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

Fettuccine with Grilled Asparagus, Peas, and Lemon

Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner. From 21-Day Weight Loss…

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No-Bake Cranberry Pear Tart

I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling…

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Crispy Roasted Acorn Squash

Breaded, twice-roasted, and infused with the flavors of rosemary and balsamic vinegar, these crispy chunks of acorn squash make a perfect side…

Crispy Roasted Acorn Squash see recipe

Pasta Primavera

Pasta primavera is related to and likely derived from authentic Italian dishes. However this is more accurately a North American dish, created…

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Purple Potato Cake with Autumn Fruits

Purple potatoes lend tenderness and unexpected color to this rustic cake. If you don’t have purple potatoes, use any sweet potatoes or…

Purple Potato Cake for Wordpress see recipe

Radicchio Salad with Cranberry Orange Dressing

This simple salad of seasonal autumn fruits is easy to make and yet has an interesting sweet and sour flavor. You can…

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Autumn Minestrone

Nothing says comfort food like a hearty bowl of soup. Curling up on the couch with a great book or movie and…

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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…

Roasted Buckwheat Salad see recipe

Cranberry-Stuffed Hasselback Apples

For a new twist on stuffed baked apples, cut the fruit hasselback-style and fill the crevices with a ginger-laced fruit-and-nut mixture. You can…

Hasselback Stuffed Baked Apples see recipe

Tom’s Plant-Based “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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