Isa Chandra Moskowitz Archives - Forks Over Knives

Pumpkin Spice Bread

Isa Chandra Moskowitz — Tue, 10 Sep 2024 17:38:26 +0000

This fall-flavored loaf is like pumpkin pie in bread form. With walnuts and raisins dotted throughout, it’s perfect for an autumnal celebration but can also be enjoyed year-round with a cup of tea. Cinnamon, ginger, allspice, and cloves provide the classic pumpkin pie flavor, while pumpkin puree and maple syrup create a moist, naturally sweetened crumb. Feel free to omit the raisins and walnuts if they’re not your thing. This scrumptious loaf requires minimal prep time and is in the oven in under 30 minutes! Allow an hour to cook; then, if you can stand it, another 30 minutes to rest before slicing. It’s worth the wait!

Tips

Make your own pumpkin puree: Canned pumpkin puree is readily available in most supermarkets. If you’d like to make your own, check out our guide on how to make pumpkin puree.

For more inspiration, check out these tasty ideas:

Yield: Makes one 8×4-inch loaf

Time: 1 hour 60 minutes

2 cups whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon ground allspice
Dash ground cloves
1 15-oz. can pumpkin puree (about 2 cups)
¾ cup pure maple syrup
1 teaspoon pure vanilla extract
½ cup golden raisins (optional)
½ cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper or use a silicone loaf pan. In a large bowl sift together the first seven ingredients (through cloves).
In a medium bowl, whisk together pumpkin, maple syrup, and vanilla. Add to flour mixture. Stir until evenly moistened (the batter will be stiff). Fold in raisins and walnuts (if using). Spoon batter into prepared pan. Distribute batter evenly along the length of the pan but don’t spread to the edges; batter will spread as it bakes.
Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Run a knife around edges to loosen, and carefully invert pan to remove loaf. Cool completely on a wire rack.

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Bursting with Berries Cobbler

Isa Chandra Moskowitz — Wed, 19 Apr 2023 17:41:58 +0000

When you’re in need of a drool-worthy dessert to wow a crowd, this vegan berry cobbler is the ultimate comfort food. Juicy berries bubble up underneath a cinnamon biscuit dough that uses a blend of applesauce and almond butter to remain moist and fluffy. While we don’t often use cane sugar in our recipes, we think using a small amount in this tantalizing treat is absolutely worth the amazing end result. (If you want to skip cane sugar altogether, you could try using coconut or date sugar in its place, but it may not turn out as sweet.) Feel free to enjoy the cobbler as is, or serve with some Vanilla Nice Cream or Aquafaba Whipped Cream for an extra decadent experience. Perfect for special occasions, this fruit-forward recipe will soon become the most-requested dessert in your household!

From Forks Over Knives—The Cookbook

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

Yield: Makes one 2-quart cobbler

5 cups mixed fresh berries (such as blueberries, raspberries, and strawberries)
2 tablespoons lemon juice
½ cup + 1 tablespoon pure cane sugar
3 tablespoons cornstarch
¼ teaspoon + pinch sea salt
½ cup unsweetened, unflavored plant-based milk
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
1½ cups oat flour
1 tablespoon regular or sodium-free baking powder
3 tablespoons unsweetened applesauce
2 tablespoons almond butter
¼ teaspoon ground cinnamon

Instructions

Preheat oven to 425ºF. Line a 2-quart baking dish with parchment paper, making sure parchment goes all the way up sides of pan (or use a silicone baking pan and skip the parchment).
For filling, in a large bowl stir together berries, lemon juice, ¼ cup of the sugar, the cornstarch, and pinch of salt. Transfer berry mixture to prepared pan. Cover pan with foil. Bake 25 minutes.
For biscuit topping, in a large measuring cup whisk together milk and apple cider vinegar. Let stand a few minutes to curdle, then stir in vanilla. In a large bowl sift together oat flour, baking powder, ¼ cup of the sugar, and the remaining ¼ teaspoon salt.
In a small bowl stir together applesauce and almond butter. Using a fork, cut applesauce mixture into flour mixture until crumbly. Add milk mixture; stir until just moistened. Do not overmix. In a very small bowl stir together the remaining 1 tablespoon sugar and the cinnamon.
Reduce oven temperature to 350°F. Remove foil from pan. Drop spoonfuls of biscuit batter over berry filling. Sprinkle cinnamon-sugar evenly over biscuit dough. Bake, uncovered, 20 minutes more or until biscuits are golden brown. Cool cobbler slightly on a wire rack; serve warm.

