Holidays Archives - Forks Over Knives

Air-Fried Tempura Veggies with Jalapeño-Lime Sauce

Caitlyn Diimig, RD — Tue, 06 May 2025 17:49:38 +0000

These easy, vegan air-fried tempura veggies fit the bill any time you want a crunchy appetizer to kick things off. Sparkling water gives the batter a light, crisp texture, while a hint of ground ginger offers a grounding warmth. You’ll want to air-fry these babies for as long as possible to get the crispiest results. A creamy dipping sauce made with silken tofu gets its lively flavor from fresh cilantro, jalapeño, and a squeeze of lime juice. It’s the perfect dipper for these crunchy veggie snacks!

Tips

Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups vegetables + ½ cup sauce

Time: 45 minutes

4 oz. firm silken tofu, drained
2 tablespoons lime juice
1 to 2 teaspoons finely chopped fresh jalapeño chile, seeded if desired (see tip, recipe intro)
2 tablespoons finely chopped fresh cilantro
¾ cup plain seltzer water, plus more as needed
2 tablespoons flaxseed meal
½ cup brown rice flour
¼ teaspoon ground ginger
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
1 cup red bell pepper strips
1 cup broccoli florets, cut into 1- to 1½ -inch florets
4 oz. fresh green beans, trimmed

Instructions

For Jalapeño-Lime Sauce, in a small blender or food processor combine tofu, lime juice, and jalapeño; cover and blend until smooth, adding 1 to 2 tablespoons water to reach desired consistency. Stir in cilantro. Cover and chill until ready to serve.
Preheat air fryer to 350°F. In a large bowl whisk together ¼ cup of the seltzer water with the flaxseed meal; let stand 5 minutes. Whisk in the remaining ½ cup seltzer water until frothy. Whisk in brown rice flour, ginger, salt, and black pepper until batter forms. Batter should be the consistency of a thin pancake batter. Add more seltzer water as needed to reach desired consistency.
Working in batches, dip bell pepper strips, broccoli florets, and green beans in batter until coated; allow excess to drip off. Transfer vegetables to parchment paper that has been cut to fit air-fryer basket. Place parchment paper with vegetables in basket. Air-fry 10 minutes or until crisp. Season vegetables with an additional pinch of sea salt. Serve with sauce.

The post Air-Fried Tempura Veggies with Jalapeño-Lime Sauce appeared first on Forks Over Knives.

Blueberry Cheesecake Bars

Kathryn Hendrix, RDN, LD — Thu, 10 Apr 2025 17:28:35 +0000

These impressive vegan lemon cheesecake bars are perfect for making ahead and serving on a special occasion, such as Mother’s Day or Valentine’s Day. The date-sweetened crust includes sunflower butter for richness, while the creamy, lemon-infused filling features cashews and white sweet potato. A fresh blueberry sauce finishes the dessert. To ensure clearly defined layers, be sure to chill the crust, lemon cream, and blueberry topping before assembling, then allow at least an hour to chill before serving.

Sweet potato mash: For 2 cups mashed sweet potatoes, prick two 10-oz. unpeeled white sweet potatoes with a fork. Microwave on high 5 to 7 minutes or until tender. Halve potatoes and scoop out pulp into a small bowl; discard skin. Mash potato pulp with a potato masher until smooth. Measure 2 cups mashed sweet potatoes.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 bars

Time: 4 hours

20 pitted Deglet Noor dates (6 oz.), chopped
2 lemons
1 tablespoon flaxseed meal
1 cup brown rice flour
1 teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
2 tablespoons sunflower butter
1 tablespoon pure vanilla extract
2 tablespoons raw, unsalted cashews
½ cup unsweetened, unflavored plant-based milk, plus more if needed
½ cup pure maple syrup
2 cups mashed white sweet potatoes (see tip, recipe intro)
4 teaspoons arrowroot powder
2¼ cups fresh blueberries

