summer Archives - Forks Over Knives

Strawberry-Orange Custard Cups

Kathryn Hendrix, RDN, LD — Tue, 13 May 2025 17:13:33 +0000

These elegant custard cups are perfect for wowing guests or treating your family. With two layers of a creamy cashew-based custard infused with orange zest and orange juice and a layer of tangy strawberry compote, every mouthful is one to savor. The bottom layer of custard features pieces of orange, while a bright garnish of chopped strawberries finishes things off in style. Enjoy this delightful treat chilled or at room temperature.

Tip

To make ahead: Place custards and strawberry compote in separate airtight containers. Store in the refrigerator up to 24 hours. Assemble, chill, and serve within 2 hours.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 custard cups

Time: 40 minutes

1 medium orange
¼ cup raw cashews
1¼ cups unsweetened, unflavored plant-based milk
¾ cup orange juice
¼ cup cornstarch
2 tablespoons pure maple syrup
Pinch sea salt
1 tablespoon pure vanilla extract
3 cups sliced fresh strawberries

Instructions

Remove 2 teaspoons zest from the orange. Cut away the peel and pith from the orange; cut orange into small chunks or supremes. Chill orange pieces.
Soak cashews in enough very hot water to cover 15 minutes; drain and rinse. In a blender combine cashews, orange zest, milk, orange juice, 2 tablespoons of the cornstarch, the maple syrup, and salt. Cover and blend 2 to 3 minutes or until very smooth. Pour into a small saucepan. Cook and stir over medium- high just until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes more. Stir in 2 teaspoons of the vanilla. Divide custard in half; cool completely.
For strawberry compote, place 2 cups of the strawberries in a medium saucepan. Lightly mash strawberries. Cover and bring to simmering over medium. Simmer 5 minutes or until strawberries are soft and starting to break down. In a small bowl stir together the remaining 2 tablespoons cornstarch and 2 tablespoons cold water; add to strawberries in saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes or until thickened. Stir in the remaining 1 teaspoon vanilla. Mixture will be very thick. Cool completely.
Drain the reserved orange pieces and stir into one half of the custard mixture. Divide evenly into four wide-mouth pint jars or dishes, smoothing the top. Divide the strawberry compote evenly among jars, smoothing the top. Top evenly with the remaining smooth custard and sliced fresh strawberries.

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Sunscreen or Sunblock? A Dermatologist Weighs in, and Plant-Based Pros Share Favorite Brands

Courtney Davison — Fri, 09 May 2025 17:27:08 +0000

Sunscreen or sunblock? Mineral or chemical? Reef-safe? If reading sun care labels leaves you squinting in confusion, you’re not alone. We asked a dermatologist to break down what matters most—and tapped trusted plant-based voices to share the products they actually use.

Mineral Sunblocks vs. Chemical Sunscreens

Sun-protection products generally fall into two categories: mineral (aka physical) sunblocks and chemical sunscreens. Both are designed to protect your skin from UV damage, but they work in different ways.

Mineral sunblocks work by forming a barrier that blocks UV rays from penetrating the skin. “Mineral sunblocks are made with zinc oxide and titanium dioxide, and these sunblocks sit on top of the skin, reflecting the damaging UV rays from the sun,” explains board-certified dermatologist Jason Solway, DO.

Chemical sunscreens, on the other hand, absorb UV radiation and convert it into heat, which is then released by the body. These formulas tend to go on more smoothly and invisibly, but they may cause irritation for people with sensitive skin. Additionally, a 2020 FDA study found that compounds from chemical sunscreens can be absorbed into the bloodstream. “This does not mean that chemical sunscreens are unsafe to use, and as of right now, they are still deemed safe by the FDA,” Solway says. Still, he recommends opting for mineral-only sunblocks. “They offer broad spectrum UVA/UVB protection and a much lower risk of allergic reaction.” Mineral sunblocks are also safer for the environment, while chemical sunscreens contain compounds that contribute to coral-reef bleaching and harm marine life in other ways.