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Ginger-Peach Breakfast Muffins

Isa Chandra Moskowitz — Tue, 31 May 2022 17:11:24 +0000

Not a morning person? Having a batch of these delicious peach breakfast muffins ready to go will certainly put a spring in your step in the early hours. The fluffy batter is infused with warming cinnamon and ginger and made extra moist with a scoop of applesauce. Juicy peaches get delectably caramelized in the oven as they bake so these healthy pastries taste like dessert for breakfast. Pro tip: To get big, beautiful muffin domes, be sure to fill muffin cups all the way to the top.

From Forks Over Knives: The Cookbook

Yield: Makes 12 muffins

1 cup unsweetened, unflavored plant-based milk
1 tablespoon flaxseed meal
1 teaspoon apple cider vinegar
2¼ cups spelt flour
¾ cup evaporated cane sugar
1 tablespoon regular or sodium-free baking powder
2 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon sea salt
¾ cup unsweetened applesauce
1 teaspoon pure vanilla extract
4 medium peaches, peeled, pitted, and cut into ¼-inch- thick slices (2 cups)

Instructions

Preheat oven to 350°F. Line twelve 2½ -inch muffin cups with paper, foil, or silicone bake cups.
In a glass measuring cup whisk together milk, flaxseed meal, and vinegar about 1 minute or until foamy. In a large bowl stir together the next six ingredients (through salt). Make a well in the center of flour mixture. Add milk mixture, applesauce, and vanilla to flour mixture. Stir just until batter is lumpy (do not overstir). Gently fold in peach slices.
Spoon batter into prepared muffin cups, filling each to the top. Bake 24 to 27 minutes or until a toothpick inserted into centers of muffins comes out clean. If desired, lightly brush tops with water and sprinkle with a little additional sugar. Cool in pan on a wire rack 20 minutes before serving.

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Cranberry-Orange Biscotti

Isa Chandra Moskowitz — Wed, 14 Nov 2012 18:31:19 +0000

These biscotti just personify a crunchy holiday treat! Always have a plate of these citrus-scented cookies at the table for guests to nibble on.

From Forks Over Knives — The Cookbook

Yield: Makes 18 slices

⅓ cup fresh orange juice
2 tablespoons ground flaxseeds
¾ cup dry sweetener (use evaporated cane juice or cane sugar)
¼ cup unsweetened applesauce
¼ cup almond butter
1 teaspoon pure vanilla extract
1⅔ cups whole-wheat pastry flour
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon ground allspice
½ teaspoon salt
¾ cup fruit-sweetened dried cranberries

Instructions

Line a baking sheet with parchment paper or a Silpat baking mat. Preheat the oven to 350° F.
In a large mixing bowl, use a fork to vigorously mix together orange juice and flaxseeds until frothy. Mix in the dry sweetener, applesauce, almond butter, and vanilla.
Sift in the flour, cornstarch, baking powder and allspice, then add the salt and mix until well combined. Knead in the cranberries using your hands because the dough will be stiff.
On the prepared baking sheet, form the dough into a rectangle about 12 inches long by 3 to 4 inches wide. Bake for 26 to 28 minutes, or until lightly puffed and browned. Remove the sheet from the oven and let cool for 30 minutes.
Turn the oven temperature up to 375º F. With a heavy, very sharp knife, slice the biscotti into ½-inch-thick slices. The best way to do this is in one motion, pushing down; don’t “saw” the slices or they may crumble. Lay the slices down on the cookie sheet and bake for 10 to 12 minutes, flipping the slices halfway through. Allow to cool for a few minutes on the baking sheet before transferring the slices to cooling racks.

