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

Sweet Spinach and Berry Salad

The slightly sweet flavor of spinach pairs well with ripe, juicy fruits in this delectable 15-minute salad. Layers of lush berries, bright…

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Vegan Palacinky (Czech Sweet Crepes)

This famous Czech dessert is traditionally made with eggs, milk, and oil, but our vegan, oil-free version is packed full of delicious…

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Lemony Asparagus Fettuccine

Twirl your fork into a bowl of hearty whole wheat fettuccine noodles bursting with bright citrus and briny olives. This easy 30-minute…

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Skordalia (Greek Potato Garlic Dip)

Skordalia is a thick, garlicky potato dip that hails from Greece and is a delicious addition to any veggie mezze platter. A…

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Ethiopian Collard Greens and Chard

Collard greens sautéed in clarified butter and spices is a classic Ethiopian side dish. Our plant-based riff is free of added fat…

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Caramelized Garlic and Potato Soup

This lusciously creamy potato soup has subtly sweet undertones thanks to a handful of caramelized garlic that turns a simple dish into…

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Spinach Tabbouleh Salad with Watermelon Radish

With hearty beans and colorful veggies, this scrumptious spin on tabbouleh offers main-course treatment to the classic Middle Eastern side dish. The…

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Oil-Free Baba Ghanoush

Baba ghanoush is a Middle Eastern dip made with cooked, mashed eggplant, creamy tahini, and zesty lemon juice. Traditional recipes call for…

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Quinoa Taco Bowls

This tasty taco bowl is a great way to use up leftover quinoa and spice up your breakfast routine at the same…

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Incredible Chocolate Sweet Potato Cake

You’d never guess that orange sweet potatoes are the secret ingredient behind this lusciously moist vegan chocolate cake. The tasty tubers lend…

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Lemon Orzo Soup with Jackfruit

Zesty lemon is the star of this nourishing orzo soup, which features the bright citrus flavor in three different ways: Lemon juice…

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