Instructions

Preheat oven to 400°F. Line an 8-inch square baking pan with parchment paper. Place the dates in a small bowl; add boiling water to cover. Let soak 10 minutes; drain well. Remove 5 teaspoons zest and squeeze 6 tablespoons juice from lemons. In another small bowl combine 3 tablespoons of the lemon juice and the flaxseed meal. Let stand 5 minutes.
In a large bowl stir together flour, 1 tablespoon of the lemon zest, the baking soda, nutmeg, and salt.
In a food processor combine soaked dates, flaxseed mixture, sunflower butter, and 2 teaspoons of the vanilla; process until smooth. Add date mixture to flour mixture; stir until well incorporated. (You may need to knead the dough a bit to combine.) Press evenly into the prepared pan. Bake 20 minutes or until set and lightly golden. Cool completely on a wire rack (1½ hours).
For lemon cream, soak cashews in enough very hot water to cover 15 minutes; drain and rinse. In a food processor or blender combine cashews, milk, ¼ cup of the maple syrup, 2 tablespoons of the lemon juice, and the remaining 2 teaspoons lemon zest and 1 teaspoon vanilla. Cover and blend 2 minutes or until very smooth. Add sweet potatoes; cover and blend until smooth, adding more milk, 1 tablespoon at a time, as needed to achieve desired consistency. Cover and chill at least 1 hour or up to 5 days.
For blueberry topping, in a medium saucepan whisk together the remaining ¼ cup maple syrup and 1 tablespoon lemon juice with the arrowroot powder until smooth. Stir in 2 cups of the blueberries. Cook and stir over medium just until bubbly. Remove from heat; mash berries lightly with a potato masher or fork. Cover and cool completely, 1½ hours. Chill until ready to assemble bars.
To assemble bars, spread chilled lemon cream over cooled crust. Top evenly with blueberry filling. Chill assembled bars at least 1 hour before slicing.
To serve, slice bars and garnish with remaining blueberries. Bars will keep in the refrigerator up to 3 days.

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Breaded Mushrooms with White Balsamic Vinaigrette

Caitlyn Diimig, RD — Wed, 08 Jan 2025 18:22:18 +0000

Mushroom lovers will go crazy for these cute breaded mushroom bites, which are just the right size for a party appetizer. The first step is to quick-pickle the mushrooms in a tangy Dijon-balsamic vinaigrette for half an hour. While this is optional (see tip below), it makes the mushrooms extra tangy and tender and contrasts nicely with the crunchy whole wheat panko coating. The trick to getting the bread crumbs to stick is to coat the mushrooms with a mix of brown rice flour and vinaigrette before rolling in the whole wheat panko. Serve these tasty mushrooms with some of the white balsamic vinaigrette for dipping, and watch them go!

Tips

Short on time? Skip the marinating step (Step 3) and go straight to Step 4.

Gluten-free version: To make these gluten-free, use gluten-free whole wheat panko, and be sure to use a brand of Dijon mustard that’s gluten-free.

For more inspiration, check out these tasty ideas:

Yield: Makes 24 mushrooms + ⅓ cup vinaigrette

Time: 75 minutes

1 cup whole wheat panko
¾ cup white balsamic vinegar
6 tablespoons lemon juice
2 tablespoons nutritional yeast
2 teaspoons Dijon mustard
¼ teaspoon freshly ground black pepper
⅛ teaspoon sea salt
1 teaspoon fresh thyme leaves
24 2-inch button mushrooms (about 1 lb.), stems removed
¼ cup brown rice flour
Fresh thyme and/or arugula (optional)

Instructions

Preheat oven to 375°F. Line a 15×10-inch baking pan with foil. Set a wire rack over foil in pan. Place panko in a large bowl.
For vinaigrette, in a blender combine the next six ingredients (through salt). Cover and blend until smooth. Add thyme; pulse to combine. Reserve ⅓ cup of the vinaigrette for serving.
In a large bowl toss the mushrooms with the remaining vinaigrette; let stand 30 minutes, stirring occasionally. Drain mushrooms, reserving 6 tablespoons of the vinaigrette.
Whisk together the 6 tablespoons vinaigrette and the brown rice flour. Add mushrooms; stir until evenly coated. Transfer 3 or 4 mushrooms at a time to bowl with panko; toss until evenly coated. Place mushrooms on rack in prepared pan.
Bake 20 to 25 minutes or until mushrooms are cooked through and lightly browned. Serve with reserved vinaigrette and a sprinkle of chopped fresh thyme and/or arugula (if using).

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Jackfruitful’s Jackie Akerberg on Making Plant-Based Holiday Hosting Delicious, Inclusive, and Easy

Courtney Davison — Thu, 12 Dec 2024 18:24:05 +0000

Hosting a dinner party can be daunting—especially when the guest list includes a mix of plant-based and non-plant-based eaters. Enter Jackie Akerberg, the creative force behind The Clean Vegan Cookbook and the popular blog Jackfruitful. Inspired by her mother’s knack for hosting, Akerberg has mastered the art of stress-free gatherings that bring everyone together—no matter their dietary preferences. “My mom is the hostess with the mostest, and I grew up having that joy ingrained in me,” says Akerberg. Since adopting a plant-based lifestyle in 2019, she’s turned her passion for hosting into an opportunity to make plant-based eating approachable, exciting, and—most importantly—delicious for all. “It’s a really fun way to introduce people to plant-based eating, without any pressure,” says Akerberg. We caught up with Akerberg to learn her tried-and-true strategies for hosting with confidence, keeping everyone at the table happy, and embracing the joy of sharing good food.