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Pumpkin Bread Pudding

Isa Chandra Moskowitz — Wed, 20 Nov 2013 22:41:54 +0000

This seasonal dessert mimics the flavor of a pumpkin pie and transforms it into a comforting pumpkin bread pudding topped with a vanilla whip. Let’s paint you a picture here: chewy bread in a decadent, creamy pumpkin custard that sits front and center on the Thanksgiving table. Want to put it over the top? Serve with Vanilla Bean Whip.

From Forks Over Knives — The Cookbook

Yield: Serves 8

1¼ cups pumpkin puree (a little over ½ of a 15-ounce can)
1 cup unsweetened plant-based milk
½ cup 100% maple syrup
2 teaspoons pure vanilla extract
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
8 slices stale whole wheat bread, cut into 1-inch cubes (about 6 cups)
½ cup golden raisins
Serve with Vanilla Bean Whip

Instructions

Preheat the oven to 350ºF. Have ready an 8 x 8-inch nonstick or silicone baking pan.
In a large bowl, whisk together the pumpkin puree, plant-based milk, maple syrup, and vanilla. Add the cornstarch, salt, cinnamon, ginger, nutmeg, allspice, and cloves and whisk well. Stir in the bread cubes and raisins, and toss to coat completely.
Transfer the mixture to the prepared pan. Bake for 25 minutes, or until the top is golden brown and firm to the touch. Serve warm. Find this recipe and more in the Forks Over Knives Recipe App.

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Zecret Vegan Zucchini Bread

Isa Chandra Moskowitz — Mon, 11 May 2020 17:27:18 +0000

This sweet loaf of zucchini bread gets its tender crumb from a secret ingredient: avocado. Enjoy a slice at room temperature or toasted. Use the large holes of a box grater to get perfectly grated zucchini.

Recipe from Forks Over Knives—The Cookbook

Yield: Makes 1 loaf (about 10 slices)

Time: 1 hour 60 minutes

⅓ cup unsweetened, unflavored plant-based milk
1 avocado, halved, seeded, peeled, and mashed
1 tablespoon ground flaxseeds
½ cup pure cane sugar or date sugar
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
1½ cups spelt flour
½ teaspoon regular or sodium-free baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 small zucchini, shredded (1 cup)
⅓ cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F. Line an 8×4-inch nonstick or silicone loaf pan with parchment paper. In a large bowl stir together the first four ingredients (through sugar). Beat with a mixer on medium until smooth and creamy. Beat in vanilla and lemon zest. Add the next six ingredients (through allspice); beat until well combined. Fold in zucchini and, if desired, walnuts.
Pour batter into the prepared loaf pan. Bake 60 to 70 minutes or until top is very firm to the touch and sides are pulling away from pan. Cool in pan on a wire rack 30 minutes. Use parchment to lift bread from pan to wire rack. Let bread cool completely before slicing.

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Peanut Butter Granola Bars

Isa Chandra Moskowitz — Mon, 25 Feb 2019 18:04:15 +0000

These crunchy homemade granola bars are full of peanut buttery deliciousness with just a hint of cinnamon. They’re wholesome enough to have for breakfast yet sweet enough to have for dessert, and they make a great anytime, on-the-go snack. The recipe calls for smooth peanut butter, but feel free to use chunky if you prefer.

Yield: Makes 8 bars

½ cup smooth peanut butter
¼ cup pure maple syrup
¼ cup brown rice syrup
1 teaspoon vanilla
2 cups rolled oats
½ teaspoon sea salt
½ teaspoon ground cinnamon

Instructions

Preheat oven to 350°F. Line an 8-inch square baking pan with a 10-inch square of parchment paper.
In a medium saucepan combine peanut butter, maple syrup, and rice syrup. Heat over low just until smooth, whisking constantly with a fork. Cool slightly. Stir in vanilla. Stir in oats, salt, and cinnamon until combined.
Using moist fingers, press mixture into the prepared pan. Bake 18 minutes or until edges are light brown.
Cool in pan on a wire rack 10 minutes. Using the parchment paper, lift out uncut bars. Cut into bars. Store leftovers in an airtight container at room temperature.

