Mother's Day Archives - Forks Over Knives

Cherry Berry Whoopie Pies

Kathryn Hendrix, RDN, LD — Mon, 21 Apr 2025 17:14:58 +0000

These delicious whoopie pies are a healthy twist on Maine’s classic dessert and are ideal for a special occasion. Cherry-almond cookies sandwich a bright and fluffy berry cream filling. Aquafaba (liquid from a can of chickpeas) whips up into a frothy cream, while freeze-dried mixed berries add tang. Note: You’ll want to serve these within two hours of assembling them, but you can make the cookies and filling ahead of time (see tip, below).

Tips

To make ahead: Simply refrigerate the cookies and the filling in separate airtight containers for up to 24 hours. Assemble and let the cookies come to room temperature before serving.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 whoopie pies

Time: 60 minutes

⅔ cup unsweetened black cherry juice
3 tablespoons flaxseed meal
2 cups white whole wheat flour
1½ teaspoons regular or sodium-free baking powder
½ teaspoon sea salt
¼ cup pure maple syrup
½ cup unsweetened applesauce
2 tablespoons almond butter
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
1 cup pitted and snipped fresh or frozen cherries (about 18 cherries)
¾ cup freeze-dried mixed berries (⅝ oz.)
¼ cup aquafaba (liquid from canned no-salt-added-chickpeas)
1 tablespoon pure cane sugar

Instructions

Preheat oven to 375°F. Line two large baking sheets with parchment paper. In a small bowl stir together cherry juice and flaxseed meal; let stand 5 minutes. In a large bowl stir together flour, baking powder, and salt.
In a medium bowl stir together flaxseed mixture and the next five ingredients (through almond extract) until well combined. Add to flour mixture; stir until combined. Stir in fresh or frozen cherries. Spoon 1½-tablespoon portions of batter onto prepared baking sheets, spacing 2 inches apart. Using wet hands, flatten each portion.
Bake 10 to 12 minutes or until set. Cool cookies on baking sheets 10 minutes. Transfer to a wire rack. Cool completely.
For filling, in a small food processor process freeze-dried berries to a fine powder. (You will have about 3 tablespoon powder.)
In a medium bowl combine aquafaba, sugar, and berry powder. Stir until sugar is dissolved. Beat with a mixer on medium to high until foamy. Continue beating on high 5 minutes or until stiff peaks form (tips stand straight).
To assemble whoopie pies, spread filling over the flat sides of half of the cookies. Gently press the flat sides of the remaining cookies against filling. Serve within 2 hours.

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Vegan Brookies

Ami Deane — Tue, 25 Mar 2025 17:41:53 +0000

“If, on the one hand, you fancy a brownie, but on the other, you crave a cookie, put those hands together,” writes social media sensation Ami Deane, aka @Broccoli_Mum, the who created the recipe for these wholesome Vegan Brookies. Naturally sweetened with dates, banana, and maple syrup, this is the kind of low-fat plant-based recipe that helped Deane lose 60 pounds without feeling like she was missing out. Chickpeas give the cookie topping heft and chewiness, while sweet potato and cocoa powder create a rich brownie base. Make a double batch—these babies won’t last long.

For more great nutrient-dense, low-calorie recipes from the Broccoli Mum, check out the Spring 2025 issue of Forks Over Knives magazine, out now!

Gluten-free version: To make these gluten-free, use certified gluten-free oat flour and chocolate chips.

Yield: Makes 8 brookies

Time: 1 hour 55 minutes

2 medium sweet potatoes, unpeeled (1 lb. total)
1¼ cups oat flour
¼ cup unsweetened cocoa powder
5 tablespoons pure maple syrup
2 teaspoons baking powder
2 teaspoons pure vanilla extract
¼ teaspoon sea salt
1 ripe banana, peeled and cut up
6 pitted Medjool dates
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
¼ cup peanut butter powder, such as PB2 Pure
½ cup vegan chocolate chips (optional)

