Carleigh Bodrug Archives - Forks Over Knives

Carleigh Brodug’s Any Vegetable Curry

Carleigh Bodrug — Tue, 01 Apr 2025 17:28:30 +0000

“Whenever I get to the end of the week and have veggies to use up, this is the recipe I love to make,” says Carleigh Bodrug of PlantYou. “Chop up bell pepper, carrot, zucchini, or you name it, and simmer it all in this incredible, fragrant sauce. Serve over rice, and you’ve got a delicious low-waste dinner.” Bodrug also adds crispy baked tofu for extra staying power.

From PlantYou Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet

Yield: Makes 4 cups curry + 3 cups rice

Time: 45 minutes

1 cup dry brown basmati rice
1 14-oz. package extra-firm tofu, drained
1 tablespoon cornstarch
1 tablespoon low-sodium vegetable broth or water
½ teaspoon sea salt, plus a pinch
1 pinch freshly ground black pepper
1½ cups chopped red bell pepper, carrot, zucchini, eggplant, broccoli, and/or sweet potato
1 cup finely chopped onion
3 cloves garlic, minced
1 1-inch piece fresh ginger, peeled and minced
2 tablespoons garam masala
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ cup raw sunflower seed kernels or cashews, soaked in water overnight or boiled 10 minutes
1 28-oz. can no-salt-added crushed tomatoes
1 tablespoon pure maple syrup
1 cup frozen green peas
Handful fresh cilantro leaves

Instructions

Prepare rice according to package directions.
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Tear the tofu into 1-inch chunks and place in a bowl. Add cornstarch, broth, and a pinch each of salt and black pepper. Toss to thoroughly coat tofu; spread tofu evenly on prepared baking sheet. Bake 15 to 20 minutes or until slightly crispy.
For curry, in a large skillet combine chopped vegetables, the onion, garlic, ginger, and 1 to 2 tablespoons water. Cook over medium 2 to 3 minutes or until onion is translucent, stirring occasionally. (Note: If using a heartier vegetable, such as sweet potato or squash, cook at least 5 to 10 minutes or until softened.) Add garam masala, cumin, turmeric, and ½ teaspoon salt to skillet; cook and stir 1 to 2 minutes more.
Meanwhile, in a blender combine sunflower seeds and ½ cup water; cover and blend into a smooth cream. Add sunflower cream, tomatoes, and maple syrup to skillet; stir to combine. Simmer, uncovered, 10 minutes.
Stir in tofu and peas; cook just until heated through. Serve curry over rice; garnish with cilantro leaves.

The post Carleigh Brodug’s Any Vegetable Curry appeared first on Forks Over Knives.

Not-Picky Fruit Crisp

Carleigh Bodrug — Wed, 26 Mar 2025 17:25:39 +0000

Got apples, peaches, berries, or cherries hanging out in your fridge or freezer? This any-fruit crisp is the perfect way to give them new life. Throw them in a baking dish with a delicious oat topping for a mouthwatering fruit crisp suitable for any occasion. The golden topping, which is gluten-free if you use gluten-free rolled oats and oat flour, features tahini (or any nut butter you like) for added richness. Serve this yummy treat on its own or topped with Aquafaba Whipped Cream, vegan yogurt, or Vanilla Nice Cream.

From PlantYou Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet

For more inspiration, check out these tasty ideas:

Yield: Makes about 6 cups

Time: 50 minutes

6 cups fresh or frozen fruit of your choice (berries, pitted cherries, diced apples, and/or sliced peaches)
¼ cup packed pure cane light or dark brown sugar
2 tablespoons cornstarch
3 tablespoons lemon juice
2 teaspoons pure vanilla extract
2 cups gluten-free rolled oats
1 cup gluten-free oat flour
½ cup pure maple syrup
¼ cup drippy tahini, peanut butter, almond butter, or sunflower seed butter
2 tablespoons flaxseed meal
½ teaspoon ground cinnamon
¼ teaspoon baking powder
Sea salt, to taste

Instructions

Preheat oven to 400°F. In a large bowl stir together fruit, brown sugar, cornstarch, 1½ tablespoons of the lemon juice, and 1 teaspoon of the vanilla. Pour into a 2-quart baking dish. Bake 10 minutes if using fresh fruit or 20 minutes if using frozen fruit.
In a medium bowl stir together the next seven ingredients (through baking powder) and the remaining 1½ tablespoons lemon juice and 1 teaspoon vanilla. Season with salt to taste. Massage mixture by hand until it turns into small clumps.
Remove fruit from oven. Carefully spread oat mixture over top. Bake 25 to 30 minutes more or until top is golden brown.

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Air-Fryer Rice Paper Dumplings

Carleigh Bodrug — Thu, 20 Mar 2025 17:22:31 +0000

Do you ever look into your fridge, overwhelmed to see all the unused fresh veggies you bought with the best intentions? Put them to good use in these versatile air-fryer rice paper dumplings. The veggies and tofu are finely chopped using a food processor, with fresh ginger and soy sauce for extra flavor. Simply wrap a few tablespoons of the mixture in a brown rice paper wrapper, then wrap the bundle up in another rice paper wrapper to ensure the dumplings don’t break. After just 8 to 10 minutes in the air fryer, you’re ready to dig in. Serve with additional soy sauce for dipping.

