Category: Health Secrets

Banana-Oat Chocolate Chip Pancakes – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

2 ripe bananas, mashed (about 1 cup)
¾ cup unsweetened, unflavored plant milk or water
1 cup whole-wheat or oat flour
½ cup rolled oats
¾ teaspoon baking powder
Pinch of sea salt
¼ cup grain-sweetened chocolate chips
6 ounces (about 1 cup) strawberries, cut into halves, for serving

DIRECTIONS:

-Whisk the bananas and milk in a medium bowl.

-Whisk the flour, oats, baking powder, and salt in another bowl.

-Add the wet ingredients into the dry ingredients and stir gently to combine. Stir in the chocolate chips.

-Heat a nonstick griddle over low heat. For each pancake, pour ½ cup batter onto the griddle and spread gently. Cook for 2 to 3 minutes, until the pancakes look slightly dry on top and are golden brown on the bottom, and release easily from the pan. Flip and cook for 2 to 3 minutes more.

-Repeat with remaining batter, wiping off the griddle between batches. Serve hot with fresh fruit.

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Vegan Potato Salad with Avocado and Dill – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

2 pounds small red potatoes
1 large avocado
2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
¼ teaspoon smoked paprika
½ teaspoon (or less) Herbamare or sea salt
1½ teaspoons maple syrup or liquid sweetener (optional, to balance the acidic lemon and spicy mustard)
Freshly ground black pepper
⅓ cup fresh dill, packed and then chopped
½ bunch green onions (green part), sliced
3 stalks celery, trimmed and sliced
½ white onion, diced

DIRECTIONS:

-Wash the potatoes and cut out any bad spots or eyes. Steam gently for about 10 minutes, until just fork tender through the center. Immediately run under cold water to prevent further cooking.

-For best results, refrigerate the cooked potatoes for about an hour. (This ensures they don’t fall apart when slicing.)

-Quarter the potatoes and peel if desired. Place in a large bowl.

-Peel and mash the avocado in a small bowl. Add the lemon juice, mustard, paprika, Herbamare or salt, and maple syrup (if using), and stir into the avocado to create a dressing. Season with pepper to taste.

-Add the dill, green onion, celery, onion, and avocado dressing to the potatoes. Toss gently until everything is coated. Taste test and adjust seasonings if desired.

-Serve the same day, or refrigerate and serve the next day, (as the avocado darkens and breaks down quickly).

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Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.

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Velvety Vegan Macaroni Recipe – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

1 butternut squash
2 medium broccoli heads
2½ cups dry brown rice pasta
4 garlic cloves
½ cup almond, coconut or flax seed milk
3 tablespoons nutritional yeast
sea salt
1 tablespoon garlic powder
parsley flakes
pepper

DIRECTIONS:

-Bake the butternut squash whole and unpeeled in the oven on 350ºF for exactly 30 minutes. Over-baking may cause problems with the preparation later.

-Separate the broccoli into small florets and cut the broccoli stems into small pieces.

-Boil the pasta as instructed on the package while being careful not to overcook it.

-The squash should be ready by now and will peel easily after baking. Cut the squash in half and remove the seeds. Cut the squash into smaller pieces and steam it covered with the 4 garlic cloves for 10 minutes.

-In a separate pot add the broccoli stem pieces with a bit of water and steam it covered for five minutes. After five minutes, add the broccoli florets and continue steaming covered for 3-4 minutes. Drain the water from the broccoli.

-Drain the water from the butternut squash and remove it from the flame. Add the plant-based milk of choice, nutritional yeast, sea salt and garlic powder* to the pot and blend it well with an immersion blender (or in a regular blender) until it is smooth and creamy. Once smooth, add the parsley flakes and pepper to the creamy butternut and mix it with a spoon.

-Bring the creamy sauce to a very gentle low boil and add the pasta and broccoli while mixing very gently with a wooden spoon.

Notes: You may want to use less garlic powder than what is listed since I prefer this dish pungent with garlic.

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Vegan Pesto Pasta with White Beans – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

12 ounces whole-grain spaghetti, cooked according to package directions, drained (reserving ½ cup of the cooking liquid), and kept warm
1 cup Basil Pesto (https://www.forksoverknives.com/recipes/basil-pesto/)
2 cups cooked cannellini beans, or 1 (15-ounce) can, drained and rinsed

DIRECTIONS:

Place the cooked spaghetti in a large bowl and add the pesto. Stir well, adding enough of the reserved cooking liquid to achieve a creamy sauce. Add the beans and toss well.

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Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.

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