Vicki Brett-Gach Archives - Forks Over Knives

Peach Raspberry Overnight Oats

Vicki Brett-Gach — Wed, 07 May 2025 17:25:42 +0000

What a great feeling to wake up knowing breakfast is waiting for you, especially on a busy morning! Unsweetened vanilla almond milk creates a creamy base for these delectable raspberry overnight oats, perfectly complemented by juicy peaches. Slivered almonds provide a satisfying crunch, and plump raisins lend extra sweetness. Change up the fresh or frozen fruits as desired for endless variety. The finished recipe yields a single serving of ⅔ cup oats plus fruit; make a double batch if you’re preparing a meal for two, or if you have a hearty appetite!

Tips

Gluten-free version: To make this gluten-free, be sure to use certified gluten-free rolled oats.

Milk swap: If you do not have unsweetened vanilla almond milk, you can use plain almond milk (or any unsweetened plant-based milk) and add ⅛ teaspoon pure vanilla extract.

To store: Store overnight oats in the refrigerator up to 5 days. They will continue to soften with each passing day.

For more inspiration, check out these tasty ideas:

Yield: Makes 1 serving

Time: 8 hours 5 minutes

⅓ cup rolled oats (see GF tip, recipe intro)
½ teaspoon ground cinnamon
⅓ to ½ cup unsweetened vanilla almond milk (see tip, recipe intro)
⅓ cup fresh or frozen raspberries
¼ cup coarsely chopped fresh or frozen peaches
1 tablespoon raisins or chopped pitted dates
1 tablespoon slivered almonds, toasted if desired

Instructions

In a pint jar combine oats and cinnamon. Carefully add almond milk to just cover oats. Top with remaining ingredients (jar will not be full). Cover jar tightly and refrigerate overnight. To serve, eat cold or transfer to a bowl and warm in microwave 30 to 45 seconds.

The post Peach Raspberry Overnight Oats appeared first on Forks Over Knives.

Kale Apple Smoothie

Vicki Brett-Gach — Wed, 30 Apr 2025 17:18:16 +0000

This fruity green kale apple smoothie is supremely refreshing and perfect as an energizing snack or breakfast pick-me-up. Apple, banana, and orange keep the flavors lively, while fresh baby kale (you can also use spinach) adds green goodness without overpowering the fruit flavors. If your blender allows, include a few ice cubes to make it an extra chill affair. The recipe makes one large or two small smoothies.

For more inspiration, check out these tasty ideas:

Yield: Makes 2¼ cups

Time: 15 minutes

1 orange
1 green apple, unpeeled, cored, and coarsely chopped
1 banana, sliced
1 cup packed fresh baby kale or spinach
4 to 8 ice cubes (optional)

Instructions

Slice off the top and bottom of orange. Place it with a cut side down on a cutting board. Slice off the skin and white pith from top to bottom. Holding the orange over a bowl to catch juices, slide a knife between a section and membrane. At the core, turn the knife and cut between the other side of the section and the membrane. The section will drop into the bowl. Repeat to remove all sections. Squeeze membranes to release any juice. (Alternately, peel the orange and cut it into quarters.)
In a blender combine orange sections and any juice and the remaining ingredients. Cover and start blending on low, gradually increasing speed to high until completely smooth. Pour into glasses. Serve immediately.

The post Kale Apple Smoothie appeared first on Forks Over Knives.

Baked Vegan Red Flannel Hash

Vicki Brett-Gach — Thu, 13 Mar 2025 17:03:29 +0000

This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie breakfast glows with exquisite color and rich, satisfying flavor—and it only uses five ingredients (plus a little salt and pepper). Serve with fresh fruit and a cup of tea for a sensational start to the day.

Tips

Cooked beets: This recipe calls for cooked beets rather than raw, as precooked beets will roast and become perfectly tender at the same rate as the potatoes in this casserole. (Plus, their juices and color won’t run in the same way that raw beets would.) You can purchase precooked beets at the store or cook raw beets yourself using our guide.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 50 minutes

2½ lb. Yukon Gold potatoes, unpeeled, cut into ½-inch cubes
1 lb. sweet potatoes, peeled and cut into ½-inch cubes
1 medium sweet onion, finely chopped (1½ cups)
8 oz. cooked beets, cut into ½-inch cubes
Sea salt, to taste
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon Creole seasoning
Chopped fresh flat-leaf parsley (optional)

Instructions

Preheat oven to 425°F. In a large nonstick roasting pan combine all ingredients except parsley. Toss well to distribute seasonings. Add ¼ cup water to pan.
Roast, uncovered, 20 minutes. Stir gently; add another splash or two of water if vegetables look like they are getting too dry. Roast 15 to 20 minutes more or until all vegetables are tender. If you like, sprinkle with parsley.

The post Baked Vegan Red Flannel Hash appeared first on Forks Over Knives.