Ellen Boeke Archives - Forks Over Knives

Vegan Taco Soup

Ellen Boeke — Fri, 08 Dec 2023 19:07:18 +0000

This belly-warming vegan taco soup has everything you love about the classic hand-held Mexican snack: Smoky seasonings, hearty ingredients, and strips of savory corn tortillas. It starts with roasting tomatoes, onions, and chile peppers until they are browned and full of flavor, then blending them into a paste that forms the base of the soup. From there, juicy corn kernels, hearty black beans, and meaty jackfruit are added into the mix to provide hunger-busting substance. Cilantro and lime add brightness to the broth, while baked tortilla strips make for a crunchy topper. Top everything with extra jalapeño slices if you’re a fan of heat, or feel free to add a dash of your favorite hot sauce.

Tip: The soup base in Step 1 can be made ahead of time and frozen for later use.

For more vegan Mexican soups, check out these tasty ideas:

Yield: Makes 11 cups

Time: 75 minutes

8 cups quartered roma tomatoes
1 cup coarsely chopped onion
2 poblano chiles, halved and seeded
1 jalapeño chile, halved and seeded
6 cloves garlic
2 teaspoons dried oregano, crushed
1 teaspoon pure cane sugar
¼ teaspoon crushed red pepper (optional)
3 cups low-sodium vegetable broth
2 cups frozen roasted corn
1 15-oz. can no-salt-added black beans, undrained
1 14- to 20-oz. can no-salt-added jackfruit, drained and shredded
Sea salt, to taste
2 6-inch corn tortillas, cut into strips
½ cup chopped fresh cilantro
Lime wedges

Instructions

Preheat oven to 450°F. Line two 15×10-inch baking pans with foil. In a large bowl combine the first eight ingredients (through crushed red pepper, if using); mix well. Spread evenly in pans. Roast 45 minutes or until charred in places; cool slightly. Transfer to a blender. (You may want to work in batches.) Cover and blend until nearly smooth. Transfer soup base to a large saucepan. Reduce oven temperature to 400°F.
Stir broth, corn, undrained beans, and jackfruit into soup base. Bring mixture to boiling; reduce heat. Simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Season with salt.
Meanwhile, spread tortilla strips on a baking sheet. Bake 5 minutes or until crisp.
Serve soup topped with cilantro, tortilla strips, and, if you like, sliced additional jalapeño. Serve lime wedges on the side.

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Sweet Potato Chocolate Chip Cookies

Ellen Boeke — Mon, 04 Dec 2023 18:15:44 +0000

Mashed sweet potatoes make a soft, lightly sweet cookie that you can enjoy for dessert or as a snack with a cup of tea. Dairy-free chocolate chips add bursts of creamy cacao goodness to each bite, but you could easily add in a handful of your favorite nuts to switch up the flavor profile. This recipe yields 20 cookies, which is the perfect size for bringing to a festive potluck or group gathering!

Tip: For 1 cup mashed sweet potato, peel and coarsely chop one 8-oz. sweet potato. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 to 10 minutes or until very tender. Transfer potato to a bowl and mash until smooth (or press through a ricer), adding water, 1 tablespoon at a time, as needed to make creamy.

For more sweet potato desserts, check out these tasty ideas:

Yield: Makes 20 cookies

Time: 45 minutes

1¼ cups mashed sweet potatoes (see tip in intro)
¼ cup unsweetened, unflavored plant-based milk
3 tablespoons light molasses
2 teaspoons pure vanilla extract
1½ cups oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup dairy-free chocolate chips or chopped dark chocolate

Instructions

Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
In a large bowl whisk together the sweet potato, milk, molasses, and vanilla). In a medium bowl stir together the oat flour, baking powder, baking soda, and salt). Add flour mixture to sweet potato mixture; stir until combined. Stir in chocolate chips.
Using a cookie scoop or 1½-tablespoons portions, drop dough 2 inches apart on prepared cookie sheets. Flatten cookies to 2-inch diameter. Bake 8 to 10 minutes or until lightly browned. Let cool 2 minutes on cookie sheets. Remove and cool on wire racks.

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Sweet Potato Dessert Waffles

Ellen Boeke — Thu, 09 Nov 2023 18:30:58 +0000

You’ve heard of breakfast for dinner, but how about breakfast for dessert? These crisp-on-the-outside, tender-on-the-inside sweet potato waffles are the perfect evening treat because they aren’t overly sugary and can be topped with anything you like. Here, we sprinkle each fluffy waffle with buttery pistachios, crunchy cacao nibs, and homemade aquafaba whipped cream to dial up the decadence factor. Orange juice and vanilla extract infuse the batter with lip-smacking flavor that pairs perfectly with the earthy notes of sweet potatoes, ensuring these waffles taste worlds apart from the standard frozen waffles you’d find at the supermarket.

