Wild Rice, Cabbage and Chickpea Pilaf

This recipe came about like a lot of my recipes: I had leftover ingredients in the fridge that needed to be used,…

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Sorghum Berry Breakfast Bowl

Cook up a batch of sorghum to enjoy in salads, soups and freestyle bowls, and use some of it for this very…

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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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Curried Millet Cakes with Red Pepper Coriander Sauce

Millet, one of the oldest cultivated grains, is quick cooking and takes on the flavor of whatever spice you cook it with….

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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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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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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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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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Green Chile Rice with Black Beans

Black beans are not usually added to this popular Mexican rice dish, but their addition makes it into a one-pot meal. Use…

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Easy Turmeric Eggplant Curry

Eggplants shine like the superstars they are in this really simple dish. Great for those new to curries, this foolproof recipe couldn’t…

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Caribbean Rice

The combination of butternut squash, curry spices, brown and wild rice, and chard gives this dish a unique taste and lots of…

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Master the art of plant-based cooking.

The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.

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