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 recipeMediterranean 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…
see recipeVeggie 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…
see recipePlant-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…
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 recipeI-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…
see recipeChimichurri
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…
see recipeOrange-Plum-Rosemary Ice Pops
Subtly infused with rosemary, these pretty ice pops are bursting with whole fruit.
see recipeTomato-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…
see recipeFan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