Tip: If you have leftovers, reheat waffles in an air fryer at 400ºF for 4 to 5 minutes until crisp and heated through.

For more vegan waffle recipes, check out these tasty ideas:

Yield: Makes 6 waffles

Time: 25 minutes

1½ cups rolled oats
¾ cup white whole wheat flour
2 tablespoons packed pure cane brown sugar
1½ teaspoons baking powder
¼ teaspoon sea salt
2½ cups unsweetened, unflavored plant-based milk
1 cup mashed sweet potato
¼ cup orange juice
1 teaspoon pure vanilla extract
½ teaspoon orange zest
1 recipe Aquafaba Whipped Cream
6 tablespoons chopped raw unsalted pistachios
1 tablespoon cacao nibs (optional)

Instructions

In a food processor combine the first five ingredients (through salt). Cover and pulse until well mixed. Add the next five ingredients (through orange zest). Cover and pulse just until moistened (batter should be slightly lumpy). Transfer to a bowl. Let stand 15 minutes before cooking.
Add batter to a preheated nonstick waffle maker. Close lid quickly; do not open until done. Bake 4 minutes. When done, use a wooden chopstick or silicone spoon handle to lift waffle off grid. Repeat with the remaining batter.
Top hot waffles with Aquafaba Whipped Cream and sprinkle with chopped pistachios and cacao nibs (if using).

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Vegan Chilaquiles

Ellen Boeke — Wed, 08 Nov 2023 18:34:29 +0000

Chilaquiles originated as a way to use leftover tortillas the morning after a big meal, but this taco-inspired version would be perfect at any time of day. Here, crispy tortilla chips are smothered in a tangy homemade salsa and topped with hearty quinoa infused with the smoky, spicy flavors of Southwest seasoning. Creamy black beans add extra substance while fresh cilantro and scallions dial up the herbal aromas of this mouthwatering dish. Feel free to top with a drizzle of your favorite hot sauce, and dig in!

For more vegan Mexican-inspired breakfast recipes, check out these tasty ideas:

Savory Tamale Breakfast Bowls
Breakfast Tostadas
Mexican Breakfast Hash with Lime Crema
Or take a look at our full collection of vegan Mexican recipes

Yield: Makes 7½ cups

Time: 40 minutes

3 6-inch corn tortillas, cut into wedges
1 14.5-oz. can no-salt-added fire-roasted diced tomatoes
1½ cups low-sodium vegetable broth or water
½ cup chopped onion
1 small jalapeño chile, halved and seeded, if desired
2 cloves garlic, halved
½ teaspoon salt
3 cups cooked red or tricolor quinoa
1 tablespoon nutritional yeast
1 tablespoon salt-free taco seasoning
1 teaspoon smoked paprika
1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
½ cup sliced scallions
Chopped fresh cilantro

Instructions

Preheat oven to 400°F. Spread tortilla wedges on a baking sheet. Bake 10 to 12 minutes or until toasted.
In a blender combine undrained tomatoes, 1 cup of the broth, the onion, jalapeño, garlic, and salt. Cover and blend until smooth. Transfer to a large nonstick skillet. Cook over medium 8 to 10 minutes or until slightly thickened. Stir in tortilla wedges until coated. Cook 2 minutes or until heated through.
Meanwhile, in a medium saucepan combine quinoa, the remaining ½ cup broth, the nutritional yeast, taco seasoning, and smoked paprika. Cook over medium 4 to 5 minutes or until broth is mostly absorbed.
Spoon quinoa mixture into shallow dishes. Top with tortilla mixture, beans, scallions, and cilantro.

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Garlic Squash Steaks with Herbed Pear-Potato Mash

Ellen Boeke — Wed, 01 Nov 2023 01:29:03 +0000

This plant-based supper has it all: Tender butternut squash steaks slathered in roasted garlic, creamy herb-infused mashed potatoes, and a drizzle of tangy balsamic vinegar to tie it all together. The secret to this irresistible dinner is adding peppery parsnips and sweet pears into the mashed potatoes to create a perfect trifecta of flavors. While you’re welcome to use sweet potato planks or any other type of winter squash for the steaks, we love butternut for its mild earthy sweetness and easy absorption of sauces. Don’t worry about under-seasoning the steaks as they bake—the roasted garlic is laced with fresh sage and offers an explosion of aromas with each bite. Serve this restaurant-worthy meal as a vegan Thanksgiving dish or as the main course at your next dinner party!