Tips

Gluten-free version: Use gluten-free tamari instead of soy sauce.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 dumplings

Time: 25 minutes

1 cup coarsely chopped green cabbage
½ cup broccoli or veggies of choice
½ cup chopped yellow onion
¼ cup chopped carrot
2 scallions, coarsely chopped
1½-inch piece fresh ginger, coarsely chopped
2 cloves garlic, smashed
6 oz. extra-firm tofu, drained
2 teaspoons reduced-sodium soy sauce, plus more for dipping
20 brown rice paper wrappers

Instructions

For filling, in a food processor combine the first seven ingredients (through garlic). Process until mixture is very finely chopped.
Transfer chopped vegetables to a medium bowl. Using the coarse holes on a box grater, grate tofu into bowl (or crumble tofu with your hands). Add 2 teaspoons soy sauce; toss until well combined.
In a large nonstick skillet cook vegetable mixture over medium 5 minutes or until just tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Remove from heat.
Fill a wide, shallow bowl or tray with warm water; set it between rice paper wrappers and a cutting board. Dip one rice paper wrapper into water for a few seconds, then place wrapper on the cutting board. Spoon 3 tablespoons of the filling onto the center of the wrapper.
Fold the lower half of the wrapper over the filling. Take the top half and also fold it over the filling, then fold in the sides until you have a square dumpling. Repeat folding with a second layer of rice paper to prevent breakage. Repeat this process to make 10 dumplings.
Preheat air fryer to 400°F. Arrange as many dumplings in the air fryer as you can fit without them touching one another. Air-fry 8 to 10 minutes or until crispy. Serve immediately with additional soy sauce for dipping.

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30-Minute Blueberry Jam (No Pectin Needed)

Carleigh Bodrug — Tue, 18 Mar 2025 17:29:33 +0000

With just three ingredients, this small-batch quick jam without added pectin or processed sugar is no-fuss all the way. If you’re making jam but don’t have pectin, a lemon can save the day. The natural pectin in lemon juice and seeds acts as a thickening agent. Get the lemon juice, blueberries, and maple syrup simmering. Then add the lemon seeds—we recommend using a tea infuser, but if you don’t have one, you can just put the seeds straight into the pot and scoop them out after cooking. The intense berry flavor of homemade blueberry jam is far superior to store-bought and is best enjoyed with a slice of whole grain bread or double-toasted gluten-free Buckwheat Bread.

For more inspiration, check out our guide to making all kinds of quick homemade jam!

Yield: Makes about 1 cup

Time: 30 minutes

1 medium lemon, juiced (reserve lemon seeds)
2 cups fresh blueberries
3 tablespoons pure maple syrup

Instructions

Place lemon seeds in a tea infuser. (If you don’t have a tea infuser, drop the lemon seeds straight into the jam and remove them after cooking.)
In a medium saucepan combine lemon juice, blueberries, and maple syrup. Bring to boiling over medium; reduce heat to low. Simmer 5 minutes.
Using a potato masher or the back of a fork, mash blueberries to thicken the mixture. Drop tea infuser (or loose seeds) into the pan. Continue simmering 20 to 25 minutes more or until thick.
Let jam cool in pan. Remove tea infuser (or loose seeds). Transfer jam to a jar with a tight-fitting lid. Store jam in the refrigerator up to 1 week.

The post 30-Minute Blueberry Jam (No Pectin Needed) appeared first on Forks Over Knives.

Potato and Broccoli Tots

Carleigh Bodrug — Mon, 10 Mar 2025 19:42:06 +0000

If you’re buying fresh broccoli heads and throwing away the stalks, you’re leaving a lot of money on the table. Get more bang for your broccoli buck by transforming those stalks into delicious green tots! These tasty broccoli tots from low-waste-cooking queen Carleigh Bodrug make a fun appetizer or kid-friendly snack served with salsa, ketchup, or Creamy Cilantro-Garlic Dressing. And they’re so simple: Grate broccoli stalk and potato, then combine with soaked ground flaxseed, chopped broccoli florets, and nutritional yeast. Don’t buy broccoli crowns for this recipe: You want a head with a whole stalk, plus an extra stalk.

Tips

To bake instead of air-fry: Preheat oven to 400°F. Bake on a prepared baking sheet for 25 minutes or until crispy, turning tots halfway through.

For more inspiration, check out these tasty ideas:

Time: 40 minutes

1 tablespoon flaxseed meal
1 head broccoli with stem + 1 more broccoli stem (12 oz.)
1 8-oz. russet potato, scrubbed
1 tablespoon nutritional yeast
¼ teaspoon sea salt
Ketchup or other dip such as Creamy Cilantro-Garlic Dressing

Instructions

Preheat air fryer to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl stir together flaxseed meal and 2½ tablespoons water. Let stand 5 minutes.
Using a paring knife or potato peeler, peel the woody skin off the broccoli stems. Using the medium holes on a box grater, coarsely shred broccoli stems and potato into a large bowl. Finely chop broccoli florets and add to bowl. Add flaxseed mixture, nutritional yeast, and salt; mix well. Using wet hands, form rounded tablespoons of the mixture into short cylinders. Place tots on the prepared baking sheet.
Working in batches, arrange tots in air-fryer basket in a single layer without touching one another. Air-fry 10 minutes. Turn tots over; air-fry 8 minutes more or until browned and crisp. Serve immediately with ketchup or your dip of choice.

