thanksgiving Archives - Forks Over Knives

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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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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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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Warm Roasted Potato, Kale, and Persimmon Salad

Laura Marzen, RD, LD — Tue, 19 Nov 2024 19:42:37 +0000

Wondering what to do with the persimmons you found at the market? Grab an oven tray and roast them to sweet, juicy perfection so they can star alongside roasted potatoes in this festive fall side salad. The sweetness of the persimmons deepens as they roast, making them a key ingredient in both the salad and the garlicky dressing. A bed of kale, gently massaged until tender, adds fresh leafiness to contrast the warm potatoes and kale. To enjoy as an entrée, serve with toasted bread or a side of whole grains.

Tips

Soften the kale: Rinse the kale under cold water and shake off excess water. Massage the kale with clean hands for 2 to 5 minutes or until bright green and tender.

Gluten-free version: Serve with gluten-free whole grain bread, or skip the bread altogether.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups

Time: 70 minutes

1 lb. red or Yukon gold potatoes
⅓ cup lemon juice
3 cloves garlic
3 ripe persimmons, cored (1 lb. total)
2 medium shallots, trimmed
1 red bell pepper, cut into 1-inch pieces
½ teaspoon sea salt
6 cups torn fresh kale, tough stems removed, massaged (see tip, recipe intro)
8 oz. crusty whole grain bread, sliced and toasted or grilled

Instructions

Preheat oven to 425°F. Line a large shallow roasting pan with parchment paper. Cut potatoes into ½-inch wedges. Toss with 2 tablespoons of the lemon juice. Spread evenly in prepared pan. Wrap garlic in a small piece of foil and place on pan. Cover pan with foil; roast 20 minutes.
Meanwhile, cut persimmons and shallots into ½- to 1-inch wedges. Stir potatoes and push to one side of the pan. Add persimmons, shallots, and bell pepper to the other side of pan. Drizzle with 1 tablespoon of the lemon juice. Spread evenly in pan. Roast, uncovered, 15 to 20 minutes or until vegetables are tender.
Remove garlic packet. Stir roasted vegetables. Increase oven temperature to 450°F. Roast 10 minutes more or until golden.
For dressing, transfer the roasted garlic, ¾ cup of the roasted persimmons, the shallots, and bell pepper to a blender or food processor. Add the remaining lemon juice and the salt. Cover and blend until smooth, scraping sides of bowl as needed and adding water as needed to reach desired consistency.
Divide kale among serving plates. Top with the remaining roasted vegetables and persimmons. Drizzle with dressing. Serve with toasted bread.

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Whole Braised Cauliflower with Mixed-Grain Pilaf

Ellen Boeke — Thu, 14 Nov 2024 19:24:49 +0000

Served over wild rice, barley, and mushroom pilaf, this whole braised cauliflower is perfect for the center of a vegan Thanksgiving spread or any holiday table. The pilaf gets extra heartiness from kidney beans, while toasted walnuts and fresh parsley ensure it’s ready for the party. Braised cauliflower becomes mouthwateringly tender as it absorbs the earthy, sweet flavors of fresh herbs, garlic, maple syrup, Dijon mustard, and apple cider vinegar. If you like, broil the finished cauliflower head (or slices) for a few minutes to give it some extra color.

Tips

Presentation points: If you want a “carved” presentation like you see in the photo, carefully remove the cooked whole cauliflower from the Dutch oven before broiling in Step 3 and transfer to a rimmed baking sheet. Cut into wedges and broil as directed.

A note on braising and broiling: A cross between baking and steaming, braising involves cooking food slowly in a modest amount of liquid in a covered dish. To broil, you position food directly under the oven’s heating element to quickly brown it.

For more inspiration, check out these tasty ideas:

Harissa Cauliflower Steaks with Date Couscous
Lemon Dijon Whole Roasted Cauliflower
Creamy Cauliflower Bake
Roasted Cauliflower and Quinoa Casserole
Or check out our full collection of cauliflower recipes.