Solway generally recommends sticking with mineral-only sunblocks for broad-spectrum protection and a lower risk of irritation. But he emphasizes that the most important thing is finding a product you’ll actually use. “The best sunscreen is the one you’re going to wear,” he says. “Both types work, and both are FDA-approved.” Look for a sun protection factor (SPF) of at least 30, and be sure to re-apply regularly.

Plant-Based Pros’ Favorite Vegan Sunblocks and Sunscreens

Looking for sun protection that’s effective and aligned with your values? These vegan-friendly picks come recommended by plant-based cookbook authors, bloggers, and parents who take skin protection seriously.

Supergoop! Unseen Sunscreen SPF 50 | $38 at Supergoop!

“My favorite sunscreen is Unseen Sunscreen by Supergoop,” says Toni Okamoto, author of Plant-Based on a Budget: Quick & Easy, founder of the Plant-Based on a Budget blog, and co-host of the podcast Plant-Powered People. “I love how lightweight and invisible it feels on my skin. It goes on smoothly, doesn’t leave a white cast, and doesn’t feel greasy or heavy, even on hot days.” Supergoop also makes a mineral version.

Grown Alchemist Natural Hydrating Sunscreen | $42 at Revolve

Jackie Akerberg, author of The Clean Vegan Cookbook and creator of the blog Jackfruitful, loves Grown Alchemist’s Natural Hydrating Sunscreen (which is actually a mineral-based sunblock). “I love the clean, plant-based ingredients in this formula. It’s creamy but lightweight and easy to rub in, especially for a zinc sunscreen, and it has a sheer finish that doesn’t leave you feeling white and chalky. It also protects against UVA and UVB rays.” Akerberg adds, “In a pinch, I will grab Sun Bum or Coola. They are not as clean, as they’re not 100% mineral-based, but they have better ingredients than many mainstream sunscreen options and are certified reef-safe!”

Thinkbaby SPF 50+ Baby Clear Zinc Sunscreen | $15 at Thinkbaby

Brittany Jaroudi, founder of the Jaroudi Family YouTube channel and blog, recommends this all-mineral sunblock, which is formulated for sensitive skin. “I’ve been using Thinksun’s Thinkbaby products for years [to protect my own skin],” Jaroudi says. Now a new mom, Jaroudi says she loves that she can safely use those same products on her son. “I really enjoy how healthy it is for us and the planet.”

Paula’s Choice Resist Super-Light Daily Wrinkle Defense Face Sunscreen SPF 30 | $39 at Paula’s Choice

“This tinted sunblock is my ride-or-die. I’ve worn it every single day for years,” says Forks Over Knives Editor-in-Chief Elizabeth Turner. “The finish is a little glowy but not greasy, and the tint looks so natural on my fair skin that I rarely bother with foundation. I buy three of these on sale every Black Friday and it gets me through the whole year.” Paula’s Choice also sells it on Amazon.

Green Tea SPF 30 | $34 at 100% PURE

Dusty and Erin Stanczyk, co-authors of The Happy Healthy Plant-Based Cookbook, live in Florida, where they take care to dress themselves and their three young kids in hats and UV-protective long sleeves to limit sun damage. “For the times when we are going to be out for extended periods of time—e.g., in the water or on a long bike ride—we do keep some sun block handy. We look for minimal ingredient mineral sunscreens, such as zinc oxide. Erin especially loves 100% Pure Green Tea SPF 30.” The zinc-based sunblock features aloe and cucumber juice to hydrate thirsty skin while protecting it from damaging rays.

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How to Pack a Cooler So It Stays Cold

Mary Margaret Chappell — Wed, 23 Apr 2025 18:05:15 +0000

Whether you’re packing for a picnic in the park, a cross-country road trip, or a multiday camping adventure, knowing how to properly pack a cooler can make all the difference. The following tips ensure optimal chill for day trips, long car rides, and even weekends in the wild.

With a bit of prep and the right layering method, you can keep your perishables in top shape, no matter how far you’re traveling. Whether you’re working with a soft-sided cooler bag or a heavy-duty ice chest, the packing tips below will help you get the most out of your cooler.