Tip: Choose a butternut squash with a long, thick neck. To prepare, slice the neck off the squash; reserve base for another use. If you like, peel the neck. Trim two sides flat. Cut lengthwise into four ¾- to 1-inch-thick steaks.

For more veggie steak suppers, check out these tasty ideas:

Yield: Makes 4 steaks + 4½ cups mash

Time: 1 hour 35 minutes

1 large bulb garlic
2 teaspoons chopped fresh sage
4 6-oz. butternut squash steaks (see tip in intro)
Sea salt, to taste
Freshly ground black pepper, to taste
1 lb. russet potatoes, peeled and cubed
2 firm Bosc pears, peeled, cored, and cubed
1 cup thinly sliced peeled parsnips
1 15-oz. can no-salt-added cannellini beans, rinsed and drained
¼ cup unsweetened, unflavored plant-based milk
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
4 teaspoons balsamic glaze

Instructions

Preheat oven to 425°F. Peel away outer layers of skin from garlic bulb. Cut off the top ¼ inch, leaving bulb intact but exposing cloves. Place bulb on a double thickness of foil; bring foil up around bulb and seal, leaving some headspace. Bake 25 to 35 minutes or until the cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze garlic cloves out of papery skin into a small bowl. Using a fork, mash garlic. Add sage and stir to combine.
Reduce oven temperature to 400°F. Arrange squash steaks on a baking sheet lined with parchment paper or a silicone baking mat. Brush with 2 tablespoons water. Season with salt and pepper. Roast 40 to 50 minutes or until tender and browned, turning steaks once and brushing with additional water if needed.
Meanwhile, place potatoes, pears, and parsnips in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes or until tender. Place potato mixture in a large bowl with beans. Mash mixture, adding up to ¼ cup milk, 1 tablespoon at a time, to reach desired texture. Stir in parsley and thyme; season with salt and pepper.
Smear garlic mixture over steaks. Serve steaks on a bed of mashed potato mixture and drizzle with balsamic glaze. Top with additional pepper.

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Sweet Potato Rosette Tart

Ellen Boeke — Mon, 30 Oct 2023 18:25:00 +0000

This stunning sweet potato tart uses two different types of tubers to achieve the scrumptious end result. Orange sweet potatoes are mashed with zesty orange juice and warming pumpkin pie spice to create a custard-like filling, while steamed purple sweet potato petals are placed in an eye-catching rosette pattern and topped with crushed almonds. (Steaming the purple potatoes separately and adding them after baking ensures the best texture and color.) The nutty oat and almond crust contrasts nicely with the earthy sweetness of the tart filling, and you can top each slice with Aquafaba Whipped Cream if you want an extra dose of decadence. Serve up this jaw-dropping dessert when you want to impress guests and end your evening on a sweet note!

For more vegan sweet potato desserts, check out these tasty recipes:

Yield: Makes one 10-inch tart

Time: 60 minutes

2 cups rolled oats
¼ cup flaxseed meal
¼ cup almond butter
1½ teaspoons pumpkin pie spice
5 tablespoons unsweetened, unflavored plant-based milk
1 cup orange juice, strained to remove pulp
3 tablespoons finely chopped dates
2 cups mashed orange sweet potatoes
½ teaspoon arrowroot powder
1½ cups very thinly sliced peeled purple sweet potatoes
2 tablespoons almonds, toasted and chopped
1 recipe Aquafaba Whipped Cream (optional)

Instructions

Preheat oven to 400°F. For crust, in a food processor combine oats, flaxseed meal, almond butter, and 1¼ teaspoons of the pumpkin pie spice. Pulse until combined. With processor running, slowly add milk until mixture starts to cling together and is slightly moistened. Press mixture onto the bottom and up sides of a 10-inch tart pan. Place pan on a baking sheet. Bake 8 minutes. Remove crust from oven and reduce oven temperature to 350°F.
Meanwhile, for orange sauce, in a small saucepan combine orange juice, dates, and the remaining ¼ teaspoon pumpkin pie spice. Bring to boiling; reduce heat to a gentle boil. Gently boil 7 to 10 minutes or until reduced by half (to ½ cup). Set aside 2 tablespoons of the sauce.
For filling, combine mashed orange sweet potatoes, arrowroot powder, and 6 tablespoons of the orange sauce. Pour filling into partially baked tart crust.
Bake 35 to 45 minutes or until filling is set, covering loosely with foil if needed to prevent overbrowning. Cool tart in pan on a wire rack.
Meanwhile, place purple sweet potato slices in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 3 to 5 minutes or until tender. When tart is slightly cooled, carefully arrange potato slices in concentric circles on top of filling. Brush with the reserved orange sauce. Sprinkle with toasted almonds and serve with Aquafaba Whipped Cream (if using).

