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

Minted Vegan Vichyssoise

This creamy chilled soup is perfect for warm days when you don’t want to spend hours over the stove. A savory base…

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Sweet Potato Chocolate Pudding with Pecan Crumble

Tender cooked sweet potatoes form the base of this luscious autumnal pudding. Rich cocoa powder, caramel-like dates, and a dash of salty…

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Super Greens Soup with Chickpeas

This smooth, emerald-hued soup features tasty bites of tender chickpeas and sweet green peas. An immersion blender makes quick work of puréeing…

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Squash and Bean Thread Noodle Spring Rolls

Transparent when cooked, bean thread noodles, aka glass noodles, are traditionally made from mung bean starch and make a tasty filling for…

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100% Whole Wheat Hot Dog Buns

Oil-free, whole grain hot dog buns are rare (the only brand we’ve found is Ezekiel 4:9 Sprouted Grain Hot Dog Buns, which…

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Grilled Melon and Black Bean Tostadas

These tasty tostadas are a riot of colors with layers of flavor and texture that will satisfy all your summer produce cravings….

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Turnip and Sweet Potato Croquettes with Quinoa Pilaf and Tofu Remoulade

In this filling meal, savory turnip and sweet potato croquettes are served over a chewy quinoa pilaf made with sweet raisins and…

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Greek Stuffed Peppers

Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown…

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Peachy-Orange Arugula Salad

This simple, juicy salad is the perfect summer side dish. Double down on peachy flavor with a mix of raw and grilled…

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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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