Instructions

For brownie layer, preheat oven to 425°F. Line a baking sheet with parchment paper. Pierce the sweet potatoes a few times with a fork and place them on the prepared baking sheet. Bake 50 minutes or until very soft and squishy. When cool enough to handle, peel and discard the skins. Place the sweet potato pulp in a medium bowl; mash with a potato masher until smooth. You should have about 1¾ cups. Reduce oven temperature to 350°F.
Add ¾ cup of the oat flour, the cocoa powder, 3 tablespoons of the maple syrup, 1 teaspoon of the baking powder, 1 teaspoon of the vanilla, and ⅛ teaspoon salt to bowl with sweet potatoes; mix well.
For cookie layer, in a food processor combine banana and dates. Process until nearly smooth. Add chickpeas, peanut butter powder, and the remaining ½ cup oat flour, 2 tablespoons maple syrup, 1 teaspoon baking powder, 1 teaspoon vanilla, and ⅛ teaspoon salt. Process just until a dough forms. Stir in chocolate chips (if using).
Line an 8-inch square baking pan with parchment paper. Spread the brownie batter evenly in the prepared pan. Drop the cookie dough by spoonfuls on top and smooth it out to an even layer.
Bake 45 minutes. Cool 1 hour on a wire rack. Using the parchment paper, lift brookies from pan and transfer to a wire rack. Remove parchment paper. Cool completely before cutting into eight squares. Store in an airtight container up to 5 days.

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Triple-Berry Muffins

Kathryn Hendrix, RDN, LD — Tue, 11 Feb 2025 18:24:47 +0000

Raspberries, blueberries, and blackberries are the name of the game with these light and moist muffins, which have an almost cake-like texture. Lemon zest adds citrusy undertones, and almond butter lends richness. Save some berries for sprinkling on top and fold the rest in with the mix. Every mouthful explodes with plump berry goodness! Make an extra batch to store in the freezer to enjoy for breakfast, a snack, or even dessert.

For more inspiration, check out these tasty ideas:

Blueberry Oat Breakfast Muffins
Whole-Wheat Berry Muffins
Just Bananas Muffins
Or check out our full roundup of muffin recipes.

Yield: Makes 12 muffins

Time: 45 minutes

⅔ cup unsweetened, unflavored plant-based milk
3 tablespoons flaxseed meal
1½ cups white whole wheat flour
1½ teaspoons regular or sodium-free baking powder
½ teaspoon sea salt
⅔ cup pure maple syrup
½ cup unsweetened applesauce
2 tablespoons almond butter
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon pure vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1 cup fresh or frozen blackberries

Instructions

Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a large bowl stir together flour, baking powder, and salt.
In a medium bowl stir together flaxseed mixture and the next six ingredients (through vanilla) until well incorporated. Add to flour mixture; stir until combined. Fold in ⅔ cup of each berry. Spoon batter evenly into prepared muffin cups. Sprinkle remaining berries over top of batter.
Bake 20 minutes or until a toothpick inserted in centers comes out clean. Cool in cups 10 minutes; unmold muffins. Cool completely on a wire rack. To Store Place muffins in an airtight container. Store in the refrigerator up to 3 days or freeze up to 1 month.

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Silky Vegan Chocolate Ganache Tart

Mary Margaret Chappell — Tue, 31 Dec 2024 16:41:00 +0000

This spectacular vegan chocolate ganache tart is perfect for birthdays, Valentine’s Day, Mother’s Day, or any celebration table. Chocolate ganache, traditionally made with heavy cream and melted chocolate, can really weight you down. This healthier version uses cocoa powder, a modest amount of vegan chocolate chips, and plant-based milk to create a dark chocolaty filling for this stunning tart. Dates provide natural sweetness and a nutty oat-almond crust balances the silky smooth filling. The garnish of tangy fresh berries is optional but looks sensational and cuts the chocolatey richness so that every forkful is a delicious balance of earthy, sweet, and juicy. Allow at least two hours for this stunning dessert to chill before serving.

Tip

Gluten-free version: To make this tart gluten-free, use certified gluten-free rolled oats, oat flour, plant milk, and chocolate chips.

For more inspiration, check out these tasty ideas:

Yield: Makes one 8-inch tart

Time: 2 hours 60 minutes

¾ cup rolled oats (see gluten-free tip, recipe intro)
¾ cup oat flour (see gluten-free tip, recipe intro)
1 cup plus 4 to 5 tablespoons unsweetened, unflavored oat milk or other plant-based milk
2 tablespoons almond butter
2 tablespoons pure cane sugar
⅛ teaspoon sea salt
1 cup pitted dates
⅓ cup unsweetened cocoa powder
2 tablespoons unsweetened dairy-free chocolate chips (see gluten-free tip, recipe intro)
1 teaspoon pure vanilla extract
Fresh raspberries and/or sweet cherries (optional)

Instructions

Preheat oven to 350°F. Line the bottom of an 8-inch tart pan with parchment paper.
For crust, in a medium bowl stir together the oats, oat flour, 4 tablespoons of milk, the almond butter, sugar, and sea salt until fully combined. (Add more milk as needed to just bring dough together.) Press dough into the prepared tart pan.
Bake 45 minutes or until crust is browned and begins to pull away from sides of pan. Let cool. Remove crust from tart pan and place on a serving platter.
For filling, in a high-speed blender or food processor combine dates, cocoa powder, and chocolate chips. Heat 1 cup milk in a microwave 90 seconds or until steaming but not boiling. Pour milk over date mixture and let stand 5 minutes. Cover and process 60 seconds or until completely smooth. Add vanilla; cover and process until incorporated.
Pour filling into the cooled crust. Chill 2 hours or until filling is set. If you like, top servings with raspberries and/or cherries.

