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

Peach-Cranberry Cobbler

Cranberries add bursts of crimson color and tart flavor to this cobbler. Serve with Vanilla Bean Banana Ice Cream for a mouthwateringly…

see recipe

Mediterranean Vegetable Spaghetti

This pasta dish is the perfect example of delicious simplicity, with its homemade tomato and pepper sauce tossed with brown rice spaghetti…

see recipe

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…

see recipe

Spicy French Fries

Plain baked fries are certainly tasty enough, but once in a while it’s nice to spice it up, as we do here….

see recipe

Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus

Tepary beans carry a long and rich history among the Indigenous people of the Sonoran Desert, where the beans have been cultivated…

see recipe

Awesome Sugar-Free Fruit Pops

When the weather gets hot, cool off with a bright assortment of popsicles made with 100 percent fresh fruit. No sweeteners, no…

see recipe

Ponzu Sauce

Ponzu sauce is a classic Japanese condiment. Used as a dip in Japanese cooking, this citrus-based sauce can be used alongside vegetables…

see recipe

Warm Peach and Raspberry Crumble

This fabulous vegan dessert lets you enjoy sweet summer peaches and berries any time of year. Just take advantage of the bounty…

see recipe
Copy link
Powered by Social Snap