Prep and Pre-Chill

Place all foods in zip-top bags or square airtight containers that fit snugly in your cooler. This includes store-bought items with odd shapes and cardboard packaging that would otherwise monopolize cooler space and get crushed or soggy in transit. Refrigerate everything overnight.

Build a Base Layer of Ice

Line the bottom of the cooler with ice—cubes, blocks, packs, or frozen water bottles (which can do double duty as beverages). The larger the better; big frozen items melt more slowly than cubes or small packs.

Remember the 2:1 Ratio

Cooler manufacturers recommend packing coolers with a 2 parts ice to 1 part food ratio for optimal chill.

Keep It Tight

Time to play cooler Tetris! Starting with items you’ll need last, pack them tightly in the cooler so there are as few air pockets as possible. Fill any gaps with ice or small ice packs. (One exception is whole fruits and veggies, which shouldn’t be packed directly next to ice packs—see tips below.) Finish with foods you’ll want to access first, e.g., a snack or picnic lunch.

Seal in the Cold

Cover everything with a final layer of ice or ice packs, filling the cooler to the top. Reusable flat ice sheets work especially well here: They’re light and easy to shift and replace each time you open the cooler. Keep the cooler closed as much as possible so the interior stays cold. If you don’t have a shady spot for the cooler, cover it with a blanket for extra insulation.

Handle Produce with Care

Headed to a resort or a campsite where grocery options are limited? Then you’re probably bringing along a bag’s worth of whole fruits and veggies. Here’s how to pack them in a separate cooler so they stay intact and optimally fresh.

Protect items from extreme cold by topping the cooler’s base layer of ice with cardboard or a paper bag.
Don’t fill gaps between unpackaged produce with ice. Intense cold and moisture can cause fruits and veggies to soften and wilt.
Delicate items go in last! Add lettuce, berries, grapes, and other crushable items right before you close the lid.

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Tofu Lettuce Wraps

Laura Marzen, RD, LD — Wed, 09 Apr 2025 16:51:44 +0000

Inspired by the signature P.F. Chang’s appetizer, these company-worthy tofu lettuce wraps are easy enough for a weeknight meal. Crumbled tofu, umami-rich mushrooms, sweet red bell pepper, and crunchy water chestnuts are coated in a mouthwatering orange-soy sauce. Spoon the tofu-veggie mixture and noodles into lettuce leaves and garnish with toasted sesame seeds. Ready in 35 minutes!

For more inspiration, check out these tasty ideas:

Yield: Makes 16 wraps

Time: 35 minutes

½ of a 14- to 16-oz. package extra-firm water-packed tofu
8 oz. thin brown rice vermicelli or capellini noodles
⅓ cup low-sodium vegetable broth
¼ cup orange juice
2½ tablespoons reduced-sodium soy sauce or tamari
2 tablespoons rice vinegar
2 teaspoons pure cane sugar
2 teaspoons cornstarch
8 oz. cremini or button mushrooms, chopped
1 medium bell pepper (any color), chopped
1 8-oz. can sliced water chestnuts, drained and chopped
1½ cups shredded carrots
3 scallions, thinly sliced
4 cloves garlic, minced
1 tablespoon minced fresh ginger
32 iceberg or Bibb lettuce leaves
2 teaspoons toasted sesame seeds

Instructions

Place tofu between folded paper towels. Top with a plate and a heavy can of food. Let stand 15 minutes. Crumble drained tofu into a small bowl. Meanwhile, cook noodles according to package directions. Drain; rinse with warm water. Drain again well; cover to keep warm.
For sauce, in a small bowl whisk together vegetable broth and the next five ingredients (through cornstarch) until smooth; set aside.
In a large skillet cook mushrooms and bell pepper over medium 5 to 7 minutes or just until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add water chestnuts, ¾ cup of the carrots, the scallions, garlic, and ginger; cook and stir 3 minutes more. Add tofu.
Stir sauce and add all at once to skillet. Cook, stirring gently, 2 to 3 minutes or until filling is well combined and sauce is thickened and bubbly.
Arrange lettuce leaves in stacks of two. Fill the layered lettuce leaves with tofu mixture and noodles; top with the remaining ¾ cup shredded carrots and the sesame seeds.

