Forks Over Knives

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

See all contributors
Nancy Macklin, RDN

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

All Contributions from Nancy Macklin, RDN (236)

  • watermelon kiwi ice pops

    Watermelon-Kiwi Ice Pops
    Made with just two ingredients and zero added sugar, these pretty ice pops are sweet, tangy, and truly refreshing. Use the deepest-red watermelon you can find for the most striking color contrast.
    See article
  • Charred Cauliflower Tacos

    Red Onion and Charred Cauliflower Tacos
    These veggie tacos get their smoky flavor from chipotle salsa and roasted corn. If you can’t find frozen roasted corn, cook regular frozen corn in a nonstick skillet over medium-high until slightly blackened. Looking for more Mexican-inspired vegan dishes to add to your menu? Try these veggie fajitas.
    See article
  • Plum Rosette Tarts on a marble counter

    Plum Rosette Tarts
    Rosy red plums make for a show-stopping dessert that’s worthy of special occasions. Nectarines or persimmons would be equally tasty and pretty in these vegan tarts. Whichever fruits you’re using, be sure to slice them thin so they are easier to arrange in the tart pans.
    See article
  • Pancit with Vegetables - Plant-based take on a Filipino dish. Thin rice noodles in a bowl with mushrooms and shredded carrots, with lime wedges and chopsticks on the side

    Vegan Pancit with Vegetables
    Pancit is a Filipino-style dish using rice noodles. In this version, we used Mai fun noodles, which are thinner than regular rice noodles. Feel free to get creative with the toppings, swapping in any veggies you have on hand.
    See article
  • A hearty, colorful bowl of polenta and mashed sweet potato topped with blistered cherry tomatoes and juicy cremini mushrooms, with a dish of pine nuts on the side

    Polenta and Sweet Potato Mash with Mushroom Sauce
    In this mouthwatering dish, juicy cremini mushrooms and blistered cherry tomatoes meld into a hearty base of mashed sweet potato and polenta. Mash to your preference—on the creamy side, or leave it chunky. Look for ready-made tube-style polenta in the pasta aisle or near refrigerated fresh pastas; opt for the lowest-sodium version you can find, […]
    See article
  • A bowl of savory homemade vegan oatmeal studded with asparagus and peas, and topped with lemon wedges and radish slices, on a white wooden table with a bowl of additional garnishes on the side

    Savory Oats with Asparagus and Peas
    Start your morning on a nutritious note—or change up your lunch routine—with this veggie-ful savory oatmeal. The garnishes are optional, but you’ll want to use them all—especially a lemon wedge to squeeze over the top.
    See article
  • White Bean and Pesto Burgers

    Grilled Chickpea and Pesto Burger with Garlic Aioli
    These grilled chickpea burgers are bulked up with brown rice and quick oats. A topping of fresh garlic aïoli adds a pop of flavor and creamy texture. To soak cashews, place them in a bowl and cover with boiling water. Let stand 30 minutes; drain Want to bake burgers instead? Preheat oven to 400°F; line […]
    See article
  • Lemon Hummus Pasta: Penne pasta tossed with a creamy hummus-based dressing, tossed with chopped red bell pepper. Served on a white plate, with lemon wedges on the side.

    Lemon Hummus Pasta
    Hummus is a savvy shortcut for creamy-without-the-cream pasta, and lemon zest and fresh oregano add a touch of tanginess. This easy-to-make pasta is tasty chilled, too. Just give it a stir right before serving. Tip: Oil-free hummus brands we like include Oasis Zero Fat Original Hommus, Roots Oil-Free Original Hummus, and Cedar’s Fat & Oil-Free […]
    See article
  • A Caribbean-inspired black bean soup, served over brown rice, topped with diced mango relish, in a white bowl atop a blue plate next to a spoon

    Caribbean Black Bean Soup with Mango Relish
    The mango relish for this Caribbean-inspired soup adds a bright and extra spicy element thanks to the habanero chile. Be careful when handling this hot but fruity pepper: Chile peppers contain oils that can irritate your skin and eyes; wear plastic or rubber gloves when working with them.  Note that this recipe calls for hot […]
    See article
  • Crispy air fryer beets sit atop a colorful green salad with spinach and other chopped veggies including fresh pair, in a hexagonal white bowl in bright light

    Farro and Spinach Salad with Air-Fried Beets
    With air-fried beets, tangy orange dressing, and chopped fresh pears, this salad packs a fruity punch with every bite. The secret to crispy beet chips is slicing them ultra thin: A sharp knife works, but a mandoline makes it even easier.
    See article
  • Two bowls loaded with a colorful mix of chopped lettuce, cucumbers, tomatoes over a pile of bulgur grains, topped with air-fryer falafel and drizzled with sauce

    Greek Salad with Air-Fryer Falafel
    With warm falafel, creamy dressing, and a medley of chopped veggies, this vegan Greek salad is seriously satisfying. Lining the air fryer basket with foil helps the falafel get nicely browned, so don’t skip this step. Serve with whole wheat pita for a heartier meal. Note that this recipe calls for chilled cooked bulgur, so […]
    See article
  • A pot of deep red mole-style vegan chili topped with corn and strips of jicama

    Mole-Style Chili with Tamale Croutons
    Broiling small cubes of polenta creates crunchy croutons with appealing charred edges—the perfect finish to this deliciously spiced vegan chili. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. 
    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