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

Couscous and Kale Breakfast Salad

Though it makes for a great breakfast salad, this sweet-and-savory medley can be enjoyed any time of day. Serve it at room…

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Banana-Stuffed Aquafaba French Toast

This baked vegan French toast makes a great brunch option because it can be made in large quantities and kept warm until…

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Banana Teff Bread

This nourishing banana bread features the world’s tiniest whole grain, teff. Teff is a seed with a subtly sweet, nutty flavor. Look…

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Breakfast Potatoes from Newly-Released Cookbook, “Bravo!”

This is a wholesome alternative to the greasy fried and overly salted potato dishes often served at breakfast time. This dish can…

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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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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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Polenta with Pears and Cranberries

This polenta recipe is one of my favorites! For this recipe use the ripest pears you can find on the market—Bosc, Asian,…

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Rainbow Sweet Potato Breakfast Bowl

The foundation for this hearty sweet potato breakfast bowl is a perfectly steamed sweet potato. The steamy, sweet interior is then mashed…

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Berry-Stuffed Breakfast Sweet Potato

With this vegan recipe, you’ll more than satisfy your cravings for a hearty, warm breakfast. And you can make good use of…

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Sweet Potato Waffles with Apple-Date Slaw

An easy fruit slaw takes these naturally sweet waffles to the next level. On busy mornings, heat leftover waffles in a 350°F…

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Fruit and Nut Oatmeal

Oatmeal is one of my favorite breakfast foods. It is quick to prepare and easily adaptable to my ever-changing moods—some days I…

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Whole Grain Corn Muffins

The perfect addition to a piping hot bowl of Red Lentil Chili is lightly sweetened whole grain corn muffins. Easier to serve…

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