Yield: Makes 1 head cauliflower + 7 cups pilaf

Time: 70 minutes

4 cups low-sodium vegetable broth
¾ cup dry wild rice
¾ cup dry hulled barley
1 small onion, sliced
5 cloves garlic, crushed
4 to 5 sprigs fresh herbs, such as thyme, parsley, sage, and/or rosemary
¼ cup apple cider vinegar
1 2½-lb. head cauliflower
3 tablespoons Dijon mustard
1 tablespoon pure maple syrup
¼ teaspoon crushed red pepper
3 cups sliced mixed fresh mushrooms, such as button, cremini, oyster, and shiitake
1 15-oz. can no-salt-added kidney beans, rinsed and drained (1½ cups)
½ cup chopped roasted red bell pepper (from the jar)
¼ cup chopped fresh parsley
⅓ cup chopped toasted walnuts
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

In a large saucepan bring broth to boiling. Add wild rice and barley. Return to boiling; reduce heat. Cover and simmer 45 to 50 minutes or until tender; drain any excess liquid.
Meanwhile, preheat oven to 400°F. Scatter onion slices, garlic, and herb sprigs in the bottom of a large broiler-safe Dutch oven. Add vinegar and ¼ cup water. Remove leaves from cauliflower and trim core so the head sits flat. Place core side down in Dutch oven. In a bowl stir together mustard, maple syrup, and crushed red pepper. Brush all over cauliflower.
Cover and bake cauliflower 30 to 40 minutes or until tender when pierced with a sharp knife. Remove lid. If you like, broil 5 to 6 inches from heat 3 to 4 minutes or until browned (you can leave the cauliflower whole or cut it into eight wedges before broiling).
Meanwhile, in an extra-large nonstick skillet cook mushrooms over medium 6 minutes or until tender and lightly browned, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add cooked grains and the remaining ingredients. Heat through.
Carefully remove cauliflower from Dutch oven. If you haven’t already, cut cauliflower into eight wedges and serve over pilaf.

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Loaded Mashed Turnips, Butternut, and Apples

Nancy Macklin, RDN — Wed, 13 Nov 2024 18:13:39 +0000

Loaded with color and flavor instead of cheese and sour cream, this festive vegan mash is a winning side dish for a holiday or celebration dinner. The three-prong mashup—featuring turnips, butternut squash, and shredded apple, for extra sweetness—works deliciously well. A garlicky cashew sauce provides a rich creaminess that elevates this beyond an everyday dish. Garnish with scallions, sun-dried tomatoes, and additional squash. Make plenty!

Tips

Extra creamy: For a really creamy texture, in Step 4, place turnips, apples, and garlicky cashew cream in a food processor. Process to desired consistency, adding plant milk if needed.

For more inspiration, check out these tasty ideas:

Yield: Makes 5 cups

Time: 45 minutes

¼ cup raw cashews
½ of a small clove of garlic
¼ teaspoon + ⅛ teaspoon freshly ground black pepper
2 lb. turnips, peeled and cut into 2-inch pieces
1 lb. apples, peeled, cored, and cut into quarters
2 cups coarsely shredded butternut squash or carrots
2 to 4 tablespoons unsweetened, unflavored plant-based milk (optional)
¼ teaspoon sea salt
¼ cup chopped sun-dried tomatoes (not oil-packed)
¼ cup sliced scallions or chopped fresh chives

Instructions

To make garlicky cashew cream, in a small blender combine cashews and ⅓ cup hot water; let soak 20 minutes. Add garlic and ⅛ teaspoon black pepper. Cover and blend until smooth.
Meanwhile, place turnips in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until tender, adding apples in last 5 minutes of steaming. Transfer turnips and apples to a large bowl and return steamer basket to saucepan.
Place squash in the steamer basket. Bring to boiling. Steam, covered, 5 minutes or until tender.
Add garlicky cashew cream to the turnips and apples. Mash with a hand masher or handheld mixer, gradually adding milk (if needed) until desired consistency. Season with salt and remaining ¼ teaspoon pepper. Reserve ¼ cup cooked squash for garnish; stir in the remaining squash. Top mash with reserved squash, the sun-dried tomatoes, and scallions.

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Cranberry Wild Rice with Sweet Potato and Brussels Sprouts

Laura Marzen, RD, LD — Thu, 07 Nov 2024 19:27:17 +0000

Equal parts festive and comforting, this cranberry wild rice and roasted veggie dish is perfect for entertaining or enjoying over the weekend. Wild rice cooked in vegetable broth absorbs rich, savory flavor, while a simple cranberry-balsamic reduction, added to the rice just before serving, lends a delightful brightness. The subtle caramelized notes of roasted sweet potatoes and Brussels sprouts ground the dish, giving the flavorful rice something to work against. Garnish with walnuts and fresh rosemary for a meal to remember!

