time: 25 minutes

1½ cups rolled oats
¾ cup white whole wheat flour
2 tablespoons packed pure cane brown sugar
1½ teaspoons baking powder
¼ teaspoon sea salt
2½ cups unsweetened, unflavored plant-based milk
1 cup mashed sweet potato
¼ cup orange juice
1 teaspoon pure vanilla extract
½ teaspoon orange zest
1 recipe Aquafaba Whipped Cream
6 tablespoons chopped raw unsalted pistachios
1 tablespoon cacao nibs (optional)

Instructions

In a food processor combine the first five ingredients (through salt). Cover and pulse until well mixed. Add the next five ingredients (through orange zest). Cover and pulse just until moistened (batter should be slightly lumpy). Transfer to a bowl. Let stand 15 minutes before cooking.
Add batter to a preheated nonstick waffle maker. Close lid quickly; do not open until done. Bake 4 minutes. When done, use a wooden chopstick or silicone spoon handle to lift waffle off grid. Repeat with the remaining batter.
Top hot waffles with Aquafaba Whipped Cream and sprinkle with chopped pistachios and cacao nibs (if using).

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Vegan Chilaquiles

Ellen Boeke — Wed, 08 Nov 2023 18:34:29 +0000

Chilaquiles originated as a way to use leftover tortillas the morning after a big meal, but this taco-inspired version would be perfect at any time of day. Here, crispy tortilla chips are smothered in a tangy homemade salsa and topped with hearty quinoa infused with the smoky, spicy flavors of Southwest seasoning. Creamy black beans add extra substance while fresh cilantro and scallions dial up the herbal aromas of this mouthwatering dish. Feel free to top with a drizzle of your favorite hot sauce, and dig in!

For more vegan Mexican-inspired breakfast recipes, check out these tasty ideas:

Savory Tamale Breakfast Bowls
Breakfast Tostadas
Mexican Breakfast Hash with Lime Crema
Or take a look at our full collection of vegan Mexican recipes

Yield: Makes 7½ cups

Time: 40 minutes

3 6-inch corn tortillas, cut into wedges
1 14.5-oz. can no-salt-added fire-roasted diced tomatoes
1½ cups low-sodium vegetable broth or water
½ cup chopped onion
1 small jalapeño chile, halved and seeded, if desired
2 cloves garlic, halved
½ teaspoon salt
3 cups cooked red or tricolor quinoa
1 tablespoon nutritional yeast
1 tablespoon salt-free taco seasoning
1 teaspoon smoked paprika
1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
½ cup sliced scallions
Chopped fresh cilantro

Instructions

Preheat oven to 400°F. Spread tortilla wedges on a baking sheet. Bake 10 to 12 minutes or until toasted.
In a blender combine undrained tomatoes, 1 cup of the broth, the onion, jalapeño, garlic, and salt. Cover and blend until smooth. Transfer to a large nonstick skillet. Cook over medium 8 to 10 minutes or until slightly thickened. Stir in tortilla wedges until coated. Cook 2 minutes or until heated through.
Meanwhile, in a medium saucepan combine quinoa, the remaining ½ cup broth, the nutritional yeast, taco seasoning, and smoked paprika. Cook over medium 4 to 5 minutes or until broth is mostly absorbed.
Spoon quinoa mixture into shallow dishes. Top with tortilla mixture, beans, scallions, and cilantro.

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Garlic Squash Steaks with Herbed Pear-Potato Mash

Ellen Boeke — Wed, 01 Nov 2023 01:29:03 +0000

This plant-based supper has it all: Tender butternut squash steaks slathered in roasted garlic, creamy herb-infused mashed potatoes, and a drizzle of tangy balsamic vinegar to tie it all together. The secret to this irresistible dinner is adding peppery parsnips and sweet pears into the mashed potatoes to create a perfect trifecta of flavors. While you’re welcome to use sweet potato planks or any other type of winter squash for the steaks, we love butternut for its mild earthy sweetness and easy absorption of sauces. Don’t worry about under-seasoning the steaks as they bake—the roasted garlic is laced with fresh sage and offers an explosion of aromas with each bite. Serve this restaurant-worthy meal as a vegan Thanksgiving dish or as the main course at your next dinner party!

Tip: Choose a butternut squash with a long, thick neck. To prepare, slice the neck off the squash; reserve base for another use. If you like, peel the neck. Trim two sides flat. Cut lengthwise into four ¾- to 1-inch-thick steaks.

