Health Secrets – Page 13

August 16, 2021

Spinach Lasagna Recipe | Forks Over Knives

Fresh Spinach Lasagna – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/spinach-lasagna/

INGREDIENTS:

FOR THE TOFU RICOTTA:
– 1 (12.3-ounce) package silken tofu
– 1 pound fresh water-packed firm tofu
– 2 teaspoons minced garlic
– ¼ cup nutritional yeast
– ½ teaspoon sea salt
– ½ teaspoon freshly ground black pepper
– 1 tablespoon parsley flakes
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– ¼ cup fresh lemon juice
– ¼ cup soy milk

FOR THE LASAGNA:
– 1 recipe Tofu Ricotta
– 1−2 pounds fresh spinach, lightly steamed
– 8 ounces no-boil lasagna noodles
– 7 cups fat-free pasta sauce
– ¼ cup soy parmesan or Parma vegan parmesan

DIRECTIONS:

– To make the ricotta, combine all ingredients in a food processor and process until fairly smooth. Place into a large bowl, and set aside.

– To make the spinach, steam at least 1 pound of fresh spinach (2 if you really like spinach) for about a minute or two, just until slightly wilted.

– Drain well, then either mix the spinach into the ricotta or layer the spinach over it when assembling the lasagna.

– Preheat the oven to 350°F.

– To assemble the lasagna, spread 1 cup of the pasta sauce over the bottom of the baking dish. Then cover the sauce with a layer of noodles. Next, spread half of the ricotta mixture (and half of the spinach if not mixed into the ricotta) over the noodles, and top with 2 more cups of the sauce. Add another layer of noodles, the rest of the tofu mixture (and spinach if separate), 2 cups more of the sauce, and the rest of the noodles. Spoon the remaining 2 cups of sauce over the noodles (make sure you cover all the edges), and sprinkle some parmesan over the top. Cover with parchment paper and then with foil.

– Bake for 60 minutes. Remove from the oven and let rest for 30 minutes before cutting.

– Note: This recipe may be prepared ahead of time and refrigerated. Add about 15 minutes to the baking time.

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About Forks Over Knives’ Recipe:
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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August 16, 2021

Oil-Free Hummus Recipe | Forks Over Knives

Oil-Free Hummus Recipe – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/healthy-homemade-hummus/

INGREDIENTS:

2 cans chickpeas, rinsed and drained
3 cloves garlic
Juice of 1 lemon
2 teaspoons ground cumin
2 teaspoons Bragg Liquid Aminos
¼ cup water or vegetable broth

DIRECTIONS:

-Blend all ingredients into a thick paste.

-You can also customize this recipe by adding one or more of the following: 2 tablespoons toasted sesame seeds; 1 fresh jalapeño, seeded and chopped; 1 roasted and chopped red bell pepper; 1 cup Kalamata olives; 1 bunch fresh mint; 1 cup fresh spinach; 1 cup cooked eggplant
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August 16, 2021

Vegan Nachos Verdes | Forks Over Knives

Vegan Nachos Verdes – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/vegan-nachos-verdes/

INGREDIENTS:

TORTILLA CHIPS
12 oil-free corn tortillas, cut into 1½ inch pieces (about 3 cups)

ZESTY BEANS
1½ cups frozen lima beans, thawed
1½ cups frozen corn, thawed
1 small onion, cut into ¼-inch dice (1 cup)
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
Sea salt

GREEN TOFU SOUR CREAM
1 (12-ounce) package extra-firm tofu
¼ cup fresh spinach
2 tablespoons lemon juice
1 tablespoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon yellow mustard

TOPPINGS
1 cup store-bought salsa verde
4 scallions, thinly sliced (½ cup)
¼ cup finely chopped cilantro
2 cups romaine lettuce
1 avocado, diced
1 jalapeño, thinly sliced (optional)

DIRECTIONS:

-Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

-Spread the tortilla pieces on the baking sheets, and bake for 20 to 25 minutes, or until crisp. Remove from oven and set aside to cool for a few minutes. Leave oven on.

-Combine the lima beans, corn, onion, garlic, cumin, and oregano in a saute pan with ½ cup of water. Cover pan and cook for 10 minutes, until the beans are tender. Add salt to taste.

-To make the tofu sour cream, combine the tofu, spinach, lemon juice, vinegar, salt, and mustard in a blender; blend to a smooth paste.

-Arrange half of the baked tortilla chips in the bottom of a 9×13-inch baking dish. Spread half of the beans mixture over the chips. Dollop one-third of the tofu sour cream and salsa over the top, then sprinkle with half of the scallions and cilantro. Repeat with a second layer of chips, beans, tofu sour cream, salsa, scallions, and cilantro.

-Bake for 20 minutes, or until heated through.

-Remove nachos from oven, and top with remaining salsa and tofu sour cream, plus lettuce, avocado, and jalapeño (if using).
–
Serve immediately.

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August 16, 2021

Veggie Fajitas | Forks Over Knives

Fajitas are a great go-to meal. They taste “special” without taking all day in the kitchen. Sign up for a free week of Forks Meal Planner here: https://forksmealplanner.com/

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August 16, 2021

Black Bean Chili | Forks Over Knives

Black Bean Chili – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ https://www.forksoverknives.com/recipes/black-bean-chili/

INGREDIENTS:

5 medium tomatoes, diced, or 3 (15-ounce) cans diced tomatoes, with their juice (5 cups)
2 red bell peppers, cored, seeded, and cut into ½-inch dice (2 cups)
½ medium red onion, finely chopped (1 cup)
4 small garlic cloves, roughly chopped (2 teaspoons)
4 teaspoons dried Mexican oregano
2 teaspoons ground cumin
2 (15-ounce) cans black beans, rinsed and drained (3 cups)
3 large celery stalks, cut into ¼-inch dice (1½ cups)
1 green bell pepper, cored, seeded, and finely chopped (1 cup)
1 cup fresh or frozen corn kernels
½ bunch kale, stemmed and roughly chopped (2 cups)
¼ cup finely chopped fresh cilantro
2 tablespoons fresh lemon juice (from 1 lemon)
2 teaspoons smoked paprika
¼ teaspoon chili powder, or to taste
Sea salt

DIRECTIONS:

-In a large stew pot or Dutch oven, place the tomatoes, red bell peppers, onion, garlic, oregano, and cumin, and cook over medium heat, stirring occasionally, for 20 minutes (the juices from the onion and tomatoes will be enough to keep the sauce from burning).

-Remove from the heat and let cool for 10 to 15 minutes. In a blender in batches or using a hand blender, blend the sauce until smooth. Return to the pot.

-Add the black beans, celery, green bell pepper, corn, kale, cilantro, lemon juice, paprika, chili powder, salt to taste, and 2 cups water to the pot. Bring to a boil over high heat. Reduce the heat to low and simmer until the greens are tender and the chili thickens, 10 to 15 minutes.

-Serve hot over steamed grains or with warm tortillas.

-Chef’s note: For storing, cool the soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

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