potluck Archives - Forks Over Knives

Grilled Asparagus Salad with Dried Apricots and Almonds

Kathryn Hendrix, RDN, LD — Wed, 02 Apr 2025 17:09:42 +0000

This grilled asparagus salad features a magical balance of flavors and textures that’ll shine at your next potluck or vegan barbecue. Asparagus and red onion, grilled until lightly charred, play well against tangy dried apricots, juicy cherry tomatoes, and nutty sliced almonds. You can use any salad greens, but the peppery bite of arugula works well with the chewy farro. If farro isn’t your jam, use brown rice or quinoa. Whichever grain you use, be sure to cook it in advance so it has time to chill in the fridge. The flavor payoff from roasting garlic is well worth the small amount of extra effort, as it gives the balsamic-maple dressing a rich flavor. If you like, roast a whole head so you can spread roasted garlic on toasted bread to serve alongside the salad. Yum!

Tips

Cooked farro: For 3 cups cooked farro, cook 1 cup dry farro according to package directions. Cool. Store in an airtight container in the refrigerator up to 5 days.

Gluten-free version: Use cooked brown rice or quinoa instead of farro.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 35 minutes

6 whole cloves garlic, peeled
16 oz. asparagus spears, trimmed
1 large red onion, cut into ½-inch slices
½ cup balsamic vinegar
2 tablespoons pure maple syrup
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
4 cups packed fresh arugula
3 cups chilled cooked farro (see tip, recipe intro)
1 pint cherry tomatoes, halved
⅓ cup chopped dried apricots
½ cup sliced almonds, toasted

Instructions

Preheat oven to 400°F. Wrap garlic in foil; roast 30 minutes or until very soft.
Grill asparagus and onion, covered, over medium heat until vegetables are charred and tender, turning once (8 to 12 minutes for asparagus; 16 minutes for onion). Cut grilled vegetables into large bite-size pieces.
Meanwhile, for vinaigrette, in a small blender or food processor combine roasted garlic, balsamic vinegar, maple syrup, salt, and pepper. Cover and blend until very smooth.
In a large bowl toss together grilled vegetables, ½ cup of the vinaigrette, the arugula, farro, tomatoes, and apricots. Top with almonds. Reserve remaining vinaigrette for another use.

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Chocolate Mint Kiss Cookies

Kathryn Hendrix, RDN, LD — Mon, 02 Dec 2024 18:21:15 +0000

Perfect for special occasions, these vegan meringue-topped chocolate mint kiss cookies won’t last long. Your guests will never guess the secret ingredient: canned chickpeas! The dense, chocolaty cookie, which includes blended chickpeas, date paste, cocoa powder, and vegan chocolate chips, is delicious all on its own. Cacao nibs are stirred into the batter, deepening the chocolate flavor. The “kiss” is a puffy, mint-flavored meringue that leverages the viscous power of aquafaba, the liquid from the canned chickpeas. The best way to store these supremely munchable cookies is on a plate; when stored in an airtight container, they become very delicate and crumbly.

Tips

Low and slow: These meringue-topped treats are cooked in a cool oven (200°F) for 1½ to 2 hours. For a chewier meringue, opt for the shorter cooking time.

For more inspiration, check out these tasty ideas:

Gingerbread Cookies
Jam Dot Holiday Cookies
Fruit & Spice Cookies
Sesame Date Cookies with Golden Turmeric Milk

Yield: Makes 22 cookies

Time: 2 hours 30 minutes

2 tablespoons flaxseed meal
¾ cup whole wheat pastry flour
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
⅛ teaspoon regular or sodium-free baking powder
¾ cup canned no-salt-added chickpeas, drained and aquafaba (liquid from can) reserved
¾ cup Date Paste
¼ cup vegan chocolate chips
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
¼ cup cacao nibs
¼ teaspoon cream of tartar
¼ cup pure cane sugar
¼ teaspoon pure mint extract

