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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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White Bean Hummus with Fresh Thyme and Basil

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which…

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Summer’s Best Avocado Toast

Dressed up with thinly sliced tomatoes and cucumber, greens, and alfalfa sprouts, this easy, vegan avocado toast recipe features some of summer’s…

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Corn and Mushroom Empanadas

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. Empanadas…

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Yamadillas

Serve these with salsa (and guacamole, if you wish) spooned over the top. You can eat them with a knife and fork…

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Sweet Potato Hummus

With their bright color, earthy-sweet taste and creamy texture when blended, sweet potatoes are a natural fit for vegan hummus recipes. Here,…

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Not-So-Fat Guacamole

Fat-free guacamole has been around in one form or another for a while. Most recipes taste good, but you can often tell…

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Kale Bruschetta

We adore kale bruschetta as an appetizer, and so does everyone else. It is always the first empty platter at our holiday party!

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Banana Blueberry Bars

This tasty bar is perfect for breakfast, a snack, or desert. It’s full of starch to give you lasting energy and unrefined…

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Smashed Chickpea Avocado Dip

This is probably one of the fastest appetizers I have ever made. You can serve it with toasted pita bread or corn…

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Wholesome Oat Snackles

These little snackles are great for packing in lunches, for snacking, or to curb midmorning cravings. It’s like having your oatmeal without…

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Smoky Little Devils

These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part of a meal. Be…

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