Forks Over Knives
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)

  • Vegan Bulgogi Noodles with Jackfruit Kimchi in a blue ceramic bowl on a pale blue napkin on a white plate with a fork sitting in the dish

    Vegan Bulgogi Noodles with Jackfruit Kimchi
    This noodle-forward, plant-based take on bulgogi, a classic Korean dish, skips the beef in favor of meaty jackfruit and is guaranteed to spice up your weekly menu! Cooked jackfruit absorbs a ginger-infused soy sauce marinade and tastes divine on top of earthy brown rice pad Thai noodles. A quick cabbage and jackfruit kimchi gets its […]
    See article
  • Lebanese 7-Spice Noodle Bowl with Eggplant and Roasted Garlic in a white bowl on a pale grey background

    Lebanese 7-Spice Noodle Bowl with Eggplant and Roasted Garlic
    Sweet roasted garlic and a fragrant Lebanese 7-spice blend give the sauce for these noodle bowls a distinct, warmly spiced Eastern Mediterranean flavor. Each noodle bowl starts with a smear of oil-free hummus. Red lentil spaghetti and a mouthwatering mix of eggplant, onion, and red bell pepper get piled on top, along with watercress (or […]
    See article
  • Two bowls of Dairy-Free Jackfruit Ice Cream in a specked green bowl nested on a white plate on a white countertop next to two small copper spoon

    Dairy-Free Jackfruit Ice Cream
    The mild, sweet flavor of ripe (not green) jackfruit blends with creamy frozen bananas to create a decadent vegan ice cream with a tropical flavor. This fruit-forward dessert uses two bags of frozen jackfruit—one for the ice cream and the other for the saucy citrus-infused compote drizzled over the top. Garnish with toasted macadamia nuts […]
    See article
  • Chilled Noodle Bowls with Mixed Veggies and Minted Pea Dressing in a shallow white bowl sitting on a white plate on a pale grey tablecloth

    Chilled Noodle Bowls with Mixed Veggies and Minted Pea Dressing
    When the temperatures rise, keep it cool for lunch or dinner with this flavorful noodle bowl topped with a parsley-mint dressing made with freshly shelled English peas. An assortment of veggies such as sweet carrots, crisp snap peas, juicy cucumber, tangy tomatoes, and peppery arugula add crunch, color, and nutrition, while the briny tang of […]
    See article
  • Jackfruit Spring Rolls on a white rectangular serving plate with a small bowl of Sweet-and-Sour Dipping Sauce on a blue wooden table with a smaller plate of spring rolls served up and ready to eat

    Jackfruit Spring Rolls with Sweet-and-Sour Dipping Sauce
    Canned jackfruit’s neutral flavor and meat-like texture perfectly absorbs tantalizing sweet and sour flavors in these fresh spring rolls, which make a fun-to-eat appetizer or starter to a hearty stir-fry meal. The sweet and sour sauce, featuring lime juice, fresh ginger, and coconut aminos, does double duty, adding flavor to the jackfruit filling and then […]
    See article
  • Grilled Tofu Kabobs with Rhubarb-Balsamic Glaze and Quinoa Pilaf in a stainless steel pan on a a dark countertop

    Grilled Tofu Kabobs with Rhubarb-Balsamic Glaze and Quinoa Pilaf
    Rhubarb and balsamic vinegar combine to make a tangy glaze that is perfect for these tofu kabobs or any grilled veggies. Chunks of creamy tofu thread easily onto the skewers (be sure to use extra firm tofu) along with juicy cherry tomatoes and bite-sized pieces of zucchini. Brush the rhubarb-balsamic glaze over the veggies in […]
    See article
  • Vegan Mushroom Scallops with Spanish-Style Olive-Herb Sauce on a green plate sitting on a pale green cloth napkin

    Vegan Mushroom Scallops with Spanish-Style Olive-Herb Sauce
    This woodsy-looking dish is almost too pretty to eat, but you won’t be able to resist its rich flavors. Meaty king oyster mushroom “scallops” drip with garlicky flavor and pair well with the subtle nuttiness of whole wheat pearled couscous (or other grain), while crisp-tender snap peas add a fresh crunch. The Spanish-Style Olive-Herb Sauce […]
    See article
  • Air-Fried Cauliflower Poppers on a baking trap with a small bowl of Smoky Garlic Dipping Sauce

    Air-Fried Cauliflower Poppers with Smoky Garlic Dipping Sauce
    Air-fried to crispy perfection, these tender-on-the-inside cauliflower poppers feel like a deep-fried appetizer, with none of the unhealthy fats. Buttery oven-roasted garlic and smoked paprika give the Smoky Garlic Dipping Sauce a bold flavor that pairs well with the milder cauliflower. Tofu does double duty, showing up in the dipping sauce and in the buttermilk-style […]
    See article
  • Tofu Veggie Scramble with Roasted Potatoes on a black plate on a dark grey background

    Tofu Veggie Scramble with Roasted Potatoes
    This tofu veggie scramble is perfect for a lazy breakfast or special occasion brunch. Buttery asparagus spears, wilted chard, and tangy cherry tomatoes pair well with the eggy tofu mixture, and a sprinkle of fresh herbs ties everything together. Crispy oven-roasted home fries add heft to the meal with minimal active prep time. Serve with […]
    See article
  • Thai Noodle Bowls with Crispy Air-Fried Tofu in a black ceramic bowl with bamboo chopsticks on the left hand side

    Crispy Air-Fried Tofu with Brown Rice Noodles
    Topped with crispy air-fried tofu and a spicy peanut sauce, these lively brown rice noodle bowls will satisfy all your Thai food cravings. Fresh lemongrass infuses tender bok choy and aromatic scallions with a mild citrus fragrance, while earthy pad Thai noodles anchor the dish. The trick to getting the tofu crunchy and delicious is […]
    See article
  • Strawberry-Radish Salad with Creamy Lemon Dressing on dark gray ceramic plates

    Strawberry-Radish Salad with Creamy Lemon Dressing
    This light spring salad makes a bright and fresh side dish when the weather starts to warm up. Here, a bed of tender mixed greens and fresh mint leaves is piled high with thinly sliced radishes, jammy strawberries, and refreshing cucumber to create a tantalizing trifecta of toppers. A creamy lemon dressing—which gets its velvety […]
    See article
  • Spanish-Style Olive-Herb Sauce in a glass jar against a gray background

    Spanish-Style Olive-Herb Sauce
    Looking to spice up your sauce skills? You’ll love the tantalizing hit of brininess that green olives lend to this vibrant green herb sauce. In addition to the olives, oregano and parsley form a delicious duet that’s complemented by tangy mustard and spicy red pepper flakes. The combination of earthy elements and zesty ingredients make […]
    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