Nancy Macklin, RDN
All Contributions from Nancy Macklin, RDN (231)
See articleRaspberry Chocolate Cake
Calling all raspberry and chocolate lovers! With a sweet, moist crumb, this stunning vegan Raspberry Chocolate Cake combines two popular flavors to…
See articleUltimate Earth Day Smoothie
These groovy smoothies are a great treat to whip up for Earth Day, and they’ll taste just as delicious any day of…
See articleGreen Velvet Soup
Blended potatoes and cannellini beans give a lusciously smooth texture to this creamy, dreamy green velvet soup. The vibrant hue comes from…
See articleWild Mushroom and Asparagus Risotto
Umami-rich mushrooms and earthy asparagus are the dream team when it comes to risotto. Here, we combine these two powerhouse veggies with…
See articleStrawberry Chia Seed Pudding
Juicy strawberries are the star ingredient in these vibrant chia seed puddings. Orange juice, plant-based milk, and a dash of maple syrup…
See articleRoasted Tomato and Eggplant Soup
We like roasting vegetables before blending them into soups, as the time in the oven concentrates their natural sweetness and deepens the…
See articleGluten-Free Thai Noodle Bowls with Bok Choy and Peanut Sauce
Saucy, brothy, and packed full of fresh veggies, these Thai-inspired noodle bowls are everything you want in a satisfying plant-based meal. Bok…
See articleRed Curry Sweet Potato Noodles with Collards
You don’t need a spiralizer to make the colorful sweet potato “noodles” featured in this inventive dish—not to mention, the ribbon-style strands…
See articleCreamy Vegetable Soup with Escarole
Escarole, a close relative of endive, has a slightly bitter taste, which beautifully balances out the rich flavors of this creamy vegetable…
See articleSpaghetti Squash Boats with White Beans and Swiss Chard
These spaghetti squash boats are bound to be met with sparkling reviews after the first bite. The tender squash strands hold up…
See articleSpicy Cajun Hash on Grits
Creamy grits and a jumble of spicy veggies make for a satisfying Southern-inspired meal. Here, we’ve cooked the grits with vegetable broth…
See articleRoasted Kabocha Squash and Veggie Stew
There isn’t a more autumnal veggie stew than this! Packed full of seasonal produce and warming spices, you’ll love how this hearty…
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 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.