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

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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Tom’s “Fried” Rice

My friend Jake was unable to obtain a standard life insurance policy because he was overweight, and at a high risk for…

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Polenta with Black Beans and Mango Salsa

Cooked polenta packaged in rolls makes an easy base for this and other dishes. Look for polenta that is fat-free and contains…

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