Tex-Mex Potato Skins

Whether you’re in need of a crowd-pleasing appetizer for entertaining or you’re just craving some melt-in-your-mouth starchy goodness, these Tex-Mex Potato Skins…

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Lentil “Meatballs” with Marinara

Bread crumbs add a crispy outer layer to these meatless meatballs, which feature a tender medley of lentils, mushrooms, and rice at…

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Chopped Veggie Salad with Pasta and Creamy Cauliflower Dressing

A delicious mashup of macaroni salad and chopped vegetable salad, this colorful dish gets coated with a creamy herbed dressing made with…

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Zesty White Bean Chili

Corn and carrots give this flavorful, veggie-packed white bean chili a hint of sweetness. Sweeter still, this simple, satisfying recipe comes together in…

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Raspberry-Apple Crumble

Frozen raspberries, harvested and flash-frozen at their tangy-sweet peak, are great to have on hand in the depths of winter and year-round….

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Super Bowl 2019: Plant-Based Party Bites

Looking for a few winning plant-based Super Bowl recipes to serve up on Sunday, February 3rd? These delicious vegan recipes were built…

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Everything Muesli

Make your own healthy muesli with freeze-dried fruit, nuts, and whole-grain flakes and puffs. Serve this colorful homemade cereal with unsweetened plant…

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Chinese Cabbage Salad

Fresh orange juice and ginger brighten the Asian flavors of the dressing in this Chinese Cabbage Salad. When selecting mandarin oranges at…

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Deviled Potato Sandwiches

These tasty vegan Deviled Potato Sandwiches are ideal for lunches, and they’re good enough to serve a crowd at a party—simply cut…

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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.

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