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

Fettuccine with Grilled Asparagus, Peas, and Lemon

Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner. From 21-Day Weight Loss…

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Eggplant Cannelloni with Bravo Tomato Sauce

Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their…

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Thai Green Curry Rice

This recipe is from Mary McDougall, who is co-author of, The Starch Solution.  The book, which includes more than 100 recipes from Mary,…

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Chef Del’s Mushroom Stroganoff

Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And although there are many versions of…

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