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

Potato Broccoli Mini Frittatas

These veggie-packed mini frittatas make for a savory, satisfying breakfast. Pair them with sides of whole wheat toast and fresh fruit.

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Roasted Asparagus with Tarragon and Balsamic

Miso paste adds complex umami flavor to this roasted asparagus side dish. Cut the bell pepper, asparagus, and scallions into similar-size pieces…

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Cinnamon-Banana Nice Cream with Fruit Compote

The base for this dairy-free treat takes just a few minutes to whip up then sets in the freezer overnight. The compote…

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Ruby Red Grapefruit Granita

Juicy red grapefruit brings complex flavor to this sparkly granita. For best results when making this frozen dessert, look for grapefruits that…

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Crispy Tofu and Veggie Stir-Fry

Sesame-crusted tofu strips are air-fried until golden on the outside and creamy on the inside. The tofu strips will be delicate, so…

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Grape and Fig Snacks

Oranges, grapes, and a quick homemade fig jam top whole grain crackers in this refreshingly fruity snack. Depending on the size of…

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Slow-Cooker Ratatouille

Chop up eggplant, zucchini, Roma tomatoes, bell pepper, and onion, throw them into the slow cooker with seasonings and tomato sauce, and…

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