Browsed by
Tag: forks over knives recipes

Forks over Knives Lotsa Vegetable Chowder Recipe

Forks over Knives Lotsa Vegetable Chowder Recipe

Comments 2 comments

I love soup even in the summer. This one was really good and really easy. Had to share. Unfortunately I realized I can’t eat meats regularly and have a normal digestive tract. I’m back to more plant based. https://www.facebook.com/forksoverknives/videos/10155895331624353/ INGREDIENTS 8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks ½ small onion, peeled and chopped 3 ears fresh corn, kernels removed (about 1¾ cups), cobs reserved 2 medium carrots, peeled and diced 2 stalks…

Read More Read More

A better MS day

A better MS day

Comments 1 comment

Well some of the fatigue in my arms has lifted, thankfully. I slept for 11 hours last night. Considering most days I sleep about 8-9 hours, I’m not usually lacking in the sleep department. I guess I still needed it. I probably could have slept longer but the phone rang. I had the worst spasm in my leg yesterday. It took a few minutes for the muscles to relax so I could get my leg to lower back down. It…

Read More Read More

Forks over Knives Tortilla Soup

Forks over Knives Tortilla Soup

Comments 0 Comment

I made this soup twice this week already. It’s really good and so healthy. Win/Win. I even have a video on this one. Vegan, plant based and weight watchers friendly. Enjoy. https://www.facebook.com/forksoverknives/videos/10155743449849353/ Ingredients: 6 corn tortillas 6 large tomatoes, halved 2 red bell peppers, halved 8 ounces mushrooms, roughly chopped (about 2 cups) ½ yellow onion, roughly chopped 3 cloves garlic, roughly chopped 2 teaspoons ground cumin 2 dried chipotle chiles 5 to 7 sprigs fresh cilantro 2 teaspoons smoked…

Read More Read More

Forks over Knives Quick Chickpea Bolognese

Forks over Knives Quick Chickpea Bolognese

Comments 4 comments

I have an added a recipe in a really long time. This is a fairly simple one but it’s pretty good. Quick Chickpea Bolognese INGREDIENTS 1½ cups diced red onion 3 cloves fresh garlic, minced 1 (15.5-ounce) can chickpeas, rinsed, drained, and chopped (1½ cups) 1 medium carrot, cut into ¼-inch dice 1 cup mushrooms (any kind you like), cut into ¼-inch dice 1 (14.5-ounce) can diced tomatoes (1½ cups) 1 (15-ounce) can tomato sauce (1½ cups) ½ tablespoon dried…

Read More Read More

Forks over Knives Black-Eyed Pea BBQ Stew

Forks over Knives Black-Eyed Pea BBQ Stew

Comments 0 Comment

I tried out a new recipe so I thought I’d share it. I ended up putting this over a salad yesterday in place of dressing, it was actually very tasty. It’s very hard to find a no oil, vegan/plant-based dressing. They are mostly made with a vinegarbase which is very very acidic. This was a very nice alternative that was unexpected. This would also be really tasty over a baked potato or just plain. Some recipe notes. If you’re using…

Read More Read More

Forks Over Knives Chipotle Jackfruit Tacos

Forks Over Knives Chipotle Jackfruit Tacos

Comments 1 comment

If you’ve never heard of Jackfruit, it is a vegan meat alternative. It is grown on trees in the fig, mulberry species family, native to southwest India. According to Wikipedia: The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango, and banana I’ve come across pulled pork type recipes for Jackfruit but haven’t tried them. I finally have the ingredients to make this…

Read More Read More

Forks Over Knives Cranberry Carrot Cake

Forks Over Knives Cranberry Carrot Cake

Comments 1 comment

ranberry carrot cakeEven though I won’t be strictly vegan, I’ll never eat the way I used to. This recipe was just recently added to the Forks Over Knives app and it looked great. I have all the ingredients but cranberries so I’m getting them today. I’m also making a cream of spinach soup this week, something new so maybe I’ll have that posted next week. I’d rather have this cake though, yum… Cranberry Carrot Cake with Chocolate Ganache Ingredients 1⅛…

Read More Read More

Forks over Knives Cherry Chocolate Chip Bliss Balls

Forks over Knives Cherry Chocolate Chip Bliss Balls

Comments 1 comment

This recipe was super easy and came out really good. My only issue is I could have used a little MORE water to bind them better. I warn you they are easily addictive. Cherry Chocolate Chip Bliss Balls Ingredients 1 cup rolled oats 12 dates ¼ cup slivered almonds ¼ cup grain-sweetened chocolate chips 16 dried cherries 1 tsp pure vanilla extract ¾ tsp sea salt Method Preheat the oven to 375°F. Line a baking sheet with parchment paper. Combine…

Read More Read More

Forks over knives Vegan No-Tuna Salad Sandwich

Forks over knives Vegan No-Tuna Salad Sandwich

Comments 5 comments

Once again to honor the year anniversary of my blog one of my favorite recipes I posted is the no-tuna sandwich. I make this every other week. It is one of my absolute favorite lunches plus the recipe is fast and easy to whip together. “No-Tuna” Salad Sandwich Ingredients 1 15.5oz can chickpeas 3 tbsp tahini 2 tsp Dijon mustard 1 tbsp maple syrup ¼ cup red onions ¼ celery I didn’t use, I don’t like celery ¼ cup pickles…

Read More Read More

Forks over Knives Almond-Poppy Seed Cake

Forks over Knives Almond-Poppy Seed Cake

Comments 0 Comment

Hi, I thought you might like this recipe from Forks Over Knives – The Recipes: Almond-Poppy Seed Cake Ingredients: 1½ cups plant-based milk 11 oz dates 1½ tsp almond extract 1¼ cups rolled oats ¾ cup dry millet 2½ tbsp poppy seeds 2 tsp baking powder 1 tbsp lemon zest ½ cup chopped almonds 2 tbsp unsalted cashews ½ cup lemon juice additional nuts Method To make the cake, preheat the oven to 325°F. Line a standard 9 × 5-inch…

Read More Read More

Verified by MonsterInsights