Tips

Gluten-free version: To make this gluten-free, choose a Dijon mustard that is certified gluten-free.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 cups

Time: 1 hour 30 minutes

2 medium shallots
3 cups low-sodium vegetable broth
1½ cups dry wild rice, rinsed and drained
1 lb. sweet potatoes, peeled and cut into 1-inch cubes
12 oz. fresh Brussels sprouts, trimmed and halved
¾ teaspoon + ⅛ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 cup fresh or frozen whole cranberries
¾ cup balsamic vinegar
3 tablespoons pure maple syrup
3 teaspoons Dijon mustard
¼ cup chopped toasted walnuts
1 tablespoon chopped fresh rosemary

Instructions

Preheat oven to 425°F. Thinly slice one of the shallots; set aside. Chop the remaining shallot. In a 6-quart heavy pot combine chopped shallot, broth, and wild rice. Bring to boiling; reduce heat. Cover and simmer 40 to 45 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
Meanwhile, line a large shallow roasting pan with parchment paper. Add sweet potatoes to pan; toss with 2 tablespoons water. Spread evenly. Cover loosely with foil. Roast 20 minutes. Reduce oven temperature to 375°F.
Add Brussels sprouts and sliced shallot to pan with sweet potatoes. Sprinkle with ¾ teaspoon of the salt, the pepper, and 2 tablespoons water. Toss to coat; spread evenly. Roast, uncovered, 15 to 20 minutes or until vegetables are tender and starting to brown.
In a medium saucepan combine the next four ingredients (through mustard) and the remaining ⅛ teaspoon salt. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until cranberries are very tender and most have popped. Cool slightly; transfer mixture to a blender or food processor. Cover and pulse until slightly thickened with some visible chunks, adding 2 to 4 tablespoons water as needed to reach desired consistency. (Or use an immersion blender to partially blend the cranberry sauce right in the saucepan.) Add to wild rice; toss to combine.
Spoon wild rice mixture into a shallow serving bowl; top with Brussels sprouts mixture. Sprinkle with walnuts and rosemary.

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Maple-Ginger Spiced Pear Crisp with Oats

Carla Christian, RD, LD — Tue, 05 Nov 2024 18:36:08 +0000

This mouthwatering pear crisp with oats is the perfect way to end a meal on a cool fall or winter evening. Tender slices of pear become extra succulent as they bake and taste heavenly beneath the crumbly topping made with rolled oats and pecans. A scoop or two of vegan pumpkin ice cream or vanilla nice cream is a great way to crown this cozy treat. Be sure to use ripe pears for this one!

Tips

Gluten-free version: To make this gluten-free, use oat flour or a gluten-free flour blend instead of whole wheat flour, and be sure to use certified gluten-free rolled oats.

For more inspiration, check out these tasty ideas:

Yield: Makes 7½ cups

Time: 75 minutes

8 medium perfectly ripe pears
5 tablespoons pure maple syrup
3 tablespoons white whole wheat flour
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¾ cup quick-cooking rolled oats
¼ cup finely chopped pecans
⅛ teaspoon sea salt

Instructions

Preheat oven to 375°F. Quarter, core, and thinly slice pears. In a large bowl toss together pear slices and 2 tablespoons of the maple syrup. Sprinkle with flour, ginger, and ¼ teaspoon of the cinnamon; toss to combine. Transfer mixture to a 2-quart baking dish. Bake, covered, 25 minutes.
Meanwhile, for topping, in a medium bowl combine oats, pecans, salt, and the remaining 3 tablespoons maple syrup and ¼ teaspoon cinnamon. Spoon over partially cooked pears.
Bake, uncovered, 30 to 35 minutes more or until filling is bubbly and topping is lightly browned. Cool slightly on a wire rack. Serve warm.

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Vegan Stuffed Acorn Squash with Creamy Tahini Sauce

Ashley Madden — Tue, 29 Oct 2024 17:25:39 +0000

For a beautiful entrée that screams autumn, nothing beats stuffed acorn squash. Pecans, diced apples, and dried cranberries give the sage-scented brown rice filling an extra special touch, while a creamy tahini sauce adds tangy flavor. In this version, the squash and the filling are cooked separately, which takes less time than cooking it all at once. Any leftover filling makes a delicious pilaf or grain salad. Serve this vegan stuffed acorn squash with a leafy salad for a festive meal that’ll satisfy vegans and non-vegans alike.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 stuffed squash halves

