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…
see recipe
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…
see recipe
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…
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…
see recipe
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…
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…
see recipe
Autumn Minestrone
Nothing says comfort food like a hearty bowl of soup. Curling up on the couch with a great book or movie and…
see recipe
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…
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…
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…
see recipe
Fan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
