Vegetable Stock
Making your own vegetable stock is as easy as chopping the vegetables. Double, triple, or quadruple the recipe and freeze some for…
see recipeDate Paste
Make sure you always have some on hand to create a healthy dessert in no time.
see recipeSour “Cream”
I keep this smooth, creamy, and easy-to-make sour “cream” on hand to use in any recipe calling for traditional sour cream. From…
see recipeVanilla Bean Whip
This is a light and fluffy cream with lots of vanilla flavor, and you’ll want to top everything with this whip. Cobblers,…
see recipe5 Minute Cranberry Relish
Why cook your Thanksgiving cranberry sauce or load it up with sugar when you can make this incredibly easy, raw cranberry relish…
see recipeRoasted Red Pepper Sauce
This sauce is as versatile as any tomato sauce. Toss it with pasta for a quick meal, serve it over steamed vegetables…
see recipeFaux Parmesan
Always have this delicious topping on hand in your fridge to sprinkle on chili, soups and stews. It’s also delicious on steamed…
see recipePonzu Sauce
Ponzu sauce is a classic Japanese condiment. Used as a dip in Japanese cooking, this citrus-based sauce can be used alongside vegetables…
see recipeClassic Dijon Dressing
A gourmet dressing for when I long for the flavors of the French countryside, this golden blend adds life to any raw…
see recipeMacadamia-Vanilla Frosting
This frosting has a somewhat maple flavor to it. You can use it right after making it, or if you want to…
see recipeHerbed Hummus
This delicious dip is much lower in fat than traditional hummus. Enjoy it inside Veggie Wraps, for snacking as a complement to…
see recipeMaster 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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