gluten-free 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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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.

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Tinola

Cleodia Martinez — Mon, 28 Apr 2025 17:44:54 +0000

Tinola is a bright, gingery soup that has been a comfort food staple in the Philippines for centuries and is served over rice as a main meal. The soup is typically made with chicken, but in this vegan twist, Cleodia Martinez switches things up and uses tofu and umami-rich mushrooms, to delicious effect. Crunchy green papaya and tender bok choy balance out the flavors with crunchy green goodness. This recipe calls for cooked brown rice, so be sure to have that to hand or get it going first up!

Tips

Green papaya: Green papaya is the unripe version of the golden-fleshed papaya you may be more familiar with. It has a crisp texture and flavor similar to jicama or cucumber.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups + 6 cups rice

Time: 30 minutes

½ cup chopped yellow onion
4 cups low-sodium vegetable broth
6 cloves garlic, minced
1 2-inch piece fresh ginger, peeled and thinly sliced
1 small green papaya, peeled, seeded, and diced (1½ cups)
1 tablespoon white miso paste
1 cup sliced fresh cremini mushrooms
½ of a 14-oz. pkg. extra-firm tofu, diced
6 baby bok choy, halved lengthwise
6 cups cooked brown rice
Crushed red pepper (optional)

Instructions

In a 4- to 6-quart pot cook onion in 2 tablespoons of the broth over low 10 minutes or until onion is translucent, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add garlic and ginger. Increase heat to medium. Cook 2 minutes more. Add papaya, the remaining broth, the miso, and 4 cups water. Bring to boiling; reduce heat. Partially cover and simmer 10 minutes or until papaya is tender.
Add mushrooms and tofu. Simmer 5 minutes. Add bok choy. Return to boiling; remove from heat. Serve immediately with rice, topped with crushed red pepper (if using).

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Spring Onion and Asparagus Tarts with Black Bean Crust

Caitlyn Diimig, RD — Wed, 16 Apr 2025 17:53:32 +0000

With twice the protein of a standard hamburger and no cholesterol, these hunger-busting asparagus tarts are a healthy option for the whole family. Pureed black beans create a hearty, fiber-packed crust, while fresh thyme adds subtle floral notes. Par-bake the crusts, then slather with a lemon-infused tofu cream. After a brief spell in the oven, top with steamed asparagus, spring onions, and a zesty homemade gremolata. It’s that simple! These scrumptious savory tarts would work well for dinner for two or as an appetizer for a bigger group.

For more inspiration, check out these tasty ideas:

Yield: Makes 2 tarts

Time: 45 minutes

2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
1 cup brown rice flour
2 tablespoons chopped fresh thyme
2 tablespoons tahini
1 lemon (plus extra wedges for serving, if desired)
1 14- to 16-oz. pkg. firm tofu, drained
¼ cup low-sodium vegetable broth
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ cup chopped fresh parsley
1 clove garlic, minced
½ cup pitted Kalamata olives, sliced
2 bunches spring onions, trimmed to 7 inches with bulbs attached, halved lengthwise
16 oz. asparagus, trimmed, halved lengthwise if large

Instructions

Preheat oven to 400°F. Line two baking sheets with parchment paper.
In a food processor process black beans until a paste forms, adding up to 1 tablespoon water to help beans blend, if needed. Transfer bean paste to a medium bowl.
Stir rice flour and 4 teaspoons of the thyme into bean paste. Drizzle with tahini. Toss with a fork until mixture resembles coarse sand. Stir in water, 1 tablespoon at a time, until dough forms (about 3 tablespoons total). Divide dough in half. On one prepared baking sheet, press one dough portion into a 10-inch circle about ¼ inch thick. (If necessary, cover dough with a sheet of parchment paper and use a rolling pin to shape dough.) Repeat with remaining dough portion on a second baking sheet.
Bake crusts on separate oven racks 20 minutes or until starting to brown.
For filling, remove 6 teaspoons zest and squeeze 1 tablespoon juice from lemon. In a blender or food processor combine 4 teaspoons lemon zest and juice, tofu, broth, the remaining 2 teaspoons thyme, the pepper, and garlic powder. Cover and blend until smooth and spreadable.
Spread filling evenly over parbaked crusts. Bake 10 minutes or until crusts are crisp and filling is hot.
For gremolata, in a small bowl stir together parsley, garlic, and the remaining 2 teaspoons lemon zest.
Place a steamer basket in a large saucepan. Add water to just below basket. Bring to boiling. Steam spring onions and asparagus, covered, 5 minutes or until tender. Arrange spring onions and asparagus on baked tarts. Sprinkle with olives and gremolata. If you like, serve with lemon wedges.

