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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Mediterranean Shaved Asparagus Salad

Shaved asparagus sets this salad apart from all the other bright, bold Mediterranean medleys out there. The raw ribbons (made with a…

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Veggie Burger Deluxe: Smoky Black Bean Burger

An expanded version of the basic plant burger recipe, this burger has been specifically hailed as a huge hit with families transitioning…

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Plant-Based Potato Enchiladas

Use firm, waxy potatoes (not the mealy baking kind) in this Mexican favorite: Yukon gold, Yellow Finn, or purple potatoes all work…

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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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I-Heart Cherries Breakfast Bowls with Cherry Compote

A sweet and nourishing breakfast is as easy as 1-2-3 with this simple recipe. Kasha, or toasted buckwheat groats, have a texture…

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Chimichurri

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here. Chimichurri…

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Orange-Plum-Rosemary Ice Pops

Subtly infused with rosemary, these pretty ice pops are bursting with whole fruit.

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Tomato-Vegetable Shorba with Orzo

This thick and savory vegetable soup comes together in no time. It calls for Ras el Hanout, a classic North African spice…

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