Loaded Vegan Potato Skins | Forks Over Knives



Loaded Vegan Potato Skins – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

6 russet potatoes, scrubbed
2 cloves garlic, crushed
½ cup unsweetened, unflavored plant milk
1 tablespoon prepared mustard
¼ cup nutritional yeast (optional)
1 (15-ounce) can chickpeas, drained and rinsed
1 shallot, chopped
3 tablespoons capers, drained
5 sun-dried tomatoes, chopped
1 scallion (white and green parts), finely chopped
sea salt and freshly ground black pepper

FOR THE TAHINI SAUCE
2 tablespoons tahini
¼ cup fresh lime juice (from about 2 limes)

FOR GARNISH
2 tablespoons fresh chives
1 scallion

DIRECTIONS:

-Preheat the oven to 400°F.

-Use a fork to pierce the potatoes in several places. Place them on a baking sheet and bake until tender, 55 to 65 minutes. Let the potatoes cool until they are easy enough to handle.

-Cut the potatoes in half lengthwise, then use a spoon to scoop out each potato half, leaving about ¼ inch of potato on the shell.

-Meanwhile, transfer scooped potato flesh to a bowl, then mash with garlic, plant milk, mustard, and nutritional yeast (if using). Add chickpeas and coarsely mash with the mixture.

-Add the shallots, capers, sun-dried tomatoes, and scallions to the potato-chickpea mixture. Mix well, then season with salt and pepper to taste.

-Fill the potato skins with the mixture and bake until golden, 10 to 20 minutes.

-Meanwhile, make the tahini sauce: Whisk the tahini and lime juice with about ¼ cup of water.

-Serve potatoes warm or at room temperature drizzled with tahini sauce and topped with chives and scallions.

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Chewy Lemon-Oatmeal Cookies | Forks Over Knives



Chewy Lemon-Oatmeal Cookies – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

10 dates, pitted
1 cup unsweetened applesauce
1½ teaspoons apple cider vinegar
1 cup rolled oats
1 cup oat flour
½ cup quick-cooking oats
¾ cup roughly chopped walnuts
2 tablespoons grated lemon zest (from about 2 lemons)
2 teaspoons natural cocoa powder
1 teaspoon vanilla powder
½ teaspoon baking soda
Pinch of sea salt

DIRECTIONS:

-Preheat the oven to 275°F. Line 2 baking sheets with parchment paper.

-Place the dates in a medium bowl and cover with hot water. Set aside to soak for 20 minutes. Drain any excess water from the bowl and transfer the dates to a blender or food processor. Add the applesauce and vinegar and blend into a paste. Set aside.

-In a large bowl, stir together the rolled oats, oat flour, quick-cooking oats, walnuts, lemon zest, cocoa powder, vanilla powder, baking soda, and salt. Add the date and applesauce paste and use a wooden spoon to mix lightly but well. The mixture should be on the dry side.

-Scoop a golf-ball-size portion of dough with your hands. Gently roll it into a ball and then pat it flat; be very gentle and do not compact it. Place the round on the prepared baking sheet and repeat with the remaining dough.

-Bake until the tops of the cookies appear crispy and browned, 35 to 45 minutes. Transfer to a wire rack to cool. Store in an airtight container at room temperature for 4 to 5 days (if they last that long without being gobbled up!).

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Boulangere Potatoes | Forks Over Knives



Boulangere Potatoes – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

1 leek, thinly sliced
1 yellow onion, thinly sliced
1 stalk celery, thinly sliced
2 shallots, thinly sliced
2 tablespoons chopped garlic
1 tablespoon granulated garlic
1 tablespoon granulated onion
6 cups low-sodium vegetable broth
9 medium Yukon gold potatoes, peeled and very thinly sliced
1 tablespoon chopped, fresh flat-leaf parsley, or 1 teaspoon dried
1 tablespoon chopped fresh thyme, or 1 teaspoon dried

DIRECTIONS:

-Preheat the oven to 350º F. Put the leek, onion, celery, shallots, and garlic in a large dry saucepan over medium heat and cook, stirring constantly, until the onion starts to brown, about 5 minutes.

-Stir in the granulated garlic and granulated onion and cook for 2 minutes. Stir in the broth, increase the heat to medium-high, and simmer until the liquid is reduced by half.

-Add the potatoes and stir until well combined. Decrease the heat to low and cook, stirring constantly so the potatoes don’t stick together, until the potatoes are translucent, about 15 minutes.

-Remove from the heat and stir in the parsley and thyme. Transfer to 13×9-inch baking dish and bake uncovered for about 25 minutes, until the potatoes are golden brown and fork-tender. Serve hot.

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BEST VEGAN COUNTRY SMOKEY ITALIAN MEATLOAF – THANKSGIVING – ANY OCCASION | Connie’s RAWsome kitchen



SIMPLY DELICIOUS… BEST VEGAN COUNTRY SMOKEY MEATLOAF OUT THERE 😀 Yes I DID … I said it hehehehe. Enjoy guys easy …fast and yummy.

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