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

Greek Stuffed Peppers

Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown…

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Peachy-Orange Arugula Salad

This simple, juicy salad is the perfect summer side dish. Double down on peachy flavor with a mix of raw and grilled…

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Quinoa, Corn, and Avocado Salad

Quick-cooking quinoa makes this a perfect summer salad when you don’t want to heat up the kitchen. It is also great for…

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Vegetable Potpie

This eye-popping potpie makes a hearty addition to a holiday menu or an impressive entree any time of year. Note that this…

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Apple-Lemon Breakfast Bowl

Fresh and deliciously filling, this apple-lemon breakfast bowl is beautifully flavored with dates, cinnamon, and walnuts. From A Plant-Based Life: Your Complete…

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Winter White Bean Minestrone

A delicious addition to a holiday menu or a hearty one-pot meal on a winter night, this comforting white minestrone is full…

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Vegan Nachos Verdes

Celebrate Cinco de Mayo—or elevate any day of the year—by serving up a big batch of vegan Nachos Verdes. Our veggie-packed recipe…

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Easy Thai Noodles

I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added…

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Easy Vegan Miso Sauce

Serve this flavorful sauce with steamed vegetables and brown rice for a quick and tasty meal. It’s also an essential ingredient in…

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Ponzu Noodle Salad

Ponzu is a soy and citrus sauce popular in Japanese cooking. Use it to dress up simple vegetable and rice dishes, or…

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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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