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Upside-Down Pineapple Cupcakes

Kathryn Hendrix, RDN, LD — Fri, 30 Aug 2024 17:10:47 +0000

When the Dole company sponsored a pineapple upside-down cake competition in the 1920s, they received over 2,500 entries and sparked a century-long love affair with the fruity dessert. This vegan twist takes the American classic into the modern day and makes 12 cupcakes, each topped with pineapple tidbits and dried cherries. Naturally sweetened with dates, these upside-down pineapple cupcakes are far healthier than their butter- and sugar-laden predecessors. Sunflower butter and almond extract provide enough richness to feel decadent. Flaxseed meal is mixed with water to make a “flax egg,” which helps bind the cupcakes. Drizzle with an easy pineapple-date sauce and add a dollop of aquafaba whipped cream for an entertaining-worthy dessert, or enjoy them plain as a snack during the day.

Tips

Aquafaba Whipped Cream: Whipped aquafaba can be covered and stored in the refrigerator for up to 3 days. The mixture will lose volume during storage, so just before serving, re-beat with mixer until soft peaks form.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 cupcakes

Time: 50 minutes

7 oz. pitted dates (24 Deglet Noor dates or 12 Medjool dates)
1 20-oz. can pineapple tidbits, in juice
½ cup unsweetened dried cherries, roughly chopped
1 tablespoon flaxseed meal
¾ cup whole wheat pastry flour
½ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons sunflower seed butter
1½ teaspoons pure vanilla extract
¼ teaspoon pure almond extract
¼ cup aquafaba (liquid from canned chickpeas)
1 tablespoon date syrup

Instructions

Preheat oven to 375°F. In a bowl soak dates in 2½ cups boiling water 10 minutes. Drain well. Drain pineapple, reserving juice. Reserve 1¼ cups of the pineapple tidbits. Divide the remaining pineapple and half of the dried cherries among 12 muffin cups.
Meanwhile, in a small bowl stir together flaxseed meal and 2 tablespoons water. Let stand 5 minutes. In a large bowl combine flour, baking soda, and salt.
In a blender or food processor combine reserved pineapple tidbits, 18 of the Deglet Noor dates (or 9 Medjool dates), the flaxseed mixture, sunflower seed butter, and 1 teaspoon of the vanilla. Cover and blend 2 minutes or until very smooth, scraping down sides as needed for even blending. Add pineapple mixture to flour mixture; stir to combine. Spoon batter evenly into prepared muffin cups.
Bake 18 to 22 minutes or until a toothpick inserted in centers comes out clean. Run a knife around the edges of cupcakes. Using hot pads, place a baking sheet over muffin cups and carefully invert cupcakes onto the baking sheet. Let cool.
For date sauce, in a blender or food processor combine remaining dates, the almond extract, and ½ cup pineapple juice. Cover and blend until very smooth. Transfer to a small saucepan; add the remaining cherries. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Serve warm or let cool.
For whipped topping, in a medium bowl beat aquafaba, date syrup, and the remaining ½ teaspoon vanilla with a mixer on high until soft peaks form.
Serve upside-down cupcakes topped with date sauce and whipped aquafaba.

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Quinoa- and Artichoke-Stuffed Mushrooms

Ellen Boeke — Fri, 17 May 2024 18:25:38 +0000

Prepare your taste buds for a good time! These mouthwatering stuffed mushrooms, are perfect for special occasions. The Mediterranean-style quinoa filling features earthy artichoke hearts (canned or frozen), bright shredded radishes, buttery pistachios, and tangy sun-dried tomatoes. You can grill the portobello mushrooms in a grill pan on your stove or directly on the grates of an outdoor grill over medium. (Just be sure to tent them with heavy-duty aluminum foil, if you use an outdoor grill.) Once they’re perfectly tender, load ’em up with some filling and top it all off with a spoonful of creamy tofu-based lemon aïoli—you’ll have these beauties on the table in 30 minutes. Serve with toasted baguette slices to scoop up every bit of stuffing and a leafy green salad to round out the meal.

