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

Mango Salsa

We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes….

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Jeweled Avocado-Chocolate Pudding

Avocado goes incognito in this luscious, creamy vegan pudding that takes all of five minutes to whip up. Pomegranate seeds are the…

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Creamy Red Pepper Coriander Sauce

Fragrant with the flavor of cilantro (aka coriander), this creamy red pepper sauce is a featured element in our Curried Millet Cakes…

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Italian White Bean, Kale and Potato Stew

An easy, warm stew full of flavor is just what I crave when I get home from work on a cold, snowy…

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Julieanna’s Stuffed Acorn Squash

*Original recipe by Julieanna Hever, MS, RD, CPT

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Rip’s Pasta Primavera

This pasta dish has no bouillon, or any other meat, in it. It’s colorful, hearty, tasty, and a great way to get…

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Baja Rice Bowls with Grilled Summer Squash

This taco-inspired spin on a grain bowl is great for weekly meal prep and versatile enough to use up any spare veggies…

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Mexican-Style Brown Rice

Mexican rice is a great platter-filler when you’re in need of a savory side dish that’s full of hearty ingredients, and this…

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Big Bean Soup

Our daughter-in-law Polly told us about this bean soup. Since we are lima bean fans, we couldn’t resist this interesting bean soup…

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Roasted Fennel and Carrot Salad

Fall colors shine through in this sweet and tangy Roasted Carrot and Fennel Salad with homemade dressing. The carrots and fennel can…

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