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

Nopales Fries

Nopales, also known as prickly pear, nopalitos, or cactus paddles, are a centuries-old staple in Mexican cooking. Once de-spined, the culinary cacti…

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Polenta–Black Bean Medallions with Spicy Salsa

This polenta and black beans recipe is a fun dish that can be made into an appetizer when cut into medallions or…

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Split Pea & Yam Soup

Sweet yams and earthy greens add a new level of excitement to traditional split pea soup. This recipe is very easy to…

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Poached Citrus with Aquafaba Whipped Cream

Supreming citrus (aka cutting away all the peel and pith so you just have the juicy segments) elevates ordinary fruit into something…

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Vegan Bean Gorditas

Tortilla-like gorditas make a sturdy, chewy base for saucy beans. The masa harina patties, which are traditionally stuffed with filling and cut…

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Plant-Based Shepherd’s Pie

The most popular version of this dish is made with minced meat, as well as a large quantity of dairy. The Shepherdess’s…

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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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Chipotle Corn Salsa and Baked Tortilla Chips

This is my all-time favorite salsa. It has a smoky flavor and is kid-friendly and great as a dip. You can also…

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Fruit-Topped Vanilla Cupcakes

These wholesome homemade cupcakes are subtly sweet and delightfully moist. (They also happen to be gluten-free.) The secret ingredient in the creamy…

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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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Vegan Cheese Fondue

Serving fondue might be the perfect party icebreaker: It encourages guests to gather around the table, chat with their neighbors, and chow…

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Fresca Bean Salad

Chow down. Or lighten up. To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a…

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