Jicama—also called Chinese yam, yam bean root, Mexican potato, fon goot, or sicama—is a root vegetable native to Mexico and Central America….

It’s hard to imagine a world without onions. The pungent members of the allium family (which also includes  shallots, leeks, garlic, and…

As healthy foods go, hummus is in a league all its own. Kids love it. Adults crave it. (Ever found yourself eating…

If you haven’t heard of fonio until recently (or now), you’re not alone. For decades, the tiny seeds cultivated in West Africa…

After Forks Over Knives reader Gwen Jahnke saw her dad suffer two strokes, she spent more than a year encouraging her parents…

Tiny but mighty, neutral-tasting chia seeds boast a long culinary history, an impressive nutritional profile, and a host of uses in plant-based…

Growing your own herbs saves money, avoids plastic packaging, and reduces food waste, since you only cut what you need. We asked…

A staple grain in the Mediterranean basin, Middle East, and parts of Africa, freekeh is a type of wheat harvested when it’s…

Collard greens, or collards, are a leafy green vegetable like lettuce, Swiss chard, and spinach. Along with mustard greens, turnips, and cabbage,…

You’ve mastered the art of whole-food, plant-based breakfast, lunch, and dinner. But what to eat in between? We asked plant-based veterans what…

Finding that it takes you more time to chop and prep your ingredients than to actually cook them into a meal? This…

“Cassava,” “yuca,” “manioc,” and “tapioca” are all names for a large, hard root vegetable that is native to Brazil. Cassava is a…