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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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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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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

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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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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Orzo Pasta Bowl with Kidney Beans and Sauteed Veggies

A creamy cashew sauce tops off this nourishing medley of beans, veggies, and pasta. Orzo is an ideal base for bowls such…

a Buddha Bowl with Orzo Pasta and an assortment of veggies see recipe

Basic Polenta

Also known as mush, or gruel, this grain dish was once considered peasant food, but it has enjoyed a popular resurgence in…

This basic polenta recipe can be served soft and creamy, or allowed to set and be cut and used in any number of dishes. see recipe

Curried Tomato Lentil Soup (Shorba Addis)

This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in…

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