Whole-Food, Plant-Based Recipes from Forks Over Knives
Autumn Minestrone
Nothing says comfort food like a hearty bowl of soup. Curling up on the couch with a great book or movie and…
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Loaded Potato Skins
These simple, budget-friendly vegan loaded potato skins make a delicious main dish with a side salad, but they’re also perfect as a…
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Apple-Walnut Breakfast Bread
Slightly sweet, oil-free, and totally satisfying, this makes a great breakfast on the run. I know you want to eat it all…
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Chopped Barley Salad with Pears
This colorful mix of fruits and vegetables creates a fresh and flavorful salad that pairs perfectly with a simple homemade pear vinaigrette….
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Butternut Squash Risotto
This creamy, comforting vegan risotto is a fall favorite. A quick balsamic reduction adds sweet-tart notes that complement the warm, robust flavors…
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Roasted Buckwheat Salad
Roasted buckwheat, also called kasha, has an earthy, woody flavor that I find very interesting. It makes a nice variation to my…
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Cranberry-Stuffed Hasselback Apples
For a new twist on stuffed baked apples, cut the fruit hasselback-style and fill the crevices with a ginger-laced fruit-and-nut mixture. You can…
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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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Fava Bean Salad
Also known as broad beans, fava beans are native to North Africa and parts of Asia. If you cook the dried bean,…
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Lentil Chili
This hearty chili is robust and satiating. Enjoy with a Whole-Grain Corn Muffin (or two) and even a dollop of Cheese Sauce….
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Pesto and White Bean Burger with Garlic Aïoli
These bean burgers are bulked up with brown rice and quick oats. A topping of fresh garlic aïoli adds a pop of…
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Grape Ice Pops
With just one whole-food ingredient and a few hours of freezer time, you can have an icy and refreshing treat. No ice…
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Fan Favorites
Discover fantastic plant-based recipes for every type of meal or occasion with the fan favorites below!
