Whole-Food, Plant-Based Recipes to Make this Memorial Day
Summer is officially here: Hello, flip-flops, warm evenings, and cookouts! One of the tricks to staying plant strong at traditionally meat-centered events…
see recipeDate-Sweetened Mustard Dressing
Looking for a vegan version of honey mustard? Try this quick recipe. Date paste adds just the right amount of sweetness without…
see recipeBarbecue Bean and Cornbread Bake
With a cornbread crust, this surprisingly easy vegan bean casserole is comfort food at its most nourishing. Serve it with a crunchy…
see recipeCouscous Bowls
This satisfying meal is equally good made with traditional couscous or the larger, pearl-sized Israeli couscous. Feel free to experiment with whatever…
see recipeTahini Dipping Sauce
This basic sauce is very kid-friendly. Serve it with Couscous Bowls or other bowl creations, or as a dipping sauce for fresh…
see recipeMediterranean Lentil and Spinach Soup
This hearty lentil soup gets its bright flavor from fresh tomatoes and wilted spinach. A colorful array of chopped celery, onion, carrots,…
see recipeRainbow Veggie Slaw Wrap
These satisfying wraps make a great portable breakfast. Wrap them tightly in waxed paper and stash in the refrigerator for a meal…
see recipeGrilled Romaine Salad
With the nutty, cheesy flavor of blended cashews and the subtle tang of vinegar and mustard, the dressing on this Grilled Romaine…
see recipeSpinach, Pineapple, and Strawberry Salad
Celebrate spring with this stunning strawberry-centric salad. Fresh strawberries and grilled pineapple supply succulent sweetness, while edamame and almonds add plenty of…
see recipeMaster the art of plant-based cooking.
The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.
Join the Course