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Vegan Cheese Fondue

Serving fondue might be the perfect party icebreaker: It encourages guests to gather around the table, chat with their neighbors, and chow…

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Pumpkin Seed Granola with Millet and Oats

Whole grain millet and pumpkin seeds add textural interest to this tasty homemade granola. Dried dates and raisins lend natural sweetness. From…

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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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Cranberry-Orange Sauce

Beets give this cranberry-orange sauce a vibrant magenta hue. Use leftover sauce to top pancakes or oatmeal, and as an alternative to…

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Chickpea and Baby Beet Salad with Pickled Red Onions

Quick-pickled red onions are the star of this salad, which features a colorful medley of baby greens, chickpeas, and cooked beets. You…

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Chickpeazella Sticks

A hearty mixture of chickpeas, butternut squash, and rice forms the base of this plant-based take on a lunchroom classic, and the…

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Easy Date Barbecue Sauce

Most commercial barbecue sauce is full of high-fructose corn syrup or sugar. This recipe has neither and still delivers all the flavors…

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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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