Whole-Food, Plant-Based Recipes from Forks Over Knives

Ethiopian Wild Rice Pilaf

Berbere, a spice used in Ethiopian cooking, resembles the spice garam masala from India. It is an unusual blend of spices such…

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Thai Rice Salad Bowls

This impressive and satisfying rice salad is surprisingly easy to make. Hands-on time is minimal, and it’s served in individual bowls with…

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Farro, Mushroom, and Leek Gratin

This hearty casserole has all the flavors of holiday dressing. With its creamy sauce, chewy farro, and crispy topping, this gratin is…

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Tom’s “Fried” Rice

My friend Jake was unable to obtain a standard life insurance policy because he was overweight, and at a high risk for…

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No-Fry Fried Rice

Yum! I love this oil-free, vegan, fried rice dish. Top with cilantro and fresh chile and you are good to go! Sometimes…

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Italian Roasted Vegetable and Wheat Berry Buddha Bowl

All the best ingredients in Italian cooking come together in this satisfying vegan Buddha bowl. The base of the meal is wheat…

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Polenta with Black Beans and Mango Salsa

Cooked polenta packaged in rolls makes an easy base for this and other dishes. Look for polenta that is fat-free and contains…

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Jabba the Hutt Shepherd’s Pie

This delicious vegan shepherd’s pie is going to leave you in awe! And if you’re a Star Wars fan or live with…

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Green Beans and Potatoes with Mustard Vinaigrette

Slender petite whole green beans make a beautiful presentation when you serve this medley on a platter. Note that this recipe calls…

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Brown Rice Breakfast Pudding

My mom used to serve a version of this for breakfast—cooked with milk, sugar, and a hint of cinnamon. It is still…

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Basic Polenta

Also known as mush, or gruel, this grain dish was once considered peasant food, but it has enjoyed a popular resurgence in…

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Millet in Coconut Curry

With fresh herbs and spices, and chopped asparagus, leek, and date, this Millet in Coconut Curry packs a lot of flavor and…

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