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

Fresca Bean Salad

Chow down. Or lighten up. To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a…

see recipe

Vegan Peaches and Cream Ice Pops

When the days grow longer and afternoons grow hotter, it’s time to break out these creamy, fruity ice pops. Ideal for making…

see recipe

Tofu Vegetable Momos with Tomato Chutney

Momos are steamed dumplings that originated in Tibet before becoming popular in Nepali cuisine. Similar to a potsticker, momos are delicious when…

see recipe

Oil-Free Tofu Fried Rice

This plant-based take on a comfort-food favorite skips the oil without skimping on flavor. Start by pressing a block of tofu to…

see recipe

Stirred-Not-Fried Wild Rice

This vegan recipe combines wild rice and steam-fried vegetables for a healthy alternative to traditionally greasy fried rice. To make this a…

see recipe

Nopales Fries

Nopales, also known as prickly pear, nopalitos, or cactus paddles, are a centuries-old staple in Mexican cooking. Once de-spined, the culinary cacti…

see recipe

Thai Red Curry Vegetables

Whip up this eye-catching curry when you’re craving a meal with bold flavors that doesn’t require a ton of work. Our homemade…

see recipe

Red Onion Confit

This jammy, savory-sweet red onion confit will be in high demand at your next dinner party. Simmering the onions in pomegranate juice,…

see recipe

Butter Lettuce and Green Pea Salad

This colorful, refreshing butter lettuce salad is a serious crowd-pleaser that pairs perfectly with our Cilantro-Cashew Dressing. To make it a heartier…

see recipe

Fast Pizza

This recipe is one of 130 recipes that Mary McDougall contributed to the national bestselling book The McDougall Program. The book, authored by Mary’s husband,…

see recipe

Fire Brigade Stuffing

My brother-in-law, Brian, makes this stuffing, which will make your palate swoon and your tummy sing. Here’s a fun twist to make…

see recipe
Copy link
Powered by Social Snap