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Dom Thompson’s Vegan Egg Salad Collard Wraps

Dominick Thompson — Fri, 03 Jan 2025 18:17:32 +0000

Editor’s note: The following recipe is excerpted from Dominick Thompson’s new cookbook, Eat What Elephants Eat: Vegan Recipes for a Strong Body and a Gentle Spirit. Check out our Q&A with Thompson here!

Collard greens are associated with Southern cooking and “soul” food. They’re usually cooked down with ham hocks or bacon. But you can enjoy them raw! All it takes is a quick trim of their tough stems and midribs, and the large, sturdy leaves (which, when laid out on my cutting board, remind me of elephant ears!) become a nutrient-dense wrap for a tofu-based vegan egg salad. Firm tofu gives the right boiled egg texture, but black salt (kala namak) is the secret ingredient for the eggy taste. It will still taste delicious if you skip it, though.

Tips

Pressed Tofu (Towel Method): Wrap the tofu block in a clean kitchen towel or a double layer of paper towels, then place it on a plate with a cast-iron skillet or heavy cutting board on top for about 20 minutes to squeeze out the water.

Pressed Tofu (Tofu Press Method): A tofu press is a kitchen gadget that comes in handy if you plan on cooking tofu frequently! Most cost less than $25 and use a spring mechanism to press excess liquid out of a block of tofu. Press the tofu for a minimum of 15 minutes before using it.

To stem a collard green and remove the midribs: Place the collard leaf on a cutting board, rib-side up. Use a sharp knife to cut on either side of the midrib to remove it and the stem completely.

Gluten-free version: To make this recipe gluten-free, use a gluten-free Dijon mustard.

Cashew Mayo: You will have extra Cashew Mayo. Store it refrigerated in an airtight container for up to 1 week, and use it for sandwiches, coleslaws, potato salads, and more!

Excerpted from EAT WHAT ELEPHANTS EAT: Vegan Recipes for a Strong Body and a Gentle Spirit. Copyright @ 2024 by Dominick Thompson. Photography Copyright © 2024 by Caitlin Bensel. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

Yield: Makes 4 wraps

Time: 30 minutes

1¼ cup raw cashews
½ teaspoon fine sea salt
2½ tablespoons Dijon mustard or 2 teaspoons mustard powder
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
1 16-ounce package firm tofu, drained and pressed (see tip, recipe intro)
2 tablespoons nutritional yeast
1 garlic clove, minced
¼ to ¾ teaspoon black salt (kala namak) or sea salt to taste
¼ teaspoon freshly cracked black pepper
½ teaspoon ground turmeric
1 cup chopped bell pepper (about 1 medium pepper)
1 celery stalk, finely chopped
4 large collard leaves, washed, patted dry, and stemmed (see tip, recipe intro)

Instructions

To make Cashew Mayo, place the cashews in a bowl and add hot water to cover by about 1 inch. Soak for 20 minutes, then drain well. In a blender (preferably high-powered) or food processor, combine the soaked cashews, salt, 1 tablespoon of the Dijon mustard (or 1 teaspoon mustard powder), lemon juice, vinegar, and ¼ cup water. Blend on high for 2 to 4 minutes, until smooth and creamy.
To make the “egg” salad, place the tofu in a medium bowl and use a fork to break it up into small pieces. Stir in ¼ cup of the cashew mayo, the remaining 1½ tablespoons mustard (or 1 teaspoon mustard powder), nutritional yeast, garlic, black salt, pepper, and turmeric until well combined. Add the bell pepper and celery and stir to combine.
To assemble the wraps, lay the collard greens flat on a clean work surface. Working with one collard green at a time, place a ¼ cup scoop of the salad at the base and roll up, like a burrito, tucking in the sides as you roll. Cut in half and serve. Store leftover Cashew Mayo refrigerated in an airtight container for up to 1 week.