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Peanut Butter Caramel Apples

Isa Chandra Moskowitz — Mon, 24 Sep 2018 07:00:56 +0000

Bring those fond memories of state fairs and fall festivals back to life—or make some new autumn memories of your own—with a batch of caramel apples. Peanut butter and brown rice syrup coat these festive treats in a lightly sweet, caramel-like shell that hardens as it chills for a snack you can really sink your teeth into without getting them stuck.

For this recipe, choose small, perfectly round apples with no cuts or bruises and dry them well after washing. Water drops could prevent the coating from sticking to the apples’ skin. The caramel apples will keep up to two days in the fridge.

Recipe from isachandra.com

Yield: Makes 6

6 Granny Smith and/or McIntosh apples
½ cup natural-style creamy peanut butter, room temperature
½ cup brown rice syrup, room temperature
¾ cup salted roasted peanuts, chopped

Instructions

Insert a rounded wooden stick into the stem end of each apple.
In a small saucepan, combine the peanut butter and brown rice syrup; cook and over low heat just until heated through. Remove from heat. (The mixture should fall from a fork in ribbons. If it seems stiff, stir in a little more brown rice syrup.)
Using a spoon, spread the peanut butter mixture over the apples. Sprinkle with peanuts; press lightly to adhere. Place apples on a cutting board or a tray lined with waxed paper and chill at least 3 hours.

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Whole-Wheat Berry Muffins

Isa Chandra Moskowitz — Wed, 28 Dec 2016 15:03:55 +0000

These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild blueberries, use them—they are perfect for muffins because they’re tiny and distribute beautifully without making the muffin soggy. If you use larger berries, like blackberries, slice them in half; otherwise they’ll be too large. If you use frozen berries, bake the muffins for 26 minutes. If you use fresh, then 22 minutes should do it. Either way, check after 22 minutes to make sure you don’t overbake.

From Forks Over Knives: The Cookbook

Yield: Makes 12 muffins

⅔ cup unsweetened plant-based milk
1 tablespoon ground flaxseeds
1 teaspoon apple cider vinegar
2 cups whole-wheat pastry flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
½ cup unsweetened applesauce
½ cup pure maple syrup
1½ teaspoons pure vanilla extract
1 cup berries

Instructions

Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone liners or use a nonstick or silicone muffin pan.
In a large measuring cup, use a fork to vigorously mix together the plant-based milk, flaxseeds, and vinegar. Mix for about a minute, until it appears foamy. Set aside.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the milk mixture. Add the applesauce, maple syrup, and vanilla to the well and stir together. Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean.
Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.

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Lunchbox Chocolate Chip Cookies

Isa Chandra Moskowitz — Sun, 14 Jun 2015 21:34:06 +0000

I call these “lunchbox” cookies because they hold up well to being knocked about a bit and because you’re definitely going to want one of these for an afternoon treat. Even though they are soft-baked, they are not cake-like at all (as lower-fat cookies tend to be). Almond butter is the perfect secret ingredient! It gives the cookies great texture while providing a yummy flavor people won’t quite be able to put their finger on.

From Forks Over Knives – The Cookbook

Yield: Makes 24 Cookies

Time: 25 minutes

⅓ cup unsweetened applesauce
⅓ cup almond butter
½ cup dry sweetener*
1 tablespoon ground flaxseeds
2 teaspoons pure vanilla extract
1⅓ cups oat flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup sorghum flour, or whole wheat pastry flour
½ cup grain-sweetened chocolate chips

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper or Silpat baking mats.
In a large bowl, use a strong fork to beat together the applesauce, almond butter, dry sweetener, and flaxseeds. Once relatively smooth, mix in the vanilla. (Editor’s Note: Dry sweetener means any non-liquid sugar that is not made with animal byproducts (table sugar in America often is). You can use vegan cane sugar, date sugar, and maple sugar.)
Add in the oat flour, baking soda, and salt and mix well.
Add the sorghum flour and chocolate chips and mix well.
Drop spoonfuls of batter onto the prepared baking sheets in about 1½-tablespoon scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much at all during baking).
Bake for 8 to 10 minutes. The longer you bake them, the crispier they will be.
Remove the cookies from the oven and let them cool on the sheets for 5 minutes, and then transfer to a cooling rack to cool completely.

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