What’s your advice for hosting a crowd of plant-based and non-plant-based eaters?

Jackie Akerberg: Just because you are plant-based doesn’t mean you have to have everything that you’re offering be plant-based, unless that’s really important to you. I’m not going to cook any sort of meat, but will I grab a chunk of regular cheese to throw on the cheese board, if we’re having appetizers? Absolutely. I know that it’s just one day, and I’m making people happy, and that’s fine. It’s about knowing your audience, and not letting people feel isolated—in the same way that if you went to their home for the holidays, you would hope they were inclusive of you, but also wouldn’t expect them to have a fully vegan meal for everyone there.

We hosted a dinner the day after Thanksgiving a couple of years ago. Everyone had already had a traditional meal, so I wanted to do something different. I was going to be the only plant-based eater there, out of 15 people, and I made pretty much everything plant-based, [including] a huge squash soup and a big salad. My husband made lobster rolls, but I also made a vegan lobster roll with hearts of palm and tofu. Everyone loved that, too. It’s interesting: I think when people don’t feel pigeonholed into something, they’re more open to try it. And then they might be more accepting in the future.

Akerberg’s go-to Cranberry Salsa with Vegan Ricotta, from a recent party spread. Photo courtesy Jackie Akerberg.

Are there specific types of dishes you find are successful with mixed crowds?

JA: I recommend thinking outside the box of the standard American plate, or traditional holiday meals. … Typically, more ethnic-type meals are more plant-based. It’s so easy to do a big veggie stir-fry, or fajitas, or a curry, or soups. Those can easily be plant-based without omnivores even missing the meat, versus trying to recreate a traditional holiday roast.

Do you have any guaranteed slam-dunk recipes for the holidays?

JA: My cranberry salsa with vegan ricotta is always a hit. People love it. It’s sweet, it’s tangy, it’s spicy, it’s fresh. And then, the ricotta is so creamy that it just really works. For the ricotta, I personally really love Kite Hill because it’s so clean. But I also have a tofu ricotta recipe in my cookbook that is really easy to make, and it’s even more delicious, if you want to take the extra five minutes to prepare that.

Outside of that, for the holiday season, I love to do things like an oven-baked vegan mac and cheese, or a hearty pasta salad or quinoa-kale salad or a Brussels sprout salad. Something that’s going to be really filling and nutrient-dense is always a delicious option. … If you want to have a beautiful, plated main course, try something like a portobello mushroom, cauliflower steak, or squash as the main, surrounded by heartier ingredients.

How can hosts make life easier on themselves?

JA: I used to be very stressed prior to hosting, but I have figured out a lot of ways to make it more stress-free. First of all, plan everything you’re making at least a week in advance. I just do an iPhone note, and I list everything I’m making, and beneath that, all the ingredients I need. Then come up with a schedule. Figure out what you can prepare ahead of time—for example, soups and cookies you could make a week in advance and throw in the freezer, and pull them out morning of.

If you’re going to be cooking while guests are at your home, then do as much prep as you can. Let’s say I’m making a curry: I’ll have my saucepan and Dutch oven out, and all the ingredients pre-measured, with the spices in a bowl and the rice in the measuring cup. That way you can still be an engaged host. You’re not just in the kitchen, hovering over the stove.

And whatever you do, do not set the table the day of. That’s something that can totally be done the day before. My mom would even put out all of her serving dishes on the table where she wanted them, with a sticky note or a little piece of paper that said, “green bean casserole” or “sweet potato casserole,” etc. Then it’s easy, because then you know exactly where things are going to go, exactly which serving dish you’re going to use. And the day of you just grab that, fill it, and put it back. That’s something I learned from her.

Akerberg sets the table a day or two in advance. Photo courtesy Jackie Akerberg.

When freezing cookies, do you bake them beforehand or do you just prep the dough?

