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

Lemon Broccoli Rotini

Enjoy the classic combination of broccoli, lemon, and tarragon in this creamy pasta dish. For the best presentation, use the same half…

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Freezer-Friendly Oatmeal Cups with Berries and Toasted Almonds

Don’t worry: Though these fruity oatmeal cups take six hours to set in the freezer, they require just 15 minutes of active…

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Chocolate-Orange Dessert Donuts

These chocolaty dessert doughnuts incorporate orange juice, zest, and segments for moist and flavorful results. If you don’t have a doughnut mold,…

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Savory Pancakes with Sautéed Mushrooms and Spinach

A hot open-face sandwich is always a welcome meal, especially on a chilly evening. The ”bread” for this saucy sandwich is a…

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Ribboned Zucchini Salad with Lentils and Creamy Turmeric Dressing

Incorporating lentils is an easy way to add bulk to any salad. Here, they soak up a creamy dressing and complement the…

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Linguine with Root Vegetable Ribbons

A vegetable peeler is all you need to shave vegetables into ribbons. The thin ribbons weave among strands of linguine while infusing…

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Grits and Greens

Heap these Southern home-style greens over grits for a satisfying supper. Don’t forget to add a splash of hot sauce and a…

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White Bean Fettuccine Alfredo with Peas and Sun-Dried Tomatoes

Fettuccine Alfredo has never been the healthiest pasta choice…until now. In this version, a blended white bean sauce is used instead of…

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