Instructions

Preheat oven to 200°F. Line two large cookie sheets with parchment paper. In a small bowl combine flaxseed meal and ¼ cup water. Let stand 5 minutes. In a large bowl combine flour, cocoa powder, baking soda, and baking powder.
In a food processor combine flaxseed mixture, chickpeas, 3 tablespoons of the aquafaba, the Date Paste, chocolate chips, maple syrup, and vanilla. Process until smooth.
Add chickpea mixture to flour mixture; stir to combine. Stir in cacao nibs. Drop dough by rounded tablespoons 1 inch apart on the prepared cookie sheets. (For bite-size cookies, use 2 teaspoons per cookie.) With wet fingers, flatten cookies and shape as desired.
In a medium bowl beat 4 tablespoons aquafaba with cream of tartar until soft peaks form (tips curl). Slowly add sugar while beating until stiff peaks form (tips stand straight). Fold in mint extract. Pipe or spoon meringue on top of unbaked cookies.
Bake 1½ to 2 hours or until cookies are set and meringue is done to your liking (less time for a chewy meringue, more time for a crispy meringue). Transfer cookies to a wire rack to cool completely. If you like, dust with additional cocoa powder before serving. Store cookies, uncovered, at room temperature up to 5 days.

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Baked Kale and Artichoke Dip

Ashley Madden, B.Sc.(Pharm), ACPR, CHNC — Tue, 26 Nov 2024 22:19:58 +0000

Destined to become a party favorite, Ashley Madden’s wholesome vegan kale and artichoke dip is a delicious, dairy-free riff on classic spinach and artichoke dip. Madden uses cashews and cannellini beans for a rich-tasting, creamy base, while leafy kale stands in for the usual spinach. If you don’t like nuts, feel free to use a half cup of tofu instead. Low in fat and high in flavor, this crowd-pleasing kale and artichoke dip requires just 25 minutes of active prep time, giving you plenty of time to relax and enjoy the party. (Just be sure to allow an hour for the cashews to soak.) Serve warm from the oven with whole-grain crackers or crusty bread.

Tips

Cashews: To soak cashews, cover raw cashews in very hot water and soak for 1 hour; drain.

Nut-free version: To make this nut-free, use ½ cup well-drained packed firm tofu instead of the cashews.

Gluten-free version: To make this gluten-free, be sure to use a gluten-free Dijon mustard and serve on gluten-free bread or crackers.

For more inspiration, check out these tasty ideas:

Yield: Makes about 5 cups

Time: 1 hour 45 minutes

1 cup finely chopped yellow onion
5 cloves garlic, minced
3.5 oz. curly kale, tough stems removed and leaves chopped (2 packed cups)
1 14-oz. can water-packed artichoke hearts, rinsed and drained (8 to 10 hearts)
1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
¾ cup unsweetened, unflavored plant-based milk
½ cup soaked raw cashews (see tip, recipe intro)
¼ cup lemon juice
1 tablespoon nutritional yeast
2 teaspoons Dijon mustard
1 teaspoon onion powder
½ teaspoon sea salt
¾ teaspoon mustard powder
Pinch crushed red pepper, or more to taste

Instructions

Preheat oven to 375°F. In a small pan cook onion in 3 tablespoons water 10 minutes or until very soft and translucent, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent burning. Add garlic; cook and stir 30 seconds. Add kale and artichokes; cook 2 to 4 minutes or until kale wilts and turns bright green. Remove from heat.
In a high-speed blender combine the remaining ingredients. Cover and blend until completely smooth. Add sautéed vegetables to blender; cover and pulse until well combined with no large chunks remaining. (Do not blend until completely smooth; there should still be some texture.)
Transfer mixture to an 8-inch square baking dish. Bake 20 minutes or until the top is golden and just beginning to brown around the edges. Serve warm with whole grain crackers or crusty bread.

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Crunchy Brussels Sprout Slaw with Figs, Pomegranate, and Quinoa

Laura Marzen, RD, LD — Wed, 18 Sep 2024 17:12:09 +0000

This fabulous fall-themed salad is topped with juicy jewel-like pomegranate arils and chewy dried figs (or raisins) and is perfect for your next potluck or festive celebration. What sets this salad apart are the thinly sliced raw Brussels sprouts combined with shredded carrot and red onion to make a slaw base. Wondering if you can eat Brussels sprouts raw? Yes! Brussels sprouts belong to the brassica family and are excellent sliced finely in salads. Quinoa adds extra heft and nutrition. (We recommend using tri-color or red quinoa; white quinoa has a softer texture that won’t hold up as well.) Tying everything together is a pomegranate balsamic dressing, which gets extra pep from orange zest and Dijon mustard. Note: If you don’t have Brussels sprouts, you can use chopped fresh broccoli or shredded cabbage instead!

