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

Smashed Chickpea Avocado Dip

This is probably one of the fastest appetizers I have ever made. You can serve it with toasted pita bread or corn…

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Spinach Ranch Dip

This dressing has more color than a traditional creamy white ranch recipe. I like to use fresh herbs, but feel free to…

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Crispy Baked Falafels

I love this crispy baked falafel recipe. I eat them as an appetizer, in a pita with Green Sauce, or even on…

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Raw Choco Bites With Oats and Carrots

These raw choco bites might look and taste decadent, but they’re mainly made of banana, carrot, and oats.

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Kale Bruschetta

We adore kale bruschetta as an appetizer, and so does everyone else. It is always the first empty platter at our holiday party!

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Green Pea Guacamole

No avocados? No problem. This FOK fan-favorite recipe is a tasty blend of frozen green peas and classic guacamole add-ins like fresh…

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Yamadillas

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

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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…

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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…

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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…

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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…

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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…

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