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Broccoli Crunch Salad

Carleigh Bodrug — Wed, 19 Feb 2025 18:14:56 +0000

This vegan take on broccoli crunch salad is packed full of crunchy veggies plus edamame for extra sustenance—all coated in a creamy sriracha-spiced dressing. Peanuts, dotted throughout, add extra richness and even more crunch, while red onion and red bell pepper contrast perfectly with the verdant broccoli florets. Requiring just 15 minutes to assemble, this healthy broccoli crunch salad is excellent as a light meal or a side dish. Add beans, tofu, or grains to make it a complete meal.

Lower-fat version: To make this lower in fat, reduce or omit the peanuts, and consider adding high-fiber extras, such as beans or grains, to fill up on.

For more inspiration, check out these tasty ideas:

Lemony Spelt Salad with Roasted Broccolini
Panko Broccoli with Sun-Dried Tomatoes
Quinoa Broccoli Bowls with Roasted Beets
Or check out our full roundup of delicious broccoli recipes.

Yield: Makes 12 cups

Time: 15 minutes

7 cups chopped fresh broccoli (2 heads)
1½ cups frozen shelled edamame, thawed
1 red onion, finely chopped
1 red bell pepper, finely chopped
1 carrot, grated
¼ cup peanuts, crushed
1 scallion, slivered
¼ cup tahini
2 tablespoons sriracha (optional)
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper, to taste

Instructions

In a large bowl combine the first seven ingredients (through scallion).
For dressing, in a small bowl combine tahini, sriracha (if using), apple cider vinegar, salt, and black pepper. Whisk until smooth, adding water, 1 tablespoon at a time, to reach desired consistency.
Pour dressing over salad; toss to coat. Serve immediately, or cover and store in the refrigerator for up to 3 days.

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10-Minute Strawberry Cucumber Salad

Carleigh Bodrug — Mon, 15 Jul 2024 17:10:35 +0000

With luscious fresh strawberries as the main ingredient, this 10-minute strawberry cucumber salad is a guaranteed hit and the perfect side dish to accompany a burger or veggie steak. Fragrant with the scent of fresh mint and crunchy with cooling cucumber, every mouthful is one to savor. Mixed greens serve as the earthy backdrop for this refreshing salad, which also features tangy cherry tomatoes, sliced red onion to pep things up, and the nutty goodness of crushed walnuts. The orange-Dijon vinaigrette is as simple as it is delicious—don’t be surprised to find yourself rifling around for this dressing recipe long after strawberry season is over!

Tips

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

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups

Time: 10 minutes

2 cups sliced fresh strawberries
1 cup halved cherry tomatoes
1 cup fresh mint leaves, chopped
1 cucumber, sliced
1 cup mixed greens
½ of a red onion, thinly sliced
½ cup walnuts, crushed
3 tablespoons orange juice
2 tablespoons Dijon mustard
1 tablespoon pure maple syrup
1 tablespoon apple cider vinegar

Instructions

In a large bowl combine the first seven ingredients (through walnuts); toss to combine.
For dressing, in a small bowl whisk together the remaining ingredients and 2 tablespoons water. Pour over salad; toss to coat. Serve immediately.

The post 10-Minute Strawberry Cucumber Salad appeared first on Forks Over Knives.

Dreamy Zucchini Breakfast Cookies

Carleigh Bodrug — Mon, 04 Mar 2024 17:47:48 +0000

Almond butter adds richness to these wholesome zucchini breakfast cookies that are tender, chewy, and full of comforting flavor. Each little round features the warming notes of cinnamon and subtle sweetness of vanilla to complement the grated squash, which adds the perfect amount of moisture to each cookie. And while we love snacking on one or two of these treats for a light breakfast, they’re delicious at any time of day!

Tip: These cookies are gluten-free as long as you use certified gluten-free rolled oats.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 cookies

Time: 25 minutes

¾ cup rolled oats
¾ cup grated unpeeled zucchini, patted dry
⅓ cup natural almond butter
¼ cup flaxseed meal
3 tablespoons pure maple syrup
2 teaspoons ground cinnamon (preferably Ceylon cinnamon)
½ teaspoon baking soda
½ teaspoon pure vanilla extract
¼ teaspoon sea salt

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl combine all ingredients; mix until well combined. Wet your hands and form mixture into eight balls. Place dough balls on the prepared baking sheet at least 1 inch apart. Flatten dough balls with your hand or the back of a fork until they are approximately ½ inch thick.
Bake 12 to 14 minutes or until a toothpick inserted into a cookie comes out clean. Remove and cool cookies on a wire rack.

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