Vegetable Samosa Flatbreads + The Forks Over Knives Meal Planner
This scrumptious, creamy vegetable samosa flatbread is made with sautéed cauliflower, potatoes, and peas.
Many credit this video as one of the first documentaries to focus on the health benefits of a plant-based diet versus just the animal rights and environmental issues. It paved the way for other films such as What the Health and Cowspiracy.
I remember when I first saw it – my mind was blown. I had never heard the research supporting a plant-based diet for disease prevention before, and despite my love of animals, I’d done a good job of disassociating the food on my plate from my furry friends.
Unfortunately, after watching it, I was sucked back into the meat-heavy fitness and celebrity wellness world that I was currently immersed in (I was an entertainment reporter at the time).
It was only years later, after taking that course in Italy during my dietetics program, that I revisited the science I’d first heard in this doc and realized the truth.
Forks Over Knives was amazingly successful and changed the way many people thought about the connection between diet and health. The company went on to develop several books, cooking courses, an app, and most recently, the Forks Meal Planner – which is what I want to share with you today!
This online portal provides users with weekly, personalized meal plans filled with incredibly delicious, nutrient-dense recipes created by leading chefs and dietitians.
All the recipes are centered on un/minimally refined plant foods and many include nut, soy, and gluten-free options for users with allergies.
I signed up for their free 14-day trial last week and absolutely loved it!
What is cool about the planner is that in addition to compiling all of the ingredients you’ll need for the week into a grocery list, it divides the list into two categories – pantry staples and fresh foods – so you can see which items you likely already have on hand.
Another neat feature is that it creates a “weekend prep” guide so you know what to meal prep in advance to allow for easy, breezy weeknight meals.
With the prep work done, each recipe takes less than 30 minutes – clutch for busy moms and working babes (and busy, working, mom babes ☺).
If you want a taste of what the meal plan has to offer, I recommend trying out these Vegetable Samosa Flatbreads.
These Indian-inspired flatbreads are easy to make and so scrumptious. The sautéed, curried veggies are topped with a creamy cashew cream sauce which adds major flavor and mouthfeel.
I made these for dinner the other night and the hubs and I loved them. I was also able to share them with my little guy, giving him some of the peas and cooked carrots.
The best part – the whole thing only took me about 25 minutes.
Try out the Forks Over Knives Meal Planner here! >>
- 2 1⁄2 russet potatoes, scrubbed and diced (about 2 1⁄2 cups)
- 10 oz fresh or frozen cauliflower florets, chopped (about 2 1⁄2 cups)
- 2 1⁄2 carrots, diced (about 1 1⁄4 cups)
- 1 1⁄4 yellow onions, chopped (about 1 1⁄4 cups)
- 2 1⁄2 jalapeños
- 6 1⁄4 oz frozen green peas (about 1 1⁄4 cups)
- 1 1⁄4 tablespoons mild curry powder
- 1⁄2 cup unflavored plant milk
- sea salt
- freshly ground black pepper
- 3⁄4 cup raw, unsalted cashews, soaked
- 3⁄4 cup unflavored plant milk
- 2⁄3 teaspoon garlic powder
- 2⁄3 teaspoon onion powder
- 5 whole-grain pita bread
- 2⁄3 cup fresh cilantro, finely chopped
- In a bowl, soak cashews in very hot water for 15 minutes. Drain water and rinse nuts.
- In a steamer insert set over boiling water, steam diced potatoes, covered, until just tender when pierced with a fork, about 8 minutes. Remove from heat and let cool.
- In a high-powered blender (or food processor), combine soaked cashews, 3⁄4 cup plant milk, garlic powder, and onion powder. Process until creamy, stopping processor a few times to scrape down sides.
- In a large skillet over medium heat, cook cauliflower, carrots, onions, and jalapeños (if using), stirring occasionally, until onions start to turn translucent, 3 to 4 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking to skillet.
- Add steamed potatoes, peas, and curry powder and cook until all vegetables are tender, about 5 minutes. Add 1⁄2 cup plant milk and cook until plant milk thickens slightly, 1 minute more. Season with salt and pepper to taste.
- Spoon vegetables onto warmed pita bread. Drizzle with cashew cream and sprinkle with cilantro.
As you know, I support all plant-based eating patterns – basically, I think the more plants on the plate the better! No matter where you are in your plant-based journey, Forks Over Knives resources can help.
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Weigh in: How did you first become interested in plant-based eating? Will you try these vegetable samosa flatbreads?
*This post is sponsored by Forks Over Knives but all opinions are my own. I thank you for your support of Whitney E. RD-approved partnerships that make this website possible.