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

Grilled Corn Succotash

This succulent side dish makes the most of corn season by grilling corn on the cob to smoky-sweet perfection before mixing the…

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Raw Apple Crumble

This dessert is easier and faster to make than an apple pie or crisp, and it requires no baking. Instead of refined…

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Quick and Easy Noodle Soup

This luscious vegan noodle soup tastes like comfort in a bowl—and an awful lot like chicken noodle soup! The chicken-soup flavor comes…

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Kale and Farro Salad with Orange-Avocado Dressing

You can make the dressing, cook the farro, sauté the kale and broccoli, and prep the other veggies a day in advance,…

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Corn and Black Bean Cakes

My mom made a version of these savory pancakes for dinner when I was a kid. My updated version is healthier, but…

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Polenta Sopes with Beans and Corn

Here’s a healthy convenience-food twist on a Mexican favorite. Sliced tube-style polenta fills in for thick, tortilla-like base that’s traditionally made with…

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Savory Tamale Breakfast Bowls

Instant polenta or grits stand in for masa harina in these bowls that get their Southwest flavors from prepared salsa and a…

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Berry-Licious Overnight Oatmeal

Perfect for a Valentine’s Day breakfast for two, these berry breakfast bowls are a treat to behold and a sweet, nourishing way…

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Chipotle-Watermelon Gazpacho

So easy, so fresh, so summery. All we can say about this watermelon gazpacho is: “Yummy!” For an even quicker variation, try…

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