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Maple-Glazed Carrots with Thyme

Ellen Boeke — Mon, 16 Oct 2023 17:38:00 +0000

Five simple ingredients come together in this colorful carrot recipe to create an eye-catching side dish that will brighten up any meal. Sliced carrots are simmered in veggie broth with aromatic thyme and sweet maple syrup until they’re fork tender and deliciously glazed. A sprinkling of toasted pecans adds a savory crunch to each bite, turning this simple recipe into a five-star side. Serve these maple-glazed carrots as part of your plant-based Thanksgiving feast, or alongside a hearty casserole when the weather starts to get chilly. You’ll love how quickly this comes together and how little cleanup there is at the end!

For more carrot recipes, check out these tasty ideas:

Zucchini, Tofu, and Carrot Bao Bun Filling
Cardamom Roasted Carrots with Pomegranate Seeds
Carrot Dogs
Or take a look at our full collection of carrot recipes30 min

Yield: Makes 2½ cups

3 cups bias-sliced carrots
¼ cup low-sodium vegetable broth
2 teaspoons chopped fresh thyme
2 teaspoons pure maple syrup
1½ tablespoons chopped toasted pecans

Instructions

In a large nonstick skillet combine carrots, broth, thyme, and maple syrup. Cover and cook over medium 12 minutes or until carrots are crisp-tender. Uncover; increase heat to medium-high. Cook 3 minutes or until liquid is reduced and carrots are glazed, stirring often. Sprinkle with pecans. If you like, season with freshly ground black pepper.

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Air-Fried Southwest Spring Rolls

Ellen Boeke — Fri, 13 Oct 2023 17:28:47 +0000

Sink your teeth into a creative combination of Southwest taco flavors wrapped up in the form of a spring roll. Mushrooms, chickpeas, and walnuts are finely chopped in a food processor and seasoned with a blend of smoky spices and herbs to create a savory plant-based chorizo that serves as the base of each roll. Smashed pinto beans, cilantro, scallions, and fresno chile are layered into each rice paper wrapper before everything is wrapped up like a baby burrito and toasted to crispy perfection in the air fryer. Serve with a side of salsa for dipping, and prepare to take your taste buds on a wildly delicious journey! If you want to switch it up, you can also try these spring rolls fresh and unfried.

Tip: Choose a salsa that is on the thicker side but not too chunky or piecey; that way it will stick to the spring rolls when dipped.

Note: Some chili powders are cut with wheat flour, making them unsuitable for people with gluten allergies. If gluten is a concern, make sure to check the ingredient to ensure it is pure chili powder.

For more healthy air-fryer recipes, check out these tasty ideas:

Air-Fryer Eggplant Parmezzan with Pasta
Air-Fryer Taquitos with Cauliflower and Black Beans
Air-Fryer Portobello Burgers with Thousand Island Aïoli
Or take a look at our full collection of vegan air-fryer recipes

Yield: Makes 12 spring rolls

4 oz. fresh cremini mushrooms, sliced
1½ tablespoons mild chili powder (see note in intro)
1 teaspoon ground ancho chile powder (see note in intro)
1 teaspoon ground cumin
¾ teaspoon dried oregano, crushed
½ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
⅛ teaspoon ground cinnamon
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
¼ cup chopped walnuts, toasted
3 tablespoons lime juice
12 brown rice paper wrappers
1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups), mashed
½ cup sliced scallions
1 fresno chile, seeded and very thinly sliced
36 fresh cilantro leaves
1 cup fresh salsa (see tip in intro)

