Forks Over Knives

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Judy Micklewright

Judy Micklewright

In 2002, Judy Micklewright set out on a path of discovery into plant-based living and found vigor in her mind, body, and soul. Now a mother, Judy continues to dedicate herself to unearthing tasty, plant-based good-for-you cuisine.

All Contributions from Judy Micklewright (3)

  • Creamy Sweet Potato Stew

    Creamy Vegan Sweet Potato and Vegetable Stew
    Editor’s note: Responding to reader feedback, in February 2018, FOK revised the procedure for this recipe to simplify the cooking process. This recipe is reminiscent of the aroma, taste, and comfort of my mama’s traditional stew recipe, but my version is healthier, heartier, and easier to make. The potato, white bean cream, and Worcestershire sauce […]
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  • A serving of Plant-Based Shepherd's Pie on a white plate

    Plant-Based Shepherd’s Pie
    The most popular version of this dish is made with minced meat, as well as a large quantity of dairy. The Shepherdess’s Pie (a vegetarian version) is commonly made with cheese, butter, milk, and/or cream. This plant-based version uses a wide variety of flavorful vegetables. The recipe makes a full six to eight servings—and it […]
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  • A closeup of Lotsa Vegetable Chowder in a large cooking pot

    Lotsa Vegetable Chowder
    You might call this a “corny” chowder instead, because when I tell my two-year-old that I am making my “Heavenly and Heavily Herbaceous Cauliflower Crowded Chowder,” she cracks up. From Forks Over Knives – The Cookbook Find this recipe and more in the Forks Over Knives Recipe App.
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