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Leek, Apple, and Hazelnut Soup

Jody Eddy — Tue, 15 Apr 2025 19:28:59 +0000

Chef and food writer Jody Eddy visited monasteries, convents, and other sacred spaces around the world to glean culinary traditions and lessons for her cookbook Elysian Kitchens. This light and fragrant hazelnut soup was inspired by Normandy’s Abbey of Saint Wandrille, where the monks grow leeks in their organic gardens and tend to hazelnut and apple trees in their vast orchards. This recipe melds three of the region’s most iconic ingredients: hazelnuts, apples, and leeks. The rich, nutty crunch of hazelnuts harmonizes with sweet apples and savory leeks, evoking Normandy’s lush countryside. Serve this light soup as a starter or side.

For more inspiration, check out these tasty ideas:

Yield: Makes 7 cups

Time: 50 minutes

3 large tart apples, such as Granny Smith
2 large leeks (1¼ lb.), white and light green parts only, chopped (4 cups)
4 cloves garlic, minced
5 cups low-sodium vegetable broth
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
¼ teaspoon freshly grated nutmeg
Sea salt, to taste
½ teaspoon freshly ground black pepper
¼ cup coarsely chopped and toasted hazelnuts (blanched, if desired)
Coarsely chopped fresh flat-leaf parsley (optional)
Fresh chervil (optional)

Instructions

Peel, core, and coarsely chop two of the apples. Rinse leeks under cold running water to remove any dirt. In a large pot combine leeks, garlic, and 2 tablespoons of the broth. Cook over medium-high 7 minutes or until leeks are translucent, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in vinegar. Add chopped apples, thyme, rosemary, nutmeg, and the remaining broth.
Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until apples are tender, stirring occasionally. Add water, ½ cup at a time, if needed to achieve desired consistency. Meanwhile, thinly slice remaining apple.
Remove soup from heat; let cool 10 minutes. Using an immersion blender, blend soup to desired consistency. (Or transfer soup to a regular blender, in batches if needed, and blend to desired consistency.) Stir in salt and pepper. Top servings with hazelnuts, apple slices, and, if you like, parsley and chervil.

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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.

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Ginger-Sesame Broccoli Rabe Salad

Cameron Stauch — Wed, 05 Mar 2025 18:10:33 +0000

Tender broccoli rabe (pronounced broccoli rob) gets bright and nutty flavor from minced ginger and toasted sesame seeds in this verdant side dish, which is a perfect accompaniment to any Thai-inspired meal. This often-underused veggie looks like broccolini but is a closer cousin of the turnip. Bitter when raw, its flavor softens when blanched. Toss with shallots, cilantro, scallions, raw garlic, ginger, and sesame seeds, and serve! Chopped tomatoes and cucumbers also work well in this dish. Seek out young ginger for a mellower flavor.

Tips

Broccoli rabe substitute: Broccoli, broccolini, Chinese broccoli (gai lan), green beans, or asparagus are great substitutes for broccoli rabe.

