Whole-Food, Plant-Based (WFPB) Recipes from Forks Over Knives

South-of-the-Border Pizza

I love pizza! And I like to surprise my guests by making pizzas you’ll never find at a pizza place. This healthy pizza recipe is always a hit!

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Grilled Veggie Salad

This recipe was adapted from the original in The Plantpower Way, a new book by Rich Roll and Julie Piatt. Summer on…

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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…

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Breakfast Scramble

There are many very good recipes for scrambles, but most call for tofu. In this recipe, cauliflower takes the place of the tofu—with delicious results.

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Easy Black Bean Salad

We could eat this black bean salad for every meal in summer, even breakfast. This is the salad I make when I…

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5 Scrumptious Vegan Sweets to Try at Home

These delicious plant-based vegan desserts and recipes are so good that they’ll make your holiday or celebratory meal extra special.

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Green Pea Guacamole

No avocados? No problem. This FOK fan-favorite recipe is a tasty blend of frozen green peas and classic guacamole add-ins like fresh…

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Yamadillas

Serve these with salsa (and guacamole, if you wish) spooned over the top. You can eat them with a knife and fork…

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Cinnamon Raisin Oatmeal

Eating a breakfast of hearty, old-fashioned rolled oats in the morning will keep you satisfied until lunchtime. This oatmeal recipe includes raisins…

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Ratatouille Fusilli

This recipe happened by mistake, but it turned out to be such a happy (and delicious) accident that we decided we had…

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Red Lentil Dal

This red lentil recipe has a very traditional texture, where the lentils are mushy but still intact. For a soupier texture, blend…

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