Tips

Gluten-free: To make this gluten-free, be sure to choose a Dijon mustard that’s gluten-free.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 cups

Time: 1 hour 20 minutes

1 cup dry tricolor quinoa (or red quinoa), rinsed and drained
1 teaspoon sea salt
1 tablespoon pure maple syrup
2 teaspoons Dijon mustard
⅓ cup balsamic vinegar
¼ cup 100% pomegranate juice
½ teaspoon orange zest
¼ teaspoon cracked black pepper
6 cups very thinly sliced trimmed Brussels sprouts (or cabbage or chopped fresh broccoli)
2 cups coarsely shredded or finely chopped carrots
¾ cup dried figs, stemmed and halved, or golden raisins
½ cup finely chopped red onion
½ cup pomegranate arils
⅓ cup unsalted roasted sunflower seeds

Instructions

In a medium saucepan combine quinoa, ½ teaspoon of the salt, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until quinoa is just tender. Drain any excess liquid, if needed. Transfer quinoa to a large bowl. Cover and chill 1 hour or until cool.
Meanwhile, for dressing, in a medium bowl whisk together the next six ingredients (through pepper) and the remaining ½ teaspoon salt.
Add the remaining ingredients to cooled quinoa. Toss to combine. Add dressing; toss to coat. Serve immediately or cover and chill up to 24 hours.

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Healthy Indulgence: 5 Deliciously Simple Stuffed Date Recipes

Ellen Boeke — Tue, 02 Jul 2024 17:44:40 +0000

Nutrient-dense dates are a staple ingredient in the whole-food, plant-based kitchen, bringing natural sweetness to everything from salads to grain bowls to desserts. And for an easy yet elegant appetizer or a decadent-tasting snack, you can’t beat stuffed dates. Here are five simple yet satisfying stuffed date recipes that come together in just 15 minutes.

With their large size and ultra-pliable texture, plump, candy-like Medjool dates are ideal for stuffing. You can also use Deglet Noor, a smaller, less sweet variety, but you’ll need to use about twice as many dates.

Nut Butter-Pomegranate Stuffed Dates

Ingredients

12 large Medjool dates
¼ cup no-sugar-added chunky or smooth nut butter (such as peanut, almond, or cashew)
¼ cup pomegranate arils

Instructions

Cut a slit in the side of each date. Pop out the pits, and gently open dates for stuffing.
In a small bowl stir together nut butter and pomegranate arils.
Spoon mixture into dates.

Chutney-Walnut Stuffed Dates

Ingredients

12 large Medjool dates
¼ cup purchased mango chutney
¼ cup chopped toasted walnuts

Instructions

Cut a slit in the side of each date. Pop out the pits, and gently open dates for stuffing.
In a small bowl stir together chutney and walnuts. Spoon into dates. (Alternatively, stir 12 toasted walnut halves into ¼ cup mango chutney and stuff coated walnut halves into dates.)

Zesty Almond Stuffed Dates

Ingredients

12 large Medjool dates
⅓ cup chopped toasted almonds
2 tablespoons lime juice to coat
1½ teaspoons chile-lime seasoning, such as Tajín

Instructions

Cut a slit in the side of each date. Pop out the pits, and gently open dates for stuffing.
In a small bowl stir together almonds and lime juice to coat. Drain lime juice. Sprinkle almonds with chile-lime seasoning. Spoon into dates.

Berry-Pistachio Stuffed Dates

Ingredients

12 large Medjool dates
24 whole fresh blackberries or large red raspberries
¼ cup finely chopped pistachios

Instructions

Cut a slit in the side of each date. Pop out the pits, and gently open dates for stuffing.
Dip whole berries (halve them if large) in pistachios.
Stuff berries into dates.

Pecan-Orange Stuffed Dates

Ingredients

14 large Medjool dates
⅓ cup chopped toasted pecans
1 teaspoon orange zest
¼ teaspoon Aleppo pepper

Instructions

Cut a slit in the side of each date. Pop out the pits. Finely chop 2 of the dates. Gently open the remaining 12 dates for stuffing.
In a bowl stir together chopped dates, pecans, orange zest, and Aleppo pepper. Spoon into whole dates.

