Brandi Doming Archives - Forks Over Knives

Harissa Almond Pasta with Spinach

Brandi Doming — Mon, 31 Mar 2025 17:18:33 +0000

Looking for a satisfying weeknight meal? This Harissa Almond Pasta from Brandi Doming’s new cookbook Vegan Wholesome is sure to deliver. “This bold-flavored pasta takes just a few minutes to put together and is spicy, creamy, and so delicious for a quick meal,” writes Doming. “The lentils add extra protein, iron, and body to the sauce and the spinach ups the nutritional benefits. Who knew pasta could be so healthy?!”

Tips

Adjust the heat: Two tablespoons harissa sauce will give a nice kick of heat, and 3 tablespoons will be quite spicy.

Nut-free version: Use tahini instead of almond butter.

Up the protein: Use gluten-free lentil pasta to boost the protein.

Recipe excerpted from VEGAN WHOLESOME: High-Protein Meals and Snacks to Energize and Nourish © 2025 by Brandi Doming. Published by Rodale Books, an imprint of Random House, a division of Penguin Random House LLC. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Yield: Serves 4

Time: 35 minutes

½ cup chopped red onion (180 grams)
¾ cup unsweetened, unflavored almond milk (or another plant-based milk)
2 to 3 tablespoons harissa, to taste (see tip, recipe intro)
2 tablespoons roasted almond butter (with no added oils/sugar; see nut-free tip, recipe intro)
1 tablespoon coconut aminos (15 grams)
1 tablespoon fresh lime juice, plus more to taste (15 grams)
¼ cup cooked red lentils, well drained (48 grams)
½ teaspoon garlic powder
Fine sea salt (optional)
Freshly ground black pepper (optional)
12 ounces pasta of choice, either wheat or gluten-free
4 large handfuls of fresh spinach, steamed (150 grams)
Red pepper flakes for garnish (optional)

Instructions

In a nonstick skillet, cook the onions with a splash of water over medium-low heat, stirring often, until they become caramelized and take on a brown color, 5 to 8 minutes. Add tiny bits of water if needed to prevent burning.
In a blender, combine the cooked onions, milk, 2 tablespoons of the harissa, the almond butter, coconut aminos, lime juice, cooked lentils, and garlic powder and blend until completely smooth. Taste and add more harissa if you want it spicier and more lime juice if you want it tangier. Add salt and/or pepper, if desired.
Bring a large pot of water to a boil for the pasta. Add the pasta, and cook according to the package directions. Drain well.
Add the pasta to bowls and top with desired amount of sauce and the cooked spinach. Garnish with pepper flakes, if desired.

The post Harissa Almond Pasta with Spinach appeared first on Forks Over Knives.

Spicy Buffalo Hummus

Brandi Doming — Mon, 28 Oct 2024 17:35:50 +0000

Great Northern beans have a mild nutty flavor and are a great way to add variety to your hummus routine. This deluxe-tasting dip’s success lies in the combination of sweet jarred roasted red bell peppers and the spicy kick of smoky Buffalo-style hot sauce. Hardcore heat-seekers will want to load up on the hot sauce here. Store any leftovers in an airtight container in the refrigerator for up to three days. Serve this flavor-packed buffalo hummus with cut veggies, pita squares, or whole grain crackers.

Tips

Bean swaps: Navy beans, pinto beans, and cannellini beans would also work well here.

Gluten-free version: To make this gluten-free, be sure to use a gluten-free hot sauce.

For more inspiration, check out these tasty ideas:

Fresh Spinach Hummus
Low-Fat Hummus
Healthy Chocolate Hummus
Or check out our full roundup of Healthy Hummus Recipes

Yield: Makes 3½ cups

Time: 10 minutes

2 15-oz. cans no-salt-added Great Northern beans, rinsed and drained (3 cups)
½ cup jarred roasted red bell peppers, drained
¼ cup Buffalo-style hot sauce, plus more to taste
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon paprika
2 cloves garlic
2 scallions, thinly sliced
Celery and carrot sticks and snap pea pods for dipping

Instructions

In a high-speed blender or food processor combine the first seven ingredients (through garlic) and 2 tablespoons water. Cover and blend until very smooth and creamy, stopping a few times to scrape down sides of blender. Taste and adjust seasoning, adding more hot sauce if you like. Transfer hummus to a serving bowl and top with scallions. Serve with celery, carrots, and peas.

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Baked Sweet Potatoes Stuffed with Chickpea Chili

Brandi Doming — Tue, 13 Mar 2018 22:47:27 +0000

Vegan chili potato, anyone? Load up baked sweet potatoes with a zesty, easy-to-make chickpea chili and you’ve got a tasty weeknight meal that requires little prep or clean-up. Top your chili-stuffed sweet potatoes with diced fresh avocado for creaminess, and you’ll never miss the typical, not-so-healthy additions of sour cream and/or cheese. Or, whip up your own three-ingredient vegan Sour “Cream,” made with silken tofu, a splash of vinegar, and sea salt.

From The Vegan 8

Yield: Serves 4

Time: 45 minutes

4 medium sweet potatoes
1 cup chopped onion
¾ cup chopped red bell pepper
1 tablespoon chili powder
1½ teaspoon ground cumin
¾ teaspoon fine sea salt
3 cloves garlic, minced
1 (15-ounce) can reduced-sodium garbanzo beans (chickpeas), rinsed and drained
1 cup fresh or frozen corn
Chopped avocado (optional)
Bottled hot pepper sauce (optional)

Instructions

Preheat oven to 400°F. Line a shallow baking pan with parchment paper. Place sweet potatoes in prepared pan. Bake 40 to 60 minutes or until tender.
Meanwhile, in a large saucepan combine onion, ½ cup water, the bell pepper, 1½ teaspoons chili powder, 1 teaspoon cumin, and salt. Bring to boiling. Cook 8 minutes or until nearly all of the water is evaporated, stirring occasionally.
Add ½ cup water and the garlic; cook 2 minutes more. Stir in garbanzo beans, corn, and the remaining 1½ teaspoons chili powder and ½ teaspoon cumin. Cook and stir until slightly thickened.
To serve, spoon chickpea mixture over sweet potatoes. If desired, top with avocado, hot pepper sauce, and/or additional chili powder.

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