Variations: Substitute 1 tablespoon tahini for half of the sesame seeds for a saucier texture. (This will increase the fat a bit.) Or substitute 2 tablespoons roughly ground unsalted roasted peanuts for the 3 tablespoons sesame seeds. For a lower-fat option, reduce the sesame seeds by half.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups

Time: 20 minutes

1 lb. broccoli rabe or 1 head broccoli
3 tablespoons toasted sesame seeds
2 shallots, thinly sliced
⅓ cup roughly chopped fresh cilantro
1 scallion, thinly sliced
1 tablespoon grated fresh ginger
2 cloves garlic, minced
Sea salt, to taste

Instructions

Fill a large bowl with ice water. Bring a large pot of water to boiling. Trim an inch from the tough base of broccoli rabe stems and discard. (If using broccoli, cut into long bite-size florets.) Boil 5 minutes or until completely tender. Using tongs or a slotted spoon, transfer broccoli rabe to ice water until cool. Drain, then gently squeeze to remove as much water as you can. Roughly chop the stems into 3-inch lengths. (Leave the broccoli florets as is, if using.) Transfer to a medium bowl.
Roughly grind sesame seeds with a mortar and pestle (or pulse them three or four times in a clean electric coffee grinder). Add two-thirds of the ground sesame seeds to bowl with broccoli rabe; toss to coat.
Add remaining ingredients to bowl. Gently massage salad (or aggressively stir with the tongs) 15 seconds. Transfer to a serving dish and sprinkle with remaining ground sesame seeds.

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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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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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Jamaican Orange Cornmeal Pudding with Coconut Fluff

Kathryn Hendrix, RDN, LD — Thu, 17 Oct 2024 17:17:49 +0000

Popular in Jamaica and across the Caribbean, cornmeal pudding serves as the base for this elegant layered dessert. Naturally sweetened with dates and infused with the citrusy goodness of fresh oranges, this pudding looks impressive when topped with an airy coconut fluff, vibrant pomegranate arils, and a wedge of orange. Traditional cornmeal pudding uses high-fat coconut cream; our lighter version features coconut beverage, which is included in the cornmeal base and whisked with agar powder to make the coconut fluff. Serve in parfait glasses to show off the layers!

Tips:

Coconut beverage: You’ll find coconut beverage next to other plant-based milks, such as oat and almond milk. It has a significantly lower fat content than canned coconut milk.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 puddings

Time: 60 minutes

12 pitted Medjool dates
2 cups boiling water
5 to 6 oranges
3½ cups unsweetened coconut milk beverage (do not use canned, see tip, recipe intro)
2 teaspoons pure vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon sea salt
¾ cup cornmeal
½ teaspoon agar powder
¼ cup pomegranate arils
2 tablespoons date syrup

Instructions

In a bowl soak dates in boiling water 10 minutes. Drain well. Place dates in a blender.
Meanwhile, slice tops and bottoms off four of the oranges. Place on a cutting board and slice off peel and white pith from tops to bottoms. Hold oranges over a bowl to catch juices and remove segments by cutting down one side of membrane and up the other. Squeeze juice from membranes into bowl. Place orange segments in blender. Transfer all collected juice from oranges to a measuring cup. If needed, squeeze juice from one more orange to make ⅓ cup total. Add to blender.
Add 1 cup of the coconut milk, the vanilla, cinnamon, and salt to the blender. Cover and blend 2 minutes or until very smooth. Pour into a large saucepan. Bring to boiling over medium-high. In a small bowl whisk together cornmeal, 1 cup of the coconut milk, and 1 cup water. Slowly whisk cornmeal mixture into boiling date mixture. Reduce heat to low; cook 5 to 7 minutes or until thickened, stirring constantly. Divide pudding into six glasses, pint jars, or serving dishes.
For coconut fluff, in a small saucepan combine the remaining 1½ cups coconut milk and the agar powder. Bring to boiling, whisking frequently; reduce heat. Simmer 30 seconds, whisking constantly. Spoon coconut fluff over pudding in glasses. Refrigerate 30 minutes or until set.
Meanwhile, cut the remaining orange into thin wedges. Top pudding with orange wedges, pomegranate arils, and date syrup.

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