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Tropical Fruit Salad with Ginger-Lime Dressing

Chef Troy Levy — Wed, 29 May 2024 17:22:19 +0000

When Chef Troy Levy was growing up in the hills of Glengoffe, Jamaica, he kept cool by eating water-packed fruits and vegetables, which inspired this stunning tropical fruit salad. Sweet watermelon combines with juicy papaya, crisp cucumber, and tangy pomegranate seeds to create a drip-down-your-chin-delicious salad that’ll wow any crowd. A lemongrass-infused ginger-lime dressing lends bright flavor, with nori flakes and dulse flakes and crumbled dried oyster mushrooms adding salty and umami notes that complement the sweet fruit. Round things out with fresh herbs and peppery radishes. Use the sweetest, juiciest watermelon you can find for this refreshing salad!

Tip: A simple way to chop lemongrass is with a small food processor. Just be sure to remove the tough outer leaves first.

For more inspiration, check out these tasty ideas:

Yield: Makes 5 cups

Time: 15 minutes

1 stalk lemongrass (tough outer leaves removed), finely chopped (see tip)
1 tablespoon coconut aminos
1 tablespoon nori flakes
2 teaspoons dulse flakes
1 teaspoon lime zest
1 clove garlic, minced
½ teaspoon grated fresh ginger
3 cups 1-inch cubes watermelon (preferably Crimson Sweet variety)
1½ cups sliced cucumber
1 cup peeled and chopped papaya
½ cup pomegranate arils
½ cup thinly sliced radish
1 tablespoon crumbled dried oyster mushrooms
½ teaspoon chopped fresh cilantro
½ teaspoon chopped fresh mint

Instructions

For dressing, in a jar combine the first seven ingredients (through ginger). Add lid; shake well.
In a large bowl combine the next seven ingredients (through cilantro). Add dressing; toss to coat. Garnish with mint.

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Chocolate Raspberry Brownie Bites

Nancy Macklin, RDN — Thu, 23 May 2024 17:26:20 +0000

When you get tapped to bring a dessert to a cookout or potluck, these raspberry brownie bites are ideal, pairing jammy fresh fruit with gooey chocolate to create a mouthwatering munchie that’s ready in less than 30 minutes. Cocoa powder and mini chocolate chips add decadent chocolate flavor (feel free to omit the chocolate chips, if you like). Almond and vanilla essences lend a subtle richness, and applesauce and maple syrup keep things just sweet enough. Drop spoonfuls of the mix into the cups of a standard muffin pan and flatten for bite-sized portions. You can also use a silicone mini muffin pan (no need to flatten), or skip the muffin pan, shape the dough into balls, and flatten on a parchment-lined baking pan. Happy munching!

For more inspiration, check out these tasty ideas:

Yield: Makes 18 brownie bites

Time: 25 minutes

2 tablespoons flaxseed meal
½ cup unsweetened applesauce
¼ cup pure maple syrup
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
2½ cups spelt flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon sea salt
3 tablespoon vegan mini chocolate chips
1¼ cups fresh raspberries (or frozen)

Instructions

Preheat oven to 350°F. In a large bowl combine flaxseed meal and ¼ cup water. Let stand 5 minutes. Stir in the next five ingredients (through almond extract).
In a medium bowl stir together spelt flour, cocoa powder, baking soda, and salt. Add to applesauce mixture; stir just until combined. If you like, reserve 1 tablespoon mini chocolate chips to sprinkle on top. Stir in remaining chips. Fold in raspberries.
Drop dough from a rounded tablespoon measure into bottoms of 2½-inch silicone muffin cups. Press dough flat with fingers to create a smooth top. Sprinkle with reserved chocolate chips (if using). Bake 9 to 12 minutes or until set. Cool on a wire rack before removing from cups. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.

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12 Party-Worthy Salsa Recipes: Fruit Salsa, Tomato Salsa, Bean Salsa and Beyond!