Instructions

For mushroom chorizo, in a large skillet cook mushrooms over medium-high 6 to 8 minutes or until lightly browned and liquid has evaporated, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
In a large bowl stir together the next eight ingredients (through cinnamon). In a food processor combine mushrooms, chickpeas, walnuts, and 1 tablespoon of the lime juice. Pulse until chopped. Add chickpea mixture to seasonings in bowl; stir well to combine.
Create an assembly station with rice paper wrappers, mushroom chorizo, mashed pinto beans, scallions, fresno chile (if using), and cilantro. Fill a wide shallow bowl halfway with warm water and place near wrappers with a cutting board.
To assemble, gently slide one wrapper into the bowl of water; let soak 15 to 20 seconds. Remove wrapper from water, letting excess water drip off, and place on the cutting board. (Wrapper will continue to soften.) Across the middle and the edge farthest from you, arrange a row of three cilantro leaves. Scatter a few fresno chile slices over wrapper. On the edge closest to you, carefully spoon 1 tablespoon mashed beans. Top with 2 tablespoons mushroom chorizo and sprinkle with scallions.
Fold the nearest edge of the wrapper up and over the filling, tucking it under and pulling the roll toward you. Hold the fold in place with a thumb on either side and fold in left and right sides. Continue rolling until wrapper is tightly rolled up. Repeat with remaining wrappers and filling ingredients to make 12 spring rolls.
Preheat air fryer to 390°F. Working in batches, brush spring rolls with the remaining 2 tablespoons lime juice. Place spring rolls evenly spaced in air- fryer basket. Air-fry 6 to 8 minutes or until browned, turning once halfway through cooking time. Keep cooked spring rolls warm in a 200°F oven. Serve with salsa for dipping.

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Sweet Potato Bars

Ellen Boeke — Tue, 03 Oct 2023 17:41:20 +0000

Moist, fluffy, and packed full of warming flavors, these wholesome sweet potato bars are everything you need in an autumn-inspired treat. Velvety sweet potato puree is swirled with spicy cinnamon, earthy nutmeg, and rich vanilla to create cute orange cubes that taste like a warm hug on a cold night. Toasted hazelnuts add crunchy texture (you can skip if you’re nut-free) and a sprinkling of cinnamon sugar on top brings this sweet snack together for a healthy riff on classic pumpkin pie flavors.

For more delicious sweet potato desserts, check out these tasty ideas:

Yield: Makes 16 bars

1 tablespoon flaxseed meal
1½ cups whole wheat flour
1 teaspoon regular or sodium-free baking powder
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
1 cup mashed orange sweet potato (see tip in intro)
1 cup unsweetened applesauce
¾ cup unsweetened, unflavored plant-based milk
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
⅓ cup chopped toasted hazelnuts or macadamia nuts
1 tablespoon turbinado (raw) sugar or pure cane sugar
1 teaspoon ground cinnamon

Instructions

In a small bowl stir together flaxseed meal and 3 tablespoons water. Let stand 10 minutes.
Meanwhile, preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending paper over edges.
In a medium bowl stir together flour, baking powder, nutmeg, and salt. In a large bowl whisk together the flaxseed mixture and the next six ingredients (through vanilla). Stir flour mixture into sweet potato mixture. Stir in nuts. Transfer batter to prepared pan, smoothing top. In a small bowl combine turbinado sugar and cinnamon. Sprinkle sugar mixture evenly on top.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Using the parchment paper, remove bars from pan and transfer to a cutting board. Cut into 16 squares. To store, place bars in an airtight container and put in the refrigerator for up to 3 days.

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Sweet and Spicy Air-Fried Brussels Sprouts

Ellen Boeke — Wed, 27 Sep 2023 17:50:59 +0000

If you haven’t noticed, we’re in the midst of a full-on Brussels sprouts renaissance where these little green gems are finally getting the acclaim they deserve. In this easy recipe, Brussels sprouts are air-fried to crispy golden brown perfection and coated in a spicy-sweet dressing that will leave you licking your fingers. Perfect as a side dish for your Thanksgiving dinner table (or any gathering during the autumn season, for that matter), this scrumptious recipe will win over even the staunchest sprout nay-sayer.

For more easy Brussels sprouts recipes, check out these tasty ideas:

Yield: 4½ cups

½ lb. Brussels sprouts, trimmed and halved
3 tablespoons unseasoned brown rice vinegar
3 tablespoons pure maple syrup or brown rice syrup
1½ tablespoons Sriracha sauce
3 cloves garlic, minced

Instructions

Preheat air fryer to 375°F. In a large bowl toss sprouts with vinegar. Place sprouts in a single layer in air-fryer basket. (You may have to cook in batches.) Air-fry 15 minutes or until crisp and lightly browned.
Meanwhile, in a small saucepan combine maple syrup, sriracha, and garlic. Heat over medium-low for 2 minutes. In a serving bowl combine sprouts and syrup mixture. Toss to coat.

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