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

BBQ Beans & Greens

If you miss the tangy, sweet flavor of BBQ sauce, but not all the salt and sugar, you will love this recipe….

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Winter White Bean Salad

You can buy peeled and cubed squash in many supermarket produce departments. While it steams you can make the pesto and have…

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Grilled Veggie Salad

This recipe was adapted from the original in The Plantpower Way, a new book by Rich Roll and Julie Piatt. Summer on…

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Yuca Mash with Corn and Peas

Yuca, a starchy tropical root vegetable, takes the place of potatoes in this fresh variation on mashed potatoes, which is also studded…

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Ponzu Noodle Salad

Ponzu is a soy and citrus sauce popular in Japanese cooking. Use it to dress up simple vegetable and rice dishes, or…

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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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Roasted Buckwheat Salad

Roasted buckwheat, also called kasha, has an earthy, woody flavor that I find very interesting. It makes a nice variation to my…

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Fava Bean Salad

Also known as broad beans, fava beans are native to North Africa and parts of Asia. If you cook the dried bean,…

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Roasted Red Potatoes and Cabbage

Roasted red potatoes and cabbage are equal parts healthy and comforting. To make this easy side dish, generous wedges of lemon- and…

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My Mama’s Potato Salad Recipe

When I was a kid, I would only eat my mom and grandmother’s potato salad – I refused to eat potato salad…

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Fire Brigade Stuffing

My brother-in-law, Brian, makes this stuffing, which will make your palate swoon and your tummy sing. Here’s a fun twist to make…

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Vegan Mashed Potatoes

Just thinking about mashed potatoes makes me swoon—they’re so fluffy and belly-pleasing. But all the butter, milk, and cream that are typically…

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