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Fresh Figs: From Pizza to Jam, Here’s How to Use Them

Mary Margaret Chappell — Wed, 04 Sep 2024 17:40:56 +0000

Fragrant fresh figs are a perfect late-summer treat. The juicy jewel-tone fruits go with just about everything—even pizza. Here are five simple, tasty recipes to make with fresh figs today.

Tip: Figs won’t ripen once picked, so look for fruit that is plump, tender, and fully ripe. When choosing a carton of fresh figs, look beneath the top layer of fruit to make sure none are damp, bruised, or beginning to mold. Also check the bottom of the container for signs of weeping juices, indicating the fruit is past its prime. For more tips, check out our guide.

Fig, Mushroom, and White Bean Pizza

Flatten 1 lb. oil-free whole wheat pizza dough (homemade or store-bought) into a 12-inch round; place on a parchment paper-lined baking sheet. Spread 1 cup no-salt-added tomato sauce over top. Sprinkle with 1 cup thinly sliced onion, then top with 4 oz. sliced fresh mushrooms and 1 cup canned (rinsed and drained) or cooked cannellini beans. Arrange 6 to 8 quartered figs on top. Bake according to dough recipe or package directions. Top with 1 cup fresh arugula. Serve with lemon wedges. Makes one 12-inch pizza

Ginger-Fig Jam

In a medium saucepan combine 1 lb. chopped fresh figs, ½ cup water, 2 teaspoons lemon juice, and 1 teaspoon grated fresh ginger. Bring to boiling over medium; reduce heat. Simmer, uncovered, 15 to 20 minutes or until thick and jammy, lightly mashing halfway through cooking; let cool. Store in an airtight container in the refrigerator up to 1 week. Makes 1⅔ cups

Fig-Swirled Hummus

In a food processor combine 8 oz. trimmed fresh figs and 1 tablespoon water. Process until smooth. Spread 1½ cups oil-free hummus in a shallow bowl. Drop spoonfuls of the fig puree over top; use a wooden skewer or chopstick to swirl the puree into the hummus. If you like, top with chopped nuts and/or fresh herbs. Makes 2½ cups

Maple-Roasted Figs

Preheat oven to 400˚F. Trim and halve 1 lb. fresh figs. Arrange figs in a 2-quart baking dish. Drizzle with 2 tablespoons pure maple syrup. Bake 10 to 15 minutes or until figs have begun to release their juices. Add 2 tablespoons water to bottom of dish and stir to make a sauce. Serve warm or at room temperature over oatmeal, pancakes, nice cream, or rice pudding. Makes 3 cups

Fig and Endive Salad

Toss together 1 cup thinly sliced endive and 1 cup coarsely shredded apple. Top with 2 sliced fresh figs, 1 tablespoon chopped toasted walnuts, and 1 teaspoon nutritional yeast. Drizzle with balsamic vinegar. Makes 1½ cups

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Summer Squash Succotash with Noodles

Laura Marzen, RD, LD, LD, and RD — Tue, 27 Aug 2024 17:13:57 +0000

Succotash is a classic American side dish with Native American roots, featuring corn, lima beans, and tomatoes. This heartier version is served over noodles and chilled, making for an excellent main meal to dig into on a warm night. You can also enjoy it warm, any time of year. Ground cumin, smoked paprika, and garlic give the veggies a smoky flavor, which makes you want to gobble them right up. Tender pattypan squash adds extra veggie goodness. If you don’t have pattypan squash, you can use any summer squash, such as yellow squash or zucchini. Fresh corn is excellent if you have it, but frozen corn also works.

Tips

Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you’ll add approximately 29 calories, 3 g total fat, and 1 g saturated fat per serving.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 bowls

Time: 1 hour 30 minutes

12 oz. dry whole grain linguine or fettuccine
6 green and/or yellow pattypan squash, trimmed and halved (8 oz. total)
3 ears fresh sweet corn, husked (or 2 cups frozen corn)
4 scallions
1 tablespoon extra virgin olive oil (optional, learn more)
2 cups frozen baby lima beans, thawed
1 small red bell pepper, chopped
6 cloves garlic, minced
¼ cup apple cider vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ teaspoon smoked paprika
½ teaspoon ground cumin
1 cup grape or cherry tomatoes, halved
4 lime wedges

