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

Enchilada Sauce

This tangy sauce is exactly what you need to prepare Potato Enchiladas or a delicious Pizza. Keep some on hand to whip those recipes up in mere minutes!

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Refreshing Vietnamese Noodle Salad

Tender brown rice noodles and chewy black rice (aka forbidden rice) make this Vietnamese noodle salad supremely satisfying. The subtle spice of…

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Vegan Mashed Potatoes

Just thinking about mashed potatoes makes me swoon—they’re so fluffy and belly-pleasing. But all the butter, milk, and cream that are typically…

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Summer Fruit Salsa with Melons and Jicama

A trio of melons creates a crisp salsa with tropical flair in this delicious condiment that pairs perfectly with grain bowls, veggie…

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Thai Red Curry Sauce

The Goldilocks of curry sauces, Thai red curry has a deeper, bolder flavor than yellow curry but less of a spicy kick…

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Eggplant Cannelloni with Bravo Tomato Sauce

Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their…

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Persimmon Cake with Pistachios

Fuyu persimmons are best for these picture-perfect baby cakes. These fruits are similar to tomatoes in appearance and feel the same when…

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Apple, Grapefruit, Pomegranate Salad

This refreshing salad does not need any dressing or seasoning. You can substitute oranges for the grapefruit, if you like.

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Curried French Lentils

This is one of my favorite go-to meals. It’s easy to prepare, all in one pot, and is very flavorful and satisfying….

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Falafel Waffles with Tomato Salad and Tahini Sauce

These chickpea-based waffles taste like a lighter version of falafel and get beautifully crispy on the outside but stay tender on the…

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