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….
see recipeJeweled 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…
see recipeCreamy 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…
see recipeItalian 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…
see recipeRip’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…
see recipeBaja 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…
see recipeMexican-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…
see recipeBig 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…
see recipeRoasted 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…
see recipeFan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
