Forks Over Knives

Save 42% with the Forks Meal Planner annual plan! SHOP NOW

See all contributors
Laura Marzen, RD, LD

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website.

Photo by Theresa Schumacher Photography

All Contributions from Laura Marzen, RD, LD (60)

  • A quick Southwest vegan tofu scramble

    10-Minute Tofu Scramble
    Looking for a quick vegan breakfast that will keep you fueled all morning? This 10-minute tofu scramble deserves a spot in your regular rotation. Golden, turmeric-tinted crumbled tofu stands in for eggs, while pinto beans add extra heartiness and bring the protein count up to a whopping 18 grams per serving. Stir in your favorite […]
    See article
  • Power Citrus Smoothie next to a chopping board, cut oranges, half an avocado. The sun is streaming in from the side

    Power Citrus Smoothie
    Bright, creamy, and ready in 10 minutes, this zingy orange-and-grapefruit smoothie is a standout breakfast or snack. Don’t be surprised to find yourself recalling how good it was hours later! Avocado and frozen mango provide a creamy base and make a nice change from the usual banana-based blend, while turmeric deepens the golden hue and […]
    See article
  • Sheet Pan Supper with broccoli and maple-glazed chickpeas

    Sheet Pan Supper with Broccoli, Spuds, and Maple-Balsamic Chickpeas
    For convenience, you can’t go wrong with a sheet pan dinner! Roasted in a hot oven, the natural sugars in sweet potato, red potato, and red onion start to caramelize and take on a rich umami flavor. Broccoli adds texture and a pleasing green contrast. If you prefer your broccoli to be brighter green than […]
    See article
  • A styled holiday mocktail recipe spread featuring five drinks on a dark tabletop: a ginger-garnished coupe, a cranberry mule in a copper mug, a rosemary-cherry spritzer in a lowball glass, an herbal orange sparkler in a tall stemmed glass, and a warm spiced chai nog in a glass mug. Orange slices and rosemary sprigs sit in a small dish in the foreground, all set against a warm brown backdrop with dramatic light and shadow.

    Festive and Light: Dietitian-Created Holiday Mocktail Recipes
    JUMP TO RECIPES: Mocktails often rely on sugary syrups and lots of juice, but a lighter touch can be just as delicious. Developed by a registered dietitian, these festive holiday mocktail recipes use modest amounts of juice alongside tea, herbs, citrus, and whole fruits to build delicious, layered flavor. Whether you’re hosting a gathering or […]
    See article
  • Vegan Apple Cake with Maple-Glazed Figs on a plate, with one slice removed and served on a plate with a dollop of aquafaba whipped cream

    Vegan Apple Cake with Maple-Glazed Figs
    This warmly spiced vegan apple cake is an autumn gem. The batter features shredded apple, maple syrup, and applesauce for moisture and wholesome sweetness. Fresh figs, coated in a glossy maple-balsamic glaze and spiked with hints of fresh ginger, are spooned on top just before serving, creating a rustic yet refined dessert that’s perfect for […]
    See article
  • Vegan Pumpkin Cheesecake on a burnt orange plate, with a fork beside the plate and a large dollop of Aquafaba Whipped Cream on top.

    Vegan Pumpkin Cheesecake
    Creamy and wonderfully aromatic, this Pumpkin Cheesecake offers a lighter, plant-based take on a beloved holiday favorite, while still delivering all the finger-licking goodness you crave. Pecans add extra richness to the whole wheat crust, which is naturally sweetened with dates. The creamy pumpkin filling gets its luscious texture from silken tofu and cashews. Chill, […]
    See article
  • Two white serving bowls on white plates with lemon wedges on the side. Each bowl is full of a colorful mix of Greek-Style Farro with Chickpeas and Artichokes

    Greek-Style Slow-Cooker Farro with Chickpeas and Artichokes
    This hearty farro and vegetable stew takes its inspiration from the bright, rustic flavors of Greece—think briny Kalamata olives, fresh lemon, and fragrant oregano and dill. Best of all, it’s a true dump-and-go recipe: Just layer everything into your slow cooker, set it to low or high depending on when you want dinner ready, and […]
    See article
  • Red Beans and Rice Casserole with Plantains in a white bowl topped with sliced avocado

    Red Beans and Rice Casserole with Plantains
    This Southern-inspired red beans and rice dish is seasoned with smoked paprika and cumin for a warm, smoky flavor, and made special with the addition of plantains, which deliver natural sweetness and an extra boost of Caribbean flavor. Everything comes together with minimal effort: Just bring the ingredients to a boil on the stovetop, then […]
    See article
  • Two bowls of Butternut Squash and Red Lentil Soup

    Butternut Squash and Red Lentil Soup
    Celeriac (aka celery root) has a delicate, celery-like flavor that shines in this lightly blended butternut squash soup. Red lentils are always a soup’s best friend and thicken things up nicely. Vegetable broth, coconut milk, and mirepoix—a mix of sauteed onion, celery, and carrots—gives this cozy soup an earthy sweetness while thyme and lemon zest […]
    See article
  • Vegetable Kabobs with BBQ Beans on a platter next to a small bowl of BBQ beans

    Vegetable Kabobs with BBQ Beans
    A tangy balsamic-thyme marinade adds both brightness and depth to these smoky vegetable kabobs, featuring broccoli, mushrooms, zucchini, bell peppers, and shallots. The kebabs make a great appetizer or side dish on their own; for a full meal, pair them with our sweet-and-savory barbecue pinto beans. (Together, they pack 21 grams of fiber and 19 […]
    See article
  • Grilled Cauliflower Steaks with Muhammara on an earthy brown plate on a dark wooden table top

    Grilled Cauliflower Steaks with Muhammara
    Perfect for a special occasion, this company-worthy take on cauliflower steaks features muhammara—a bold Middle Eastern dip made from grilled red bell peppers, walnuts, and pomegranate molasses. Za’atar seasoning, Aleppo pepper, tomato paste, and cumin bring extra depth to the muhammara, while a bed of fluffy quinoa and chickpeas makes it a hearty, satisfying meal. […]
    See article
  • Spicy Soba Bowls with Bok Choy in a white bowl on a white plate

    Spicy Soba Bowls with Bok Choy
    In this satisfying cold noodle bowl, hearty buckwheat soba noodles bring a unique, nutty flavor that stands up beautifully to the sweet-tart tang of quick-pickled fennel and onion. Tossed with tender edamame and crisp bok choy, and finished with a rich dressing of tahini, tamarind, and red miso, this sensational soba bowl is both earthy […]
    See article
Prev Next

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