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Mexican-Spiced Roasted Red Pepper and Corn Soup

If ever there were a soup for all seasons, it would be this sweet, smoky combination of roasted red peppers and corn….

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Persian Yellow Split Pea and Eggplant Stew

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Many…

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Peanut Butter Caramel Apples

Bring those fond memories of state fairs and fall festivals back to life—or make some new autumn memories of your own—with a…

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Sneak Peek: 3 Recipes from Our Brand-New Cookbook, “Forks Over Knives: Flavor!”

Every country has so much to share in terms of its traditional cuisine, much of which is already vegetarian or vegan or…

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Autumn Butternut Squash Soup

A smooth, full base, tender cauliflower florets, and a hint of caraway create a truly comforting butternut squash soup.

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Carrot Cake Overnight Oats

Carrot cake for breakfast? Yum! Naturally sweet grated carrots and almond milk add to the dessert-like taste of these overnight oats. This…

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Super Sloppy Joes

The bun-dripping, finger-licking goodness of a Sloppy Joe sandwich is hard to resist. These easy vegan Sloppy Joes are made with wheat…

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Creamy Corn Butter

Corn butter is a plant-based sensation, and with good reason: It’s a sweet and creamy easy-to-make vegan alternative to butter that isn’t…

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Easy Oat Waffles

Surprise: You don’t need eggs, oil, or dairy to make waffles or pancakes. Here, rolled oats are ground into a coarse flour…

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