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

Red Beans & Quinoa

I’ve had a version of beans and rice on my dinner menu for as long as I can remember, mostly because it’s…

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Burrito Bowl

This is our latest favorite meal, often enjoyed outside on our deck on a warm evening. I vary the beans, and also…

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Teriyaki Veggie Crunch Roll

There is so much more to vegan sushi than cucumber rolls! This recipe is a creative twist on a classic veggie roll,…

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Mushroom and Green Pea Risotto

This creamy risotto is a vast improvement over the traditional dish, as it brings all the creamy texture and cheesy flavor without…

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Wild Rice, Cabbage and Chickpea Pilaf

This recipe came about like a lot of my recipes: I had leftover ingredients in the fridge that needed to be used,…

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Kichadi

Kichadi is an East Indian comfort food that features rice and lentils (or split peas), and a variety of spices and vegetables….

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Trumpet Rolls

Trumpet mushrooms, when cooked, have a texture similar to raw fish, which makes them perfect for sushi rolls. The filling options are…

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Basic Polenta

Also known as mush, or gruel, this grain dish was once considered peasant food, but it has enjoyed a popular resurgence in…

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Whole Grain Stuffing with Pecans and Currants

Toasted pecans and currants are a nice change on this traditional holiday recipe. The earthy nuts and the tart fruit really brightens…

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Curried Millet Cakes with Creamy Red Pepper Coriander Sauce

Millet, one of the oldest cultivated grains, is quick cooking and takes on the flavor of whatever spice you cook it with….

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Barley and Sweet Potato Pilaf

Barley is not the usual in pilafs, but it works well when you want a change from rice. Tarragon has a flavor…

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Fiesta Quinoa Salad

Now that summer has arrived my favorite quick-cooking grain to eat is quinoa. We use seasonal summer produce to make this salad…

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