Tip: To make this gluten-free, be sure to use gluten-free bread.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 stuffed portobellos

Time: 30 minutes

12.3-oz. package extra-firm silken-style tofu
¼ cup lightly packed fresh parsley
1 clove garlic
Pinch cayenne pepper
2 tablespoons lemon juice
2½ cups low-sodium vegetable broth
1 cup tricolor quinoa
1 cup chopped canned or frozen artichoke hearts
½ cup shredded radishes
⅓ cup roasted shelled pistachios, chopped
¼ cup chopped sun-dried tomatoes (not oil-packed)
2 tablespoons chopped fresh flat-leaf parsley
4 5-inch fresh portobello mushrooms, stems and gills removed
¼ cup sliced scallions
Freshly ground black pepper
8 oz. whole grain baguette-style French bread, sliced and toasted (see tip, recipe intro)

Instructions

For aïoli, in a blender combine tofu, parsley, garlic, cayenne pepper, and lemon juice. Cover and blend until smooth and creamy. Chill before serving.
In a medium saucepan bring broth to boiling; stir in quinoa. Return to boiling; reduce heat. Cover and simmer 15 minutes or until most of the liquid is absorbed. Stir in the next five ingredients (through parsley); heat through. Keep warm.
Heat a grill pan over medium. Add mushrooms to hot pan; tent with foil or a domed lid, and grill 8 to 10 minutes or until tender, turning once. Remove from heat.
Place mushrooms, stemmed sides up, on serving plates. Spoon quinoa mixture into mushrooms. Spoon aïoli over mushrooms. (If necessary, thin sauce with a little water.) Sprinkle with scallions and pepper. Serve with toasted baguette slices. Store leftover aïoli in an airtight container in the refrigerator for up to 5 days.

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Quick Gnocchi with Zucchini, Tomato, and White Beans

Ellen Boeke — Wed, 15 May 2024 17:50:02 +0000

Saucy, colorful, fresh, and satisfying—this vegan gnocchi hits all the right notes. Store-bought whole wheat gnocchi is an excellent way to add variety to your menu and requires minimal cooking time. The pillowy, tender gnocchi melt in your mouth and absorb the rich flavors of fresh tomatoes, green garlic, and zucchini. Canned white beans add creaminess and extra body, while sun-dried tomatoes add pops of zingy flavor. Garnish with fresh basil and, if you like, nutritional yeast for a quick-cooking Italian-style dish perfect for busy weeknights or weekends when you want a tasty meal. Serve with a chunk of whole grain bread so you can scoop up every last bit.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 35 minutes

1 cup chopped red bell pepper
¾ cup chopped onion
2 tablespoons chopped green garlic, garlic scapes, or scallions
3 cups chopped tomatoes
2½ cups low-sodium vegetable broth
1 medium zucchini, quartered lengthwise and sliced ½ inch thick (2 cups)
2 tablespoons no-salt-added tomato paste
1 14- to 16-oz. package shelf-stable whole wheat or spinach gnocchi, such as Gia Russa brand
2 15-oz. cans white beans, rinsed and drained (3 cups)
¼ cup chopped sun-dried tomatoes (not oil-packed)
1 tablespoon red wine vinegar
Sea salt and freshly ground black pepper, to taste
Chopped fresh basil
Nutritional yeast (optional)

Instructions

In a deep extra-large nonstick skillet cook bell pepper, onion, and garlic over medium 5 minutes or until crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Stir in fresh tomatoes, broth, zucchini, and tomato paste. Simmer, uncovered, 6 minutes or until zucchini is just tender, stirring occasionally. Bring to boiling. Stir in gnocchi. Cook, uncovered, 3 minutes or until tender, stirring once or twice. Remove from heat. Stir in beans, sun-dried tomatoes, and vinegar. Season with salt and black pepper. Sprinkle servings with basil and nutritional yeast (if using).

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Rhubarb and Pear Tart

Nancy Macklin, RDN — Wed, 01 May 2024 17:27:20 +0000

If you’ve got rhubarb, you’ve gotta try this pretty fruit tart! The subtle sweetness of pear perfectly balances the assertive tartness of rhubarb, while freshly grated ginger adds depth, and a little maple syrup rounds out the sweet-tart flavor perfectly. The oil-free oat crust gets its richness from a handful of almonds ground with the rolled oats and some almond butter added at the end. We prefer using red rhubarb over the old-fashioned variety for its color and sweeter taste. Serve this toothsome rhubarb tart as it is, with Vanilla Nice Cream, or Aquafaba Whipped Cream.

Tips: To store, cover tart and store at room temperature for 1 day.

To make this gluten-free be sure to use certified gluten-free rolled oats.

