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

Berry-Swirled Corn Ice Pops

These pretty fruit pops harness the goodness of sweet, creamy corn for a naturally delicious treat. Straining out the corn pulp makes…

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Hot Chile Sauce

I created this sauce when I could not easily find a commercially made hot sauce that was oil- and sugar-free—and also tasted…

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Mushroom and Green Pea Risotto

This creamy risotto is a vast improvement over the traditional dish, as it brings all the creamy texture and cheesy flavor without…

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Rice Pudding with Mixed Berry Sauce

Chia seeds undergo a remarkable transformation when soaked in water— they plump up and develop a jellylike coating, making them a wonderful…

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Grapefruit Nice Cream with Maple-Pecan Skillet Granola

This pretty-in-pink nice cream gets its rosy hue from grapefruit and strawberries to create a decadent dessert that’s equal parts creamy and…

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Black-Eyed Pea Stew

I love to share the art of Indian cooking I learned in my mother’s kitchen in India. My food is a fusion…

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Kid-Friendly Chopped Salad

If it’s tough to get your little ones to eat their veggies, this tasty chopped salad will almost certainly do the trick….

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Easy Curry Noodles with Veggies

Whip up these finger-licking-good red curry noodles in a matter of minutes whenever you need a quick and nourishing meal. A basic…

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Hearty Vegetable Stew

A classic vegan slow cooker stew filled with delicious root vegetables such as yams, potatoes, turnips and carrots is just what you…

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Vegan Cornbread Stuffing

Subtly sweet cubes of cornbread get a savory makeover when they’re mixed with sautéed mushrooms, celery, and onions in this delicious Thanksgiving…

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Adzuki Beans with Kabocha Squash

This recipe may sound a little ho-hum, but it’s actually incredibly delicious. If you prefer a softer, stewier texture, add the squash…

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