Lisa Esile, MS — Mon, 13 May 2024 19:22:41 +0000

Seriously scrumptious and brimming with fresh ingredients, homemade salsa is the ultimate whole-food, plant-based condiment and can turn a ho-hum meal into a party-worthy dish. These taste bud tinglers are excellent served as a dip with baked tortilla chips, whole grain crackers, pita squares, or crudités, or dolloped on a grain bowl, salad, burger, burrito, breakfast scramble, or anything else you can think of. This delicious collection includes juicy fruit salsa, aromatic roasted veggie salsa, classic tomato salsa, hefty bean and corn salsa, and lots more. There is no reason to be without fresh salsa, especially in the warmer months! It’s easy to make and stores well in the fridge for three to five days.

For a deeper dive into the wonderful world of salsa-making, including how to come up with your own recipes, check out our handy guide.

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Vegan Blueberry Cobbler

Mary Margaret Chappell — Fri, 01 Mar 2024 18:16:49 +0000

Craving a simple but scrumptious treat? This easy vegan blueberry cobbler tastes delightfully decadent without using any unhealthy ingredients. Frozen blueberries are lightly sweetened with applesauce and then topped with wholesome vanilla- and almond-infused biscuits. Pop everything in the oven for 45 minutes, and then dig into this warm, jammy dessert as soon as it’s cool enough to eat. You can also try making this homey recipe with other frozen fruit, such as cherries or blackberries. Maybe even add a dollop of Aquafaba Whipped Cream while you’re at it!

For more inspiration, check out these tasty ideas:

Yield: Makes one 8-inch-square cobbler

Time: 70 minutes

1 lb. frozen blueberries
3 cups unsweetened applesauce
1½ tablespoons arrowroot powder or cornstarch
½ cup spelt flour
¼ cup almond flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon pure vanilla extract
¼ teaspoon pure almond extract

Instructions

Preheat oven to 350°F. In a 2-quart square baking dish stir together blueberries, 2 cups of the applesauce, and the arrowroot powder.
For topping, in a medium bowl whisk together spelt flour, almond flour, baking powder, and baking soda. Stir in the remaining 1 cup applesauce, the vanilla extract, and almond extract. Drop batter onto blueberry mixture in spoonfuls.
Bake 45 minutes or until filling is thickened and bubbly and topping is golden brown. Let stand 10 minutes before serving. Serve hot.

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Vegan Stuffed Jalapeños with Lime Crema

Ellen Boeke — Fri, 02 Feb 2024 18:04:47 +0000

Serve up these bean-and-rice stuffed jalapeños at your next party when you need some crowd-pleasing finger food. Cheesy nutritional yeast, smoky paprika, and salty soy sauce give the stuffing tons of savory flavor that complements the spicy jalapeño shell. While the jalapeño boats bake in the oven, you can whip up a zesty lime crema for drizzling or dipping. The secret to a luscious dairy-free sauce is blended tofu, which highlights any seasonings you throw into it. Here, lime and garlic are the stars of the show, but you could even add a dash of hot sauce if you want extra heat. Top the stuffed peppers with additional lime zest, and serve warm!

Tip: Blanching jalapeños in boiling water softens them just enough and takes the edge off their heat.

For more inspiration, check out these tasty ideas:

Yield: Makes 24 jalapeño halves + ¾ cup Lime Crema

Time: 30 minutes

½ of a 12-oz. package extra-firm lite silken tofu
½ teaspoon lime zest, plus more for garnish
1 tablespoon lime juice
¼ teaspoon garlic powder
1 to 2 tablespoons unsweetened, unflavored plant-based milk
12 large fresh green or red jalapeño chiles
1 15.5-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
1 cup cooked brown rice
¼ cup nutritional yeast
⅓ cup chopped fresh cilantro
1 tablespoon reduced-sodium soy sauce
1 teaspoon smoked paprika

Instructions

For Lime Crema, in a small food processor or blender place tofu, lime zest, lime juice, and garlic powder. Cover and process until smooth, gradually adding plant-based milk until crema is the consistency of sour cream. Refrigerate until ready to serve.
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Bring a large pot of water to boiling. Cut jalapeños in half lengthwise; remove seeds and membranes. Cook jalapeños in boiling water 2 minutes; drain well. Arrange jalapeños, cut sides up, on the prepared baking sheet.
In a bowl coarsely mash pinto beans. Stir in the next five ingredients (through paprika). Spoon mixture into jalapeño halves, packing and mounding slightly.
Bake 10 minutes or until heated through. Top with Lime Crema and sprinkle with extra lime zest.

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