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

Delicata Squash Boats with Cauliflower Bechamel

Delicata squash, though considered a winter squash, has a lot more in common with summer varieties; it is quicker-cooking than most winter…

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Chestnut Soup

A few years ago my friend Elizabeth served this soup for Christmas dinner, and she made it vegan for me. I thought I had…

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Autumn Mixed Greens Salad

Make this salad when your favorite apples are in season. Honey crisp and gala apples contrast well with the tart cranberry vinaigrette….

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Almost Instant Pumpkin Pudding

Who needs to bake a pumpkin pie when you can have the taste of pumpkin pie in just minutes? This pudding is…

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Pumpkin and Anasazi Bean Stew

Anasazi beans are similar to pinto beans but have a richer flavor. They are considered an heirloom bean and are not readily…

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Thai Green Curry Rice

This recipe is from Mary McDougall, who is co-author of, The Starch Solution.  The book, which includes more than 100 recipes from Mary,…

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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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Winter White Bean Salad

You can buy peeled and cubed squash in many supermarket produce departments. While it steams you can make the pesto and have…

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Spicy Cilantro Pesto

An appealing alternative to traditional basil pesto, this goes well with a variety of foods. From The Forks Over Knives Plan Find…

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Black-Eyed Pea BBQ Stew

This hearty and filling stew will leave you feeling warm and comforted. The black-eyed peas and root vegetables are full of fiber,…

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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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Curried Millet Cakes with Creamy Red Pepper Coriander Sauce

Millet, one of the oldest cultivated grains, is quick cooking and takes on the flavor of whatever spice you cook it with….

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