Forks Over Knives: The Cookbook (61 page)

SERVES 8

FOR THE FILLING:

5 cups mixed berries (such as blueberries, raspberries, and strawberries)

2 tablespoons lemon juice

⅓
cup
dry sweetener

3 tablespoons cornstarch

Pinch salt

FOR THE BISCUIT TOPPING:

½ cup unsweetened plant-based milk

1 teaspoon apple cider vinegar

1 teaspoon pure vanilla extract

1½ cups oat flour

1 tablespoon baking powder

¼ cup dry sweetener

¼ teaspoon salt

3 tablespoons unsweetened applesauce

2 tablespoons almond butter

FOR SPRINKLING:

1 tablespoon dry sweetener

¼ teaspoon ground cinnamon

1.
Preheat the oven to 425°F. Line an 8 × 8-inch pan with parchment paper, making sure that the parchment goes all the way up the sides of the pan, or have ready an 8 × 8-inch nonstick or silicone baking pan (see
recommendations
).

TO MAKE THE FILLING:

2.
In a large bowl, mix together the berries, lemon juice, dry sweetener, cornstarch, and salt until well combined. Place the mixture in the prepared pan. Cover the pan with aluminum foil and bake for 25 minutes.

TO MAKE THE BISCUIT TOPPING:

3.
In a large measuring cup, whisk together the plant-based milk and apple cider vinegar. Set aside to let curdle for a few minutes and then add the vanilla.

4.
In a large bowl, sift together the oat flour, baking powder, dry sweetener, and salt.

5.
In a small bowl, mix together the applesauce and almond butter.

6.
Cut the applesauce mixture into the flour mixture with a fork, until crumbly. Add the milk mixture and stir until just moistened. Do not overmix.

TO ASSEMBLE THE COBBLER:

7.
Reduce the oven temperature to 350°F. Remove the foil from the pan and plop spoonfuls of the batter over the berry filling. Combine the dry sweetener and cinnamon and sprinkle evenly over the top of the biscuit dough. Return the pan to the oven, uncovered, and bake for 20 more minutes.

8.
Remove the pan from the oven and transfer it to a cooling rack. Serve the cobbler warm.

THESE PARFAITS ARE the perfect ending to a summer meal, with layers of gingery peach, crumbled scone, and crunchy pecans.

SERVES 6

FOR THE PEACHES:

8 medium peaches, peeled, halved, pitted, and cut into ¼-inch slices (about 4 cups)

⅓
cup 100% pure maple syrup

2 tablespoons lemon juice

1 tablespoon grated ginger

Pinch salt

6
Tea Scones

1 cup chopped pecans

1 batch
Vanilla Bean Whip

TO PREPARE THE PEACHES:

1.
Stir together the peaches, maple syrup, lemon juice, ginger, and salt in a large bowl and let sit for at least 30 minutes.

TO ASSEMBLE THE PARFAITS:

2.
Chop the scones into roughly ½-inch pieces. Have ready 6 parfait glasses or wineglasses. Layer some peaches in the bottom of a glass. Add a layer of scone pieces and a sprinkle of chopped pecans. Add more peaches and a layer of cream. Top with additional scone pieces, another dollop of cream, and another sprinkle of pecans. Repeat for the remaining glasses. Serve immediately.

NOTHING BEATS FRESH, tart, and sweet strawberries in syrup, oozing over a flaky scone and topped with creamy vanilla. Make these fancy by serving in wine or parfait glasses, so that you can devour the beautiful layers with your eyes first.

SERVES 6

FOR THE STRAWBERRIES:

1 pound strawberries, trimmed and cut into ¼-inch slices

¼ cup 100% pure maple syrup

2 tablespoons lemon juice

Pinch salt

6
Tea Scones

1 batch
Vanilla Bean Whip

TO PREPARE THE STRAWBERRIES:

1.
Stir together the strawberries, maple syrup, lemon juice, and salt in a large bowl and let sit for at least 30 minutes.

TO ASSEMBLE THE SHORTCAKES:

2.
Split the scones in half, as if you were going to make a sandwich. Place the bottom half of a scone on an individual serving plate. Top with some of the strawberries, and add a dollop of cream. Top with the second scone half, spoon on another layer of strawberries, and top with a dollop of cream. Repeat for the remaining scones. Serve immediately.

TIP
To assemble the shortcakes as parfaits, have ready six wine or parfait glasses. Add some strawberries to the bottom of a wineglass. Add the bottom half of one of the scones, breaking it into pieces to make it fit if necessary. Add more strawberries, and add a layer of cream. Top with the remaining scone half, another dollop of cream, and finally more strawberries. Repeat for the remaining glasses.

THIS IS A light and fluffy cream with lots of vanilla flavor, and you’ll want to top everything with this whip. Cobblers, cakes, your cat—everything! If you don’t have a vanilla bean handy, then use 2 teaspoons of pure vanilla extract instead. But definitely seek out some vanilla beans—you don’t want to miss out on their pure vanilla flavor. This whip isn’t quite as firm as traditional nondairy whipped topping, but you should definitely be able to scoop it out.

MAKES 2 CUPS

1 package extra firm silken tofu, drained

½ cup cashews, soaked overnight and drained

½ cup 100% pure maple syrup

2 tablespoons lemon juice

Pinch salt

1 vanilla bean

1.
Combine the tofu, cashews, maple syrup, lemon juice, and salt in a blender. Puree until smooth. Scrape down sides of blender to incorporate all the ingredients.

2.
Slice the vanilla bean in half lengthwise with a sharp knife and scrape the seeds into the blender. Blend the mixture until very smooth.

3.
Transfer the mixture to a bowl and cover with plastic wrap. Chill for several hours in the refrigerator, or until firm.

M
ETRIC
C
ONVERSION
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HARTS
 

NOTE:
All ingredient weights are averages based on information from product manufacturers; gram amounts may vary based on brand.