Instructions

In a 6- to 8-quart heavy pot cook noodles in lightly salted water according to package directions, adding squash the last 3 to 4 minutes of cooking. Reserve ½ cup of the cooking water, then drain noodles and squash in a large colander; rinse with cold water to cool quickly. Drain again. Transfer to a large bowl; toss with 2 to 3 tablespoons of the reserved cooking water so the mixture stays loose. Cover and chill until ready to serve or up to 3 days. Set remaining cooking water aside.
Meanwhile, for succotash, cut kernels from corn cobs. Thinly slice scallions onions, keeping green and white parts separate. For oil-free: In a large skillet cook white parts of scallions, lima beans, and bell pepper over medium 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. (If using oil: In an extra-large skillet heat oil over medium, then add white onion parts, lima beans, and bell pepper and cook 3 minutes, stirring occasionally.)
Add corn and garlic; cook and stir 2 minutes. Add ¼ cup of the reserved cooking water and the next five ingredients (through cumin). Cook and stir 1 minute. Remove from heat. Transfer to a medium bowl; stir in tomatoes. Cover and chill at least 1 hour or up to 3 days.
Divide noodles and squash among 4 large shallow bowls. Add succotash to bowls. Top with scallion parts. Serve with lime wedges.

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Honeydew, Peach, and Barley Salad

Shelli McConnell — Fri, 23 Aug 2024 18:03:08 +0000

This sunny summer salad recipe makes plenty to share and is perfect to take to a picnic. Fresh peach, tangy kiwifruit, and sweet honeydew melon add juiciness to every bite and pair well with chewy barley and earthy French green lentils. Arugula is a nice choice of greens here, as it adds a mild peppery flavor, but feel free to use mixed salad greens, baby spinach, or even thinly sliced romaine lettuce if that’s more convenient. A drizzle of tangy peach dressing and a few slivered almonds tie it together, adding rich flavor to every forkful.

Tips

Prep: This recipe calls for cooked and cooled barley and French green lentils, so be sure to prep them beforehand. If you’re cooking them the same day as you make this salad, allow an extra 90 minutes for cooking and cooling time. Then, when you’re ready to assemble, the salad takes just 20 minutes!

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 20 minutes

3 ripe peaches, pitted and chopped
3 tablespoons champagne vinegar
1 tablespoon chopped fresh chives
¼ teaspoon sea salt
⅛ teaspoon cayenne pepper
1 5-oz. pkg. fresh arugula, torn
3 cups coarsely chopped honeydew melon
2 cups cold cooked barley
2 cups cold cooked French green lentils
4 green or yellow kiwifruit, peeled and chopped
½ cup slivered sweet onion
¼ cup toasted slivered almonds

Instructions

For dressing, in a blender or small food processor combine one of the peaches, the vinegar, chives, salt, cayenne, and 2 to 3 tablespoon water. Cover and blend until smooth.
In a large bowl combine the remaining two peaches and the next six ingredients (through onion). Add dressing; toss to coat. Top with almonds.

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Grilled Pineapple with Minty Mango Nice Cream

Chef Troy Levy — Thu, 22 Aug 2024 17:16:20 +0000

The caramelized flavor of grilled pineapple is a mouthwatering treat all on its own; basted with a maple-jerk sauce and served alongside mint-infused mango nice cream, it’s a party-worthy dessert. Fresh mint gives the mango nice cream a blast of fresh flavor that complements the sweet taste of the mango and the spicy jerk seasoning. Be sure not to overprocess the nice cream, or it will begin to melt.

Tips:

Gluten-free: This is gluten-free if you use jerk seasoning that’s gluten-free.

Freeze ahead: This recipe calls for frozen mango, so be sure to have that ready.

