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

Polenta–Black Bean Medallions with Spicy Salsa

This polenta and black beans recipe is a fun dish that can be made into an appetizer when cut into medallions or…

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Miso-Glazed Butternut Squash with Spinach

The earthy flavor of butternut squash pairs nicely with the tangy, salty flavor of miso in this colorful side dish. To make…

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Israeli Couscous and Kale Salad

Incredibly easy to cook, Israeli couscous does a great job of absorbing the flavors of the herbs and spices in this vegan…

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Mint Lemonade Chickpea Salad

Each bite of this mint lemonade chickpea salad is like a drop of sunshine for your taste buds. Mint and lemon are…

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Lentil Salad with Lemon and Fresh Herbs

Once the lentils are cooked, this salad comes together quickly. Mint and cilantro complement this dish well, but we have a hunch…

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Strawberry Pistachio Salad

We love the flavor, color, and texture that strawberries bring to this salad, while grains and pistachios offer an irresistible blend of…

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Fresca Bean Salad

Chow down. Or lighten up. To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a…

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My Mama’s Potato Salad Recipe

When I was a kid, I would only eat my mom and grandmother’s potato salad – I refused to eat potato salad…

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Quinoa Primavera

This colorful quinoa will make you say quin-wow! Jam-packed with loads of yummy veggies, this dish makes a one-pot meal that packs…

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Potato Power: 10 Spectacular Spud Recipes to Supercharge Your Day!

Somewhere along the way the potato got a bad wrap. Not in Ireland—they’ve always loved them there and even have a National…

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Asian Cucumber and Sea Vegetable Salad

Who would have guessed that cucumbers and seaweed could be such good friends? One grows up high on the vine, while the…

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Spicy French Fries

Plain baked fries are certainly tasty enough, but once in a while it’s nice to spice it up, as we do here….

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