JA: You can do either. There’s nothing better than showing up to a house that smells like freshly baked cookies. But if you’re just making a chocolate chip or oatmeal cookie, or really any cookie that doesn’t have a soft filling or jam or creamy element, you can bake them up to a month in advance. Let them cool completely, throw them in an airtight container in the freezer, and then pull them out the morning of your party. They will thaw to room temp and be just as good as you baked them the day of.

Do you turn to any kind of ready-made items to keep things easy?

JA: I’ll buy sweet potato puree and pumpkin puree, for any sweet potato or pumpkin baked goods. Every Christmas morning I make my sweet potato muffins with cream cheese filling, and they have a crumb topping; I use the Kite Hill ricotta and sweet potato puree for that. I’m not steaming those sweet potatoes and mashing them. It’s just so much easier, especially during the holiday season. Also, I’m not always making my beans in a pressure cooker. I love the texture of Jovial brand beans. They come in a jar, and they taste and feel a lot more like freshly cooked beans [than canned beans do]. They’re a little bit more al dente. And for people that are avoiding BPAs, they’re a good option.

Any other advice for our readers?

JA: I think the biggest thing I have learned over the years is that you catch more flies with honey than you do with vinegar. (Not a vegan saying, I know.) Early on in my plant-based days, I was like, “Why isn’t everyone doing this? How can you eat meat?” I was devastated about people making other choices. I think it’s not uncommon to get a little bit passionate or defensive, especially if you’re put on the spot by an ornery person, or an innocently curious person who has a bad approach. But I’d encourage you to just be super inclusive and inspiring. Invite people to try plant-based food without pressuring them. … The same way you want to be accepted and included for the way you eat, understand this style of eating doesn’t work for everyone, and be really inclusive about that.

Complete Your Holiday Menu

For Jackie Akerberg’s Cranberry Salsa recipe and dozens more festive plant-based dishes, check out our collection of favorite vegan holiday recipes and put together your ideal menu!

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Jackie Akerberg’s Cranberry Salsa

Jackie Akerberg — Wed, 11 Dec 2024 18:32:41 +0000

This vibrant salsa from Jackfruitful’s Jackie Akerberg is ideal for any holiday table, from Thanksgiving to New Year’s Eve. Tangy, slightly sweet cranberries join forces with sweet, earthy beets to create a vibrant dip packed with antioxidant goodness. Fresh jalapeño adds a spicy kick, cilantro and red onion deliver aromatic depth, and lime juice and maple syrup create the perfect sweet-sour balance. Allow at least 30 minutes to chill the salsa so the flavors can fully develop. And feel free to make it in advance—Akerberg says it’s even tastier the next day! This sensational salsa is excellent as a side dish or as an appetizer. Spread it over gluten-free whole grain crackers with vegan ricotta. (Akerberg recommends Kite Hill ricotta, which is oil-free.)

Recipe from Jackfruitful

Yield: Makes 4 cups

Time: 50 minutes

12 oz. fresh cranberries
2-4 tablespoons pure maple syrup (adjust to taste)
½ small red onion, finely chopped
1 jalapeño chile, finely chopped
1 cup cilantro leaves, finely chopped
1 cup cooked and cooled beets, finely chopped (optional but absolutely delicious)
1 large garlic clove, minced
1 large lime, juiced
¼ teaspoon sea salt, or to taste

Instructions

Add the cranberries to a food processor with maple syrup. Pulse until they’re very finely chopped. Transfer to a bowl and add remaining ingredients. Taste and season accordingly, adding additional salt, lime juice or maple syrup if desired. (You can also chop all ingredients using the food processor).
Place in the fridge to chill for at least 30 minutes before enjoying.

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’Tis the Season: 14 Vegan Holiday Cookies, Brownies, and Bars to Make This Month

Lisa Esile, MS — Tue, 03 Dec 2024 19:13:26 +0000

Don your apron and preheat your oven! These healthy vegan holiday cookies, brownies, and bars are perfect for bringing to cookie exchanges, offering up at potlucks, serving at holiday open houses, or setting out for Santa. This collection features recipes sweetened primarily with natural whole-food ingredients such as dates, bananas, sweet potato, maple syrup, and applesauce. Many are gluten-free or can easily be made gluten-free—be sure to check out the reader comments to see what others have had success with. Happy baking!

