Start Your Plant-Based Journey For $8/month* With The Forks Meal Planner! Get It Now! 

Forks over knives
See all contributors
A headshot of Jane and Ann Esselstyn

Ann Crile Esselstyn, M.Ed., and Jane Esselstyn, R.N.

Ann and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes both for their family and for Dr. Caldwell Esselstyn’s many grateful patients. They co-authored Be a Plant-Based Woman Warrior and The Prevent & Reverse Heart Disease Cookbook, and regularly feature heart-healthy recipes on their popular YouTube channel. Ann developed the recipes for The New York Times bestselling book Prevent and Reverse Heart Disease. Jane is a wellness instructor and a plant-strong presenter and cook, as well as a married mother of three. She created the recipe section for the bestselling Plant-Strong and The Engine 2 Seven-Day Rescue Diet, and co-authored The Engine 2 Cookbook with her brother, Rip Esselstyn. Ann and Jane live next door to each other in Cleveland, Ohio. Follow them on Instagram. Photo by Donna Ruhlman

All Contributions from Ann Crile Esselstyn, M.Ed., and Jane Esselstyn, R.N. (8)

  • Ann's Short Flax Biscuits on a ceramic plate with a small wooden bowl of jam

    Ann’s Short Flax Biscuits

    These oat flour–based flax biscuits from Ann Esselstyn are perfect for when you need a delicious, wholesome addition to a meal. With…

    See article
  • Mommy's Mushroom Gravy 3.0 in a white porcelain gravy boat

    Mommy’s Mushroom Gravy 3.0

    “We love this recipe so much,” write Ann and Jane Esselstyn in their cookbook Be a Plant-Based Woman Warrior. “And since it…

    See article
  • Big Bean Soup

    Big Bean Soup

    Our daughter-in-law Polly told us about this bean soup. Since we are lima bean fans, we couldn’t resist this interesting bean soup…

    See article
  • photo of a folded vegan chickpea omelette with mushrooms visible inside, topped with diced tomatoes and garnished with microgreens, on a white plate

    Chickpea Omelet

    This wonderful egg-free omelet is easy to make and is good for breakfast, lunch, or dinner. From The Prevent and Reverse Heart…

    See article
  • Cannellini Bean Sauce

    Cannellini White Bean Sauce

    Serve this cannellini bean sauce over kale, greens, salads, grains, or veggies, or use as a spread for sandwiches or as a topping on pizza.

    See article
  • Kale Bruschetta

    Kale Bruschetta

    We adore kale bruschetta as an appetizer, and so does everyone else. It is always the first empty platter at our holiday party!

    See article
  • Black Bean Salad

    Easy Black Bean Salad

    We could eat this black bean salad for every meal in summer, even breakfast. This is the salad I make when I…

    See article
  • Smoky Little Devils on a white serving platter topped with sliced green onion

    Smoky Little Devils

    These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part of a meal. Be…

    See article

Master The Art Of Plant-based Cooking.

The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.

Join The Course

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.