Time: 60 minutes

1 cup dry brown rice
2 acorn squash or similar-size kabocha squash
¼ cup tahini
4 tablespoons lemon juice
2 teaspoons pure maple syrup
A pinch + ½ teaspoon sea salt
1 large red onion, chopped
2 celery stalks, thinly sliced
1 large carrot, finely diced
5 cloves garlic, minced
1 tablespoon finely chopped fresh sage or ¾ teaspoon dried sage, crushed
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
¼ teaspoon crushed red pepper
Pinch freshly ground black pepper
½ of a Granny Smith apple (peeled, if desired), finely chopped
⅓ cup finely chopped dried cranberries
¼ cup chopped pecans
Optional garnishes: chopped pecans, crushed red pepper, and/or chopped fresh rosemary

Instructions

Cook rice according to package directions. Fluff with a fork, cover, and set aside.
While rice cooks, preheat oven to 375°F. Line a baking sheet with parchment paper. Cut squash in half (from stem to tip); scoop out seeds. Place halves cut side down on prepared baking sheet; pierce the skin a few times with a knife tip. Bake 40 to 45 minutes or until squash begins releasing some juices and the flesh gives when pressed. (Baking time will vary depending on the size and type of squash used.)
To make tahini sauce, in a small bowl whisk together tahini, 3 tablespoons of the lemon juice, the maple syrup, and a pinch of salt. Whisk in water, 1 tablespoon at a time, to thin to a drizzling consistency.
For filling, in a large nonstick skillet cook onion, celery, carrot, and ¼ cup water over medium 10 minutes or until onion is translucent and carrot is tender, stirring occasionally. Stir in the next five ingredients (through black pepper); cook 1 minute more. Turn off heat.
Add cooked rice to skillet with vegetables. Stir in apple, cranberries, pecans, and the remaining 1 tablespoon of lemon juice and ½ teaspoon of salt. Taste and adjust seasoning as needed. Cover to keep warm until squash are ready.
Turn squash halves over. Drizzle a little of the tahini sauce into each squash half. Spoon rice mixture into halves, piling it high until it’s spilling out. If you like, drizzle with additional tahini sauce and sprinkle with garnishes.

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Roasted Radish Salad with Sweet Potato and Apple

Laura Marzen, RD, LD — Thu, 24 Oct 2024 17:09:44 +0000

Roasted radishes are the star ingredient in this dreamy fall-themed salad, which is hearty enough for a main meal and pretty enough for a party table. Radishes become sweet when cooked and pair beautifully with tender roasted sweet potato. Red lentils add extra staying power, apple and fennel add crunch, and a bed of leaf lettuce balances the denser ingredients. Finish with chopped walnuts (or omit them, if you like) and a drizzle of cider-mustard dressing for a crowd-pleasing salad you’ll want to make again and again.

Tips

Red lentils: Be sure to check the package label for the lentils, as cook times can vary among brands.

Gluten-free version: To make this salad gluten-free, be sure to opt for a gluten-free brand of mustard.

For more inspiration, check out these tasty ideas:

Yield: Makes 16 cups

Time: 40 minutes

1½ lb. sweet potatoes, peeled and cut into ¾-inch cubes
10 medium radishes, trimmed and halved
¾ cup dry red lentils, rinsed and picked through (see tip, recipe intro)
1 teaspoon sea salt
⅓ cup apple cider vinegar
⅓ cup no-sugar-added apple cider
1 tablespoon chopped fresh sage or thyme
2 teaspoons coarse-ground mustard or Dijon mustard
6 cups torn leaf lettuce
2 medium apples, cored, quartered, and thinly sliced
1 medium fennel bulb, trimmed, cored, and thinly sliced
½ cup chopped toasted walnuts

Instructions

Preheat oven to 425°F. Line a large shallow roasting pan with parchment paper. Spread sweet potatoes and radishes evenly in pan. Cover loosely with foil; roast 15 minutes. Stir vegetables. Roast, uncovered, 15 to 20 minutes more or until just tender and starting to brown.
Meanwhile, in a medium saucepan combine lentils, ¼ teaspoon of the salt, and 2¼ cups water. Bring to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until lentils are just tender. Drain off any excess liquid. Let cool slightly.
For dressing, in a medium bowl whisk together the remaining ¾ teaspoon salt, the vinegar, apple cider, sage, and mustard.
Arrange lettuce on serving plates. Top with lentils, roasted vegetables, apples, and fennel. Drizzle with dressing and sprinkle with walnuts.

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