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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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Vegan Gluten-Free Gingerbread Cookies

Kathryn Hendrix, RDN, LD — Mon, 25 Nov 2024 18:27:23 +0000

Your search for a scrumptious, vegan, gluten-free, gingerbread cookie recipe is over! Fragrant with the sweet-and-spicy aromas of ginger, allspice, and cinnamon, these comforting cookies are a fun goody for kids and a knockout treat for adults around the holidays and throughout the year. While traditional gingerbread is overloaded with butter and processed sugar, this healthier version uses tahini to enrich the dough and dates to sweeten it, with just a light sprinkling of raw sugar on top. If you prefer your gingerbread cookies decorated with icing, try the White Sweet Potato Icing recipe directly below, which can be made thick for piping or thin for spreading. The variety of cookie cutters available these days is extensive, so feel free to get creative!

Tips

White Sweet Potato Icing: To make the icing, in a small blender combine ¼ cup unsweetened, unflavored plant milk; ¼ cup pure maple syrup; and 2 tablespoons soaked cashews. Cover and blend 2 minutes or until smooth. Add 2 cups cooked white sweet potato. Cover and blend until smooth, adding additional milk as needed to reach desired consistency.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 cookies

Time: 30 minutes

20 pitted Deglet Noor dates (6 oz.) or 10 Medjool dates
2 tablespoons flaxseed meal
1 cup brown rice flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon sea salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
Pinch freshly ground black pepper
2 tablespoons tahini
1 teaspoon pure vanilla extract
2 tablespoons dried currants (optional)
Coarse raw sugar, such as turbinado or demerara (optional)
1 recipe White Sweet Potato Icing (optional; see recipe above)

Instructions

Preheat oven to 425°F. Line a cookie sheet with parchment paper. Place half of the dates in a small bowl. Cover with boiling water. Let soak 10 minutes; drain well. In another small bowl combine flaxseed meal and ¼ cup water. Let stand 5 minutes.
In a large bowl stir together the next nine ingredients (through pepper). In a food processor combine soaked dates, flaxseed mixture, tahini, and vanilla. Process until smooth. Chop the remaining dates (you should have about ½ cup). Add dates to the food processor; pulse until incorporated. Add date mixture to flour mixture; mix until well incorporated. (You might need to work the dough a bit.)
Turn the dough out onto a sheet of parchment paper and form into a flattened disk. Place another sheet of parchment paper over the top and roll out to ¼ inch thick. Using cookie cutters, cut into desired shapes. Place cutouts 1 inch apart on the prepared cookie sheet. Brush cutouts with water and, if you like, add currants (as buttons for people or as desired for decoration) or sprinkle with coarse sugar. Gently press currants into dough.
Bake 8 to 10 minutes or until golden brown. Transfer cookies to a wire rack to cool completely. If you like, decorate cookies with White Sweet Potato Icing (see recipe above).

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Roasted Red Kuri Squash and Golden Beet Mash

Nancy Macklin, RDN — Thu, 21 Nov 2024 18:22:43 +0000

There’s nothing like a side of mashed veggies to round out a menu. The success of this vibrant mash lies in roasting the veggies first, intensifying their flavors. Red kuri squash has a mild, chestnut-like flavor and a rich, velvety texture when cooked, which makes it great for mashing. Yellow beets and shallots add extra sweetness, while roasted garlic gives the dish a mellowness that elevates the earthy flavors. Serve with veggie steaks, vegan gravy, and a pretty salad for a party-worthy meal everyone will enjoy.

Tips

Red kuri squash: This winter squash looks like a smooth pumpkin and is also known as Japanese squash, orange Hokkaido squash, and Baby Red Hubbard squash.

To get it extra creamy: For a really creamy texture, combine roasted vegetables and garlic in a food processor. Process 2 to 3 minutes or until desired consistency.

For more inspiration, check out these tasty ideas:

Yield: Makes 5 cups

Time: 75 minutes

1 bulb garlic
3 lb. red kuri squash, peeled and cut into 1-inch pieces
2 lb. yellow beets, peeled and chopped
2 cups chopped shallots
1 to 2 teaspoons smoked paprika
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ to ½ cup unsweetened, unflavored plant-based milk

Instructions

Preheat oven to 400°F. Cut the top ¼ inch off garlic bulb so the clove tops are exposed. Wrap bulb in foil. Roast 40 to 50 minutes or until very soft. Let cool.
Meanwhile, line a rimmed baking sheet with parchment paper. In a large bowl combine squash, beets, shallots, paprika, salt, and pepper; toss to coat. Spread evenly in prepared pan. Drizzle with ¼ cup water. Cover with foil; roast 45 minutes or until tender.
Place roasted vegetables in a large bowl. Squeeze garlic from papery skin into the bowl. Mash with a hand masher or handheld mixer, adding milk as needed to achieve desired consistency.

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