For more inspiration, check out these tasty ideas:

Yield: Makes one 9-inch tart

Time: 60 minutes

1 cup cornmeal
½ cup rolled oats
2 tablespoons whole almonds
⅛ teaspoon sea salt
2 tablespoons almond butter
5 tablespoons pure maple syrup
¼ cup unsweetened, unflavored plant milk
¼ cup orange juice
1 tablespoon cornstarch
12 oz. red rhubarb, chopped into ½-inch pieces
1 pear, cored and chopped into ¼-inch pieces (1½ cups)
2 teaspoons grated fresh ginger

Instructions

Preheat oven to 375°F. Line the removable bottom of a 9-inch tart pan with parchment paper.
For crust, in a food processor combine cornmeal, oats, almonds, and salt. Process until almonds are ground. Add almond butter and 2 tablespoons of the maple syrup. Pulse until well combined. With processor running, slowly add milk through feed tube until mixture starts to cling together and is moistened. Press mixture over bottom and up sides of the prepared pan. Bake 10 minutes.
Meanwhile, in a medium saucepan whisk together orange juice, the remaining 3 tablespoons maple syrup, and the cornstarch. Add rhubarb, pear, and ginger. Cook and stir over medium 3 to 4 minutes or just until mixture begins to thicken.
Pour fruit mixture into partially baked crust. Bake 45 to 50 minutes or until fruit is soft and filling is thickened. Cool completely before serving.

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Raspberry Chocolate Cake

Nancy Macklin, RDN — Thu, 18 Apr 2024 17:23:42 +0000

Calling all raspberry and chocolate lovers! With a sweet, moist crumb, this stunning vegan Raspberry Chocolate Cake combines two popular flavors to delicious effect. Cocoa powder and vegan chocolate chips give the batter double chocolate goodness, while tart raspberries offer vibrant color and ensure every mouthful is a decadent balance of tangy and sweet. Traditional cakes use egg to bind the ingredients, but this vegan chocolate cake is made with a flaxseed egg, where you mix flaxseed and water and leave it to stand for five minutes until it becomes gel-like. For extra wow, top with a two-minute, no-cook raspberry sauce made by mashing berries with maple syrup and lemon juice. Add a dollop of Aquafaba Whipped Cream (optional), and this stunning cake is set for any special occasion.

For more inspiration, check out these tasty ideas:

Yield: Makes one 8-inch cake

Time: 40 minutes

1 tablespoon flaxseed meal
1½ cups white whole wheat flour
½ cup unsweetened cocoa powder
1½ teaspoon baking powder
¾ teaspoon sea salt
¾ cup unsweetened, unflavored plant milk
⅓ cup + 1 tablespoon pure maple syrup
¼ cup unsweetened applesauce
2 teaspoons pure vanilla extract
¼ cup mini semisweet vegan chocolate chips, such as Enjoy Life brand
12 oz. fresh or frozen raspberries (2½ cups)
1 tablespoon lemon juice
Aquafaba Whipped Cream (optional)

Instructions

Preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper, or use a silicone baking pan. In a medium bowl stir together flaxseed meal and 3 tablespoons water; let stand 5 minutes.
In a large bowl stir together flour, cocoa powder, baking powder, and salt. To flaxseed mixture add milk, ⅓ cup of the maple syrup, the applesauce, and vanilla; mix well. Stir into flour mixture until well combined. Stir in chocolate chips. Gently fold in 1 cup of the raspberries.
Bake 25 to 30 minutes or until firm and a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For sauce, in a bowl combine the remaining berries with the remaining 1 tablespoon maple syrup and the lemon juice. Mash berries lightly with a fork.
Top pieces of cake with raspberry sauce and Aquafaba Whipped Cream (if using).

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35 Delicious Recipes for a Memorable Vegan Mother’s Day Brunch

Lisa Esile, MS — Mon, 01 May 2023 17:07:36 +0000

It’s that time of year when we take a moment to thank our mothers for everything they’ve done for us. (Thank you, Mom!) This is a day when Mom gets to put her feet up and be spoiled—and what better way to spoil her than with a big, beautiful plant-based brunch? To help, we’ve put together some of our favorite special vegan brunch recipes, including grain bowls, flatbreads, coffee cake, muffins, and more, that are sure to make this a Mother’s Day to remember.

Looking for gift-worthy baked goods to present to Mom, then check out these delectable Edible Goodies to Gift.

More Vegan Brunch Recipes

Find even more healthy plant-based brunch recipes below!

Can’t decide between sweet or savory? We’ve rounded up the best vegan waffle and pancake recipes to satisfy both sides of your palate.

From perfectly seasoned hashes to frittatas to muffins and more, these are our favorite healthy vegan recipes to make for brunch.

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