Yamadillas

Serve these with salsa (and guacamole, if you wish) spooned over the top. You can eat them with a knife and fork…

see recipe

Banana Blueberry Bars

This tasty bar is perfect for breakfast, a snack, or desert. It’s full of starch to give you lasting energy and unrefined…

see recipe

Smoky Little Devils

These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part of a meal. Be…

see recipe

Caramelized Onion & Pepper Vegan Quesadillas

Catering for Whole Foods Market was one of the best jobs I’ve ever had. Not only was it a great company to…

see recipe

Wholesome Oat Snackles

These little snackles are great for packing in lunches, for snacking, or to curb midmorning cravings. It’s like having your oatmeal without…

see recipe

White Bean Hummus with Fresh Thyme and Basil

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which…

see recipe

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…

see recipe

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:…

see recipe

Master 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