For more inspiration, check out these tasty ideas:

Caramelized Pineapple Nice Cream
Mango Ice Cream
Grilled Peaches with Basil-Peach Nice Cream
Or check out this full round-up of Nice Cream Recipes for Hot Summer Days

Yield: Makes 4 cups pineapple + 3 cups nice cream

Time: 25 minutes

3 cups frozen mango chunks
½ cup unsweetened, unflavored plant-based milk
¼ cup pure maple syrup
½ teaspoon pure vanilla extract
1 tablespoon fresh mint leaves
1 pinch sea salt (optional)
2 tablespoons packed brown sugar
½ teaspoon grated fresh ginger
½ teaspoon salt-free or low-sodium jerk seasoning blend
1 small pineapple, peeled (optional) and sliced

Instructions

For nice cream, in a food processor or high-power blender combine mango, milk, 2 tablespoons of the maple syrup, the vanilla, half of the mint, and the salt (if using). Process until smooth and creamy, stopping a few times to scrape down sides of bowl. Transfer to a freezer-safe container and freeze until ready to serve.
For grill sauce, in a small bowl stir together brown sugar, ginger, jerk seasoning, and the remaining 2 tablespoon maple syrup.
Brush pineapple slices on all sides with grill sauce. Grill pineapple slices on the rack of an outdoor grill directly over medium heat 4 to 8 minutes per side or until lightly charred.
Cut grilled pineapple slices in half or into wedges and serve with nice cream. Garnish with the remaining mint.

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Grilled Fajita Platter with Smoky Tomato Salsa

Nancy Macklin, RDN — Mon, 19 Aug 2024 17:34:03 +0000

A fajita platter full of grilled veggies is one of the tastiest plant-based meals you’ll find when dining at a Mexican restaurant; now you can make your own! Ready in just 35 minutes, you’ll be amazed at the flavors you can achieve. It all starts with a smoky homemade tomato salsa featuring grilled roma tomatoes, scallions, limes, jalapeño, and garlic. Brush some of the salsa over asparagus, red onion, zucchini, and bell pepper before grilling, and mix another dollop into mashed pinto beans. Warm the tortillas until soft and slightly charred, stuff with the grilled veggies, and serve with the mashed beans, remaining salsa, avocado slices, and lime wedges. For best results, use a grill basket to grill all the vegetables so that none slip between the grates!

Tips

Gloves: Wearing gloves is advised when cooking with hot chiles like jalapeño, as they contain oils that can irritate your skin and eyes.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 filled tortillas

Time: 35 minutes

6 roma tomatoes, halved
8 scallions, trimmed
3 limes
1 to 2 fresh jalapeño chiles, halved and seeded (see tip, recipe intro)
2 cloves garlic, halved
½ cup coarsely chopped fresh cilantro
1 teaspoon sea salt
Freshly ground black pepper, to taste
1 lb. asparagus, trimmed, or 12 oz. green beans, trimmed
2 bell peppers (any color), cut into 1-inch strips
1 red onion, cut into 1-inch wedges
1 zucchini, cut into 3-inch strips
2 15-oz. cans no-salt-added pinto beans, drained (3 cups)
12 6-inch corn tortillas
1 avocado, halved, peeled, and thinly sliced
Lime wedges

Instructions

Halve 2 of the limes, reserving the third. For salsa, place a grill basket or cast-iron griddle on grill rack. Preheat grill to medium-high. Grill tomatoes, scallions, lime halves (cut sides down), jalapeño, and garlic 8 to 10 minutes or until lightly charred, turning once. Place tomatoes in a food processor. Coarsely chop scallions and jalapeño; add to food processor with the juice of one of the grilled limes, the garlic, cilantro, and ½ teaspoon of the salt. Process until desired consistency. Season with black pepper.
Brush ⅓ cup of the salsa over asparagus, bell peppers, red onion, and zucchini. Grill vegetables over medium-high 7 to 10 minutes or until tender and charred in places, turning occasionally. Transfer to a serving platter.
Meanwhile, in a small saucepan combine pinto beans, ⅓ cup of the salsa, the juice of the remaining grilled lime, and the remaining ½ teaspoon salt. Heat over medium, partially mashing beans with a fork. If you like, warm tortillas over grill for 1 to 2 minutes or just until softened.
Cut the remaining lime into wedges. Serve platter of grilled vegetables with beans and tortillas. Serve with the remaining salsa, the avocado, and lime wedges.

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