For more veggie steak suppers, check out these tasty ideas:

Yield: Makes 4 steaks + 4½ cups mash

Time: 1 hour 35 minutes

1 large bulb garlic
2 teaspoons chopped fresh sage
4 6-oz. butternut squash steaks (see tip in intro)
Sea salt, to taste
Freshly ground black pepper, to taste
1 lb. russet potatoes, peeled and cubed
2 firm Bosc pears, peeled, cored, and cubed
1 cup thinly sliced peeled parsnips
1 15-oz. can no-salt-added cannellini beans, rinsed and drained
¼ cup unsweetened, unflavored plant-based milk
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
4 teaspoons balsamic glaze

Instructions

Preheat oven to 425°F. Peel away outer layers of skin from garlic bulb. Cut off the top ¼ inch, leaving bulb intact but exposing cloves. Place bulb on a double thickness of foil; bring foil up around bulb and seal, leaving some headspace. Bake 25 to 35 minutes or until the cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze garlic cloves out of papery skin into a small bowl. Using a fork, mash garlic. Add sage and stir to combine.
Reduce oven temperature to 400°F. Arrange squash steaks on a baking sheet lined with parchment paper or a silicone baking mat. Brush with 2 tablespoons water. Season with salt and pepper. Roast 40 to 50 minutes or until tender and browned, turning steaks once and brushing with additional water if needed.
Meanwhile, place potatoes, pears, and parsnips in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes or until tender. Place potato mixture in a large bowl with beans. Mash mixture, adding up to ¼ cup milk, 1 tablespoon at a time, to reach desired texture. Stir in parsley and thyme; season with salt and pepper.
Smear garlic mixture over steaks. Serve steaks on a bed of mashed potato mixture and drizzle with balsamic glaze. Top with additional pepper.

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Sweet Potato Rosette Tart

Ellen Boeke — Mon, 30 Oct 2023 18:25:00 +0000

This stunning sweet potato tart uses two different types of tubers to achieve the scrumptious end result. Orange sweet potatoes are mashed with zesty orange juice and warming pumpkin pie spice to create a custard-like filling, while steamed purple sweet potato petals are placed in an eye-catching rosette pattern and topped with crushed almonds. (Steaming the purple potatoes separately and adding them after baking ensures the best texture and color.) The nutty oat and almond crust contrasts nicely with the earthy sweetness of the tart filling, and you can top each slice with Aquafaba Whipped Cream if you want an extra dose of decadence. Serve up this jaw-dropping dessert when you want to impress guests and end your evening on a sweet note!

For more vegan sweet potato desserts, check out these tasty recipes:

Yield: Makes one 10-inch tart

Time: 60 minutes

2 cups rolled oats
¼ cup flaxseed meal
¼ cup almond butter
1½ teaspoons pumpkin pie spice
5 tablespoons unsweetened, unflavored plant-based milk
1 cup orange juice, strained to remove pulp
3 tablespoons finely chopped dates
2 cups mashed orange sweet potatoes
½ teaspoon arrowroot powder
1½ cups very thinly sliced peeled purple sweet potatoes
2 tablespoons almonds, toasted and chopped
1 recipe Aquafaba Whipped Cream (optional)

Instructions

Preheat oven to 400°F. For crust, in a food processor combine oats, flaxseed meal, almond butter, and 1¼ teaspoons of the pumpkin pie spice. Pulse until combined. With processor running, slowly add milk until mixture starts to cling together and is slightly moistened. Press mixture onto the bottom and up sides of a 10-inch tart pan. Place pan on a baking sheet. Bake 8 minutes. Remove crust from oven and reduce oven temperature to 350°F.
Meanwhile, for orange sauce, in a small saucepan combine orange juice, dates, and the remaining ¼ teaspoon pumpkin pie spice. Bring to boiling; reduce heat to a gentle boil. Gently boil 7 to 10 minutes or until reduced by half (to ½ cup). Set aside 2 tablespoons of the sauce.
For filling, combine mashed orange sweet potatoes, arrowroot powder, and 6 tablespoons of the orange sauce. Pour filling into partially baked tart crust.
Bake 35 to 45 minutes or until filling is set, covering loosely with foil if needed to prevent overbrowning. Cool tart in pan on a wire rack.
Meanwhile, place purple sweet potato slices in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 3 to 5 minutes or until tender. When tart is slightly cooled, carefully arrange potato slices in concentric circles on top of filling. Brush with the reserved orange sauce. Sprinkle with toasted almonds and serve with Aquafaba Whipped Cream (if using).

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