Whole-Food, Plant-Based (WFPB) Recipes from Forks Over Knives

Fudgy Chocolate Frosting

This frosting goes great on Double Chocolate Cupcakes, but once you get a taste of how delicious it is, you’ll find lots…

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Basil Pesto

Traditional pesto is made with genovese basil, pine nuts, olive oil, and parmesan cheese. The flavor is rich, and a little goes…

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Basic Polenta

Also known as mush, or gruel, this grain dish was once considered peasant food, but it has enjoyed a popular resurgence in…

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Polenta Pizza with Pesto, Caramelized Onions and Potatoes

Artisan pizza has become the rage in the United States and sometimes even boasts a whole-grain crust, but my guess is that…

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Fresh Tomato Salsa

Here’s another must-have fresh tomato salsa recipe that uses plenty of ripe, garden-fresh vegetables. I am not a fan of salsa made…

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Not-So-Fat Guacamole

Fat-free guacamole has been around in one form or another for a while. Most recipes taste good, but you can often tell…

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Grilled Marinated Portobello Mushrooms

Portobello mushrooms are probably my favorite vegan burger. They are easy to prepare and they take on the flavor of whatever marinade…

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No-Cheese Sauce

This low-fat vegan cheese sauce recipe takes only takes about 5 minutes to put together. It may seem as though this recipe…

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Southwestern Vegan Mac and “Cheese”

Macaroni and “cheese” gets a kick with corn, peppers, black beans, and spices. From Forks Over Knives – The Cookbook

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Three Bean Chili for a Crowd

Chili is an all-American classic with Latin American roots. Every household has its own favorite recipe, and each thinks theirs is the…

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Quinoa, Corn, and Avocado Salad

Quick-cooking quinoa makes this a perfect summer salad when you don’t want to heat up the kitchen. It is also great for…

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Pumpkincredible Hummus

A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin! This dip recipe is gluten-free and soy-free. Beans Note:…

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